The layout, design, construction and size of food premises must allow good food hygiene practice to be followed. The premises must also be maintained in good repair and condition to permit adequate cleaning and disinfection.


Design

The layout, design, construction and size of food premises shall:

• permit adequate cleaning and/or disinfection which may be required.
• protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or mould on surfaces.
• permit good food hygiene practices, including protecting against cross contamination e.g. there must be enough space in preparation rooms to allow high risk food to be prepared separately from raw foodstuffs and soiled equipment.
• provide suitable temperature conditions for the hygienic processing and storage of products.
  

Floors

Floors should be slip resistant, easy to clean, durable and adequately drained if necessary. It is recommended that the junction between the floor and walls should be coved and the joint to the wall surface should be flush to permit proper cleaning.

Walls

Walls should be easy to clean and where necessary disinfect. This will require the use of impervious non-absorbent and non-toxic materials up to an appropriate height in food preparation areas. It is recommended that walls behind cookers, sinks and other high damage areas may need a durable surface such as stainless steel. Suitable surfaces for other areas can be determined by the frequency and type of cleaning/disinfection it will receive.


Ceilings

Ceilings should be light coloured and have a smooth surface to enable easy cleaning. The design and construction should avoid the formation of condensation or moulds and the shedding of particles.

Doors and Windows

Doors and windows should be capable of being easily cleaned and have smooth, non-absorbent surfaces. Door handles must be capable of being disinfected. Windows must be constructed to prevent the accumulation of dirt.


Sanitary Conveniences

Staff toilets must be kept clean and in efficient working order and have adequate natural or mechanical ventilation providing a minimum of three air changes per hour. They should be connected to an effective drainage system and must not lead directly into rooms where food is handled.

Changing Facilities

Changing facilities must be provided if protective clothing is changed on the premises. Provision should be made for the storage of outdoor clothes outside food rooms.

Washing Facilities

Facilities for washing food and equipment must have adequate supplies of hot and cold water. Facilities for washing food should be separate from washing-up. A double deep sink is the minimum standard for washing up where there is no mechanical dishwashing.


Wash Basins

Wash basins must be separate from washing facilities and be provided with hot and cold water, or water at a suitable temperature e.g. 43°C.

Equipment

All equipment should be manufactured from materials so as to minimise the risk of contamination of food. It should be kept in good order and repair to enable it to be thoroughly cleaned and disinfected. It should be installed so as to allow adequate cleaning of surrounding areas.

Work Surfaces

Work surfaces must be smooth, non-toxic and capable of being cleaned and disinfected. The type of work will determine the frequency and method of cleaning and consequently whether laminate or the more durable stainless steel is appropriate.

Utensils

Stainless steel utensils are most desirable because of durability and ease of cleaning.

Ventilation

Natural or mechanical ventilation should be provided. Mechanical air flow from a contaminated area to a food room should be avoided. Systems should be designed so as to ensure that cleaning and replacement of filters is easily achieved.

Electrical fires in our homes claim the lives of 485 Americans each year and injure 2,305 more. Some of these fires are caused by electrical system failures and appliance defects, but many more are caused by the misuse and poor maintenance of electrical appliances, incorrectly installed wiring, and overloaded circuits and extension cords.

The United States Fire Administration (USFA) would like consumers to know that there are simple steps you can take to prevent the loss of life and property resulting from electrical fires.

The Problem

During a typical year, home electrical problems account for 67,800 fires, 485 deaths, and $868 million in property losses. Home electrical wiring causes twice as many fires as electrical appliances.

The Facts

December is the most dangerous month for electrical fires. Fire deaths are highest in winter months which call for more indoor activities and increase in lighting, heating, and appliance use. Most electrical wiring fires start in the bedroom.

Electrical Wiring
Most electrical fires result from problems with "fixed wiring" such as faulty electrical outlets and old wiring. Problems with cords and plugs, such as extension and appliance cords, also cause many home electrical fires.
In urban areas, faulty wiring accounts for 33% of residential electrical fires.
Many avoidable electrical fires can be traced to misuse of electric cords, such as overloading circuits, poor maintenance and running the cords under rugs or in high traffic areas.

Home Appliances
The home appliances most often involved in electrical fires are electric stoves and ovens, dryers, central heating units, televisions, radios and record players.

Safety Precautions

• Routinely check your electrical appliances and wiring.
• Frayed wires can cause fires. Replace all worn, old or damaged appliance cords immediately.
• Use electrical extension cords wisely and don't overload them.
• Keep electrical appliances away from wet floors and counters; pay special care to electrical appliances in the bathroom and kitchen.
• Whey buying electrical appliances look for products evaluated by a nationally recognized laboratory, such as Underwriters Laboratories (UL).
• Don't allow children to play with or around electrical appliances like space heaters, irons and hair dryers.
• Keep clothes, curtains and other potentially combustible items at least three feet from all heaters.
• If an appliance has a three-prong plug, use it only in a three-slot outlet. Never force it to fit into a two-slot outlet or extension cord.
• Never overload extension cords or wall sockets. Immediately shut off, then professionally replace, light switches that are hot to the touch and lights that flicker. Use safety closures to "child-proof" electrical outlets.
• Check your electrical tools regularly for signs of wear. If the cords are frayed or cracked, replace them. Replace any tool if it causes even small electrical shocks, overheats, shorts out or gives off smoke or sparks.

We have been providing top quality plumbing work in Clear Lake and Pearland for over 20 years.We understand the importance of the trust relationship between the contractor and client and will always respect your home as if it was our own.

We take pride in the quality of our work, whether we are servicing a product or installing, we will do it right the first time, keeping your home as clean as possible. Clear Lake Kitchens will provide you a fast and friendly plumbing service, 24 hours a day.


Partial List of our Plumbing Services:.

• Install Rinnai Tankless Hot Water Heaters
• Water Heater Installation
• Water Heater Repair
• Toilet Installation
• Toilet Repair
• Faucet Installation
• Faucet Repair
• Clogged Pipes
• Sump Pump Installation
• Sump Pump Repair
• Back-Up Pump Installation
• Back-Up Pump Repair
• Water Pipe Repair
• Drain Pipe Repair
• Gas Pipe Installation
• Gas Pipe Repair
• Bio-Clean Drain Rodding
• Sewer Rodding
• Video Line Inspection
• Root-X

The kitchen is generally the functional and social centre of the home. Most of us would agree on the importance of good design to optimise serviceability within the kitchen. There are also considerable benefits of a wellplanned design and fit-out as they not only reduce the negative impact your home has on the environment but also return significant economic and social benefits.


Position the fridge in a cool, well ventilated position, away from the oven to ensure it is not expending unnecessary energy to remain cool. If possible, add a vent to the wall behind the fridge and fairly close to the floor or select a fridge with a vent in the front.

Stove tops ideally need to be positioned away from cupboard ends, drawers, doors and windows with adequate


Inclusion of continuous benchtops with set-down space beside the sink, stove and oven are recommended to reduce the handling time of hot items.space to turn pot handles away from the front to reduce the risk of burns or scalds.Provide a section of bench with enough leg room beneath to allow a person to sit and work. Alternatively, allow for a section of under-bench cupboards to be removable. Ensure the floor finish extends beneath these benches.


The kitchen should ideally be located close to other 'wet areas' of the house (ie laundry, bathroom, toilet). In this way, the hot water system can be located centrally to these areas and will save on energy and water consumption by minimising the length of the hot water pipes and reduce the amount of water wasted waiting for hot water to come through.

The following tips in kitchen design will help to make your kitchen safe, easy to access, environmentally friendly and cost-efficient.


Good use of space is an important feature of kitchen layout,particularly when considering safety and functionality. A 1550mm minimum distance between kitchen work surfaces and cupboards will provide sufficient space to allow safe and efficient movement for people working in the kitchen.A well-designed kitchen should not double as a passageway to access other rooms in the house. This reduces the likelihood of accidents with hot food and sharp implements. Position the fridge and pantry at the entrance to the kitchen will allow people to access food and drinks without having to pass the stove or move in the path of the cook. This will reduce the potential for accidents. The kitchen entrance should be wide enough to ensure it isn’t blocked by the open door of the fridge or pantry.

• Operate automatic dishwashers only when they are fully loaded. Use the "light wash" feature, if available, to use less water.

• Hand wash dishes by filling two containers - one with soapy water and the other with rinse water containing a small amount of chlorine bleach.

• Clean vegetables in a pan filled with water rather than running water from the tap.

• Start a compost pile as an alternate method of disposing of food waste or simply dispose of food in the garbage. (Kitchen sink disposals require a lot of water to operate properly).

• Store drinking water in the refrigerator. Do not let the tap run while you are waiting for water to cool.

• Avoid wasting water waiting for it to get hot. Capture it for other uses such as plant watering or heat it on the stove or in a microwave.

• Avoid rinsing dishes before placing them in the dishwasher; just remove large particles of food. (Most dishwashers can clean soiled dishes very well, so dishes do not have to be rinsed before washing)

• Avoid using running water to thaw meat or other frozen foods. Defrost food overnight in the refrigerator or use the defrost setting on your microwave oven.
  

Cabinetry can be the most expensive component in a kitchen remodel.

• Consider resurfacing or refurbishing existing cabinets first, especially if they are from the 1950s or earlier. There may be ways to maximize the space you have by adding shelves within the cabinets or converting cabinets to drawers under counters. Replacing doors transforms old cabinets at a fraction of the monetary and environmental cost of complete replacement.

• Avoid particleboard or conventional medium density fiberboard (MDF) that contains urea formaldehyde, a compound that can emit harmful fumes for years after installation.

• Look for formaldehyde-free MDF made with exterior grade resins for added durability, agricultural fiber panels such as wheatboard or strawboard that are free from formaldehyde binders, or Forest Stewardship Counci (FSC) certified exterior grade plywood made with phenol formaldehyde-based glue, rather than the harmful urea formaldehyde-based glue.

New kitchen countertops can be a sizable investment. Choosing the best countertop material for your kitchen involves weighing several options based on your priorities.

1. Evaluate whether repairing or refinishing your old countertops will achieve the effect you want.
2. Select countertops that are durable and easy to clean. Consider the following countertop options.

• If you decide to replace your countertops and would like to do it yourself, butcher block is a good option. Look for FSC-certified wood, or wood from urban salvage logging. Use wood treatments labeled food safe in compliance with FDA rules.
• Tile is another product you can install yourself. Find tiles made from recycled glass, recycled porcelain, salvaged ceramic scrap, and feldspar tailings (waste from feldspar processing). Tile tolerates hot cookware and can be repaired by replacing individual tiles, but can be difficult to keep clean and creates an uneven surface.



• Solid surface countertops and engineered stone require professional installation, which can account for up to 80 percent of the cost of a new countertop. Solid surface materials are long lasting and easy to clean, but are made from petrochemicals, can scorch with cookware, scratch easily and are not recyclable.
• Traditional countertops, such as laminates, have their drawbacks: They can be made with toxic resins, can scorch with hot cookware, show nicks and scratches easily, are not recyclable, and their substrate is prone to water damage.
• Look into paper-resin composite countertops that are made using recycled feedstock, can have nicks and cuts sanded out, and are hygienic. They can be scorched with hot cookware.
• Concrete and terrazzo (crushed glass and stone in a cement or epoxy substrate) countertops are long-lasting and durable, and can incorporate recycled materials. On the down side, they are heavy so may require cabinet reinforcement. Also, cement production is energy-intensive and epoxy is petroleum-derived and can emit harmful chemicals while curing.

3. Consider a backsplash to make the wall behind the counter easy to clean and protect it from moisture damage. If using the same material as the countertop, find out if it can be fabricated from one piece to eliminate seams between the countertop and wall. If a seam or joint is unavoidable, look for water-based caulk formulas low in volatile organic compounds (VOCs), and invest in premium quality caulk. If you choose a silicone caulk, look for additive-free, aquarium grade products.

Perhaps the hardest-working surface in the home, kitchen countertops need to be durable and easy to clean. They're also a substantial investment. So first decide if it actually needs to be replaced, or just repaired or renewed. Tile countertops can be re-grouted. Wood countertops can be refinished. Even a laminate surface that’s come loose can often be re-glued.

If it's time for a replacement, be sure to include fabrication and installation cost as you're comparing. Up to 80% of the cost of a countertop is related to these costs rather than the cost of material. For do-it-yourselfers, butcher block and tile are good options.Others, such as solid surface countertops and engineered stone, require professional installation to maintain the warranty. Finding an environmentally superior choice involves weighing several options based on your priorities. The chart on the following pages outlines some common countertop materials.

Sinks come in many of the same materials as countertops, and the same pros and cons apply for these materials when used for sinks.

• If you do select the same material for sink and countertop, it might be possible to fashion it out of the same piece of material, which eliminates seams that can harbor bacteria and cause leaks.
• Your countertop choice may limit the type of sink you can install.Countertops made from a single material throughout, such as concrete, stone or solid surface, allow for undermounted sinks. Undermounted sinks make cleanup easier by eliminating the lip present in most surface mount styles. Countertops with a surface of one material and a different base, such as laminate or linoleum, require surface mounting sink styles.



• Find cast iron sinks at building salvage yards to save money and create "instant history" or match the period of your kitchen. Both cast iron and stainless steel sinks, which are also available used, are also recyclable.

Under kitchen sink

• Make recycling convenient by creating a recycle center in your kitchen, and by placing recycling bins in other areas of the home where recyclable materials are generated such as the home office.



• Your recycling center can include a bin for general recyclables such as paper, plastic, aluminum and glass; as well as a lidded container for food scraps and food-soiled paper.
• Find a food scrap collection container that works for you. There are many styles on the market today, or a plastic storage container or a big coffee can that you already own also work well. Empty the container regularly into your yard debris cart.
• Compostable bags are one way to make food scrap recycling clean and convenient. Simply line your container with a bag and when it fills up, throw the bag and the scraps in your yard waste cart. Look for bags approved for use by Cedar Grove Composting at local retailers.

A variety of flooring materials are available to meet different priorities. Criteria to keep in mind when choosing flooring are durability, maintenance, renewable materials, recycled-content, comfort, appearance and ease of installation.

• Avoid vinyl sheet and vinyl tile flooring. Although a popular choice, vinyl provides questionable durability and raises concerns for environmental and health safety, especially during manufacture and disposal. It can produce harmful chemicals when burned.
• Flooring choices to consider:
  
  

1. Natural linoleum is a close alternative to vinyl, but is durable, antibacterial and antistatic, and made from natural, renewable materials. It comes in sheet s or easy-to-install click tiles that can be installed without glue or nails.
2. Concrete floors can incorporate recycled materials such as fly ash from coal-fired energy production, and are extremely durable. However, concrete is energy-intensive to produce, requires periodic treatments to maintain a surface seal, and is cold and hard to stand on.
3. Tile is another durable option that can also contain recycled material, and can be repaired by replacing individual tiles rather than the entire floor. Drawbacks are that surfaces must be prepared carefully for a successful installation, production is energy-intensive, and tiles can be cold and tiring to stand on.
4. Cork tile flooring is suitable for kitchens, is warm and cushy to walk on, and made of a renewable material. It also provides acoustical insulation.
5. Laminates, or floating floors, have the appearance of wood, bamboo or cork but are composed of a thin pattern layer over a tongue-in-groove base of wood or wood fiber. This flooring choice is easy to install, inexpensive and may incorporate recycled material. On the negative side, laminates cannot be refinished more than once or twice, are susceptible to moisture damage through the wood base, and are not recyclable.

• Wood flooring makes a kitchen feel warm and provides a durable surface that can be refinished over time. Look for reclaimed or salvaged wood at building reuse stores, possibly from deconstructed buildings, salvage trees or re-sawn salvaged lumber. If you choose new wood, look for the FSC label which certifies that it was harvested and processed responsibly.

The kitchen is the heart of the home, a place for everything from cooking and eating to socializing and entertaining. This guide discusses the considerations involved in orchestrating a green kitchen remodel, so you can create a game plan that works for you.


A kitchen remodel can be complicated and expensive. A 2002 study by the National Association of Realtors pins the cost of a midrange kitchen remodel in Seattle at over $45,000, while an upscale one averages nearly $73,000. So it makes sense to do things right the first time.Fortunately, there are ways to reduce both the cost and complexity of a kitchen renovation, while increasing the room's environmental efficiency and human performance.


Green remodeling requires a new approach to the remodeling process, with more up-front planning and coordination to capture opportunities that are often missed in the conventional remodeling process. This includes expanding your list of objectives as well as the way you compare the price of products and services, by taking wide-angle and long-term views of decisions. It also means being willing to invest time and energy to find solutions that best fit your needs. And finally, it means approaching your remodeling project with health and safety at the forefront. This advance planning pays large dividends in terms of long-term satisfaction with your project and cost containment.


Planning a remodel can elicit equal parts excitement and terror. The choices are endless.Where do you begin? Generally, the more you can stick with existing walls, cabinetry,plumbing and electrical layouts, the less you will spend on your remodel. You'll use fewer resources with less waste. So first, define your priorities and then consider all your options carefully.

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