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CHAPTER 3
CLEANING, SANITIZING AND MAINTENANCE OF
FOOD PREMISES, EQUIPMENT AND UTENSILS

3.1 Premises and Physical Facilities

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Food premises, their fixtures, fittings, equipment and utensils should be maintained to an acceptable standard of cleanliness, and in a good state of repair and working order having regard to their use. There should be effective systems in-place to:

  1. ensure adequate and appropriate maintenance, cleaning and sanitizing of their facilities and equipment ;
  2. control pests;
  3. remove waste; and
  4. monitor and record the effectiveness of maintenance and sanitizing procedures.

3.1.1 The Premises ( Other than Food Rooms and Kitchens )

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  1. Walls, Floors, Doors and False Ceilings, etc.

    The walls, floors, doors, false ceilings, woodwork and all other parts should be:

    1. kept clean, free of visible obnoxious matters or objectionable odours, especially that there should be no accumulation of :
      1. refuse, food waste or recycled matters except in proper containers;
      2. dirt;
      3. grease; and
      4. other visible matters that may adversely affect the standard of cleanliness of the premises, such as mould and cobwebs.

    2. kept in such good order, repair and condition so that they are not broken, split, chipped or worn out, etc. as to enable them to be effectively cleaned and prevent, so far as reasonably practicable, the risk of infestation by pests and entry of birds.

      Note: Failure to maintain the cleanliness and repair of food premises is an offence under section 5(1) of the Food Business Regulation.

  2. Windows, Doorways and Other Openings in Walls and Ceilings
    Doors especially their handles, knobs or plates that may come into contact with food handlers' hands; windows, window frames, and window sills; and other surrounds to openings in walls and ceilings should be effectively cleaned. They should also be maintained in such a condition that they will not allow pest infestation.

  3. Adjacent Surroundings
    Streets, lanes and other public places or the common part of a building, which are within 6 m of the food premises, should be kept clean and free of litter or waste.

    Note: Any person who fails to comply with a notice issued by a public officer requiring him to remove the waste or litter found in a public place or common part of a building which is within 6 m of his premises is an offence under section 5(1) or 5(2) of the Public Cleansing and Prevention of Nuisances Regulation.

  4. Cleaning and Sanitizing Programme

    Effective cleaning and sanitizing can remove food remnants, dirt and micro-organisms, thus minimizing the risk of food contamination and food poisoning. To achieve the standard of cleanliness, a cleaning / sanitizing programme should preferably be developed to ensure that cleaning / sanitizing is conducted in a systematic and regular manner. The programme may vary according to the size of operation of food premises. A well-planned cleaning / sanitizing programme should include:

    1. areas and items of equipment and utensils to be cleaned / sanitized;
    2. frequency of cleaning / sanitizing required for each item;
    3. specific standard washing / cleaning / sanitizing procedures;
    4. equipment and methods to be used;
    5. chemicals or processes to be used; and
    6. the staff responsible for each task.

    A suggested cleaning / sanitizing programme is shown at Annex I.

  5. Maintenance

    All parts of the premises, fixtures, fittings and equipment should be maintained at all times in a state of good repair and working condition to:

    1. prevent contamination of food by plaster, paint, broken glass or leaking pipes, etc.;
    2. enable effective cleaning and, if necessary, sanitizing;
    3. ensure pests cannot gain access to the premises from hollow spaces in ceilings, walls, etc.; and
    4. ensure that the equipment works as intended.

3.1.2 Kitchens and Food Rooms

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  1. Floors
    1. Floors should be free from accumulation of food waste, dirt, grease or other visible obnoxious matters. They should be washed with detergents at least once daily. Hot water or steam may be used for better removal of grease. Covings between floor and wall junctions should be kept clean, in good repair and be bonded firmly to their positions.
    2. Floor surfaces should be maintained in good condition, free of cracks, crevices or other defects. There should be no dips or hollows.
  2. Walls and Ceilings
    1. Wall materials such as tiles or stainless steel should be firmly bonded to the surfaces.
    2. Walls of food rooms and kitchens should be cleaned frequently, about once daily or more if necessary. Wall surfaces or ceilings should be clear of unnecessary fittings or decorations such as posters or pictures as far as possible.
    3. Any furniture or equipment, which cannot be moved by one man, should not be placed too near to any wall inside kitchens or food preparation rooms as to obstruct access to such places for cleaning. Alternatively, heavy equipment can be installed with wheels to facilitate easy removal for cleaning.
    4. Junctions between walls, and between walls and ceilings, should be tightly sealed and maintained in good condition, and free from cracks, crevices, holes or gaps or flaking materials. Any holes or gaps that may allow access of pests to wall and ceiling cavities should be sealed up.
    5. Surfaces of ceiling should be smooth and preferably finished in washable paint to facilitate cleaning, although frequent cleaning is not necessary.
    6. Ceilings should be maintained in a good state of repair so that there are no spaces or joints, and be kept in a clean and sanitary condition.

  3. False Ceilings

    False ceilings should be periodically cleaned to remove accumulation of dust, particles or debris that may fall onto foods as to cause contamination.

    Note: Failure to maintain floors, walls and ceilings, etc. of food rooms clean and in good condition is an offence under section 15(1) of the Food Business Regulation.

Rationale

Accumulation of food waste, dirt and grease, etc. provides food for pests and enables microbial growth, which are conducive to food contamination. These dirt and waste may come from a variety of sources including food spills, food handlers' shoes, linens and food packaging, etc. brought into the premises. Accumulation of liquid on floors could provide a water source for pests and encourage their presence in the premises. It could also be a source of microbial contamination. Cracks, crevices or similar defects on walls, floors or ceilings can harbour pests or become their breeding grounds. Effective, frequent and regular cleaning, sanitizing, and maintenance of floors, walls, ceilings and equipment are thus necessary for removal of food contaminants and prevention of microbial proliferation.

3.1.3 Water Supply

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  1. Only potable water can be used for :
    1. cleaning and preparing food;
    2. cleaning surfaces that may come into contact with food or hands of food handlers; and
    3. handwashing.
  2. All ice to be used in food and drinks must be made from potable water. Ice used to cool open foods in buffet displays must also be made from potable water. Ice for drinks should not be handled with bare hands.
  3. Water pipes, either hot or cold, should be maintained in good condition and order at all times to prevent leakage or defects that would result in contamination of food.
  4. Water storage tanks for potable water should be regularly cleaned and disinfected to prevent contamination.
  5. Water drawn from wells for air-conditioning purpose should be arranged in a closed circuit system, and all pipes conveying such water should be properly distinguished by being painted in black.

Rationale

Adequate water supply is necessary to ensure effective cleaning and safe food production. Water used for food preparation, cleaning and scullery purposes should be of safe quality to avoid contamination of food or food equipment.

3.1.4 Handwashing Facilities

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  1. Wash hand basins should be clean, equipped with adequate supply of cold water, preferably with hot water, and provided with liquid soap and suitable drying facilities.

    Note: Failure to observe this is a breach of licensing condition.

  2. Liquid soap, which helps remove bacteria and dirt on hands, should be discharged from dispensers.
  3. Hand-drying facilities should be of single-use, such as clean paper towels, continuous cloth towel in dispensers or electric hand dryers. For continuous cloth towel in dispensers, the dispensers should be constructed in such a way that users can only retrieve the clean and unused portion of the cloth towel, which should also be dry, sanitized, unworn, of good quality and free of stains.
  4. Wash hand basins should be easily accessible for use by workers and customers. They should not be obstructed by articles to enable them to be conveniently used and cleaned.
  5. Wash hand basins should be used for the sole purpose of washing hands, arms and faces. They should be easily identified in some ways that they are used for such purpose only, say, by putting up a notice such as "For handwashing only" or "Not to be used for washing food or utensils", etc.
  6. If one compartment of a twin-sink is designated for handwashing, this compartment should be clearly indicated by a sign to such effect, and must not be used for any other purpose. Separate water taps should be provided to such twin-sinks.
  7. There should not be any draw-off taps other than wash hand basins in any yard or open space.

Rationale

Handwashing is important to maintenance of personal cleanliness and hygiene, especially for food handlers who are likely to transmit bacteria or harmful microbes onto food, food contact surfaces, or equipment if their hands are contaminated. Provision of adequate handwashing facilities is crucial to the prevention of food contamination and spread of foodborne diseases.

3.1.5 Scullery Facilities

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  1. Separate sinks should be provided for food preparation and equipment washing if the volume of preparation in the kitchen demands it. All scullery and food washing activities should be done in sinks within food rooms or kitchens.
  2. Wash-up sinks should be cleaned at a frequency that prevents accumulation of grease deposits and other residues.
  3. Sinks used for the purpose of washing ready-to-eat foods should be cleaned and sanitized before use.
  4. Wash-up sinks should not be obstructed from use by miscellaneous articles.
  5. Handwashing should not be carried out in sinks, especially in those used for washing food. Sinks should preferably be identified in some ways that they are used for such purpose only, e.g. by putting up a notice such as "For washing food or utensils only" or "Not to be used for handwashing", etc.
  6. Sterilizers and mechanical dish washers should be kept clean and in a good state of repair and working order.
Note: Failure to keep scullery facilities such as wash-up sinks and sterilizers clean, free from noxious matter and in good condition in food premises is an offence under section 6 of the Food Business Regulation.

Rationale

Dirty sinks or drip boards can be a source of contamination of food and equipment. A well functioned sterilizer or mechanical dish washer can effectively destroy the micro-organisms on the surfaces of equipment and utensils.

3.1.6 Toilet Facilities

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  1. Sanitary Fitments

    Sanitary fitments should at all times be maintained in a clean and sanitary condition, free from dirt or obnoxious smell, in good working order and repair, free from cracks or crevices, and cleared of chokage. Adequate supply of flushing water should be provided to ensure proper disposal of sewage matters.

    Note : Failure to keep sanitary fitments clean and in good order is an offence under section 15A of the Food Business Regulation.

  2. Floor and Wall Surfaces

    Floor and wall surfaces should be maintained smooth, free of cracks or crevices, and impervious to grease and moisture. They should be frequently cleaned with water and detergents, and should be kept dry at all times.

  3. Supply of Toilet Paper

    Each water closet should be provided with an adequate supply of toilet paper at all times.

    Note: Failure to observe this is a breach of licensing condition.

  4. Provision of Wash Hand Basins
    1. Wash hand basins in toilets should at all times be provided with adequate supply of water, liquid soap in dispensers and single-use hand-drying facilities such as clean paper towels, continuous cloth towel in dispensers or electric hand dryers.

    2. For continuous cloth towel in dispensers, the dispensers should be constructed in such a way that users can only retrieve the clean and unused portion of the cloth towel, which should also be dry, sanitized, unworn, of good quality and free of stains.

      Note: Failure to observe this is a breach of licensing condition.

    3. For sensor-type water taps, it is preferable that adequate signs and instructions indicating how to use the taps be clearly and conspicuously displayed to ensure that users understand how to make use of the facilities.
  5. Provision of Dustbins
    1. Dustbins should be provided for storage of used paper towels.
    2. Female toilets should be provided with covered receptacles for storing used sanitary napkins.

  6. Ventilation

    Toilets should be well ventilated at all times. Ventilation facilities including extraction fans and ductings should be clean and in good working condition. They should be regularly checked and cleaned to ensure proper functioning.

  7. Use of Toilets for Other Purposes

    Toilets should not be used for any other purpose. All parts of the toilets should be cleared of obstructions and be easily accessible for use. Use of toilets for storage of food or food equipment / utensils is strictly prohibited.

Rationale

Properly maintained toilet facilities, apart from maintaining personal hygiene, can protect equipment, utensils and food from faecal contamination that may be carried by pests, food handlers and customers, so that the opportunities for spread of foodborne diseases can be minimized.

3.1.7 Sewerage and Plumbing

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  1. All sewage and waste water produced from food premises should be discharged to a proper foul water sewer in a sanitary manner. Waste water and food remnants should not be discharged into surface gutters or surface channels inside or outside the food premises. Food business should be temporarily suspended when there is any backflow of sewage or waste water into the kitchen / food room or in other parts of the food premises.
  2. Sewerage and plumbing systems should be maintained in good repair and in good working condition. They should be devoid of any defects, chokage, leakage or overflow; and should not allow access of pests to the food premises.

Rationale

Sewage and waste water are highly contaminated matters. Their proper disposal, apart from prevention of environmental pollution, is critical in safeguarding spread of foodborne diseases in food premises, and helping minimize pest infestation inside and outside the premises.

3.1.8 Grease Traps

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  1. Grease traps should be regularly inspected, and preferably not less than once daily. A grease trap will only be functioning when:
    1. water entering and leaving the trap takes the path as shown in Diagram 1 in paragraph 2.12 of Chapter 2;
    2. there is no leakage or chokage; and
    3. only a thin layer of solidified greasy waste is accumulated on the water surface.

  2. The greasy waste should be promptly removed if the top 30% of liquid depth of the grease trap is occupied by it. Ways to remove the greasy waste are as follows:

    1. scoop the greasy waste into a plastic bag;
    2. seal the plastic bag and put it into a container specially for this purpose for subsequent disposal; and
    3. clean the adjoining floor surfaces thoroughly afterwards.

    [ Greasy waste water should be treated by grease trap or other waste water treatment facilities to meet the required licence standards before making discharge. Reference may be made to the booklet "Grease Traps for Restaurants and Food Processors" issued by the Environmental Protection Department. ]

Rationale

Waste water from food premises carries a large quantity of grease, which should be removed from entering the drains or sewers to prevent clogging when it gets into them, solidifies and accumulates there. A clogged drain / sewer causes backflow of waste water and emits bad odour, posing hazard to food safety and environmental hygiene.

3.1.9 Waste Storage and Disposal

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  1. Cover

    Waste containers should be properly covered by close fitting lids to prevent access of pests and animals.

    Note : Failure to provide a close fitting lid or cover for the dustbin is a breach of licensing condition.

  2. Cleaning and Maintenance

    Waste containers should be thoroughly washed regularly with detergent and water to remove the dirt and residues. Waste containers with cracks should immediately be replaced. Use of bamboo baskets as waste containers and storage of waste in lanes or pavement are strictly prohibited. If there is a waste / refuse storage room in the food premises, its walls, floors and ceilings should be kept clean and maintained in good condition. There should be no ponding of water on the floor after hosing.

  3. Frequency of Emptying

    Waste and refuse should be removed at a frequency that will minimize the development of objectionable odour and other risk of attracting or harbouring pests or animals, but should at least be once daily.

Rationale

Waste is a potential source of pathogens and food contaminants. Proper disposal of waste is important for preventing the spread of pathogens inside food premises and contamination of food. Properly maintained waste containers can discourage the access of pests and animals.

3.1.10 Ventilating Systems in Kitchens and Food Rooms

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  1. All metal hoods, ductings, extraction fans, grease filters and water scrubbers of exhaust and extraction systems should be maintained in a reasonably clean condition, i.e. free from grease and dirt. Exhaust and extraction systems should be in operation during business hours and in efficient working condition manifested by absence of accumulation of fumes or condensation in the kitchens and food preparation rooms.

    Note: Failure to observe this is a breach of licensing condition.

  2. Grease filters or air pollution control equipment like water scrubbers should be:
    1. regularly washed or changed to prevent building up of grease or dirt on the filter; or forming condensation to fall on food, food contact surfaces or utensils, etc.; and
    2. fixed in their positions unless temporarily removed for cleaning or repair.
  3. Propulsion fans for kitchens and food rooms should be maintained in good working order and clean condition, and must be in operation during business hours to ensure adequate supply of fresh air to kitchens and food rooms.

Rationale

Excessive fumes, smoke, grease or vapour pose potential hazards to health of workers and fire safety, and are potential sources of food contamination. Dripping grease or condensation can contaminate food or food contact surfaces. Provision of adequate natural and mechanical ventilation can keep the air clean and healthy by removal of excessive fumes or vapour, and introduction of fresh air.

3.1.11 Ventilating Systems in Restaurants and Factory Canteens

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  1. Ventilating systems in restaurants and factory canteens should be kept fully in operation at all times when the premises are open to the public. They should be maintained in good condition and repair to ensure a supply of 17m3 per hour of fresh air for each person in the premises. Periodic checks to ventilating systems including their fans and guards should be conducted to ensure proper functioning.

  2. Air Filters and Filter Flag Indicators

    Air filters / grilles of ventilating systems should be removable for cleaning, and be cleaned regularly to prevent accumulation of dirt and dust. Filters should be cleaned by water and detergent, or be replaced, when the filter gauge or differential pressure switch shows an increase of 50 Pascals over the designed air filter pressure drop, or when the filter flag indicator shows "dirty". Moreover, air filters should be installed in such a manner that all incoming air must pass through them before distributed within the premises. All grilles should be tightly fixed in their positions to guard against entry of rodents.

  3. Fused Running Hour Meters

    Each fused running hour meter installed for ventilating systems should be checked regularly to ensure that it is functioning properly.

  4. Annual Inspection

    Ventilating systems in restaurants and factory canteens should be inspected at intervals not exceeding 12 months by registered specialist contractor (ventilation works category) in accordance with the Ventilation of Scheduled Premises Regulation. A copy of the certificate proving that the ventilating system has been inspected by a registered specialist contractor should be submitted to the Food and Environmental Hygiene Department within 21 days of such an inspection.

    Note: Failure to observe this is a breach of licensing condition.

Rationale

Air supplied to food premises should be of sufficient quality and quantity to replace contaminated air for the health of workers and customers.

3.2 Equipment, Utensils and Linens

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3.2.1 Equipment and Utensils

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  1. Food Contact Surfaces of Equipment and Utensils
    1. Cleanliness and Maintenance
        1. Food contact surfaces of equipment and utensils, such as crockery, cutlery and tableware, should be maintained in a good state of repair and working condition. They should be smooth, free of cracks and crevices, and be kept clean and free from noxious matters by regular cleaning and sanitizing at a frequency that prevents accumulation of grease deposits, dirt and other residues, having regard to their use.
        2. A food contact surface should be cleaned and sanitized between each use for raw food and ready-to-eat food. If an equipment or utensil is used continuously at room temperature for handling potentially hazardous foods (e.g. meat slicers), it should be cleaned and sanitized at least once every 4 hours.
        3. Cutting surfaces such as chopping blocks and cutting boards which are subject to scratching and scoring should be resurfaced if they become too difficult to be effectively cleaned and sanitized, and should be discarded if resurfacing is impossible.
        4. Any part of a thermometer, especially the temperature probe, that will be inserted into the food for temperature measurement is a food contact surface, which should be cleaned and sanitized between uses, particularly between each use for measuring the temperature of raw food and ready-to-eat food.

      Note : Any person who fails to keep all equipment and utensils used in the course of a food business clean, free from noxious matters, in proper repair, free from cracks or chipping, etc. commits an offence under section 6 of the Food Business Regulation.

      Rationale

      Food contact surfaces of equipment and utensils should be maintained in a clean and sanitary condition to prevent contamination of food. Special care should be taken to clean and sanitize the equipment and utensils that have been used for handling raw food before being used again for handling ready-to-eat food to avoid cross-contamination.

      Chipped or cracked eating or drinking utensils pose food safety risk because such defects can harbour dirt and bacteria, and impair the surfaces' ability to be effectively cleaned and sanitized, thereby allowing the transmission of infectious diseases. Moreover, they may contaminate food directly if broken or chipped pieces fall into the food, and the exposed sharp edges can easily cause injuries to customers.

    2. Cleaning and Sanitizing

      Cleaning and sanitizing of equipment and utensils should be done as separate processes. A surface needs to be thoroughly cleaned before it is sanitized.

      1. Cleaning
        Cleaning is a process for removal of contaminants such as food residues, dirt, grease and bacterial film from a surface, which is achieved by the use of water and proper detergent.
        Thorough cleaning can be achieved by:
        • firstly, pre-scraping the utensils or surfaces and rinsing with clean water to remove most of the food residues, dirt and debris present;
        • secondly, washing with warm water and detergent by agitation to loosen the remaining food residues and dirt;
        • lastly, rinsing with clean water to remove the loosened food residues and dirt, and to get rid of the residues of detergent by clean water.

        Detergents used for cleaning food contact surfaces should be appropriate for the task, and be able to effectively remove food residues on equipment and utensils.

        Agitation can be done manually with the use of cloth, scrapers, scourers or brushes; or mechanically by means of mechanical dishwashers that can deliver water at such a pressure as to provide the agitation required for removing food residues and other soil from the surfaces of utensils or equipment.

      2. Sanitizing
        After cleaning, food contact surfaces of equipment and utensils can be sanitized by:
        • being immersed in boiling water for not less than one minute inside a sterilizer; or
        • being immersed in a non-toxic solution containing a bactericidal agent of a type approved by the Food and Environmental Hygiene Department at a temperature of not less than 24oC for at least one minute; or
        • mechanically washed in a mechanical dishwasher of a type approved by the Food and Environmental Hygiene Department.

        Most of the bactericidal agents used in food premises are chlorine-based compounds. Instructions on how to use the agents should always be followed, especially the optimal combination of the temperature, pH and concentration of the agent. If the instructions are not clear, further advice should be sought from the supplier.

        (3) Drying
        All cleaned and sanitized equipment and utensils should be thoroughly dried by evaporation (air dry).

        (4) Storage
        Cleaned and sanitized equipment should be stored in a cupboard which has been rendered proof against the access of dust and pests, if not for immediate use.

        Note: Any person who fails to clean and sterilize utensils used in the preparation or consumption of food commits an offence under section 19 of the Food Business Regulation.

        Rationale

        Utensils and equipment should be sanitized, either mechanically or manually, after cleaning to minimize the risk of food becoming contaminated with micro-organisms when coming into contact with the utensils or equipment. Bactericidal agent should be applied at the proper concentration, temperature and for the appropriate length of time to achieve desirable reduction in bacterial level, whose effectiveness is a function of the time and temperature that the utensils and equipment to be sanitized are exposed to.

        Sanitized equipment and utensils should be allowed to dry as quickly as possible as most micro-organisms cannot survive in the absence of water. Drying by towels or storing on a dirty surface may lead to re-contamination of cleaned and sanitized surface.

  2. Non-Food Contact Surfaces of Equipment
    1. Cleanliness and Maintenance
      Non-food contact surfaces of equipment such as cupboards, refrigerators, wet refrigerators, racks, stoves, cooking ranges and food lifts should be kept clean and in good state of repair and working condition.
    2. Cleaning
      1. Non-food contact surfaces should be cleaned at a frequency that prevents accumulation of dirt and grease, preferably once a week or more as required.
      2. Cleaning has to be carried out in a systematic manner, for example, in the sequence from walls, non-food contact surfaces of equipment such as cupboards, refrigerators, cooking ranges and then the floors.
      3. Thorough cleaning of non-food contact surfaces can be achieved by :
        • removing food debris and soil by clean wiping cloths and brushes, etc.;
        • rinsing with clean water;
        • applying detergent and washing, with brush or scourer to remove remaining debris or soil, if necessary;
        • rinsing with clean water; and
        • air dry.

        Rationale


        Similar to food contact surfaces, non-food contact surfaces should also be kept clean and in good repair to help minimize the possibility of food contamination.
  3. Single-Use Items
    1. A single-use item means any non-reusable instrument, apparatus, utensil or any other such thing for handling of food, such as drinking straws, disposable eating and drinking utensils, disposable food containers and disposable gloves, etc.
    2. All single-use items should be properly protected from risk of contamination by storing inside dust and pest proof containers or cupboards until they are used, and should be discarded if they are contaminated. They should not be re-used for any other purpose that will make them come into contact with any food or the mouth of a person.
    3. If gloves are used for handling food, only disposable gloves shall be used, which shall be used for only one task, e.g. for either handling ready-to-eat food or raw food, and for no other purpose. The same disposable gloves should never be used to handle raw food and then ready-to-eat food. They should be discarded if damaged, soiled, or when interruptions occur in the operation.

    Rationale

    Single-use items are not manufactured to permit effective cleaning and sanitizing. If these items are reused, food coming into contact with these items may become contaminated. Use of the same disposable gloves for handling raw and ready-to-eat food easily leads to cross-contamination.

  4. Maintenance of Refrigerators (including Chillers and Walk-in Freezers)
    1. Refrigerators for storing perishable food should be kept at a temperature not exceeding 10oC, preferably at or below 4oC. A thermometer should be provided to each refrigerator indicating the temperature at which the food is being stored.

      Note: Failure to observe this is a breach of licensing condition.

    2. Doors of refrigerators should be kept closed at all times except during use
    3. Overstocking of food in refrigerators, (e.g. above the loading line in open top display refrigerators) should be avoided to ensure free circulation of cold air in the refrigerator and maintenance of food at proper temperatures
    4. Inside surfaces of refrigerators including their rims should be cleaned regularly. Over-frosted refrigerators should be defrosted promptly

3.2.2 Linens

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Linens such as wiping towels, table cloths, aprons, clothing, uniforms, etc. may be used in food premises. They should be of light-colour, kept clean and in a sanitary condition.

  1. Cleanliness and Sterilization
    1. Clean linens should be free from food residues or other soiling matters. They should be washed if they become wet, sticky or soiled.
    2. Linens required to be sterilized, such as dry wiping cloths for polishing dried utensils, should be washed and sterilized after each use either by immersing in boiling water for not less than one minute or using a bactericidal agent approved by the Food and Environmental Hygiene Department.
  2. Sole Use of Linens

    Linens should be used for one single purpose only. For example, wiping towels used for wiping food spills on table surfaces should not be used for any other purpose such as for polishing dried utensils.

    1. Wiping Towels
      Use of cloths for drying of food contact surfaces of equipment is not recommended as the cloth is likely to contain bacteria or contaminants that would be transmitted to the equipment during the drying process. Food contact surfaces should be air dried. Dry cloth may be used for polishing dried utensils.
    2. Aprons, Clothing and Uniforms
      Aprons, clothing and uniforms should be clean and fit to wear. Buttons should preferably be avoided for those who directly handle food to prevent them from coming off and falling into food. These clothing should be washed at least once a day, or when they become soiled or sticky.
    3. Table Cloths
      Table cloths should be cleaned after each use as they have been in contact with food remnants and debris.

  3. Storage of Soiled Linens

    Soiled linens should be kept in suitable receptacles or laundry bags away from food preparation areas to prevent contamination of food, food contact surfaces, food equipment and utensils.

    Rationale

    Linens are likely to contain foreign substances such as hair, dirty particles and micro-organisms, all of which would contaminate food and equipment. They should not be allowed to come into contact with food or food equipment / utensils unless thoroughly cleaned and sterilized. Napkins for customers may help transmit diseases from man to man, unless adequately cleaned and sterilized after each use.

3.3 Pest Control

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Food premises should be kept free of pests like rats, mice and insects such as flies and cockroaches.

3.3.1 Signs of Pest Infestation

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  1. Food premises and surrounding areas should be inspected regularly to look for signs of pest infestation.
  2. Presence of rats and mice can be indicated by signs left behind by their activities including droppings, holes, runways, gnawing marks, feet marks and smears.
  3. Cockroaches usually hide behind stoves, hot water pipes, sinks, in cupboards, drying rooms and anywhere which is dark and warm. Signs of cockroach infestation include presence of cockroach eggs and droppings and a disagreeable "cockroach" odour.
  4. Flies usually infest places with food attraction. Presence of faecal specks and vomitus are common signs of fly infestation.

Note: Any person who knowingly suffers or permits the presence of rats, mice or insects in food premises shall be guilty of an offence under section 5(3) of the Food Business Regulation.

Rationale

Food premises are easily infested by rats, mice, cockroaches and flies because they provide them with ample food sources and numerous harbourage places. Improper handling of food and food debris, accumulation of motley articles and presence of structural defects render food premises highly susceptible to pest infestations.

Pests will not only pose food safety problems but also transmit diseases to human. They can carry pathogenic organisms to foods physically by their bodies, hair and excreta.

3.3.2 Prevention and Control of Pest Infestation

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To avoid pest infestation in premises, it is necessary to maintain food premises at high standards of hygiene and immediately fix any structural defects. Proofing measures should be adopted to block entry of pests. Foods should be properly protected and waste disposed of to cut their food source.

Regular inspection should be conducted for early detection of pest and to apprehend pest situations at the premises. Whenever pests are detected, control actions should be taken promptly to rectify the situation. Private pest control services providers can be appointed to carry out pest inspection and subsequent control work.

Particular attention should be given to the following in the prevention and control of pests in food premises:

  1. Prevention of Entry of Pests
    1. Any holes or crevices at ceilings and on walls and floors should be sealed by cement or metal plates.
    2. The threshold clearance of doors should be lowered to not more than 6 mm and metal kicking plates should be affixed at the lower edges of doors and doorframes to prevent entry of rats and mice.
    3. Windows, ventilation openings and doors should be installed with mesh screens. Doors / screen doors should be self-closing and kept closed at all times.
    4. Any missing or damaged gratings of drains should be installed or replaced immediately.
  2. Elimination of Harbourage for Pests
    1. False ceilings should be avoided in food preparation or storage areas as far as possible.
    2. Any defects on walls, floors, ceilings, woodwork and all other parts of the structure of food premises should be promptly repaired.
    3. Disused articles or equipment should not be stored in food premises. If accumulation of articles is unavoidable, they should be moved regularly to eliminate harbourage of pests.
  3. Elimination of Food Sources to Pests
    1. All foods as well as condiments should be covered and stored properly by using sealed containers.
    2. Floors of food premises should be kept clean and free from food remnants, especially overnight. Preparing food or cleaning utensils is strictly prohibited in yard or at rear / side lanes.
    3. Refuse should be stored in refuse containers with well-fitted cover. Refuse bags should be tied up before disposal to prevent spilling and attraction of pests. Refuse or food remnants should not be exposed. They should be cleared at least once a day, preferably every night to avoid leaving refuse overnight.
    4. Surface channels and gratings should be kept clean, clear of food remnants and free from chokage.
  4. Eradication of Pests
    1. Places, clothing and equipment contaminated by pests should be cleaned and disinfected as soon as possible.
    2. Insect Electrocuting Device (IED) equipped with catch pans can be used to eliminate flying insects in food premises. IED should be placed at least 1.5m (preferably 4.5 - 6 m) away from a food handling area. Only low wall mounted type IED should be used, and ceiling-hung IED should not be used in food handling areas.
    3. Pest infestations should be dealt with immediately but without affecting food safety. Preferably, they should be carried out by specialist pest control service providers. Rodenticides and insecticides should be applied in such a manner as not to contaminate foods - they should not be applied while food production / preparation is taking place, and all open foods should be well covered and protected.
    4. In the event of pest infestation, any contaminated equipment, utensils and food contact surfaces should be thoroughly cleaned and sterilized. Any food that has been contaminated by pests or pest control chemicals should be disposed of.
  5. Keeping of Records
    Management of food premises should keep proper records of results of pest control inspections, surveys, maintenance and services, etc. in respect of their premises.

Rationale

Presence of pests increases the likelihood of contamination of food and may cause significant damage to food premises. The first and best line of defence is to prevent entry of pests by proper inspection and maintenance of the premises. The second line of defence is to deprive pests of food source by proper storage of food and prompt removal of refuse, food remnants and spills.

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