Your Premises - where you prepare food

Food Safety Officers will want to satisfy themselves that your establishment meets the high standards required. The condition of your premises, particularly in the food preparation area, is looked at closely during inspections. Structural requirements are the second of the three elements inspectors look at under the Food Hygiene Rating Scheme.

Buy Food Prep Areas Advice Pack

where you prepare food

This information pack looks at the requirements of the regulations in relation to your premises and offers practical advice to help you comply.

£6.50 (pdf delivered by email within 24hrs of purchase)

Contents

  • Overview of the hygiene regulations in food preparation areas
  • Changing facilities
  • Toilets
  • Hand washing facilities
  • Ventilation
  • Lighting
  • Walls, ceilings, floors, doors and windows
  • Surfaces
  • Drainage
  • Food waste
  • Mobile and temporary premises
  • Special considerations when operating from older premises
  • Food storage outside the food preparation area
  • Definition of the terms adequate, where necessary, where appropriate or sufficient

Includes training template on personal hygiene

Operating from old premises

Research shows that businesses operating from older premises are often given a high score which can result in a low rating (the FHRS marking system works backwards!!). The Food Standards Agency has told us that operating from an older premises should not be a barrier to achieving level 5 under the FHRS scheme. This pack includes specific advice on issues that may occur in older premises.

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