Food premises, and rooms where foodstuffs are prepared, must be kept clean and maintained in good repair and condition

In particular, attention must be paid to:

  • layout and design
  • washbasins
  • ventilation
  • sanitary requirements
  • lighting
  • drainage
  • changing facilities

There must be an adequate supply of potable water.  Water that is unfit for drinking must be carried in separate pipes, which are readily identifiable and have no connection with the drinking water.

Food waste and other refuse must not be allowed to accumulate in food rooms and must  be deposited in closable containers.

ask can provide guidance on the layout and facilities required for food premises, and specific requirements in rooms where foodstuffs are prepared

Go to food hygiene section
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