FOOD PREMISES AND FOOD HANDLING

Transcription

1 FOOD PREMISES AND FOOD HANDLING GUIDE FOR FOOD PREMISES

2 If you have any queries contact the ENVIRONMENTAL HEALTH OFFICER Manawatu District Council, 135 Manchester St, Private Bag , Feilding; Telephone

3 CONTENTS Page OVERVIEW... 3 THE LAW AND YOU... 4 REGISTRATION (LICENCE)... 4 Territorial Authority... 4 Ministry of Health - (through CHE)... 4 LEGISLATION... 4 GETTING IT ALL TOGETHER... 5 A TERRITORIAL AUTHORITY (TA) Environmental Health Officer (EHO) Town Planning Officer Building Control Officer Operations Division-Engineering Officer Liquor Licensing Inspector... 5 B MINISTRY OF HEALTH (CROWN HEALTH ENTERPRISE [CHE])... 5 Health Protection Officer (HPO)... 5 C OTHERS... 5 APPLICATION PROCESS: LAND INFORMATION MEMORANDUM. (LIM) PROJECT INFORMATION MEMORANDUM. (PIM) APPLYING FOR BUILDING CONSENT APPLYING FOR REGISTRATION SALE OF LIQUOR LICENCE... 7 FOOD PROCESS... 8 Food types proposed... 8 Premises structure... 8 Operation... 8 STEPS THAT NEED TO BE ADDRESSED... 9 APPENDICES CHECKLIST HAVE I GOT IT ALL FOOD PREMISES FOOD PREMISES FLOW CHART... ERROR! BOOKMARK NOT DEFINED. HACCP FOOD STORAGE TEMPERATURES DISH WASHING WORK SURFACES CLEANING ICE CREAM SCOOPS Page 2 of 19

4 OVERVIEW This guide is designed to give the intending operator of a food premises the minimum considerations that must be addressed in the establishment of a food premises for the preparation, packing and storage of food for retail sale. Operating a food premises carries a high degree of responsibility. People in the community, consuming food, are dependent upon the preparer of the food to provide them with food that is safe and not likely to adversely affect their health and well being. Food should not expose the consumer to any danger to their health, in that the food should not be - contaminated with disease causing organisms, contaminated with chemicals, contaminated with foreign materials, by poor food handling. For the purpose of this exercise the part of this chain in which we are interested is where the food is stored, prepared, manufactured and sold: -structure of the food premises. -operation of the premises The impact that the premises has on the environment is also important and must be considered - water, air, earth, people, services etc. You must constantly ask yourself (and answer) the following type of questions: WHY [reason] WHAT [degree] WHERE [place] HOW [manner] WHEN [time] This guide cannot tell you specifically what the design of the premises, or what the operation of the premises should be. It is intended to make you aware of what you should be considering in the design and operation of your premises to enhance the handling of food for human consumption thereby producing food that is safe to eat. When you mix concrete; you have the mixer, water, gravel, cement and tools (shovel etc) all on site within reach of each over in order to produce concrete easily, which should, providing the recipe is right, result in a product which is capable of turning into concrete. Hopefully that is what we are attempting to get across with this guide. This guide applies specifically to premises that are premises as defined by Health (Registration of Premises) Regulations buildings as defined by the Building Act. This guide is giving the outline for, A new building, B existing building being converted, C existing food premises D proposed food handling the flow charts will serve as a basic guide, the notes are an explanation. There are several steps to be taken prior to finally engaging gear, in which order they occur is generally immaterial, there is no clear path as everyone comes from a different background. It is important that you research all the options at each step. Some of these steps are given in Steps That Need To be Addressed A good relationship between you, and any regulatory or service officers concerned, is extremely important, if we all work as a team then every thing is just so much more straight forward, easier and much more pleasant, for everyone concerned. Page 3 of 19

5 THE LAW AND YOU REGISTRATION (licence) -Health (Registration of Premises) Regulations Food Hygiene Regulations 1974 To prepare, store, or manufacture food for sale, for human consumption the premises that you operate from must be registered with the Territorial Authority (i.e. District Council) the registration is under the name of the occupier of the premises - ie the person who is responsible for the business - you. Ownership of the building is immaterial. The Territorial Authority (TA) is only concerned with the Occupier, it is up to you as Occupier to comply with any legal requirements for a food premises. There is an annual Application for Registration Fee to pay, this is an APPLICATION FEE and does not infer automatic issue of registration. Registration may also be subject to other consents and requirements from other divisions of council, Planning, Services etc, plus those of other Authorities, ie Ministry of Health- (local CHE), Regional Councils, Liquor Licensing, Police, Labour Dept, OSH etc. Basically 2 authorities involved: Territorial Authority (Local Authority such as District Council) ie Manawatu District Council Ministry of Health (Crown Health Enterprise [CHE]) ie Mid Central Health Territorial Authority - premises (physical state of), - day-to-day operation of premises - food safety - Registration of premises - Sale of Liquor. Ministry of Health - (through CHE) - Food Standards composition of food bacterial standard chemical standard packaging and labelling. In some instances both authorities will be involved. LEGISLATION Food Hygiene Regulations 1974 Heath Registration of Premises Regulations 1966 Food Act Food Regulations NZ Building Code G3 Food Preparation and prevention of Contamination. NZ Building Code G1 Personal Hygiene NZ Building Code G4 Ventilation NZ Building Code G12 Water Supplies NZ Building Code G13 Foul Water NZ Building Code - as they apply Page 4 of 19

6 GETTING IT ALL TOGETHER A Territorial Authority (TA) 1 Environmental Health Officer (EHO) to find out what you can do and can t do, the EHO will also be able to point you in the right direction for many of the other facets of your proposal they may need to consult with other organizations also where they may have a statutory input which may influence the operation of the premises or business some premises need consent of the Medical Officer of Health (MOH) also 2 Town Planning Officer to ascertain if your proposal complies with the District Scheme, ie the actual activity and where located, and includes - parking, traffic, restrictions, uses allowed and other planning considerations 3 Building Control Officer (Building and Drainage and Plumbing) construction requirements, fire safety, disabled access, building consents 4 Operations Division-Engineering Officer to find out if and what service connections are available, where they are, their size and cost. How you go about getting them and when. If there are any footpath and roading requirements, or whether some adjustments need to be considered. 5 Liquor Licensing Inspector (The EHO may be involved at this level also) Requirements as to Managers Certificates. Requirements for sale of liquor. B Ministry of Health (Crown Health Enterprise [CHE]) Health Protection Officer (HPO) To ascertain what Food Standards apply to the food product: -composition of food -bacterial standard -chemical standard -packaging and Labelling and for joint approvals with the TA (Medical Officer of Health [MOH] approval) C Others Dept of Labour - OSH - health and Safety Police -Liquor licensing Energy Authorities - electric power, gas etc Regional Council - water rights -septic tanks etc. For the purposes of this GUIDE we are only going to look at the levels A1 & A3. The requirements are homogenous; ie one can t proceed logically without the other. Needless to say the complexity depends on the type, nature and size of the food premises. For some it will mean a change of name only and a proposal as to what you are going to do and how you propose to do it; ie. some sort of management/business plan. Changes may come later and the process can start again. Page 5 of 19

7 APPLICATION PROCESS: IF you have spoken to, and discussed all relevant information with Council staff; your process will normally be reasonably straight forward - there are 5 clear stages. 1 Land Information Memorandum (LIM) 2 Application for Project Information Memorandum (PIM) 3 Application for Building Consent 4 Application for Registration 5 Application for Liquor Licence- if a Liquor Licence is involved if the proposal is not straight forward, where by such things as Land Use Consents under Resource Management Act are required, the process will be less straightforward. THESE ARE EXPLAINED MORE FULLY AS FOLLOWS 1 Land Information Memorandum. (LIM) If you are purchasing an existing property you should apply for a LIM to the TA. This is a document that lists any known encumbrances on the property that the TA may be aware off. (your solicitor should/would normally handle this) Do not accept that as the premises is already operating that there are no problems. If you intend to change any part of the existing operation of the premises this may affect Registration, and you should discuss this with the EHO. 2 Project Information Memorandum. (PIM) This is in essence a pre Building Consent Application, when you apply for a PIM, you must also provide sketch plans and specifications of your proposal, to the TA. The TA then comments on your proposal and will advise of specific details that are required for the proposal to be accepted as an application for a Building Consent. (This can save the cost of elaborate plans being prepared if the proposal can t be established, in essence if you have followed the suggestions in the OVERVIEW then the PIM is only going through the motions ) 3 Applying for Building Consent a b Complete the application form in full and attach appropriate fee. Provide full plans and specifications which must be accompanied by documentation to address all areas of New Zealand Building Code (NZBC): [refer attachments] fire safety construction disabled access and toilets moisture water supply foul water solid waste warning systems barriers signs personal hygiene food preparation ventilation lighting c d Statement for Compliance Schedule - if any features/systems under Sec44 Building Act.[refer attachments] Any Producer Statements and design certificates ( these are required for structures and systems which require specific design e.g. steelwork, Fire Reports, mechanical ventilation systems etc.) Page 6 of 19

8 4 Applying for Registration a complete the application form in full, and enclose the appropriate fee. b plans and specifications for premises - which also must include - layout of food areas etc,, these must include placement of equipment etc. and how the premises will comply with relevant codes. c operational type plan ; i.e. as to what you actually are going to do and how, staff etc. Provide details on - Food to be prepared stored or manufactured for sale How prepared. When prepared. How stored - temperatures, time etc. For further details refer to checklist d e f g h HACCP (Hazard Analysis Critical Control Points) program will be of help - identifying points that food may be exposed to contamination and how they will be controlled- (not mandatory - yet.) any certificates or accreditations any qualifications held by you or your staff any courses attended, or intended to attend any other documentation that will be of benefit in supporting your application 5 Sale of Liquor Licence this is another consideration and is better dealt with separately, however you must be aware that if you wish to sell liquor that liquor licensing is required. ( NB the bar area is a food area under the Food Hygiene Regs.) Page 7 of 19

9 FOOD PROCESS You must advise us what you propose to do and how, the following is a suggestion. This can be used a basis for your application for registration Other documents (enclosed) to be consulted are Food Premises: Checklist Food Premises Flow Chart Work Surfaces, Fixtures, Fittings Food types proposed? What foods are proposed. Where are the food supplies coming from How are they to be prepared, stored, displayed for sale, When are they going to be prepared or further processed. What temperature are they - cold or hot, frozen, refrigerated, chilled, room temp. hot, When, why and how are they going to be at those specified temperatures. Who is going to do what. Premises structure? What surfaces are required for the various proposals, how are they to achieve requirements of capable of being easily cleaned, why other alternatives Where and what should fittings be - lighting, extract ventilation, wash hand basins, sinks, wash machines, windows, doors Where is drainage going to? How is ventilation to be achieved. What energy source is to be used What and why, is the structure what it is. Operation? food wastes What is going to happen to food waste products Where and how are they to be stored How and where are utensils to be cleaned and stored. How and when are premises to be cleaned, what detergents/disinfectants are going to be used. What protective clothing is required. When and How is refuse disposed off. Where is drainage going to. Where is water coming from, what quality is it. These comments are for guidance, use the flow charts and imagine yourself actually doing what you propose to do. Page 8 of 19

10 STEPS THAT NEED TO BE ADDRESSED There are many steps that should be considered prior to finally engaging gear, in which order is immaterial, there can be no clear path as everyone comes from a different direction. You should communicate with people, don t be afraid to ask questions. The following are some suggestions. Decision to do something, Market research, Public Library - source of information, Choice of operation, Gathering pre information - materials, people, finance, insurance etc. Consult - EHO, designer, engineer, architect, draughtsperson, builder, plumber, drainlayer, joiner, suppliers, accountant, lawyer, bank, planning officers, fire engineer, gas fitter, building management consultants, who ever what ever? Seek legal and accounting advice, Look at training schemes around - see Labour Dept., Polytech. etc. Obtain food handling qualifications - do a food handling course with an accredited provider - contact Polytech. Ask EHO, HPO. Acquire and read a copy of the Food Hygiene Regulations, NZ Building code G7, and any other documents that may be applicable to your project, Govt Bookshops and Bennetts have supplies of Legislation. Look at premises of like operation, think about the WHY WHAT WHERE HOW WHEN questions as to their operation and what you propose to do, can you improve? Premises choice - own or lease Leasing - then obtain legal advice as to - who does what; when and who pays! - look at the fine print. Build? Existing premises available? Suitable? Need alterations? Ask questions, no matter how minor they seem. Assess alternatives - different methods/processes etc. At time of applications you should have a clear idea what you want to do and how you are going to go about it, this may seem silly but a number of people have no real idea how they are going to operate! Finally you must be honest with other people and yourself, and not mislead people. Page 9 of 19

11 APPENDICES CHECKLIST Have I got it all FOOD PREMISES CHECKLIST FOOD PREMISES FLOW CHART HACCP FOOD STORAGE TEMPERATURES DISH WASHING WORK SURFACES CLEANING ICECREAM SCOOPS NOTES Page 10 of 19

12 HAVE I GOT IT ALL? 1 of 2 FOOD PREMISES CONSIDERATIONS - CHECKLIST (1) This is a guide only. Mark appropriately CONSULTED PERSON Council Officers EHO Planners Engineering Building Plumbing Sale Liquor PIM LIM Accountant Architect Bank Builder Drainlayer Draughtsperson Electrician Engineer Fire Engineer Insurance Gas fitter Joiner Lawyer Plumber Suppliers OTHERS DONE? _ or PLANS & SPECIS contracts etc HAVE I GOT IT ALL? (2) Page 11 of 19

13 2 of 2 LEGISLATIVE and CODE REQUIREMENTS - SUMMARY USE DETAILED CHECKLISTS IN APPENDIX IN ASSOCIATION WITH THIS FOOD PREMISES CHECKLIST COMPLIANCE SCHEDULE NOTIFICATION BUILDING CONSENT CHECKLIST LEGISLATION OR CODE done Not done Food Hygiene Regs Health Registration of Premises Food Act / Food Regulations Sale of Liquor Act N Z Building Act Compliance Schedules Producer Statements NZ Building Code: [use building consent checklist for details] Stability Fire Safety Access - Disabled etc Moisture Safety of Users Service and facilities B1: B2 C1:C2:C3:C4: D1:D2: E1:E2:E3 F3:F4:F6:F7:F8: G1:G3:G4:G7:G8:G12:G13:G15 FINAL ROUNDUP Building Consent builder plumber drainlayer Producer Statements Compliance Schedule Food Process or Safety Program Application for Registration fees building consent registration other Page 12 of 19

14 FOOD PREMISES: CHECKLIST A PREMISES Use of premises, retail, supply, plans and specis, design, other approvals, Food Hygiene Regs, Food Act, Food Regs, Registration. B PREMISES - PHYSICAL EXTERIOR 1. Yard clean/tidy/vegetation/vermin 2. Sheathing & Joinery sound/glazing/weatherproof/decay. 3. S/W Disposal. Roof etc decay/effective/repair. 5. D & P gulleys/grease traps/waste pipes/tv s. 6. Other refuse/drums/returns. C PREMISES - PHYSICAL INTERIOR 1. Floors clean/repair/impervious/graded/smooth/coved/easy clean. 2. Walls clean/repair/impervious/colour/smooth/obstructions/easy clean. 3. Ceilings clean/repair/colour/easy clean /height. 4. Lighting clean/repair/adequate/215 lux/shadow free. 5. Ventilation clean/repair/dust & vermin proof/adequate. D GENERAL 1. Staff facilities change room, lockers, clean, tidy, suitable. 2. Toilets floor/wall/ceiling/sex/clean/ventilate/lighting/repair. 3. Refuse storage/clean/odour/vermin/frequency. 4. Vermin evidence/entry/control. 5. Notices & first aid wash hands/no animals/no smoking. 6. Wash hand basin appropriate area/hot& cold water/wastes/repair of/soap/nail brush/ drying. 7. Sinks repair/surface/hot & cold water/wastes/detergents. 8. Slop sink provided? Required? E FOOD PROTECTION 1. Work surfaces clean/tidy/smooth/impervious/easy clean/repair, suitable constr. 2. Equipment/utensils clean/repair/design/appropriate/materials/seals/easy clean. 3. Ice cream scoops clean/sterilised after each use /covered container/stored dry. 4. Slicers clean/washed/sterilised /spray/wipe/stored clean. 5. Dishwashers repair/clean/baskets/ wash 60c / rinse 77c-10 sec / control device 83c Sinks baskets/ wash 43c / rinse 77c - 2 mins. or boil water 30 secs. F FOOD STORAGE 1. Non refrigerated clean/easy to clean/design & construction/repair/movable-clean under/vermin proof/off floor. 2. Refrigerated < 4 o c clean/easy clean/repair/impervious/seals/materials/ separation of cooked/raw - recommended temp =4 o c or less 3. Frozen -18 o c clean/easy clean/repair/impervious/seals/materials/ recommended temp = -18 o c. 4. Hot 60 o c plus clean/easy clean/repair/impervious/seals/materials/ recommended temp. = 60 o c + G FOOD HANDLERS 1. Personnel clean/protective clothing/sores/health/smoking/habits. 2. Protective clothing adequate, clean, appropriate repair. 3. Food handling wash hands/no touch/tongs/jewellery. H QUALITY CONTROL 1. Cleaning programme available/adequate/obvious use of/training/end day? Needed 2. Staff training management/staff/courses/encouraged/appropriate for premises needed? 3. HACCP or other is there a Food Safety Program? Page 13 of 19

15 FOOD PREMISES FLOW CHART Freezer Chiller Dry goods Pantry RAW PRODUCT IN CP assess accept/reject STORAGE CP assess accept/reject NB CP = Control Point i.e. where product can be assessed temperature, time, physical fitness etc Thawing Cutting Selection Mixing Hand washing Equipment washing PREPARATION (RAW) CP assess accept/reject PREPARATION (COOK) CP assess accept/reject Waste disposal Hot Cold TEMPORARY STORAGE Hot plate / grill Vats / oven Other Hand-washing COOKING CP assess accept/reject Waste disposal Utensils, Crockery Packaging Hand-washing FINAL PREPARATION CP assess accept/reject Premises repair/adequacy Vermin control Water Cleaning Ventilation and lighting Worksurfaces Washing utensils Staff training / health SERVICE TO CUSTOMER NOT SATISFACTORY SATISFACTORY UNHAPPY CUSTOMER HAPPY CUSTOMER HEALTH OFFICIALS & LEGAL SYSTEM Page 14 of 19

16 H A C C P (HAZARD ANALYSIS CRITICAL CONTROL POINT) PRINCIPLES Identify hazards and assess their severity and risk Determine critical control points Specify criteria to ensure control Establish monitoring system for control points Take corrective action whenever monitoring indicates that criteria are not met Verify that the system is working as planned Keep records Page 15 of 19

17 FOOD STORAGE TEMPERATURES Food must be stored at proper temperatures to ensure that the food is kept at temperature that is safe and will not create conditions which enhance the growth of micro-organisms that cause food poisoning. Micro-organisms favour temperatures between 4 o c and 60 o c. Safe food is kept at temperatures outside of these temperatures less than 4 o c more than 60 o c frozen foods will loose quality by enzyme action over a period of time. COLD FOOD Food to be kept at a temperature of not more than - FROZEN - STORED minus 18 o c - RETAIL minus 18 o c REFRIGERATED - Stored and Retail dairy product 7 o c non specified 4 o c Fish and meat 2 o c OR the TEMPERATURE SPECIFIED on the MANUFACTURERS PACKAGING Generally the safe guide is less than - minus 18 o c for FROZEN 4 o c for REFRIGERATED HOT FOOD The safe guide is more than - 60 o c Page 16 of 19

18 DISH WASHING Washing of the dishes and utensils used in the consumption of food by the purchaser on the premises. There are 2 approved methods to prevent the spread of disease between users of the dishes and utensils. A B Dish washing machine Twin sink (2 sink) For all practicable reasons the dish washing machine option is the desired method - less space, less time and devoid of human failure. A - DISH WASHING MACHINE Accepted procedure for washing dishes is- 1 BEFORE PUTTING INTO DISHWASHER scrape - off gross particles and fat wash in sink - if utensils/dishes are stained or badly soiled - lipstick etc 2 MACHINE (machine must be maintained regularly) wash at 60 o c rinse at 77 o c for not less 10 seconds 3 AIR DRY dishes and utensils left to dry in racks, ie no tea towels 4 STORED in a manner in which they do not become unclean B - TWIN SINK (2 SINK) 1 sink for washing 1 sink with baskets for sanitising accepted procedure for washing dishes is similar to machine wash- 1 BEFORE PUTTING INTO SINK TO WASH scrape pre wash if necessary 2 FIRST SINK - wash wash at 43 o c 3 SECOND SINK - sanitise sanitise at - 77 o c for 2 minutes, OR o c for 30 seconds (boiling water) 4 AIR DRY dishes and utensils left to dry in racks, ie no tea towels. 5 STORED in a manner in which they do not become unclean Page 17 of 19

19 WORK SURFACES, FIXTURES, FITTINGS - (BENCHES, TABLES, KICK SHELVES, AND LIKE) Equipment and fixtures should be designed so that they are capable of being easily cleaned and maintained in good repair and working condition. Equipment must be kept clean at all times, in particular attention to seals, joins, crevices, shields and guards is very important. Work surfaces must- have a smooth even surface, with any up-stands coved, be impervious and free of joins, crevices and any defects, be suitable for the purpose that they are being used for, be kept clean at all times. Free standing benches, cupboards, preparation tables and the like must either be - fixed to the floor and the floor covering coved up toe space, or be provided with some wheels or castors to enable easy moving of unit for cleaning under, or be provided with legs (pipe) with a clear space between the floor and any shelf or other part of the unit, to enable easy cleaning under, I would suggest that 200mm would be the minimum distance. Framing, carcass and shelving of units must be constructed in materials that are smooth and impervious and capable of being easily cleaned, newspaper and some plastic type contacts are not. Kick shelves are shelves that are built as a platform 75mm (min) of the floor, around walls and under cantilevered benches, with the floor covering coved up the up-stand. The shelf can be then used to store items off the floor, in particular - fridges, freezers, dish washers (dish washer access should be at near waist height anyway - back ache) refuse tins, crates, gas cylinders and food items. The kick shelf enables easier cleaning of the floor and prevents wash water and other material finding its way under the appliance. Eventually the dirt and grime, plus the detergent residue, builds up under the appliance etc which in turn becomes a delightful playground for all the nastiness such as cockroaches, ants, mites, bacteria, and many more microbes, producing odours, contaminated dusts and more nastiest. Benches and preparation tables can be cantilevered off the walls. The bench/table top being supported by a suitable bracket attached to the wall achieves this. A shelf can be incorporated in the brackets supports so as to allow storage space, the benefit of it is, that apart from rubbish bins, there is nothing on the floor to obstruct cleaning. When benches and preparation tables are fixed against a wall, the joint between the wall and bench/preparation table must not be capable of harbouring dirt, wasted food product, micro organisms or insects. It is preferable to cove the surface of the top surface up an up-stand, however this is only part of the remedy as what happens above that?, there are two alternatives fit bench/preparation unit tight against the wall, this may mean filling the gap between the wall and up-stand of unit with a sealer/filler type compound, or provide a space between the wall and bench/preparation unit, say 50mm, which will allow easy cleaning, prevent accumulations of dirt and wash water deposit and any spilt product will fall through to the easy to clean floor. Gaps created between wall and benches/preparation tables allow - spilt product to fill the gap dirt and other debris to accumulate dirty wash water to give moisture to accumulations of food product and dirt thus providing ideal habitat for micro organisms and insects in which to grow and cause spoilage and contamination of food. Page 18 of 19

20 CLEANING FOOD PREMISES - SPRAY & WIPE TOILET ODOURS USE Spray leave wipe off full strength house hold bleach in a hand held sprayer (NB label sprayer as such) onto surfaces (including floors and around fixtures) Into crevices, gaps, joins and corners 10 to 20 minutes with paper towel to dry surface do not inhale mists STAINS ETC. ON BENCHES as above: EXCEPT that on food contact surface rinse off with water and then wipe dry with paper towel STERILIZING/SANITISING OF FOOD SURFACES USE full strength methylated spirits in a hand held sprayer (alternatively MAF,NZFSA approved cleaner/sanitizer such) Spray slicer blades, slicer surfaces (after cleaning!) onto surfaces such as glass (cleans as well) and stainless steel Into crevices, gaps, joins and corners wipe over with paper towel to polish surface. GENERAL CLEANING For general cleaning use a Quaternary Ammonium based detergent these are a combined cleaner and sanitiser. These are available from specialist stockists of cleaning products, initially appear expensive but the dilution factor and cleaning ability make them well worth the while. Always dry floor, wall and contact surfaces after washing them, do not leave these surfaces to dry, a wet floor will pick up dust once walked upon. Page 19 of 19

21 ICE CREAM SCOOPS Any scoop used for the scooping of ice cream shall be made of a suitable impervious material that is capable of being washed and sanitised in hot (boiling) water. All scoops must be kept either: in running water, or kept stored dry in a covered receptacle. The covered receptacle must be made of an impervious material that is capable of being easily cleaned and rendered hygienic. Scoops must be washed and sanitised after use, by either washing and sanitising, or washing in a dishwasher. Washing and Sanitising Washed detergent. Sanitised Cleaned in water temperature of not less then 43 o C and By immersing in boiling water for 30 seconds. Immersing in clean water at a temperature of not less than 77 o C for not less than 2 minutes. OR Dishwasher - By washing and rinsing in a dishwasher 60 o C and 77 o C for 10 seconds). If ice-cream is difficult to scoop the scoops can be rinsed under RUNNING WATER ONLY Scoops MUST NOT be dipped into a bowl of water. Page 20 of 19