1. In rooms where food is prepared, treated or processed (excluding dining areas, movable and/or temporary premises, premises used primarily as a private dwelling house but where foods are regularly prepared for placing on the market, and vending machines, but including rooms contained in means of transport) the design and layout are to permit good food hygiene practices, including protection against contamination between and during operations. In particular:
- (a) floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. Where appropriate, floors are to allow adequate surface drainage;
- (b) wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disi...Log in to see the rest ...
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