Kitchen (if any)

If a school prepares meals at its kitchen, the following should be provided: - a. Structure of kitchen

i. The kitchen should be of reasonable size:

 catering for 50 pupils or below, kitchen area should not be less than 10m²;

 catering for 51-99 pupils, kitchen area should not be less than 15m²;

 catering for 100 pupils or above, kitchen area should not be less than 20m². ii. The floor of the kitchen should be surfaced with non-slippery material. The

kitchen walls should be surfaced with non-absorbent material to a height of not less than 2m.

iii. The height of partition walls of the kitchen should be from floor to the ceiling level.

iv. The internal surfaces of walls or partitions of kitchen shall be surfaced with smooth light coloured non-absorbent materials or tiles to a height of not less than 2m. The junctions between walls and floor should be coved (i.e. rounded).

Remaining surfaces of walls and ceilings shall be limewashed or painted in a light colour.

v. No manhole should be located in any food room. Any manhole situated in the premises must be provided with a double-seal cover. Any soil/waste/rain-water pipe inside any food room or premises shall be enclosed in pipe duct constructed of impervious rust-proof material. Suitable inspection openings shall be provided to such enclosure(s).

Appendix 7a

Guidelines for Extension of School Premises

(For Premises Not Designed and Constructed as a School) P.64

vi. A door should be provided in the entrance of the kitchen so as to prevent pupils from entering into the kitchen unnoticed.

b. Facilities/ Equipment in kitchen

i. At least one exhaust extraction hood should be installed over the cooking stoves in kitchen. The exhaust must be arranged to pass through a grease filter before discharging into the external air in such a state as not to create any nuisance.

ii. All extraction fans installed on the premises must be discharged into the open air at a height of at least 2.5m above the ground or street level and such discharge shall not cause any nuisance.

iii. A sterilizer of not less than 23 litres capacity should be provided inside the kitchen for sterilization of all crockery, glassware or other utensils used in the preparation and consumption of food. Perforated metal or wire dipping trays should be provided for holding the utensils (which are) being sterilised.

Alternatively, a mechanical dish washer or bactericidal agent of a type approved by the Food and Environmental Hygiene Department may be used.

iv. The washing and sterilizing facilities for eating and drinking utensils in the food room of the premises shall be arranged in such a manner and position satisfactory to the Director of Health.

v. At least one wash-up sink of adequate capacity and one wash-hand basin should be installed inside the kitchen.

vi. The wash hand basin and wash up sink should be connected to public mains water supply and fitted with a waste pipe, which in turn is fitted with a bottle trap or a U-trap and connected to a proper drainage system.

vii. Liquid soap in dispenser should be provided in the kitchen.

viii. A box-type grease trap should be installed under the sink to prevent the discharge of grease or oil into any drain or sewer.

ix. Adequate cupboard space should be provided inside the kitchen for storing clean utensils, crockery and cutlery used in the school.

x. Adequate number of refrigerator(s) must be provided for the purpose of storing all perishable food at a temperature not exceeding 4C. A thermometer shall be provided to each refrigerator indicating the temperature at which the food is being stored.

Appendix 7a

Guidelines for Extension of School Premises

(For Premises Not Designed and Constructed as a School) P.65

xi. The use of electricity or town gas as fuel is recommended for cooking purpose.

Approval from FSD should be sought if L/P gas is to be used.

xii. The top of tables used for food preparation must be made of close-jointed hardwood or other impervious material. Chopping blocks or benches of smooth close-jointed hardwood and free from cracks must be provided for cutting up food.

xiii. Sufficient dust-bins with close-fitting lids should be provided for storage of all refuse and other waste matter awaiting disposal.

xiv. Adequate dust and pest-proof showcases / containers should be provided for storage of finished food products.

xv. All metal hood(s), ducting, extracting fan(s), grease filters of the exhaust system should be maintained in a reasonably clean condition and in an efficient working order at all times. The system must be in operation during the hours of cooking meals.

c. Food handling/ preparation

i. Separate cutting boards and knives should be provided for the preparation of raw food and cooked food to prevent cross-contamination.

ii. Raw and cooked food shall be stored separately from each other. All raw materials should be stored at least 300 mm above the floor.

iii. Food handlers should keep all parts of their bodies and clothing clean and used eating utensils must be washed and sterilized before re-use.

iv. Fish and meat with a lot of bones should be avoided in the preparation of meals.

Meat should be lean and tender. Fruits & vegetables should be included in the menu as often as possible. The nutrients of food should be preserved as much as possible during cooking. Hot, spicy and fatty food is not recommended.

v. All food for consumption and all crockery and utensils used in the consumption of food, whilst being conveyed from kitchen to pupils, should be kept in suitable food containers of impervious materials.

vi. Personal effects such as clothing, footwear, luggage, umbrellas and other articles must not be stored or left in any food room.

Appendix 7a

Guidelines for Extension of School Premises

(For Premises Not Designed and Constructed as a School) P.66

vii. Only clean paper or other clean, new wrapping material shall be used for wrapping finished products.

viii. It is the responsibility of the school authority to seek the approval of the Buildings Department and/or Housing Department for the addition, alteration and drainage connection.

d. If meals for pupils attending the school are supplied by a food-caterer, a copy of valid licence granted by Food & Environmental Hygiene Department should be submitted.