Premises, Equipment, and Waste Management
These questions test whether the physical environment and its fittings can be kept clean, and whether waste is kept away from food.
Structure and finishes
Floors, walls and work surfaces must be smooth, impervious, washable and light-coloured, with coved joints so dirt cannot collect. Walls are finished to a height that allows wet cleaning behind equipment. Ceilings stop dust and condensation falling into food. Lighting is adequate – roughly 540 lux at preparation surfaces and about 220 lux elsewhere – with shatterproof covers over food. Ventilation removes steam, smoke and grease, and extraction filters are cleaned on schedule.
Handwashing and sinks
Each food area needs an accessible hand basin with hot and cold water, soap and single-use towels – separate from food preparation and dishwashing sinks. Toilets must not open directly into a food room; a lobby or self-closing doors plus a basin and soap are needed.
Equipment
Food contact equipment must be food-grade, non-toxic, smooth, free of cracks and easy to dismantle and clean. Replace cracked boards, chipped enamel, rusty shelving and frayed utensils. Shelving keeps food at least 15 cm off the floor.
Waste
Use lidded, lined, pest-proof bins; empty them at least daily or when full; never let waste build up in preparation areas. Store outside in a designated hard-standing area away from doors and food. Grease traps and drains must be covered and cleaned. Animals are not allowed in food areas.
Worked example. A bin with no lid sits beside the prep table, overflowing at 3 p.m. Reasoning: flies and rodents are attracted, liquid waste drips onto the floor, and staff must reach across food to use it. Correct action: use a lidded pedal bin with a liner, empty and clean it at least daily, and relocate it away from the preparation surface.
Traps. Using the hand basin for washing vegetables. Judging cleanliness by appearance. Forgetting documentation – cleaning schedules and pest records are inspected.