All food premises must be constructed in such a manner so as to be
readily cleanseable, free from rubbish, well lit, adequately
ventilated and protected against all types of infestations.
All Equipment must be kept clean and in good repair. Equipment
constructed of wood e.g. chopping boards, must not be used.
Good personal hygiene practices should be observed at all time
Always wash your hands after using the toilet, before
handling food and between handling raw and cooked food.
Cuts and boils should be covered with a blue waterproof
Food handlers should wear clean, protective clothing
including a suitable haircover.
All food rooms should have a sufficient supply of hot water,
liquid soap, and disposable paper towels or hot air dryer.
handlers should avoid handling food in such a manner that allows
cross contamination from raw to cooked foods.
Separate equipment and work surfaces should be used when handling
raw and cooked food. Also a separate wash hand basin must be
provided solely for the use of washing hands.
Raw and cooked food should always be kept apart so as to avoid cross
Food must be kept piping hot or cold to prevent the growth of
Refrigerators should operate at 5°C or colder. Freezers should
operate at -18°C or colder.
All illness should be reported to your supervisor.
Smoking is NOT allowed in food rooms. A fine of up to £20,000 can be
imposed if you break this important rule.
A large fine may be imposed on any person found guilty of an offence
under these regulations, and in extreme cases an inspecting officer
has the power to close the premises down immediately.