How to Start & Run a B&B BandBED2eBook-1 | Page 51

General requirements
You must keep your premises clean and maintained in
good repair and condition.
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
You must have an adequate number of flush lavatories,
connected to an effective drainage system.
Toilets must not open directly into rooms where you
handle food.
You must have an adequate number of washbasins, suitably
located and used only for cleaning hands.
Washbasins for cleaning hands must have hot and cold
running water, and materials for cleaning hands and for
hygienic drying.
Where necessary, you should have a separate sink for
washing food.
Ventilation
You must have enough ventilation, either natural (e.g. opening
windows or vents) or mechanical (e.g. extractor fans).
Ventilation systems must be constructed to allow access
to clean or replace filters and other parts.
Toilets must have enough ventilation, either natural
or mechanical.
Other requirements
You must have adequate lighting, either natural (daylight)
and/or artificial (electric light).
Drainage facilities must be adequate for the purpose intended.
They must be designed and constructed to avoid the risk
of contamination.
You must provide adequate facilities for staff to change
their clothes, where necessary.
You must not store cleaning chemicals and disinfectants in
areas where food is handled.
Rooms where food is prepared,
treated or processed
There are special requirements for rooms where you prepare,
treat or process food. These do not include dining rooms.
The design and layout of the room must allow good food