A food business premises must comply with the requirements laid down by food safety legislation.
Food Safety Management Procedures
All food businesses must have food safety management procedures in place, these are systems which will ensure that the food you serve is safe to eat. For some types of premises the Food Standards Agency system called 'Safer Food Better Business' (SFBB) can be used. The Food Standards Agency website www.food.gov.uk has information as well as links to to print a copy of the SFBB system.
We have produced the following information:-
- a food safety management template for home caterers Home Caterer FSM
- guidance if you are making cakes from home Cake Makers Guidance
The Food Premises
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.
- Have proper waste storage facilities. You must also have arrangements for the disposal of waste. See leaflet Waste Duty of Care Guide
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 must not be 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.
Details on training are given on the Food hygiene training page.
The council has a policy on the provision of cusomer toilets in premises where food and drink is served. details are given in the leaflet 'Customer Toilets A Guide to Saniatary Provision in Premises Serving Food and Drink'