It should prevent any risk of contamination or risk to public healthAt least two sinks are needed, one for washing, and one for rinsing and disinfecting equipment although sinks may include dishwashers or steam sinks. B. There are lots of different types of materials that can be used, contact us for more information using the details below.All drainage facilities that take away waste water eg toilets, sinks, dishwashers, etc should be properly connected to the foul drainage system. It Gives The Boss Something To Do.
Suitable materials will include stainless steel, ceramic or food grade plastic. Following this: further assistance can be provided at a reasonable rate Where appropriate, adequate provision must be made for any necessary washing of food.Every sink or other such facility provided for the washing of food must have an adequate supply of potable water as required, and be kept clean and sanitised.Walls should be completed in a smooth and easy to clean finish up to a height appropriate for the operations. If high-risk foods are to be stored or handled at the same time as foods which may contaminate them, then there must be enough space to allow high risk food to be stored and prepared on separate work surfaces and equipment.The design and construction of food preparation rooms should avoid the build-up of excessive temperatures and must be capable of keeping food at suitable temperature.Provide adequate natural or artificial ventilation to extract odours from the premises and to ensure suitable temperature conditions for the hygienic processing and storage of products. This may require the incorporation of grease filters which should be removed on a regular basis for cleaning.Mechanical air flow from a contaminated area to a clean area must be avoided.Ventilation systems must be so constructed as to enable filters and other parts requiring cleaning or replacement to be readily accessible.Special attention must be given to areas where steam and humidity are generated in order to avoid the build-up of condensation.
Always recycle your oil where possible.
You may also require planning permission for any ventilation stack.Where fluorescent strip lighting is used over food preparation surfaces these should be protected with a tube shield or diffuser.Lighting must be good enough to allow safe food handling, effective cleaning and the monitoring of cleaning standards.Drainage must be designed and constructed to avoid the risk of contamination of foodstuffs.Drains must have sufficient fall to allow all solid and liquid waste to flow away.All appliances connected to the drainage system must be provided with an effective trap. This will require the use of smooth and non-absorbent surfaces, particularly around hand contact areas.
Wall coverings. These facilities, e.g. Internal drainage systems should be trapped and inspection covers should be sealed and screwed down to prevent offensive odours entering the food room.We offer one hour of advice free of charge.
The premises you have selected may require planning approval and a Development Application may need to be ... neighbouring properties are not affected by odour issues, which may be dealt with under nuisance ... ceilings may be suitable in non food preparation areas. Disused articles or equipment should not be stored in food premises. Store rooms should have good lighting and ventilation. In most cases, mechanical ventilation eg an extractor, is needed as well as natural ventilation. Regular maintenance of the drainage system and good housekeeping practices can prevent excessive amount of fat, oil or grease entering the system.
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