ABSTRACT
General principles 245 Catering 246 Food storage 259 Cleaning equipment 260 Staff room 261
First aid 261 Licensed trade 262 Food Law Code of Practice/Practice Guidance 262 Summary 262 Sources of information and further reading 262
To protect consumers, particularly in relation to hygiene, controls are required not only for food itself, but also for all food-related activities, food establish - ments or premises and equipment. Food establishments must comply with legal requirements covering con - struc tion, occupational health and safety, and food safety. Establishments must be designed and construc - ted in ways that prevent contamination and access to pests. Effective design and construction of buildings and equipment help prevent contact between high risk and other foods, and between food and dirt, waste, rubbish, unfit food and toxic materials.
