General Requirements

Prevention and Control

Prevention works by stopping food from becoming unsafe. It is important to follow the guidelines below to ensure that food is safe and hygienic. These regulations apply to your business premises including all areas and buildings used in the preparation of food.

Control relates to managing all aspects of food production, from deliveries and food preparation, to storage and handling.

General requirements

Premises must be kept clean and maintained in good repair and condition. All aspects of your premises, including layout, design, construction, site and size must:

• Carry out satisfactory maintenance, cleaning and disinfection.
• Provide enough space for all tasks to be carried out hygienically.
• Prevent dirt building up, contact with toxic matter, foreign particles entering food and forming of condensation or mould on surfaces.
• Enforce good food hygiene practices, including protection from contamination.
• Provide suitable conditions for food handling and storage whilst sticking to appropriate temperatures, designed to allow those temperatures to be examined and, when necessary recorded.