These rules do not apply to mobile businesses, food businesses run from domestic premises or vending machines.
1. Food premises are to be kept clean and maintained in good repair and condition.
2. The layout, design, construction and siting of food premises must:
allow adequate maintenance, cleaning and disinfection;
provide adequate working space;
protect against accumulation of dirt;
protect against the shedding of particles into food;
protect against the formation of condensation or mould;
allow good food hygiene practices;
protect against contamination;
allow pests to be controlled.
3. An adequate number of toilets must be provided that do not open directly into rooms where food is handled or stored.
4. An adequate number of washbasins with hot and cold water available for washing hands together with soap and hygienic hand drying must be provided.
5. Suitable and sufficient natural or mechanical ventilation must be provided throughout the premises including in toilets.
6. Adequate natural and/or artificial lighting must be provided.
7. Drainage facilities must be adequate for the purpose intended and designed to prevent the risk of food contamination.
8. Cleaning agents and disinfectants are not to be stored in areas where food is handled.
