Food Premises Design
Food premises must be of sufficient size to enable all operations to be carried out in a safe and hygienic environment. There should be a linear workflow of food operations from receipt of food deliveries, production and service of food through to refuse disposal, to prevent congestion and cross contamination.
The kitchen must be of an adequate size to carry out its functions without congestion occurring. If there are work surfaces on opposite sides of the room there should be a minimum of 3 metres between them to allow adequate space.
Health & Safety must be considered in the design and layout of food premises.
Equipment & Finishes
Ceilings must be smooth, fire resistant, light coloured, and easy to clean. Textured finishes are not suitable for food areas. Ceilings can be either solid or suspended, however suspended ceilings should have removable panels for easy access. They should also take into consideration heat or steam-producing appliances such as sinks, sterilisers, ovens, or steamers.
Walls must be smooth impervious, non-flaking, washable and light-coloured. Splash backs are recommended behind worktops, sinks and other equipment. Ceramic tiles (with resin based grout), PVC sheeting or painting of wall surfaces with an appropriate gloss or vinyl finish should be carried out. PVC wall cladding systems should be considered where heavy soiling and frequent cleaning are likely to occur.
Pipe-work and ducting is recommended to be enclosed as to avoid harbourage of dirt and pests. If exposed it should be bracketed at least 150mm from the walls to facilitate cleaning.
Floors must be of durable, impervious, non-slip construction and coved wall/floor junctions is preferable to facilitate cleaning. Ceramic tiles, vinyl sheets, sealed concrete are acceptable. When selecting a floor covering, the following criteria should be considered.
- how and with what the area will be cleaned
- what chemicals will come in contact with the surface
- maintenance of the floor
- the type of subfloor
- the volume and nature of traffic i.e. trollies or forklifts
- drainage
- whether the area is wet or dry
The use of wood should be avoided where possible and not used for food contact surfaces, however if present within the food premises it should be suitably faced or finished i.e. varnished to achieve a smooth washable surface.
Equipment and fittings should be arranged and located to simplify the cleaning of equipment , walls and floor areas. Large benches, tables etc. should be fitted with castors so they can be easily moved for cleaning.
Ventilation
Lighting
Sanitary accommodation
Hand Wash Facilities
Changing Facilities
Washing Facilities