Key considerations for food premises and equipment:
- Premises must be fit for purpose i.e. suitable for the way in which they are going to be used.
- Essential services must be provided. This includes potable (drinking) water, suitable drainage, a safe electrical supply and where needed, a safe gas supply.
- Suitable washing facilities must be available.
- In most cases, toilets need to be provided.
- Pest prevention and pest proofing measures need to be in place such as proofing doors, window, holes etc.
- Suitable areas to store waste must be available.
- Sufficient food preparation surfaces are needed to allow separation between raw and cooked foods. And where possible, clearly defined areas for different tasks.
- All surfaces in the kitchen (walls, floors, ceilings, food preparation surfaces, windows, doors etc.) must be constructed from smooth, washable and easy to clean materials.
- Adequate lighting must be provided.
- Adequate ventilation must be provided, for example; to remove grease and cooking fumes. This may be natural or mechanical, depending on the business.
- The provision of dry goods storage areas that are cool, dry and pest-proofed.
- In most cases a staff changing area and cupboards or lockers for team members outdoor clothing needs to be provided.
- All equipment should be kept clean, easy to clean and constructed and maintained in a way that won’t cause contamination.
Waste control
If waste isn’t handled correctly, it can cause contamination of food and also attract pests.
Internal waste bins should:
- be lidded
- ideally be foot operated so there’s no need to touch them
- be regularly cleaned and disinfected
- be enough of them provided
- have the waste removed regularly (i.e. at the end of the shift or when full whichever is sooner)
External waste bins should:
- have the waste collected regularly by a commercial waste carrier and not left to accumulate
- be stored in a designated area away from food items
- have tight fitting lids that are kept shut to prevent access by pests
- have the bins and storage areas cleaned regularly
From 31st March 2025, new ‘Simpler Recycling’ legislation will be in place. It will require businesses with 10 more employees to separate dry mixed recyclables and food waste from their general waste, before it is collected.
Businesses with less than 10 full-time employees will have until 31st March 2027 to comply, although separating food waste now is advisable.
Further information and updates can be found here: https://www.gov.uk/government/publications/simpler-recycling-in-england-policy-update/simpler-recycling-in-england-policy-update
