THC30- Locations, Layout and Construction of Premises

Question 1

the surroundings atmosphere should be free from pollutants like smoke, dust, and fumes

Answer 1

Air

Question 2

the area around the establishments should be clean. Garbage dumbs and stagnant water encourage breeding of rodents, flies, and mosquitos.

Answer 2

Vicinity

Question 3

an adequate supply of potable water should be available around the clock and the premises should have sufficient storage tanks, wash basins and sanitary conveniences. Proper sewage disposal facilities should be available

Answer 3

Water Supply

Question 4

natural light is preferred in the premisses

Answer 4

Lighting and Ventilation

Question 5

Space

Answer 5

the kitchen area should be large enough to:
a. ensure the safety of work
b. Provide convenience and comfort to the workers
c. Prevent overcrowding and traffic lines
d. Prevent queueing at sinks and wash basins
e. Reduce unnecessary walking
f. Ensure adequate work tables and storage space
g. Keep cooked and raw food apart
h. Tables and chairs should be well-spaced with no overcrowding
I. Waiters should be able to serve all customers, and clear and clean all tables comfortably

Question 6

A well-planned and designed food service area is a prerequisite for maintaining high standards of sanitation. Premises should be planned to facilitate cleaning and all equipment should be designed and arranged to prevent the accumulation of soil and contamination of food

Answer 6

Layout of Premises

• Receiving Area
• Storage Area
• Kitchen Area
• Staff Room
• Sanitary Accommodation

Question 7

should be located at the nearest storage room to avoid temperature abuse.

Answer 7

Receiving Area

Question 8

which includes Dry, Cooler and Freezer and must be located near the entrance of receiving and there should be a drainage.

Answer 8

Storage Area

Question 9

The production area is accessible only for all the kitchen staff and they should not be using as a shortcut to reach other parts of the building.

Answer 9

Kitchen Area
There are 2 areas of the kitchen, we have Hot and cold kitchen.

Question 10

are equipped with lockers and a separate comfort rooms. Lockers must be large enough to accommodate employees bags

Answer 10

Staff Room

Question 11

the facilities should be adequate, convenient, hygienic and well stocked with soap and tissue and a hand dryer

Answer 11

Sanitary Accommodation

Question 12

To catch up customers’ attention, the interior design of the establishment must be attractive, the ambiance is relaxing.

• Floors
• Walls
• Ceilings
• Doors
• Windows
• Staircases and Service Lifts

Answer 12

Building Interior

Question 13

should be sturdy, easy to clean and resistant to the effect of hot water, sanitizers and detergents

Answer 13

Floors

Question 14

it should be smooth, durable, impervious, washable and light in color

Answer 14

Walls

Question 15

should be free from cobwebs, cracks and flaking

Answer 15

Ceilings

Question 16

the kitchen, dining area and pantry preferably have separate ‘in’ and ‘out’ doors. All doors should be rodentproof and self closing

Answer 16

Doors

Question 17

should be flyproof and there is adequate ventilation and light

Answer 17

Windows

Question 18

rails mush have simple design which are easy to maintain and kept in good repair

Answer 18

Staircases and Service Lifts