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Kitchen Construction

The layout, design, construction and size of food premises must allow good food hygiene practice to be followed. The premises must also be maintained in good repair and condition to permit adequate cleaning and disinfection.

Design and Construction

The layout, design, construction and size of food premises shall:

  • permit adequate cleaning and/or disinfection which may be required.
  • protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or mould on surfaces.
  • permit good food hygiene practices, including protecting against cross contamination e.g. there must be enough space in preparation rooms to allow high risk food to be prepared separately from raw foodstuffs and soiled equipment.
  • provide suitable temperature conditions for the hygienic processing and storage of products.

For more information contact us: Environmental Health

Updated: 2 Dec 2014
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