Guidance on Starting up a New Food Business

Guidance on starting up a new food business

This guidance is based on Regulation (EC) No 852/2004 and provides advice and guidance in relation to the design of hygienic food premises. Any alternative standards should be discussed with and approved by aFood Safety Officer fromDerry City and Strabane District Council.

SURFACE FINISHES

Floors, walls, ceilings, doors, etc. must be maintained in a sound condition and easy to clean. They require the use of impervious, non-absorbent, washable and non-toxic materials. Windows and other openings should be constructed to prevent the accumulation of dirt.

Floor surfaces that would comply with this requirement include flooring tiles e.g. quarry, ceramic or vinyl, vinyl safety flooring, terrazzo, cast in situ resin flooring or linoleum. You should ensure that all flooring is non-slip. It is recommended that the floor is coved at the floor and wall junction to help with cleaning.

Wall surfaces can include: smooth washable painted plaster, epoxy resin, ceramic tiles, stainless steel or PVC panelling.

Ceiling surfaces can include: smooth washable painted plaster. Polystyrene or fibre ceiling tiles would not be suitable in areas of high humidity.

Windows should have suitable insect proof screening fitted if they open into food preparation/cooking areas and are open during times of food preparation.

Food preparation surfaces and worktops should be smooth, impervious and easily cleanable and can include stainless steel, ceramic and food grade plastics. Continuous work surfaces are better than joints between work surfaces.

Alternative finishes may be acceptable in areas where open food is not handled. Bare unsealed wood is unacceptable in any part of a food premises as it is difficult to clean and may harbour dirt and bacteria.

DESIGN AND LAYOUT

Consideration must be given to clean ability and avoiding potential of cross–contamination between raw and cooked foods.

Layout and design should allow access for maintenance and effective cleaning.

Moveable equipment is recommended to facilitate cleaning.

Avoid inaccessible areas where dirt can accumulate.

Allow enough space in storage and food preparation rooms to permit high-risk food to be prepared on separate work surfaces. Separate areas/equipment should be provided for raw meat.

Where necessary a separate area should be provided for washing pots/pans and other equipment.

There should be suitable storage facilities for dry goods.

Air supply should be designed so that contaminated air (from toilets, pot wash areas) is not brought into food rooms.

Insectocutors should be provided at appropriate locations and should not be sitedover food preparation areas. The bulbs should be shatterproof and should be replaced annually.

Food should not be stored on the floor as it may become contaminated.

HAND WASHING FACILITIES

An adequate number of wash hand basins must be provided. Each basin must have hot and cold running water, soap, and hand drying facilities (liquid antibacterial soap and disposable paper towels are preferable)

Wash hand basins are required within toilet areas and at strategic locations such as the entrance to kitchens etc.

TOILETS

An adequate number of toilets must be provided for employees. There must be an intervening space between any room containing a sanitary convenience and food rooms. There should be suitable and sufficient means of natural and mechanical ventilation.

Hand wash facilities consisting of a wash hand basin with hot and cold unning water, liquid antibacterial soap and paper towels should be provided. Where possible toilets provided for food handlers should be separate from toilets provided for customers.

VENTILATION

All areas of a food premises should be suitably and sufficiently ventilated including dry goods storesetc. to prevent excess humidity or heat.

Toilets must be adequately ventilated.Areas where moisture and cooking fumes are generated for example; cooking areas, wash up areas, bakery ovens, fryers, etc. must have mechanical ventilation, extraction canopies and be fitted with grease filters where necessary.

LIGHTING

Recommended levels of lighting are from 500 lux in food preparation areas to 150 lux in food storage areas. Light fittings should be enclosed (for example have diffusers fitted) in areas where there is open food.

SINKS

All sinks must be provided with an adequate supply of hot and cold running water.Where possible separate sinks should be available for the washing of food and equipment. In small food businesses a single sink may be used for both equipment and food washing provided it is cleaned effectively between each process and each process is carried out at a separate time.

Sinks can never be used for washing food and washing hands.

DRAINAGE

Drains must have sufficient fall and should flow away from clean areas.

Appliances connected to the drainage system must be provided with an effective trap.

Sinks should discharge into an external drain which should have a grease trap.

Potato peelers should discharge into an external sludge box.

Floor drains should only be provided where considered essential. Any such drains and grids must be capable of being effectively cleaned and contain an effective trap.

REFUSE STORAGE

All bins should have lids and preferably be food operated. Arrangements made for regular removal of waste. Bins must be capable of being cleaned regularly and disinfected periodically.

Waste cooking oil must be stored properly, ensuring none is allowed to spill and it must be collected by an authorised collector.

COLD STORAGE

Sufficient cold storage facilities (cold rooms, fridges, freezers) should be available for the separate storage of raw and ready to eat products. If separate fridges are not available raw foods should always be stored at the bottom of a fridge.

CHANGING FACILITIES

Separate accommodation must be provided for the storage of outdoor clothing. Larger premises should provide separate changing rooms.

OTHER LEGAL CONSIDERATIONS

You are legally required to have a documented Food Safety Management System(FSMS) based on the principles of HACCP(Hazard Analysis and Critical Control Points). What your particular FSMS should include will depend on the size and the nature of your business. For further advice or assistance please contact the Environmental Health Department and view advice on the Food Standards Agency at

You are legally required to register your food business with your local Council.

Training of food handlers commensurate with their work activities.

HEALTH AND SAFETY

Advice is also available from the Environmental Health Department regarding health and safety issues relating to food businesses. Consideration should be given to the use of cleaning chemicals, machinery and equipment, accessing high level cleaning etc. and appropriate training for staff.

CONTACTS

Email:

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Tel: 028 71253253