Food premises structure - Premises

Ventilation

Suitable and sufficient natural of mechanical ventilation needs to be provided to ensure that heat and/or humidity do not build up to levels that could compromise the safety of the food. As a target, ambient temperatures should be below 25°C. Natural ventilation in rooms where food is cooked will only be suitable in small premises where there is a low heat input into the rom. Mechanically drawing air into food preparation rooms must not be drawn from dirty areas such as waste storage areas of rooms used for dirty processes such as pot wash. All parts of the ventilation system must be accessible for cleaning.

Lighting

Adequate lighting needs to be provided, to enable safe food handling, effective cleaning and the monitoring of cleaning standards. Recommended illumination levels range from 150 lux in storerooms to 500 lux in food preparation areas. Glass lights should be fitted with shatterproof diffusers in areas where open food is handled.

Drainage

In the kitchen no foodstuffs should be swilled down the sink they should be scraped into the bin. This includes fats, oils or greases you use to cook with. Never swill fat, oil or grease into the sink and subsequently the sewer as the fat will solidify on hitting the cold sewer walls and eventually block the sewer. Commercial kitchens should install grease traps to catch any grease and fat which may otherwise enter the drainage system. These, once installed, must be regularly emptied and maintained.

For further advice please contact Severn Trent Water Ltd on...

 

 


Last Updated on Friday, April 12, 2019

Ventilation

Suitable and sufficient natural of mechanical ventilation needs to be provided to ensure that heat and/or humidity do not build up to levels that could compromise the safety of the food. As a target, ambient temperatures should be below 25°C. Natural ventilation in rooms where food is cooked will only be suitable in small premises where there is a low heat input into the rom. Mechanically drawing air into food preparation rooms must not be drawn from dirty areas such as waste storage areas of rooms used for dirty processes such as pot wash. All parts of the ventilation system must be accessible for cleaning.

Lighting

Adequate lighting needs to be provided, to enable safe food handling, effective cleaning and the monitoring of cleaning standards. Recommended illumination levels range from 150 lux in storerooms to 500 lux in food preparation areas. Glass lights should be fitted with shatterproof diffusers in areas where open food is handled.

Drainage

In the kitchen no foodstuffs should be swilled down the sink they should be scraped into the bin. This includes fats, oils or greases you use to cook with. Never swill fat, oil or grease into the sink and subsequently the sewer as the fat will solidify on hitting the cold sewer walls and eventually block the sewer. Commercial kitchens should install grease traps to catch any grease and fat which may otherwise enter the drainage system. These, once installed, must be regularly emptied and maintained.

For further advice please contact Severn Trent Water Ltd on...


Last Updated on Friday, April 12, 2019