The Structure Matters Too
In addition to controlling the "four C's" and having an effective and up to date documented food safety management system, the condition of the structure and the availability of facilities at the premises can also affect the rating score you are awarded during a food hygiene inspection.
If there are only one or two minor defects in the structure and they are unlikely to affect food safety then you might just scrape a 5* rating as long as everything else is in order. An example of such a scenario is maybe one or two damaged wall tiles that are remote from a food preparation surface. When the defect can directly impact on food safety, that's when points start to be lost, for example a damaged work surface that is no longer easy to clean and disinfect, poor standards of cleanliness or some pest proofing works required.
The structural requirements of a food premises are covered by
Regulation (EC) No 852/2004 and is available to download here:-
In future posts the content of 852/2004 will be unscrambled into normal speak!!
Our Kitchen Rules, the easy alternative to Safer Food Better Business can be purchased directly, by contacting
artisanfood.angel@gmail.com
artisanfood.angel@gmail.com
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