Guidance on food hygiene standards for new catering premises - part two

This guidance is not legally binding but provides advice on the design of catering premises taking into consideration current legislative requirements. Any alternative standards being considered should be discussed with and approved by a relevant officer from this department prior to being adopted.

Drainage manholes

  • manholes or other inspection points should not be located in food rooms. Where this is unavoidable and such points have to be located in food rooms they must be covered with a bolted down sealed, air-tight double cover         

Drains

  • drains must have a sufficient fall and should flow away from clean areas to dirty areas. Toilets should feed into the system after the food rooms and there should be adequate traps
  • all appliances connected to the drainage system must be provided with an effective trap        

Grease traps

  • where necessary an external grease trap should be provided e.g. Wade, Condor, Klargester or similar
  • where an external grease trap cannot be installed a suitable alternative, designed specifically for internal use, which is sealed and designed to facilitate the hygienic removal of grease may be installed eg a double sealed and chemically activated grease trap may be acceptable or a self cleaning unit where grease is automatically separated to a removable container     

Potato peelers

  • potato peelers, where used should discharge into an external sludge box
  • the starchy waste from potato peelers may affect the efficiency of grease traps and manufacturers advice should be considered regarding the need for such waste to avoid the trap       

Floor gulleys

  • floor gulleys should only be provided where considered beneficial
  • in rooms containing floor gulleys the floor should be sloped towards the gulley to prevent pooling of water
  • any floor gulleys and grids must be cleanable and contain an effective trap
  • floor gulleys should discharge directly into a manhole via a separate pipe system from the toilet waste and such a system should be designed where necessary to prevent the return (back flow) of sewage from the sewer into the food room e.g. Where the floor of the food room is above the finished external ground level the floor gulley should discharge into an external, open, Back Inlet Gulley Trap (BIGT) before connecting to the sewage system or where the floor of the food room is below the finished external ground level the system should be fitted with a valve or trap which prevents such a back flow. Such a fitting must allow maintenance and rodding

Refuse storage

  • refuse containers used for the storage of waste awaiting collection must be constructed of a durable cleanable material and should be lidded
  • a suitable secure open area should be available within the premises boundary to store such bins. Alternatively an enclosed ventilated bin store situated away from the food rooms may be provided
  • bins should only be kept in public areas as a last resort and they must not be a source of nuisance either directly or indirectly due to vandalism
  • bin storage areas must be directly accessible for removal of waste and waste must not be taken through food rooms from storage areas

Cold storage

  • sufficient cold storage facilities (e.g. cold rooms, fridges, freezers) for the separate storage of raw and cooked products must be provided
  • if significant quantities of foods are to be cooked in advance and cooled it is advisable to consider if a blast chill would be required to ensure efficient cooling prior to refrigeration. Otherwise a cool well ventilated area should be provided for this purpose    

Changing facilities

  • provision must be made to allow handlers to change and store their street  clothes and personal effects away from open food
  • depending on the size of the operation, separate enclosed accommodation (lockers or cupboards) for outdoor clothing may be adequate. Larger premises or operations where a complete change is required should provide separate changing rooms

Bar areas

  • each bar servery must have a sink and a wash-hand basin. In certain circumstances when a glass washer is provided in the servery a sink may be sufficient for hand and utensil washing
  • ice machines should be connected to the rising main

Operational requirements

  • a container for the temporary holding of waste in food preparation areas
  • adequate first aid materials including blue waterproof dressings
  • a digital temperature probe
  • colour coded polypropylene cutting boards for food preparation

Laundry facilities

  • laundry facilities/washing machines where provided should not be located in food rooms so as to minimise the risk of food contamination. This is particularly relevant in nurseries, care centres and nursing homes where soiled materials may have to be washed

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Last updated: 17 May 2018 09:03:46