Internal Walls
- Should be smooth, durable, impervious, non-toxic and washable.
- Should be protected against impact damage with the provision of splash-backs extending 450 mm above work surfaces, behind sinks and wash hand basins.
- Should be heat resistant behind cooking equipment.
- Suitable finishes for walls in kitchens of food premises should be tiles or PVC cladding.
Internal Floors
- Should be smooth, durable, impervious, non-slip and easy to clean. Unnecessary slopes or steps should be avoided.
- Should be free from duckboards, mats and sawdust.
- Wall/floor junctions should be coved for ease of cleaning.
- Where appropriate, floors must allow adequate drainage. Where duckboards and mats are used, they should be easily cleanable and cleaned on a regular basis.
Internal Ceilings
- Should be smooth, light coloured and easy to clean.
- Ceilings and fixtures must be designed to prevent the accumulation of dirt, reduce condensation and minimise mould growth.
Windows and Doors
- Doors must be smooth, tight fitting and easy to clean.
- Opening windows should have insect-proof screens which can be easily removed for cleaning. If contamination is likely, windows should not be opened during work e.g. building/road works taking place near the food premises, passing traffic etc.
