Food premises structure - Equipment

Equipment That Comes Into Contact With Food

Equipment must be kept in good repair and be made in a way that allows it to be cleaned thoroughly and where necessary to be disinfected.

Facilities for Washing Equipment

These need to be provided for the cleaning and disinfecting of work tools and equipment. Suitable equipment will include sinks with a supply of hot and cold or appropriately mixed running water with detergents and disinfectants for manual equipment cleaning, sterilising sinks, dishwashers.

Drying of Equipment

This must not cause re-contamination. It is advisable that space is provided to allow equipment/utensils to air dry.





Last Updated on Friday, April 12, 2019