Find out about legal requirements for premises design, layout and facilities, if you are opening a new catering business, or making changes to existing premises.
Request a Free Advice Visit
We recommend you contact our Environmental Health Officers to get free expert advice when you are setting up your premises. Avoid problems from the start, instead of the time and expense of having to make changes later on:
You should also check if you need planning permission, either for a change of use or for extending or altering existing premises.
Premises Design and Layout Requirements
The design, layout, construction, site and size of your premises must:
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comply with the necessary regulations and be suitable for the purpose of your business
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allow adequate maintenance, cleaning and disinfection
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avoid or minimise air-borne contamination
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provide enough working space for you to carry out all tasks hygienically
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protect against the build-up of dirt, contact with toxic materials, shedding of particles into food and forming of condensation or mould on surfaces
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allow good food hygiene practices, including protection against contamination and, in particular, pest control
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provide, where necessary, suitable conditions for handling and storing food while keeping it at appropriate temperatures, designed to allow those temperatures to be monitored and, where necessary, recorded
You must keep your premises clean and maintained in good repair and condition. You must have adequate procedures to control pests and to prevent domestic animals (pets) from getting into places where food is prepared, handled or stored:
Handwashing Facilities and Toilets
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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.
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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
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You must have enough ventilation, either natural (opening windows or vents) or mechanical (extractor fans).
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Ventilation systems must be constructed to allow access to clean or replace filters and other parts.
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Toilets must have enough ventilation, either natural or mechanical.
Other Requirements
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You must provide adequate facilities for staff to change their clothes, where necessary.
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Your premises must have adequate natural or electric lighting.
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Drainage facilities must be adequate for the purpose intended. They must be designed and constructed to avoid the risk of contamination.
Food Preparation Areas
