Food Room Structure and Facilities - What is Required for 5* Rating

Rooms Where Foodstuffs are Prepared Treated or Processed

Regulation (EC) No 852/2004

Surfaces

1. Floors must be maintained in good condition and must be easy to clean and disinfect. Consequently they must be impervious, non-absorbent, non-toxic and washable. They might also require effective drainage. (Annex II Chapter II para 1a)
2. Walls must be maintained in good condition and must be easy to clean and disinfect. Consequently they must be smooth, impervious, non-absorbent, non-toxic and washable. (Annex II Chapter II para 1b)
3. Ceilings /open  internal roofs must not allow the accumulation of dirt, condensation or mould growth and they must not shed any particles. (Annex II Chapter II para 1c)
4. Windows must not accumulate dirt. If necessary they should be fitted with an insect proof covering which is removable for cleaning and must be kept closed if there is a risk of contamination from the outside. (Annex II Chapter II para 1d)
5. Doors must be easy to clean and disinfect. Consequently they must be smooth and non-absorbent. (Annex II Chapter II para 1e)
6. Surfaces (including surfaces of equipment) in areas where food is handled and in particular food contact surfaces must be maintained in good condition and be easy to clean and disinfect. Consequently they must be smooth, washable, corrosion resistant and non toxic. (Annex II Chapter II para 1f)

Washing Facilities

1. Where necessary, adequate corrosion resistant facilities for the cleaning, washing and disinfection of utensils and equipment with an adequate supply of hot and cold water. (Annex II Chapter II Para 2)
2. Where necessary, adequate provision for the washing of food, with hot and/or cold potable water. This facility must be kept clean and disinfected. (Annex II Chapter II para 3)
3. Adequate number of suitably located, designated wash hand basins, with hot and cold running water and materials for the hygienic washing and drying of hands. (Annex II Chapter I para 4)

Some Other General Structural Matters

1. Food rooms must be kept clean and maintained in good condition. (Annex II Chapter I para 1)
2. The design must permit adequate cleaning, minimise air-borne contamination and provide adequate work space to avoid contamination and permit good food hygiene practices. (Annex II Chapter I para 2a and 2b)
3. Food Rooms must be pest proof. (Annex II Chapter I para 2c
4. Food rooms must have adequate natural or mechanical ventilation and the system must be capable of being cleaned. Airflow from a contaminated area to a clean area is to be avoided. (Annex II Chapter I para 5)
5. Food rooms must have adequate natural and/or artificial light. (Annex II Chapter I para 7)
6. Lavatories are not to open directly into rooms in which food is haHndled. (Annex II Chapter I para 3)
7. Food rooms must have adequate drainage facilities and open channels must not flow from a contaminated area to a clean area. (Annex II Chapter I para 8)
8. Cleaning chemicals are not to be stored where food is handled. (Annex II Chapter I para 10)

Next time, further guidance will be provided on what is considered satisfactory provision for meeting these requirements.