Food Premises Design, Equipment and Waste Management
Premises Design
Food premises must be designed to prevent contamination and allow effective cleaning. Key principles: one-way workflow (from receiving to storage to preparation to cooking to service) to avoid cross-contamination; separate areas for raw and RTE preparation; handwash basins in food preparation areas (not used for other purposes); adequate lighting and ventilation; smooth, impervious, washable surfaces on floors, walls, and worktops; coved joints to prevent dirt traps.
Equipment
Equipment must be food-grade, smooth, non-absorbent, and easy to clean. Maintain equipment regularly; calibrate thermometers. Clean and sanitize after each use. Colour-coded equipment helps separation.
Waste Management
Waste must be stored in lidded, pest-proof containers, removed frequently, and stored away from food areas. Waste oil and grease must be disposed of properly (not down drains). Recycling and documented waste contracts may be required.
Traps in Questions
- Using a handwash basin for washing equipment-prohibited.
- Storing waste near food preparation-cross-contamination risk.
- Ignoring ventilation-condensation and mould growth.
- Overlooking coved joints as a design requirement.
Worked Example / Rule of Thumb
A kitchen has one sink used for both handwashing and washing vegetables. This is a violation because handwash basins must be separate and used only for hands. Rule of thumb: Design for one-way flow, separate raw/RTE areas, provide dedicated handwash basins, and manage waste with lidded containers.