Food can be contaminated not only by poor handling, but also by poor premises and equipment. Flaking paint can fall into food, and equipment used for both raw and ready-to-eat food can spread bacteria and allergens.

In this module, you will learn what the law requires of food premises, the principles of good design, suitable surfaces and equipment, colour coding, and how waste should be managed.

As a food handler, you help to keep the premises safe. You should:

• Keep your work area clean and tidy, and clean up anything you find dirty.
• Understand how pests get in, and help to keep them out.
• Report any signs of pests to your supervisor at once.
• Report any damage straight away, such as broken windows, holes in walls, flaking paint or broken equipment.

Under Regulation (EC) 852/2004, food premises and equipment must:

• Be kept clean, and in good repair and condition.
• Have a suitable design, layout and construction, which allows good hygiene and easy cleaning.
• Have enough hand washing facilities and a supply of drinking water.
• Have suitable lighting, ventilation and drainage.
• Provide suitable temperature-controlled storage.
• Protect food against contamination, including from pests.

The main aim of good design is to prevent contamination, by keeping clean and dirty processes apart. For example, raw meat should never come into contact with cooked meat.

There should be a logical flow of work, from delivery and storage, through preparation, to display and sale, with enough space for staff and equipment. Raw and ready-to-eat food should be handled in separate areas wherever possible.

• Separate washing facilities for hands, for food, and for equipment.
• A separate area for unpacking deliveries.
• Enough refrigeration for the busiest times.
• Good lighting, for safe work, cleaning, and spotting pests.
• Effective ventilation, to remove heat, steam and grease.
• Toilets and staff facilities that do not open directly into food areas.
• Easy access to electrical isolation switches, and protection against pests.

• Ceilings should be smooth and free from flaking, and built to stop dirt, mould and condensation building up.
• Walls should be smooth, non-absorbent and easy to clean, and kept in good repair. Coved joints between walls and floors make cleaning easier.
• Floors should be durable, non-slip, waterproof and easy to clean, and resistant to grease and cleaning chemicals. They should slope gently to a drain, with drains properly covered.

• Food contact surfaces must be smooth, non-absorbent, non-toxic, rust-free and easy to clean and disinfect. Keep joints sealed, where dirt can collect.
• Doors should be close-fitting, ideally self-closing, with no gaps at the bottom. Brush strips help keep pests out.
• Windows that open should have removable insect screens. Good ventilation means windows should not need to be opened at all.

Food premises must have enough wash-hand basins, in the right places, so that staff can wash their hands whenever they need to.

Each basin needs hot and cold running water, liquid soap, and hygienic drying, such as disposable paper towels. Hand basins must be used only for hand washing, and kept separate from sinks for washing food or equipment. Non-hand-operated taps are best.

Equipment must be suitable for its purpose, kept in good condition, and easy to clean. Chips, cracks and damage can harbour bacteria, and can break off into food.

Report damaged equipment, such as cracked containers, chipped bowls, worn scourers or loose slicer parts, so it can be repaired or replaced. Stainless steel is the preferred material for food equipment. Food-grade plastic is used for chopping boards and utensils.

Colour-coded chopping boards and utensils help to prevent cross contamination. A common system is:

• Red for raw meat, and blue for raw fish.
• Yellow for cooked meat.
• Green for salad and fruit, and brown for vegetables.
• White for bakery and dairy products, such as cheese.
• Purple for allergen-free food.

Always use the right colour for the food you are preparing, and follow your workplace’s own system.

A colour-coded system is only effective if everyone uses it consistently. The principle is simple: each colour of chopping board, knife and utensil belongs to one type of food, so that bacteria and allergens cannot travel between them. Utensils used for preparing high-risk foods, such as cooked meats, should never be used for low-risk foods. Food prepared for people with allergies, intolerances or other specific dietary needs must be handled separately, with its own equipment and, where possible, its own preparation area, because even a tiny trace of an allergen can trigger a severe or fatal reaction.

Stainless steel is the preferred material for most food equipment because it is durable and easy to clean, while polypropylene plastic is commonly used for chopping boards, knife handles and brushes. Before you start any task, check that you are using the correct colour for the food in front of you, and report any board or utensil that is cracked or worn.

Food waste and rubbish must be removed from food areas as quickly as possible.

• Use bins with lids that are durable, easy to clean, and pest-proof.
• Foot-operated lids avoid touching the bin with your hands.
• Line bins with disposable sacks, and empty them regularly, before they overflow.
• Clean and disinfect bins regularly.
• Wash your hands after handling waste.

External waste bins must be waterproof, durable, and have close-fitting lids, so that pests cannot get in.

The waste area should be kept away from food entrances, swept and washed down regularly, and kept free from spilled food and rubbish. Bins should be emptied regularly, and never allowed to overflow. A tidy waste area is one of the best defences against rats, mice, birds and insects.