Find out about requirements for food preparation areas in catering premises.
Design and Layout of Rooms
There are special requirements for rooms where you prepare, treat or process food. These do not include dining rooms.
The design and layout of rooms where food is prepared, treated or processed must allow good food hygiene practices, including protection against contamination between and during tasks.
Floors and Walls
Floors and walls must be maintained in a 'sound condition'. They must be easy to clean and, where necessary, to disinfect. In practice, this means that floors and walls should be smooth, hard-wearing, washable and in a good state of repair.
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Floors and walls need to be made of materials that are impervious (materials that do not allow fluid to pass through), non-absorbent, washable and non-toxic.
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Wall surfaces must be smooth up to a height appropriate for your work.
Ceilings
Ceilings and overhead fixtures must be constructed and finished in a way that prevents dirt from building up and reduces condensation, mould and shedding of particles. In practice, this means that ceilings should be in good condition, smooth and easy to clean, with no flaking paint or plaster.
Windows and Doors
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Windows and any other openings must be constructed in a way that prevents dirt building up.
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Windows and any other openings, such as doors, that can be opened to the outside must be fitted, where necessary, with insect-proof screens that can be removed easily for cleaning.
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More on requirements for control of pests
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Doors must be easy to clean and, where necessary, to disinfect. This means that the surface of doors needs to be smooth and non-absorbent.
Surfaces in Food Preparation Areas
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All surfaces, including surfaces of equipment, in areas where food is handled, particularly those that are touched by food, must be maintained in a sound condition.
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Surfaces must be easy to clean and, where necessary, to disinfect.
This means that surfaces need to be made of materials that are smooth, washable, corrosion-resistant and non-toxic. You must not store cleaning chemicals and disinfectants in areas where food is handled.
Maintaining and Cleaning Equipment
All items, fittings and equipment that food touch must be:
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kept in good order, repair and condition in a way that enables them to be kept clean and, where necessary, to be disinfected
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effectively cleaned and, where necessary, disinfected frequently enough to avoid any risk of contamination
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fitted, where necessary, with an appropriate control device, such as a temperature sensor
Your premises must have adequate facilities, where necessary, for cleaning, disinfecting and storing utensils and equipment. The facilities must have an adequate supply of hot and cold water.
Facilities for Washing Food
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You must have adequate facilities, where necessary, for washing food.
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Every sink or other facilities for washing food must have an adequate supply of hot and cold water.
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The water must be drinking quality. These facilities must be kept clean and, where necessary, disinfected.
