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
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
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.