Kitchen Hygiene : Important Information for Business Owners
From 1 January 2006, a number of new food hygiene regulations apply in the UK.
The regulations that are most important for your business are:
Regulation (EC) No. 852/2004 on the hygiene of foodstuffs :
The Food Hygiene Regulations 2005 (Northern Ireland)
Below is extracts from the legislation along with our own specific advice
The layout, design, construction, site and size of your premises must:
• allow adequate maintenance, cleaning and/or disinfection
• avoid or minimise air-borne contamination (i.e. contamination carried in the air)
• provide enough working space for you to carry out all tasks hygienically
• protect against the build-up of dirt, contact with toxic materials, shedding of particles into food and forming of
condensation or mould on surfaces
• allow good food hygiene practices, including protection against contamination and, in particular, pest control
• provide, where necessary, suitable conditions for handling and storing food while keeping it at appropriate
temperatures, designed to allow those temperatures to be monitored and, where necessary, recorded
Handwashing facilities and toilets
• Washbasins for cleaning hands must have hot and cold running water, and materials for cleaning hands and for
hygienic drying. Preferably washhand basins should be lever, elbow, knee or automatically operated to avoid
• Water should be stored at or above 60 degrees celcius to avoid legionella contamination
• Water should at the point of use at a kitchen sink should be limited to no more than 46-48 degrees celcius to
ensure proper removal of grease but there may a risk of scalding at these temperatures if hands are immersed for
even a short period of time, say within 30 seconds on skin with reduced thickness. A safe hand washing temperature
as recommended by the NHS is 41 degrees celcius.
• A wash hand basin should be fitted at a recommended height to top of basin of between 770 and 840mm
• Where necessary, you should have a separate sink for washing food.
• Adequate drying provisions should be provided, such as a hand dryers (preferably a new generation hand dryer
• Hand Towels, Hand Towel roll, or cotton roller towels can be used.
• Windows opening directly into food preparation areas must be fitted with screens capable of resisting common
• Kitchen doors which open to the outside air and which are opened for lengthy periods must also be suitably
• Flykiller units need to be positioned in an area where they will have the greatest range around the kitchen.
• They should not be placed in an area where they will be subject to draughts which could dislodge debris from the
killing grid or catch tray.
• They should also not be placed above or close to areas where food is stored or prepared incase of blow-out from
the fly killer.
• Glueboard fly killers are preferable in areas of high risk. They catch the flies on the glue board and hold them
permanently. • Manufacturers will give advice on the location, cleaning and maintenance of this type of equipment.
• You must put food waste and other rubbish in containers that can be closed, unless you can satisfy your local
authority that other types of containers or systems of disposing of waste are appropriate. These containers must be
of appropriate construction, kept in sound condition, be easy to clean and, where necessary, to disinfect.
• You must have adequate facilities for storing and disposing of food waste and other rubbish. Stores for waste must
be designed and managed in a way that enables them to be kept clean and, where necessary, free of animals and
• You must get rid of all waste in a hygienic and environmentally friendly way, in accordance with EC legislation.
(There are rules about the way certain types of food waste must be collected and disposed of - contact your local
authority for details.)
• The waste must not be a direct or indirect source of contamination (e.g. touching surfaces that food is prepared
on, or attracting pests).
Use colour coded mops and utensils.
Best practice for design and operation of commercial kitchen ventilation systems:
performance requirements : Minimum ventilation rates
• An internal ambient air temperature of 28oC maximum.
• Maximum humidity levels of 70%.
• Internal noise level should be between NR40 - NR50.
• Dedicated make up air system to be approximately 85% of the extract flow rate.
• Minimum air change rate of 40 per hour (bases on canopy and general room extraction).
Minimum Requirements For Canopy: Velocity requirements
- Light loading - 0.25 m/s (applies to steaming ovens, boiling pans, bains marie and stock-pot stoves).
- Medium loading - 0.35 m/s (applies to deep fat fryers, bratt pans solid and open top ranges and griddles).
- Heavy loading - 0.5 m/s (applies to chargrills, mesquite and specialist broiler units).
Material of construction
- A material that would comply with the food hygiene requirement is stainless steel.
- Have a minimum performance the same as a baffle filter.
- Be easy to clean
Minimum Requirements For Duct Work
- All ductwork should be Low Pressure Class ‘A’ and constructed in accordance with HVCA Specification DW/144
with a minimum thickness of 0.8mm.
Minimum Requirements For Odour Control Objectives
- for new premises or premises covered by planning conditions restricting the impact of odour the system shall be
designed to prevent harm to the amenity.
- for existing premises not covered by planning conditions restricting the impact of odour, the system shall be
designed to avoid statutory nuisance and shall comply with the principles of Best Practical Means.
To achieve these objective the odour control system shall include an adequate level of:
1. odour control; and
2. stack dispersion.
The overall performance of the odour abatement system will represent a balance of 1 and 2.
Oxizone Air Sterilisers can be used to eliminate odours from extraction system. Oxizone and Germazap air
sterilisers can be used in kitchen and other areas to eliminate odours from the immediate vicinity