Food premises requirements

A food premises must comply with the requirements laid down by food safety legislation.

One requirement is that all food businesses must have a food safety management system in place. For some types of premises the Food Standards Agency system called 'Safer Food Better Business' can be used. The Food Standards Agency website www.food.gov.uk (opens in a new window) has information as well as details on obtaining a copy of the pack.

The premises must be so constructed and laid out to:

Allow easy and thorough cleaning/disinfection of the structure and equipment.
Prevent food from becoming contaminated.
Enable staff to maintain good personal hygiene.
Prevent accumulations of dirt and grease about food storage and preparation areas.
Prevent pests from gaining access.

Facilities which should be provided include:

Enough sinks should be available to allow food to be washed/ prepared in a separate sink to the one used for washing pots.
Hand washing basins should be provided close to where food is being handled or prepared.
Preparation surfaces should be laid out to allow sufficient distance between areas where ready to eat foods are prepared and uncooked foods are prepared.
A separate cupboard away from the food preparation area should be provided for cleaning chemicals, mops, brushes etc.
Sufficient space should be made available for staff to store their outside clothing which is away from the main food preparation area. Clean over clothing for staff should be stored in a clean area.
Staff toilets should be provided, but shall not lead directly off a food room.
Sufficient storage areas should be available to allow all food to be stored in the correct manner at the correct temperature.

Staff training

All staff handling food must have the necessary knowledge to ensure they do not compromise the safety of food whilst carrying out their duties. Knowledge can be obtained by a number of methods such as on-the-job training, self study or relevant prior experience as well as attending a formal and/or accredited training course. Further information on food hygiene training can be found at the following website www.cieh-coursefinder.com (opens in a new window).

It is important to note that compliance with the training cannot be demonstrated simply by having attended a formal training course. Managers and staff must actively put their knowledge of food hygiene into practice in the workplace, regardless of how this has been gained.

Food preparation

All food handled, prepared or transported on or from the premises should be safe for the consumer.

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