Suitability and Maintenance

Premises need to be designed and constructed in a way that minimises opportunities for food contamination. Premises and equipment need to: • be appropriate for their intended use; • provide adequate space; • allow for easy and effective cleaning; • be sealed to prevent the entry of dirt, dust and pests; • prevent the absorption of grease, food particles or water; • have flooring that is laid so that there is no ponding of water; • as far as practicable, be unable to provide harbourage of pests; • be made from materials that will not contaminate food; and • be maintained in a good state of repair and working order.