Design of food roomsCatering premises should be designed with the following in mind:
- health, safety and welfare of staff and customers
- good food hygiene practices in terms of cleaning, temperature and avoidance of cross contamination
New catering businesses should contact Southwark's Food Health and Safety Team before starting any alterations or construction work on the premises. Otherwise you may have to carry out further costly and inconvenient alterations following an inspection by our Officers. You should also contact the Planning Department on 020 7525 5000 as Planning Permission may be necessary for the business.
The information below offers general advice on the structural design of premises for catering businesses and the facilities required to comply with Food Hygiene Legislation. A copy of the 'Industry Guide to Good Hygiene Practice - Catering Guide' can be purchased from HMSO Bookshops (Tel: 020 7873 9090).
1. Design of Food Premises
The law requires that the layout, design, construction and size of food premises shall:
a) Permit adequate cleaning and/or disinfection.
b) Protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or mould on surfaces.
c) Permit good food hygiene practices including protection against cross contamination.
d) Prevent pest access and harbourage.
e) Where necessary, provide suitable temperature conditions for hygienic processing and storage of products.
2. Structural Surfaces
The surface of all walls, floors, ceiling, doors, windows, woodwork and all other parts of the structure of every food room should be constructed of materials that are capable of being effectively cleaned, and, where necessary, disinfected. For further advice you should contact your case officer.
3. Drainage
All sanitary fittings, sinks, dishwashers, etc. should be suitably trapped and properly connected to the foul drainage system in accordance with the current Building Regulations.
Floor channels and deep-seal trapped gullies may be installed where boiling pans and steaming ovens are grouped together within island areas. Gully gratings should be removable for cleaning purposes. Drains should have sufficient fall to allow all solid and liquid waste to flow away.
Grease traps, whether patent or conventional, need not be used unless the drain or sewer does not run adequately.
Regular maintenance of the drainage system and good housekeeping practices can prevent excessive discharges of fat, oil or grease entering the system. For details of contractors who collect waste oil, please contact your case officer.
New drainage from kitchens and sanitary accommodation should comply with the Code of Practice for Sanitary Pipeworks BS 5572:1978 and the Code of Practice BS 6700:1987.
Waste pipes from kitchen appliances and sanitary wash-hand basins should discharge below the gully grid. Gullies should be of the trapped type and where it is a new installation should preferably be side inlet or back inlet gullies, leaving the gully pot clear for cleaning. Waste pipes should have adequate access. Internal manholes should be avoided wherever possible. However, where this is unavoidable they should be accessible for maintenance, and provided with double sealed/double covered, air tight secured covers.
Toilets should feed into the system after the kitchen.
4. Food Preparation Surfaces
Food preparation surfaces must be easy to clean and, where necessary, disinfect. This will normally require the use of smooth, washable and non-toxic materials.
Surfaces which would comply with this requirement include stainless steel, ceramics or food grade plastics.
5. Ventilation
Adequate ventilation should be provided to remove grease-laden air, steam and cooking smells and to provide a comfortable environment for staff and customers.
In the majority of cases, mechanical ventilation will be necessary in addition to any natural ventilation provided. The mechanical extract system should be provided over the main cooking area. The system should incorporate a ventilation canopy with grease filters, extract fan and trunking to the external air. The canopy should extend over the cooking equipment by at least 225mm. Canopies should include protected lighting and a cleanable channel around the lower edge to collect condensate. Provision should be made to allow access to fans and ducting to permit regular cleaning.
The extract ventilation system should not cause a smell or noise nuisance to the occupants of adjoining premises. You are strongly advised to contact a ventilation consultant and seek specialist advice. You are also advised to contact the Planning Department on 020 7525 5000 as planning permission may be necessary for external ducting.
6. Lighting
Suitable and sufficient lighting should be provided to all parts of a food premises to allow effective cleaning and to provide safe working conditions.
It is recommended that the following lighting levels should be provided at working height:
400 lux - in all areas of food premises where there is no handling of open food.
500 lux - in cooking, preparation and servery areas in food premises where open food is handled.
150 lux - in storage areas.
Glass lights should be protected with shatterproof diffusers in areas where open food is handled.
7. Equipment and Utensil Washing
All equipment and utensils will need to be sanitised using either mechanical dishwashers or suitable sinks.
The provision of sinks or other washing facilities should be related to the size and nature of the catering operation and should prevent any risk of contamination or risk to public health.
Two sinks, one for washing and one for rinsing and disinfecting of articles and equipment, should generally be considered as a minimum, although sinks may include dishwashers or steam sinks.
8. Food Preparation and Washing
It is recommended that a separate sink is provided if raw meat and/or poultry is defrosted and prepared, or foods such as vegetables or salads are washed.
9. Hand Washing Facilities
Wash hand basins should be conveniently accessible. This usually means adjacent to all toilets and in food handling areas. Each basin should be supplied with hot and cold running water (or a mixer tap), soap and a suitable means of hand-drying.
10. Food Storage and Display
Adequate facilities should be provided for the storage and display of food. Stores should have suitable and sufficient lighting and ventilation. Whenever possible, food store rooms should be sited adjacent to an external wall to assist in maintaining cool conditions. Open food should not be stored on bare wooden shelving.
All dairy products, fish, meat and meat products should be stored and displayed under refrigeration. In large catering establishments it is good practice to provide separate refrigerators for the storage of raw and cooked food. Refrigerators must be capable of storing food below 8ºC. It is recommended that freezers operate at, or below, minus 18ºC.
11. Cooking Ranges, Etc.
Gas appliances should be connected to the supply by flexible hoses. This allows equipment to be moved for ease of cleaning. Electrical appliances should also be capable of being moved for cleaning.
12. Accommodation for Storage of Outdoor Clothing
Outdoor clothing, handbags, etc. can be a source of contamination and, therefore, should not be stored in a food room. Suitable and sufficient storage facilities should be provided for staff to change from outdoor clothing to that normally worn for food handling. This can be in the form of a separate staff room or storage lockers.
13. Customer Toilets
In all catering establishments where the public are invited to eat or drink on the premises, it is recommended that adequate toilet facilities should be provided for the customers.
14. Pest Control
All doors opening to the exterior or the building should be flush fitting to prevent entry of pests. Holes in the structure where service pipes or cables pass through should be made good. Where there is a risk of contamination from flying insects, e.g. where openable windows are adjacent to refuse storage areas, it is recommended that insect screens are fitted to windows.
15. Refuse Control
Suitable and sufficient bins should be provided in food preparation areas.
Suitable and sufficient external bins should also be provided. These should have close fitting lids and be capable of being easily cleansed. You are advised to engage a contractor to remove refuse basis.
16. Shared Facilities
If you intend to use domestic facilities to prepare food you should contact your case officer who will assess the risks associated with the situation and advise you of the necessary requirements to comply with the Food Hygiene Legislation.
How to contact us...
Remember
This page provides general advice on design and construction standards. For more specific advice you should contact us. Site visits can be easily arranged.
Tel: 020 7525 2000
Fax: 020 7525 5735
Email: food@southwark.gov.uk
Address: Food Team,
Environment & Leisure,
Chaplin Centre,
Thurlow Street,
London SE17 2DG
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