General Advice and Guidance

General Requirements for Food Premises

Food premises must be clean and should be in good repair and condition.

The layout, design, construction and size of the premises must enable adequate cleaning and disinfection; 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; and permit good food hygiene practices.

Wash hand basins must be available, suitably located, i.e. in close proximity to where food is being prepared, and designated for cleaning hands. Wash hand basins must be provided with hot and cold (or appropriately mixed) running water, and drainage there from. Hand washing facilities must also be available in immediate proximity to/next to the WC facilities.

Adequate flush lavatories must be provided. These must be connected to an effective drainage system. Lavatories must be properly ventilated and must not lead directly into rooms in which food is handled.

Where appropriate, facilities for washing food must be provided. These must be separate from the hand washing facility. Adequate facilities must also be available for the cleaning and disinfection of equipment and utensils.

Adequate natural/mechanical ventilation must be provided to minimise the build-up of heat and humidity.

Adequate natural and/or artificial lighting must be provided.

Drainage facilities must be adequate.

Staff changing facilities may be necessary.

Formal Food Hygiene Training

Proprietors/managers/supervisors of catering operations who handle food of any kind must be formally trained to a level equivalent to the Level 1 Foundation Food Hygiene certificate.

Persons preparing open high-risk food must be formally trained to a level equivalent to the Level 1 Foundation Food Hygiene certificate.

Persons handling (but not preparing) open high-risk food must be formally trained to a level equivalent to the Level 1 Foundation Food Hygiene certificate OR must receive suitable instruction and be supervised by a person formally trained to that level.

Proprietors/managers/supervisors of food businesses handling wrapped/packaged high-risk foods only are advised to be formally trained to Level 1 Foundation Food Hygiene certificate.

Hazard Analysis

Every food business must carry out a hazard analysis and ensure that appropriate food hygiene management controls are established and monitored. The Safer Food business pack is available from Environmental Health to assist with the carrying out of your hazard analysis. This provides a framework for the hazard analysis and forms to assist with recording relevant controls.