Premises, Equipment and Waste Management
What the exam tests
This domain tests hygienic design, cleanable surfaces, equipment condition, ventilation, waste handling and maintenance of the food premises.
Core rules
- Floors, walls, ceilings and work surfaces should be smooth, cleanable, non-absorbent and in good repair.
- Provide adequate lighting and ventilation; control condensation and dust.
- Equipment that touches food must be cleanable, food-grade and maintained; replace cracked boards, broken utensils and damaged seals.
- Provide enough space to separate clean and dirty tasks and to store food off the floor.
- Waste must be in covered, labelled bins, removed frequently, and kept away from food preparation and storage areas.
- Follow a cleaning schedule and record maintenance faults.
Worked example
A kitchen has a cracked floor tile near the cooking area. Water and food collect in the crack, and it cannot be cleaned properly. Correct action: repair or replace the tile, clean and sanitise the area, and check nearby surfaces for similar damage. A crack is not a cosmetic issue; it is a contamination and pest harbourage point.
Traps that cost marks
- Cleaning only visible surfaces and ignoring cracks, corners and seals.
- Using wooden or cracked boards that cannot be sanitised.
- Letting waste bins overflow or keeping them beside food preparation.
- Blocking handwash basins or using them for storage.
- Ignoring ventilation and condensation, which can drip onto food.