Cross-contaminated cooks on a three-colour route.

Raw materials, direct-entry foods and cleaning materials can be expressed in three colours, but they are not three levels of hygiene, let alone all of them in three baskets. What the road map really wants to say is what is going on with something, what is going to happen to it, what is going to happen to it, and what surfaces should not be touched. Obscene cuisine must be replaced by a recycling secondary, semi-finished products must indicate the state of processing, and detergents and disinfectants cannot be justified for mixing with foods by the wrong use.

Peer articles on cooking lines following the discussion warned that the movement of people, raw materials and chemicals could affect the risk of cross-pollution. [1] For domestic catering sites, the determination should go back to the Food Safety Code for catering services: layout by process, separate storage of foods of different types and status, and classification management of containers and tools. [2] Colours simply paint the relationships easily understood, not the national uniform colour code prescribed by the norms.

Look at an exceptional road map.

The following concept diagrams are blue for raw material processing, green for finished product supply, orange for cleaning supplies, and gray for after-use utensils. The arrow represents the sequence of tasks and does not mean that the four routes can be shared on one side or channel.

The blue line in the figure does not mix aquaculture, livestock and vegetables. The actual layout will also be drawn with the respective identification of the various raw materials and their specialized tools under the Blue Line. There is still a difference between purified and slurry, and culinary meat does not become a product by being placed in a clean container. It is more useful to label states such as " To be cleaned " and " To be cooked " in text than to add another colour that is difficult to remember.

Green is also not a “watch clean” pass. The raw materials can only enter the finished product in real condition after the applicable processing conditions. The conversion of the raw packaging to a green label does not change the fact that it has been exposed to the raw material and does not allow for a state conversion; the finished packaging should be filled with containers that meet the requirements for use and clean-up. Colour follows the controlled process and does not create the controlled process.

The gray bypass explains why only three lines are missing. Recycled dishes are washed with residual foods at different risks from newly arrived raw materials and cannot “receipt later”. After-use meals should be washed in a timely manner; food and food and packaging tools for contact with directly imported foods should also be disinfected and decontaminated and cleaned as required. [2] Once they have been processed, they become usable devices rather than green foods. Waste and cooking waste cannot be returned with cleaning equipment; they are also collected, removed and packed in separate arrangements. The legends should be used as a separate feeder to avoid misperceiving staff members that they do not need to manage without drawings.

Cleaning ends not on food shelves.

The starting and end point of the orange line should be located in the appropriate dedicated repository. The norms require separate compartments or areas for the storage of items such as cleaning and disinfectant tools, detergents and disinfectants, as well as strict product use instructions. [2] Therefore, the disinfectant is placed on the side of the sauce and is only required to be used by employees at night, and does not meet the requirements of this space arrangement. It is also necessary to check where the upper packaging will fall when it leaks, and not only to see how far the two items on the plan are from each other.

At the very least, the physical marking should allow the user to know the name and purpose of the item and avoid speculation on the appearance of the bottle. The formulation, role and follow-up requirements, as specified in the instructions, should be implemented to the point of use; no single concentration or exposure time should be given to all cleaning products. Food-processing containers are not allowed to be packed with items not related to food-processing. [2] Even if it subsequently falls, it is not appropriate to use “only once to borrow” the orange line to penetrate the food chain.

The fact that the cleaners had orange items in their hands did not mean that all contacts along the way were clean. The doorknobs, cart lifts, switches and pick-up tables may be connected to different tasks. The handling of cleaning materials is followed by direct access to imported food, and the necessary hand and tool handling is carried out in accordance with the occupational hygiene procedures; labelling of supplies is not a substitute for these actions. The road map needs to mark points of contact and not just human footsteps.

The same aisle can be wrong, but the contamination doesn't disappear.

The norms require separate corridors and access points for raw materials, finished products and after-service food and meals; when this is not possible, it can be transported separately at different times or in a non-polluted manner. [2] This is a specific arrangement for the shipping organization and is not a generic exemption that can be resolved in time by any mix.

A scenario is envisaged that will be used only to describe the problem: the raw materials will pass through narrow lanes in the morning and then the finished vehicles will pass through. The organization has a role to play if the conditions of the passage, the protection of the containers and the transport procedures are appropriate; however, it is not a problem when the material tray leaks to the public table, where the finished products are installed in the afternoon. Contaminated surfaces need to be treated accordingly, and food cannot be determined to remain in use for hours alone.

If two people do not meet each other, they hold the same handle, and one just disposes of raw materials, the other takes the cleaningware, and the person's route is not cross over the plane and the contact chain is connected. The inspection should follow the hand-to-hand-to-hand device, rather than using the absence of a crash as evidence of passage. If actual contamination is found, the operation should cease, the affected items should be isolated and disposed of in accordance with food safety procedures, and no colour demonstration should continue to replace disposal.

Four questions one by one.

The first question is where to start. Check the temporary storage of deliveries, refrigerated shelf, raw material processing and cleaning materials storage areas and confirm that there are no temporary points on the map that actually landed. A fixed reserve is marked and staff are often placed in a separate location, indicating that the work process is not covered. In particular, a view of the upper and lower shelf, the door opening and the swing space, which were often overlooked in the simplified floor plan, was needed.

The second question is when to change the situation. Each semi-finished product is written into specific foods and processes, such as “adaptated to heat”, rather than being singled out as intermediate. Draws the conditions under which it enters the next process and the equipment it uses. Direct imported foods that do not follow subsequent heating cannot be borrowed for the conversion path of cooked foods; the requirements for the special or special operating areas should also be checked against the operational projects.

The third question is where to return. The plates, used clips, clean-up rags and cleaning materials containers that have been delivered have been returned to different destinations. There may still be problems as the route is smooth and the journey back through the food point. Recycled dishes were placed on the same floor as food to be served, and no effective separation was established, even if different colours were painted on both sides of the vehicle.

The fourth question is whether it works correctly without color. Empty, clean proprietors can be used when off-the-job, allowing employees to observe whether they are dependent on other people ' s tips by describing their placement, handling and access according to the daily process. Do not use real cleaning chemicals or food to be supplied for cross-place testing. It is a process exercise that does not qualify the microbes and is not a substitute for the necessary check-ups for the clean-up effects.

After the drawing, the boundary, not the decoration.

The results of a visit should be translated into specific locations and specific actions, such as removal of cleaning materials above foods, completion markings, adjustment of the back-to-back point for dirty food items, or revision of transport arrangements for common corridors. It is hard to know what to change in the next class if only “enhance awareness”. The spills, temporary detours and dangerous comminglings that have occurred also merit a return check and cannot be inferred from the fact that there have been no complaints.

The value of the three-colour map lies in making it visible. It does not determine all food safety conditions for the operator, nor does it require the purchase of a certain type of equipment for colour purposes. Following a change of personnel or position, the junction points should be re-examined for consistency with actual work. When the condition of the article, the dedicated storage, the chain of contact and the recycling are made clear, simple lines can really help employees understand why this place can and must stop.

References

• Environmental Design and WorkFlow in a social context
• State Administration for Market Regulation Food Safety Code of Practice for Catering Services