Hygiene Requirements in Food Preparation Areas

Rooms used for food preparation, treatment, or processing must adhere to specific design and layout standards to facilitate good hygiene practices and prevent contamination.

Flooring Requirements

Floor surfaces must be in sound condition, easily cleanable, and when necessary, disinfectable. They should be impervious, non-absorbent, washable, non-toxic, and provide adequate surface drainage if required.

Wall Surface Standards

Wall surfaces must be maintained to be easily cleanable and disinfectable. They should be impervious, non-absorbent, washable, non-toxic, and smooth up to a height that suits the type of work being conducted.

Ceiling and Overhead Fixtures

• Ceilings and overhead fixtures must be designed to prevent dirt accumulation, reduce condensation, and prevent mould growth and particle shedding.

Windows and Openings

Windows and other openings should be constructed to minimise dirt buildup. Those opening outside must have insect-proof screens for easy cleaning. Windows must remain closed during food production to avoid contamination.

Door Standards

Doors should be easy to clean and disinfect, made of smooth, non-absorbent materials unless approved by local authorities.

Work Surface and Equipment Hygiene

Work surfaces, including equipment surfaces, must be kept in good condition, be easily cleanable, and disinfectable. Materials should be smooth, washable, corrosion-resistant, and non-toxic.

Water Supply and Cleaning Facilities

• An adequate supply of hot and cold water is essential.
• Facilities for cleaning and disinfecting utensils and equipment must be corrosion-resistant and easy to clean.

Food Washing Facilities

Sinks for food washing must have hot and cold drinking quality water, be kept clean, and disinfected as necessary.

Flexibility and Local Authority Approval

While some flexibility in materials used is possible, approval from the local authority is necessary for any deviations from these standards.