Minimum Requirements for
Food Service Establishments
1. Hand wash lavatory located within the kitchen in the immediate area of food preparation. Will need additional lavatories in bar areas and other areas remotely located from the kitchen such as dish washing areas or wait stations.
2. A can wash/mop basin facility is required. Hot and cold water through a mixing faucet with a threaded nozzle shall be supplied to the basin. The basin is sized according to the needs of the restaurant. The minimum size is 3 ft. x 3 ft. with a 4-inch curb. The basin may be located inside or outside the building.
3. Facilities for utensil washing must be provided. For manual ware washing, a 3-compartment sink with clean and soiled drain boards is used. For larger establishments, a commercial dish machine with clean and soiled drain boards is utilized. For many establishments, there is a need for both a 3-compartment sink and a dish machine.
4. For most establishments, a single-compartment sink with one drain board is needed as a food preparation sink. This sink is used most often to wash produce. A chef’s table fabricated with a countersunk sink allows more flexibility as a prep table. Additional prep sinks may be required according to how extensive the menu.
5. All equipment such as refrigerators, freezers, ranges, fryers, convection ovens, steamers, work tables, utensil sinks, dishwashers, etc. must meet National Sanitation Foundation [NSF] standards. The exceptions are toasters, microwave ovens, and table-top mixers.
6. Adequate refrigeration capacity must be available. Refrigeration units include walk-in coolers, beer keg coolers, under counter refrigerators, 2 or 3-door storage refrigerators, and work top prep refrigerators.
7. Approved floor, wall, and ceiling finish materials. For walls, this may be fiberglass reinforced polyester panels which are laminated to drywall surfaces. Stainless steel is usually specified for wall surfaces under ventilation hoods. Floor finishes include quarry tile, 1/8” thick, commercial grade vinyl composition tile, double-broadcast epoxy, and seamless commercial grade vinyl. Ceilings in kitchen and utensil washing areas must be non-absorbent, smooth and washable. Vinyl faced lay-in tiles are typically used.
8. Commercial, stainless steel ventilation hoods are required for cooking equipment such as fryers, ranges, griddles, etc. The installation of hoods must comply with the Uganda’s Building Codes/Standards.
9. Requirements for equipment to hot hold food, tables for food prep, equipment to transport food, dispense beverages, and any other special equipment is based on the menu and type of service of the establishment.
10. Space for the storage of utensils, small wares, pots, pans, dry goods, dishware, cleaning supplies, paper goods, and other necessary supplies is required. Facilities for storage include wall-mounted shelving, free-standing storage racks, dunnage racks for bulky items, cabinets, under shelves of work tables, and may include separate on-premises storage buildings located outside the establishment.
11. Water heating equipment is required. The water heater size and specifications are determined by the Health Ministry based on the hot water demand of each establishment’s fixtures.
12. A solid waste dumpster and cardboard dumpster of sufficient capacity are required. Also needed is a waste cooking oil disposal container if deep-fat fryers are used.
13. All aspects of construction of the establishment must comply with Uganda’s Building Codes/Standards.
14. Lighting requirements are at least 50 foot-candles of illumination where food is prepared or handled [including bars] and utensils are washed and at least 10 foot-candles in all other areas.
15. Toilets and short
calls / urinals must be within the facility or outside the facility at leatst in
a radius of 5 meters from the serving area.
