CHAPTER 2
GENERAL DESIGN AND CONSTRUCTION OF FOOD PREMISES
2.1 Licensing of Food Premises
Under the Food Business Regulation, the Milk Regulation and the Frozen Confections Regulation, operators of all those food premises mentioned in paragraph 1.2 of Chapter 1 are required to obtain licences from the Food and Environmental Hygiene Department before operation of their business.
2.2 Layout
Food premises should be properly designed and constructed. The layout of food premises should be properly designed so that adequate spaces are provided for food activities and the likelihood of food contamination is minimized.
2.3 Kitchens and Food Rooms
The total area of kitchens, food preparation rooms and scullery accommodations in every restaurant and factory canteen should not be less than the minimum requirement as stated in either Schedule 4 or Schedule 5 or Schedule 5A of the Food Business Regulation.
2.4 Walls and Ceilings
Walls and ceilings should be properly designed and constructed with suitable materials so that they can be easily kept clean and maintained in good repair. Access openings to the space above false ceilings should be provided. False ceilings in kitchens should be avoided.
2.5 Floors
Floors in kitchens and food rooms should be surfaced with non-slippery, light coloured, non-absorbent and durable materials and coved at the junctions with walls.
2.6 Floor Drains
Floor drains in kitchens and food rooms should be connected to a proper drainage system and be so constructed as to prevent accumulation of waste water.
2.7 Water Supply
Adequate potable water either obtained from public mains or a source approved by the Food and Environmental Hygiene Department should be installed on food premises for cleaning and food preparation purposes.
2.8 Handwashing Facilities
Every food room, kitchen and scullery area should be equipped with adequate wash hand basins. They should be easily accessible and made of materials that are smooth, durable, non-absorbent and easily cleaned, with a size of not less than 350 mm in length ( measured between the top inner rims ).
2.9 Scullery Facilities
There should be at least one wash-up sink in every food room and kitchen. Sinks should be made of materials that are smooth, durable, non-absorbent and easily cleaned, with a size of not less than 450mm in length (measured between the top inner rims). At least one sterilizer should be provided for sterilization of crockery and utensils used in the preparation and service of food. Alternatively, a mechanical dish washer or bactericidal agent of a type approved by the Food and Environmental Hygiene Department may be used.
2.10 Toilet Facilities
Adequate toilets should be provided in food premises. Toilets should be easily accessible and provided with self-closing doors, but should not communicate directly with any food room or require customers to pass through a food room to get to them. Sanitary fitments should be made of durable and impervious materials.
2.11 Sewage and Waste Water Disposal
No manhole should be situated inside any kitchen or food room. All sanitary fitments and handwashing facilities should be connected to a proper sewage or waste water disposal system.
2.12 Grease Traps
All greasy waste water from food premises should be collected and discharged to a foul water drain via properly designed and constructed grease traps.
2.13 Waste Storage
All areas of food premises that will generate waste or refuse should be provided with at least one waste container for temporary storage of solid waste. Waste containers should be constructed of strong and impervious materials and provided with a close fitting cover or lid.
2.14 Ventilation
Food premises should have sufficient natural or mechanical ventilation for extraction of fumes, smoke, steam, heat and condensation arising from the food premises, and supply of fresh air thereto. A mechanical ventilating system should be provided to give not less than 17m3 of outside air per hour for each customer if natural ventilation is insufficient. Ventilating systems housed inside restaurants and factory canteens should comply with section 4(1) of the Ventilation of Scheduled Premises Regulation (Chapter 132 subsidiary legislation).
2.15 Equipment
Food contact surfaces of equipment should be made of materials that are corrosion resistant, smooth, non-absorbent, durable, with no toxic effect, and do not pass on colours, odours, tastes or unsafe substances to food. They should also be free from cracks, crevices, chips or sharp corners.
2.16 Lighting
Adequate lighting should be provided and all lighting fixtures should be designed to avoid accumulation of dirt and be easily cleaned.
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