Food premises and equipment

All kitchens, food storage areas and food preparation areas must be designed and constructed in such a way as to prevent any risk of cross-contamination. This does not mean that a full commercial kitchen with, for example, stainless steel worktops is required. However, it does mean that the following should be put in place:

• Separate equipment for raw and high-risk foods (e.g. knives, chopping boards)
• Separate areas for raw and cooked foods. If this is not possible, strict cleaning and disinfection must be undertaken and the handling of raw and ready-to-eat foods must occur separately and not at the same time.
• Suitable facilities for personal hygiene, for example, a designated hand wash basin
• Adequate facilities for refrigeration and freezing to accommodate the volume of food used
• Adequate pest control, for example, no open windows, all structural defects fixed
• Adequate lighting – no glass bulbs to be used in the kitchen without suitable coverings
• Kitchens and equipment able to be thoroughly cleaned and disinfected
• Satisfactory supply of drinking water in all food premises
• Walls, floors and ceilings must be hard- wearing, waterproof, non-flaking and easy to clean.