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Town Hall, Coton Road,
Nuneaton, Warwickshire,
CV11 5AA.

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Food Matters

Spud's Down to Earth Advice on...

CONSTRUCTION AND STRUCTURE OF FOOD PREMISES

In general, there is a legal requirement for food premises to be kept clean and in a good state of repair. Specifically, food rooms (where food is prepared, treated or processed), have to satisfy more extensive and stringent requirements, because of the greater risk of food contamination that needs to be controlled. In view of the lower risk posed by rooms other than 'food rooms' (e.g. a dry goods storeroom, or a pub cellar) the requirements are somewhat less stringent.

There are also other separate legal requirements for large food manufacturers (e.g. meat or dairy products), which do not usually apply to caterers and retail food businesses.

Construction of food court in shopping centre

General Requirements
Generally, the best types of finishes for work surfaces, floors, walls and ceilings are smooth, non-absorbent and easy to clean (floors must also not present a risk of slipping, especially if wet or greasy). Lighter colours are also preferable as they show up dirt and therefore enable more effective cleaning. Ideally there should be as few as possible corners, gaps or areas where dirt can accumulate. Ornamentation, ledges, soft furnishings, and plants are also not recommended as they trap dirt and make cleaning more difficult. The exact requirements depend on the type of food business. More information on suitable finishes for walls floors and ceilings has been prepared - see link below.

Floors
Floors should be smooth, impervious and non-slip. The junction between the floor and the wall should be coved to avoid corners in which grease and dirt can build up and to make washing/cleaning the floor easier and more effective. Where the nature of the business requires wet cleaning of the floor, then the surface should be laid to a gradient that drains to a trapped gully. Where a great deal of water is involved as part of the production process, this should be removed as close as possible to the point of production via covered channels. The covers should be easily removable to enable cleaning.
A document detailing the different floor types available, where they may be used and other useful information has been produced - see link below.

Walls
The choice of an individual wall finish will depend on a number of factors including:

the use to which the room is to be put
the presence of heat and/or steam
the likelihood of damage to the surface
the methods necessary for cleaning the surface (e.g. pressure cleaners) which may damage certain materials
the level of finance available

When considering costs, the cheapest initially may well not be the cheapest in the long term when the cost of repair and redecoration and the ease of cleaning are taken into account. Any sheet material should be fixed to the wall in such a way as to eliminate spaces or voids which may serve to provide harbourage for insect or rodent pests and which make their eradication difficult.
A document detailing wall finishes and their acceptability for various situations has been produced - see link below.

Ceilings
A smooth, easily cleaned surface is required to ceiling areas in food rooms. The construction should minimise condensation. Where suspended ceilings are installed, access should be provided to allow inspection of the void. Any tiles used should have smooth surfaces without cracks or fissures that could absorb grease.

Work Surfaces
Work surfaces used to prepare food must be smooth and non-absorbent. The material used must be non-toxic and must not react with food. Stainless steel units/work surfaces are preferable as they are very durable, easy to clean and once installed need little maintenance. Laminated work surfaces are cheaper and are also acceptable, although these will require more regular repair/replacement and are more likely to become damaged with heavy usage.

Windows
These should be of simple construction. Sills should be avoided where possible or sloped to prevent accumulation of dirt and clutter. Windows that are opened for ventilation must be fitted with insect-proof screens.

Doors
Doors should be tight-fitting with a smooth and non-absorbent covering. Door handles and finger plates should be capable of being disinfected, as they can be contaminated by the hands of food handlers and others very easily.

Lighting
Lighting should be of a sufficient level to perform the task both safely and hygienically. It must also be brig

View/Download Additional Information

Finishes for floors, walls & specific areas pdf (20 KB)

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Thursday 9 September 2010