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How safe are your food preparation premises?

Posted: January 28th, 2012 by Dermot comment-icon Comments disabled

If your business prepares, treats or processes food, there are certain requirements that you must comply with in order to ensure that all risks of infection and contamination are kept to an absolute minimum.

• Surfaces on walls and floors should be kept in a sound condition and must be made of appropriate materials that are impervious, non-absorbent, washable and non-toxic.
• If necessary, surface drainage should also be incorporated into floors.
• Ceilings must be finished in such a way that reduces the build-up of dirt and the risk of particles shedding. They should also reduce condensation in order to prevent the growth of mould.
• Windows should not favour the build-up of dirt and those that open onto the outside should be fitted with removable and cleanable insect screens.
• Any doors must have surfaces made of materials that are easy to clean, impervious, non-absorbent, washable and non-toxic.
• Surfaces that are used for food preparation should also comply with the same regulations that apply to wall, floor and door surfaces.

These regulations exist in order to reduce the risks involved in food preparation. If members of staff receive adequate food safety training and work in appropriate premises, these risks can be kept to a minimum.

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