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Summary of what you need to have in place in order for the Establishment to be Certified



The source of the food items must be safe and approved that comply with the law.

Received under approved/suitable conditions

Documentation on the food sources are to be in place

Foods are to be in sound condition and free from contamination or the risk of contamination.

Meat received must be stamped with the official stamp of approval.

Food must be properly labelled and comply with the labelling laws (Ministry of Health and the Bureau of Standards.

Bulk and original containers must be labelled.

All other container to which food was transferred from its original container must be labelled identifying the food items.


Potentially hazardous foods are to be handled and maintained at the correct temperatures; 5°C and below (cold foods) or 63°C and above (hot foods).

There must be adequate facilities in place to maintain food and product temperatures for both hot and cold foods

Thermometers are to be in place for monitoring food temperatures :

For mechanically refrigerated facilities there must be a numerically scaled indicating thermometer suitably located in the unit.

For cooking establishments- a metal stemmed indicating thermometer is to be in place to monitoring cooking, holding and refrigeration and food stage temperatures.

Potentially hazardous foods must be properly thawed:

In a refrigerator unit (not below 5°C)

Under safe running water

In a microwave

As part of the cooking process

Reheat cooked foods thoroughly:

Thorough reheating means that all parts of the food must reach at least 70°C.


Absence of the risk of contamination and separation of spoiled /damaged foods

The left- over's of potentially hazardous foods must not be re-served unless it is a pre-packaged food.

The package must be in sound condition.

Spoiled or damaged food must not be kept with food intended for consumption.

Food protection during display, storage, preparation, dispensing, packaging and transportation .

At all stages foods and food contact surfaces must protected from risk introduction of diseased causing agents due to physical, biological, and chemical contamination.

Raw or cooked foods must be properly stored in container

All raw foods must be washed prior to use/consuming

Raw foods must not be serves served except for fruits and vegetables: Many raw foods, most notable poultry, meats, eggs and unpasteurized milk, may be contaminated with disease-causing organisms. Thorough cooking will kill the pathogens, but remember that the temperature of all parts of the food must reach at least 70 °C.

Food on display must be protected from contamination by consumers

A food safely management system is recommended for each item prepared/produced at the establishment. For example Hazard Analysis Critical Control Point (HACCP).

Avoid contact between raw foods and cooked foods:

Safely cooked food can become contaminated through even the slightest contact with raw food. This cross-contamination can be direct, as when raw poultry meat comes into contact with cooked foods. It can also be more subtle. For example, don't prepare a raw chicken and then use the same unwashed cutting board and knife to carve the cooked bird. Doing so can reintroduce the disease-causing organisms.

Food serving containers must be protected from contamination.

Handling of food/including ice and serving equipment minimises

Avoided direct touching and manual contact with ready to eat foods and food containers as much as is possible.

Ice for consumption must be dispensed with a scoop, tong or automatic dispensing equipment. The scoop/utensil must be kept and stored in a manner to prevent contamination.

The handle of the utensil must not come in contact with food.

Food serving utensils must be protected from contamination.


Personnel with infections must be excluded from the establishment.

Each personnel working in the establishment must have a valid food handler's permit. The record and documentation must be in place to attest to this

Hand-washing facilities, sanitary facilities in place including restrooms including changing rooms.

Hand washing and good hygiene practices:

Adequate hand washing facilities must be in place

Located at all principal food preparation areas equipped with potable running water to include wash basin, liquid soap, hand drying device, and non- contact waste bin.

Wash hands thoroughly before starting to prepare food and after every interruption - especially if you have to scratch or have been to the toilet.

Wash hands after preparing raw foods such as fish, meat, or poultry, wash again before you start handling other foods. And if you have an infection on your hand, be sure to bandage or cover it before preparing food.

Nails must be short and trimmed

No smoking in the food areas and wash hands after smoking

Clean clothes and hair restraints:

Food handlers must at all times be wearing clean and washable outer gears.

Clean head gear is to borne to prevent contamination of food and food contact surfaces by hair.

Beard must be covered/ restrained or absent.


Food contact surfaces including containers must be:

  • Impervious and non-absorbent
  • Smooth
  • Non corrosive and nontoxic
  • Easily cleaned (even for cleaning in place process)
  • Constructed approved and safe material
  • Not made of wood unless single use
  • Approved rubber or plastic material only

All food related equipment must be easily accessible for cleaning and inspection:

  • Without being disassembled or
  • Being easily disassembled


Non- food contact surfaces: surfaces in food establishments not intended for contact with food unless through splash or food debris requiring frequent cleaning.

  • Cloths that come into contact with dishes and utensils should be changed frequently and boiled before re-use. Separate cloths for cleaning the floors also require frequent washing.
  • Free of cracks and crevices
  • Impervious and non-absorbent
  • Smooth and easily cleanable
  • Properly located
  • Free of soil
  • Cleanable
  • Doe not result in contamination

Floor wall and ceiling:

These must be clean and in good repair and facilitate ductless cleaning.


Ware-washing facilities

  • Appropriate ware washing facilities to allow for washing, rinsing and sanitisation of utensils and food equipment.
  • At least a doubled sink of adequate size must be in place.
  • Adequate tables for placement of soiled utensils separately from clean items. It should not interfere with the flow of the ware washing process.

Accurate thermometer of test kit

Accurate thermometer of test kit available depending on the methods used for sanitisation. This will determine the efficacy of the process.


All table wares must be washed rinsed and sanitized after use

All kitchen equipment must be washed rinsed and sanitized after use and following the interruption of the operation

The approved procedure

Chemical method: using Chlorine, Iodine or other approved chemical) following instructions of the chemical manufacturer (based on labels/manufacturer safety data sheet).

By rinsing, spaying or swabbing

Heat treatment by immersing in heat at east 75OC for at least 1/2 hour


Safe and sufficient amount of waster must be available for the cleaning/sanitation process and for general food preparation.

Hot and cold water with adequate pressure is recommended.

Safe water is just as important for food preparation as for drinking.

Adequate water must be supplied to sanitary facilities including rest rooms.


The establishment must be connected to an approved sewage disposal system; municipal, private, packaged plan or otherwise. There should be no risk to public health or pollution of the environment and shall be constructed and operated according to law.

Liquid waste from solid waste compaction is considered as sewage.

The plumbing design must prevent the risk of cross connection, back-siphonage and backflow.

There must be no risk of contamination of potable water by waste water or contamination of the food environment.

Number convenient accessible:

The number and type toilet and hand washing facility must be adequate for staff and clients.

Installed according to the public health law and free of nuisance

They must be accessible at all times to employees

Toilets and urinals shall be designed in a manner that is easily cleanable.


Effective measure for rodent control must be in place through:

Sanitation measures to prevent harborage and food for pets including proper management of solid waste.

Rodent proofing/screening to prevent access of insects and rodents.

Chemical programme where necessary with appropriate documentation

There must be adequate lighting and lighting fixtures as required

The facility must be must be properly ventilated including rooms and equipment as required.

Adequate numbers and types of covered containers/ receptacles

Insect and rodent proof

Frequently removed

Outside areas properly enclosed

Presents no public health nuisance


Only those chemical materials reacted to the maintenance of the cleanliness or hygiene of the estbalsmst shall be found at the facility.

The containers shall be labelled prominently

Medications and first aid supplies must not be kept in the establishment food storages or food preparation areas

The use of cleaning compounds on food contact surfaces must leave no toxic residue on the items and present no hazard to employee and clients.

Separate areas from food areas must be used for safe storage of


Premises: must be maintained free of litter

There must be separation from living quarters

Clean and soiled table linen must be properly stored