The design of rooms must allow good food hygiene practices and processes, including protection from contamination during food preparation processes and prevention of cross contamination. Food safety legislation has specific requirements for the food preparation area relating to the condition and design.
Floors should be constructed of material that is easy to clean and safe to walk on and maintained in sound condition
Walls should be made of durable impervious materials that are washable, non-toxic, easy to clean and maintain
Ceilings and overhead fittings (lighting, piping, cabling) should be designed to prevent accumulation of dirt, moulds, condensation and risk of contamination
Windows must be constructed to prevent dirt accumulation and have insect screens where necessary
Doors should be easy to clean and constructed of non-absorbent material
Surfaces should be made of smooth, washable, non-toxic, corrosion resistant material, and maintained in a good condition
Washing facilities for equipment and food: these must be adequate for washing food and utensils and have hot and cold water
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