Food safety in focus on the backline

Food safety in focus on the backline

Creating a functional backline is all about food safety and hygiene. It needs to be built of corrosion resistant material, be easy to clean and have a sufficient supply of hot and cold water.

Dishwashing and food preparation cannot take place at the same time, the processes need to be separated or physical separation is required between dishwashing and food prep area. Adequate facilities are to be provided for the cleaning, disinfecting and storage of working utensils and equipment. These facilities are to be constructed of corrosion resistant materials, be easy to clean and have an adequate supply of hot and cold water.

Food preparation areas are required to have

• Separate Hand sink
• Separate Equipment sink (in dishwashing room equipped with hose) 
• Separate Production sink if any food delivered is washed (salad, tomato, etc)
• Sufficient stainless-steel shelving for food utensils, containers etc.
• Stainless steel is prerequisite material to be used
• Food prep counter (stainless-steel surface) installed that allows food to be kept at cold temperatures
• A suitable freezer, refrigerated and room temperature storage for food is required in the food preparation area of back room kitchen
• Waste bins with covers and foot pedals