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

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.
  

Floors

Floors should be slip resistant, easy to clean, durable and adequately drained if necessary. It is recommended that the junction between the floor and walls should be coved and the joint to the wall surface should be flush to permit proper cleaning.

Walls

Walls should be easy to clean and where necessary disinfect. This will require the use of impervious non-absorbent and non-toxic materials up to an appropriate height in food preparation areas. It is recommended that walls behind cookers, sinks and other high damage areas may need a durable surface such as stainless steel. Suitable surfaces for other areas can be determined by the frequency and type of cleaning/disinfection it will receive.


Ceilings

Ceilings should be light coloured and have a smooth surface to enable easy cleaning. The design and construction should avoid the formation of condensation or moulds and the shedding of particles.

Doors and Windows

Doors and windows should be capable of being easily cleaned and have smooth, non-absorbent surfaces. Door handles must be capable of being disinfected. Windows must be constructed to prevent the accumulation of dirt.


Sanitary Conveniences

Staff toilets must be kept clean and in efficient working order and have adequate natural or mechanical ventilation providing a minimum of three air changes per hour. They should be connected to an effective drainage system and must not lead directly into rooms where food is handled.

Changing Facilities

Changing facilities must be provided if protective clothing is changed on the premises. Provision should be made for the storage of outdoor clothes outside food rooms.

Washing Facilities

Facilities for washing food and equipment must have adequate supplies of hot and cold water. Facilities for washing food should be separate from washing-up. A double deep sink is the minimum standard for washing up where there is no mechanical dishwashing.


Wash Basins

Wash basins must be separate from washing facilities and be provided with hot and cold water, or water at a suitable temperature e.g. 43°C.

Equipment

All equipment should be manufactured from materials so as to minimise the risk of contamination of food. It should be kept in good order and repair to enable it to be thoroughly cleaned and disinfected. It should be installed so as to allow adequate cleaning of surrounding areas.

Work Surfaces

Work surfaces must be smooth, non-toxic and capable of being cleaned and disinfected. The type of work will determine the frequency and method of cleaning and consequently whether laminate or the more durable stainless steel is appropriate.

Utensils

Stainless steel utensils are most desirable because of durability and ease of cleaning.

Ventilation

Natural or mechanical ventilation should be provided. Mechanical air flow from a contaminated area to a food room should be avoided. Systems should be designed so as to ensure that cleaning and replacement of filters is easily achieved.