These rules apply to rooms in fixed premises such as commercial kitchens, food manufacturing halls and food preparation rooms.
1. Floor and wall surfaces must be maintained in good condition and be easy to clean and where necessary disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials. Wall surfaces must be smooth up to a height appropriate to the food operation taking place.
2. Ceilings and overhead fixtures must be constructed and finished to prevent accumulation of dirt and reduce condensation, the growth of mould and shedding of particles.
3. Windows must be constructed to prevent the accumulation of dirt. Removable, insect-proof screens must be fitted to windows where necessary. Where open windows might result in food contamination, they must be kept closed during production.
4. Doors must be easy to clean and disinfect and be smooth and non-absorbent.
5. Surfaces in contact with food must be maintained in good condition and be easy to clean and disinfect. This will require the use of smooth, washable, corrosion-resistant and non-toxic materials.
6. Adequate facilities must be provided for cleaning, disinfecting and storing work utensils and equipment. These must be corrosion-resistant and non-toxic.
7. Where food is washed, adequate facilities for doing so must be available. Every sink provided for washing food must have running hot and cold water and be kept clean and disinfected.
