OBJECTIVES:
Depending on the nature of the operations, and the risks associated with them, premises, equipment and facilities should be located, designed and constructed to ensure that:
− contamination is minimized;
− design and layout permit appropriate maintenance, cleaning and disinfections and minimize air-borne contamination;
− surfaces and materials, in particular those in contact with food, are non-toxic in intended use and, where necessary, suitably durable, and easy to maintain and clean;
− where appropriate, suitable facilities are available for temperature, humidity and other controls; and
− there is effective protection against pest access and harbourage.
RATIONALE:
Attention to good hygienic design and construction, appropriate location, and the provision of adequate facilities, is necessary to enable hazards to be effectively controlled.