Find out about facilities needed for catering business premises, for opening a new business or making changes to existing premises.
For more advice, download or order the Food Standards Agency booklet Starting Up – Your First Steps to Running a Catering Business, available in English and other languages.
The following rules apply to your whole premises, not just the areas used for preparing food.
Handwashing Facilities and Toilets
You must have enough washbasins for staff to wash their hands, with hot and cold running water, and materials for cleaning hands and drying them hygienically.
Separate sinks must be provided, where necessary, for washing food and cleaning equipment. There must also be enough toilets and these must not lead directly into food areas.
Ventilation
You must have enough ventilation, either natural (opening windows or vents) or mechanical (extractor fans).
Ventilation systems must be constructed to allow access to clean or replace filters and other parts.
Toilets must have enough ventilation, either natural or mechanical.
Other Requirements
You must provide adequate facilities for staff to change their clothes, where necessary.
Your premises must have adequate natural or electric lighting.
Drainage facilities must be adequate for the purpose intended. They must be designed and constructed to avoid the risk of contamination.
In this section you can find more information, including additional rules that apply to food preparation areas.
