Quick answer
Choose and maintain premises that let the real process operate hygienically: adequate space/capacity, cleanable sound surfaces, effective separation, suitable washing and storage, ventilation, lighting and drainage. Prevent dirty-to-clean transfer through people, materials, air and wastewater. Higher-risk ready-to-eat processes need a properly assessed flow and design; a commercial-looking finish alone does not demonstrate a suitable kitchen.
The building must support the food process
Layout affects whether staff can separate raw/RTE work, clean equipment, protect finished food and maintain temperatures under normal workload.
FSA premises guidance recommends discussing proposed premises/changes with the local authority. General premises provisions cover capacity, contamination, air and drainage.
Walk through a practical design check
| Feature | Operational question |
|---|---|
| Space/capacity | Can deliveries, preparation, cooling, storage and service fit safely? |
| Surfaces/fabric | Sound, suitable and cleanable without particle shedding. |
| Washing | Suitable designated handwashing and food/equipment facilities. |
| Ventilation | Control heat/condensation and avoid contaminated-to-clean mechanical airflow. |
| Drainage | Adequate capacity; avoid waste flowing towards clean/high-risk food areas. |
| Lighting/pest protection | See/clean the work and prevent contamination/access. |
| Maintenance access | Clean/repair relevant parts without exposing food unnecessarily. |
Specify suitable cleanable materials and details
Consider joints, seals, corners, overhead fixtures and access around equipment. Prevent damaged finishes, flaking material, mould and condensation from affecting food.
Food-room provisions set material/condition expectations and relevant appropriate-use alternatives. There is no single decorative finish that suits every process; discuss unusual materials or layouts with the authority before relying on them.
Plan people, materials and waste flows
Map incoming materials/outer packaging, raw preparation, cooked/RTE product, clean utensils, staff, waste and cleaning equipment. Resolve where paths cross and how protected food stays protected.
For higher-risk RTE production, define the necessary hygienic zones and personnel/material transitions with competent design/HACCP input. Do not assume every café needs an identical high-care room or that a marked line alone creates effective separation.
Worked example: the clean-food route crosses dirty trays
Hypothetical example: the proposed plating area sits between returned dirty trays and the washing station. Staff must carry unprotected ready-to-eat dishes through that route.
The team changes the flow/layout or establishes another demonstrably effective arrangement before service. More stainless steel on the walls would not correct the contaminated route.
Review at real capacity and after changes
Check ventilation/condensation, drainage, storage and cleaning during the busiest expected work, including seasonal or menu changes.
Coordinate food-hygiene design with planning, building, fire and workplace requirements through the appropriate competent advisers. Registration or a completed drawing does not establish that the premises are suitable for every later process.
Next steps
Mark clean/raw/waste/people flows on the layout and discuss unresolved risks before committing to equipment or alterations. Connect the plan with separation and cleaning.
Read official food-premises starting guidance — Review suitability and seek authority advice before premises changes.