1. Food Buildings

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Guide to Selecting and Developing a Food Premises

Learn about the essential factors to consider when preparing, storing, and serving food to the public in compliance with British food safety laws.

Key Infrastructure and Services

When choosing a location for food preparation, storage, and service, ensure the site has access to the following essential services:

  • Electricity and gas supply
  • Water supply
  • Effluent and waste disposal
  • Good road and transport links

Addressing Potential Problems

Consider possible risks and how they can be mitigated:

  • Flooding: Assess the site’s susceptibility to water damage.
  • Neighbouring Businesses: Evaluate for odours, dust, pests, or chemical storage.

Legal Requirements for Food Premises

All food premises must adhere to the following legal standards:

  • Be clean, well-maintained, and appropriately designed and constructed.
  • Allow thorough cleaning and disinfection.
  • Prevent contamination risks.
  • Enable effective pest control.
  • Provide temperature-controlled conditions.
  • Have adequate washing and drinking water facilities.
  • Ensure sufficient hand washbasins and toilets, with toilets not opening directly into food rooms.

Design Considerations for Food Premises

The design of food premises must promote hygiene and reduce contamination risks through:

  • Segregation: Separate clean and dirty processes.
  • Linear Workflow: Minimise cross-contamination by ensuring a logical workflow.
  • Facilities: Provide suitable handwashing, disinfection, and temperature control facilities.
  • Surfaces: Use materials that are smooth, durable, and easy to clean.

Construction Materials and Features

Ensure that all construction materials and features are fit for purpose:

  • Ceilings and Walls: Waterproof, hard-wearing, non-flaking, smooth, light-coloured, and easy to clean.
  • Ventilation: Extract cooking fumes, grease, and steam to maintain temperature and reduce condensation.
  • Lighting: Adequate illumination for food preparation areas.
  • Doors and Windows: Fit cleanable flyscreens to prevent contamination; windows must remain closed if there’s a risk of contamination.
  • Floor Surfaces: Hard-wearing, anti-slip, waterproof, joint-less or with easily cleanable joints.

Note: Following these guidelines ensures compliance with British food safety regulations and promotes high standards of public health.