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The Premises

Layout

When planning and designing the layout of a food business consideration should be given to some, or all, of the following:

• Food preparation areas should be of sufficient size to avoid contamination
• Workflow should be designed to avoid raw food coming into contact with cooked/prepared food
• Food storage areas should be position to avoid deliveries being carried through open food handling areas
• Try to separate washing up areas from food preparation areas
• Cooking facilities should be positioned with ventilation requirements in mind.

Food premises must be kept clean and maintained in good repair and condition, to allow adequate cleaning and disinfection.  In practical terms, this means the following.

Ceilings

Should have a smooth, impervious finish and be a light colour.  They should not shed particles such as paint flakes or dust or allow the formation of condensation or moulds.

Walls

Should have a smooth, impervious finish.  The type of finish will depend on the use of the food room.  A heavily used area, such as behind cookers and sinks may require stainless steel sheeting, whereas in a dry store smooth painted plaster would suffice.  All gaps should be properly sealed to keep out pests for easy cleaning. 

Doors and windows

Should be capable of being easily cleaned, with smooth non absorbent surfaces.  They should seal properly to prevent pests entering the premises.  Openable windows and doors should have fly screens fitted where there is evidence of insect pest problems.

Work surfaces

In all cases the finishes must be readily cleansable, durable and suitable for the purpose.  The type of finish will depend on the nature of the activity, for example heavily used surfaces would be stainless steel or high quality laminate, whereas shelving could be painted timber.

Equipment

Should be made of materials which will not contaminate food.  It must be kept in good order and repair, so that it can be thoroughly cleaned and disinfected.  large items such as cookers, fridges etc should be installed to allow cleaning of the surrounding areas.

Washing facilities

Sinks with hot and cold water should be provided for washing food and equipment.  They should be adequate in size and number of the requirements of the business.

Wash basins

These are quite different from sinks and must only be used for personal hygiene purposes i.e. hand washing.  All food businesses must have enough wash basins in convenient positions for food handlders to use.  They must have hot and cold water or water at a suitably controlled temperature.  A supply of soap and hand drying facilities must be provided.

Toilets

Must be kept clean and in efficient working order and have adequate natural or mechanical ventilation.  They must not lead directly into rooms where food is handled.

Ventilation

Natural or mechanical ventilation should be provided.  The amount and type of ventilation required will be determined by the use of the room.  A cooking range and fryers will often necessitate a canopy incorporating grease filters and the services of a ventilation engineer should be sought in these cases.  Systems should be designed to allow for easy cleaning and replacement of filters.  Mechanical airflow from dirty areas to clean areas must be avoided.

Refuse storage

Refuse is a source of contamination, it should not be allowed to accumulate in food rooms.  Bins should be emptied regularly, be washable and have close fitting lids.  The external refuse store should be an easily cleansable area which is kept clean and tidy to avoid smell and pest problems.

Changing facilities

Should be provided where necessary.  Where open food is handled, outdoor clothing and personal effects should be placed in lockers or similar accommodation away from food rooms.

Transport of food

Vehicles and containers must be kept clean and in good condition and repair to protect food from contamination and be designed and constructed to permit adequate cleaning / disinfection.  Temperature controlled vehicles / containers must be designed to enable those temperatures to be maintained and, where necessary, monitored.  Receptacles in vehicles / containers must not be used for anything other than foodstuffs where there is a danger of contamination.