The layout, design, construction, location and size of the food premises must:
- Permit good food hygiene practices.
- Permit adequate maintenance, cleaning & sanitation
- Minimise air borne contamination
- Provide adequate working space to allow for hygienic performance of all operations
- Prevent the accumulation of dirt
- Prevent contact with potentially hazardous materials
- Prevent the shredding of particles into food
- Protect from the formation of condensation or mould on surfaces
- Protect against contamination and in particular pest access or infestation
- Zoning requirements shall be included in the design plan for the food business and follow the logical sequence of activities in the food operation
- The Zoning of the facilities must minimise the risk of contamination during all food operations including delivery, storage, preparation, cooking, cooling, reheating, plating, wash up, waste disposal etc.
- Refrigerated equipment should be of sufficient capacity to maintain food stuffs at appropriate temperature and allow monitoring of temperatures.
Following sections will detail some of the important considerations that must be given to various areas in a food premise.