Page 64 - Gričar, Sergej, Barbara Rodica and Štefan Bojnec, 2016. Sandwich Management. Koper: University of Primorska Press
P. 64
Sandwich Management
smoke, odors and other contaminants do not come into contact
with food;
– the facility is near a connection to the public water supply and
sewerage;
– all angles are made with special rounded surfaces so that there are
no sharp edges, which also helps to facilitate cleaning;
– the walls and floors are made from materials that are easy to clean
with water;
– any mechanical damage to the floors, walls or ceiling are regularly
checked and corrected;
– building furniture is made of materials that are easy to clean and
if necessary disinfect;
– appropriate temperatures for storing food are provided with sev-
64 eral refrigerators and freezers;
– facilities and main equipment are defined as:
– a temporary catering facility equipped with the correct apparatus
for fast food preparation and other equipment;
– all work surfaces are made of washable materials;
– the preparation room is connected to the public supply of drink-
ing water.
Pests (insects, rodents, birds) transmit different pathogens from con-
taminated areas to food and work surfaces. Prevention of pests into the
workspace is essential; such precautions can include nets on the windows
and ensuring outside doors are closed properly. In the event of incursion,
checks known as ‘authorized oraganization’ must be carried out. In order
to prevent pests, companies must abide by certain measures, such as en-
suring that their organic waste is collected in sealed plastic barrels. Oth-
er wastes should be stored in a separately enclosed area intended only for
waste collection. The preparation facility is cleaned and the trash removed
every day after work. The waste collecting company that we have worked
with is called Snaga. Wastes remaining from the work process are collect-
ed in plastic baskets. Tight plastic bags should always be installed inside
the waste bins for single use only. These plastic bags are removed imme-
diately from the bins once full, or after the completion of each procedure.
At the end of the working day debris is removed by the contracted compa-
ny. In order to collect scraps of wasted food, it should be gathered in spe-
cial plastic barrels.
Methods for cleaning, a cleaning list and cleaning devices are pro-
cessed in a separate registrar. For the proper use of cleaning agents a user
should refer to the manufacturer’s instructions. Cleansers are not to be
smoke, odors and other contaminants do not come into contact
with food;
– the facility is near a connection to the public water supply and
sewerage;
– all angles are made with special rounded surfaces so that there are
no sharp edges, which also helps to facilitate cleaning;
– the walls and floors are made from materials that are easy to clean
with water;
– any mechanical damage to the floors, walls or ceiling are regularly
checked and corrected;
– building furniture is made of materials that are easy to clean and
if necessary disinfect;
– appropriate temperatures for storing food are provided with sev-
64 eral refrigerators and freezers;
– facilities and main equipment are defined as:
– a temporary catering facility equipped with the correct apparatus
for fast food preparation and other equipment;
– all work surfaces are made of washable materials;
– the preparation room is connected to the public supply of drink-
ing water.
Pests (insects, rodents, birds) transmit different pathogens from con-
taminated areas to food and work surfaces. Prevention of pests into the
workspace is essential; such precautions can include nets on the windows
and ensuring outside doors are closed properly. In the event of incursion,
checks known as ‘authorized oraganization’ must be carried out. In order
to prevent pests, companies must abide by certain measures, such as en-
suring that their organic waste is collected in sealed plastic barrels. Oth-
er wastes should be stored in a separately enclosed area intended only for
waste collection. The preparation facility is cleaned and the trash removed
every day after work. The waste collecting company that we have worked
with is called Snaga. Wastes remaining from the work process are collect-
ed in plastic baskets. Tight plastic bags should always be installed inside
the waste bins for single use only. These plastic bags are removed imme-
diately from the bins once full, or after the completion of each procedure.
At the end of the working day debris is removed by the contracted compa-
ny. In order to collect scraps of wasted food, it should be gathered in spe-
cial plastic barrels.
Methods for cleaning, a cleaning list and cleaning devices are pro-
cessed in a separate registrar. For the proper use of cleaning agents a user
should refer to the manufacturer’s instructions. Cleansers are not to be
