Equipment and utensils

 All equipment and utensils used in food handling shall be made of unalterable materials, easy to wash, disinfect, corrosion resistant and non-toxic. Fixed equipment shall be installed in such a way as to allow easy access and thorough cleaning. Food handling areas will have sinks with disinfectant liquid soap dispensers and single-use disposable towels. The dishwashers will be made of resistant material with sufficient capacity. They shall be provided with protective grates in the drains. Differentiated for washing food and washing utensils. Tableware and cutlery that are not single use should be sanitized with methods that ensure their cleaning and disinfection.

Establishments must have an area with sufficient capacity for the storage of food. It must have ventilation, also have shelves and stowage (in order to prevent food from being in direct contact with the floor) built in sanitary material of easy washing and stainless. Refrigerators and freezers must have sufficient capacity for proper storage of food. For example, on plastic baskets.

Garbage containers must be washable and provided with an adjustable lid, placing a plastic bag inside. The baskets will be placed in the different work areas and the garbage will be eliminated at the end of each day. Food processing areas must have an adequate ventilation and extraction system to remove odors and vapors and prevent condensation. The equipment and utensils used must be in sanitary material, resistant to corrosion. Smooth, non-porous, non-absorbent finish. Be free of cracks or any type of irregularities that can trap food particles or microorganisms.

*Fuente RINCÓN DEL VAGO