straight forward health and safty advice 
Food premises, and rooms where foodstuffs are prepared, must be kept clean and be maintained In particular, attention must be paid to: layout and design washbasins ventilation sanitary requirements lighting drainage changing facilities The layout of a food room can affect its hygienic operation. For this reason surfaces must be easy to keep clean and be maintained in a good condition, and there must be an adequate supply of potable water.   Ideally, work surfaces and preparation areas should be separated to reduce the risk of cross contamination from raw foods to cooked foods.  For example, separate areas should be used to prepare raw meat and cooked or ready-to-eat food.  Where possible, you should have separate refrigerators for raw meats and cooked meats. Food waste and other refuse must not be allowed to accumulate in food rooms and must  be deposited in closable containers.
Food hygeine