Premises, cleaning, health and safety
Design and construction of food premises Well-designed and constructed food premises are important factors in achieving high standards of food hygiene practices. However, few operators of food businesses have the opportunity to design entirely new premises and, very often, it is a matter of converting existing premises which may or may not have previously been used for food preparation. Another difficulty is that it is easy to underestimate the volume of business to the extent that the food preparation areas come under pressure from being too small and as the business expands, this can result in extra space being sought from food storage, preparation and production areas, subsequently giving rise to serious hygiene problems. Any sacrificing of preparation and storage areas should therefore be resisted.