Same with guidelines issued by the Ministry of Agriculture in 2009, the production room / space food processing also play an important role in determining the success or failure of the overall food sanitation efforts. Production halls were clean and well maintained would constitute a hygienic as well as fun as a workplace. Production space as it can also lead to the image (image) is good for the institution concerned.
Two things are decisive in creating a sanitary ware production space is the construction of production space and layout (layout). In the food processing space there must be a physical separation between the clean room and the room is dirty, the location is not close to densely populated, not in the middle of rice fields, not in the flood / stagnant. The main thing to consider in planning a good production space, is construction of anti rat (rodentproof).
Rats are carriers (carrier) of microbial pathogens, as well as damaging the foodstuffs during storage. The holes that exist in the production space can be a doorway mice should be covered with wire netting.
Construction Production Room
Building construction production room / kitchen includes walls, floors, ceilings, ventilation, and lighting.
a) Wall
Layout
Min. 20 cm above and below the surface of the floor
Materials
Durable, waterproof, inside smooth, flat, hollow, light-colored, not easy to peel, easy to clean. When used wallcoverings, the material must be non-toxic (nontocsic).
b) Floor
material
Must be watertight, hard and dense, waterproof, resistant to salt, acid and alkaline resistant as well as other chemicals
conditions
The floor surface is flat and easy to drain the water washing or disposal. The floor can also be sloped towards the drainage area, to prevent waterlogging, not slippery and easy to clean. Meetings floors and walls may not be angled die (to be curved), watertight. The use of carpets as floor coverings must be of a material that is easily cleaned. Carpets should not be used in food preparation area, storage space, and an area for washing equipment will be exposed to water or oil (Cichy, 1984).
Figure 5. Sanitation Floor
c) Ceiling
material
Durable and easy to clean
location
Min. 2,5 m above the floor and adjusted to the equipment,
conditions
Ceiling paint is free from the possibility of loss / fall or in a dirty and unkempt, uneven, cracked or perforated.
d) Ventilation
conditions
Air circulation in the room production process well (not stuffy), holes should prevent the entry of insects, pests, and prevent the buildup of dust or dirt, easy to clean.
material
Steam condensate can eliminate smoke, odors, dust and heat, easy to clean. Thus the kitchen requires a vacuum (exhaust fan), or at least be equipped with fume hoods equipped chimney (Anonymous, 1996)
e) Lighting
Adequate lighting is essential to ensure that all equipment used in the kitchen and serving space in a clean state. Besides adequate lighting is also very important to ensure the success of the job preparation / preparation, processing, presentation, and storage of food.
location
Lights mounted above the processing area must not change color
conditions
Gets enough light, the light in accordance with the purposes and health requirements. Lamp equipped with a screen / shield making it safe when it crashed and free of insects