The following standards set out guidelines on design of food premises.
- I.S. 340:2007 Hygiene in the Catering Sector
- I.S. 341:2007 Hygiene in Food Retailing and Wholesaling
- I.S. 342:1997 Guide to Good Hygiene Practice for the Food Processing Industry
- I.S. 344:2002 Hygiene for Domestic Scale Production
- I.S. 432:2010 Packaged Ground Water
- I.S. 3219:1990 Code of Practice for Hygiene in the Food and Drink Manufacturing Industry
- I.S. 22000:2005 Food Safety Management incorporating HACCP
General requirement of food premises is that it should be of adequate size for intended volume and range of foodstuffs produced and catered for in order to allow the safe practice in the delivery, storage, handling, preparation and service of food. There shall be sufficient space for all food handling activities, refrigeration, equipment, storage, waste management, staff changing and sanitary facilities etc.