Construction and Design of Food Businesses

Anybody who operates a food business must ensure that it is built and laid out in such a way as to promote good hygienic practice and ease of cleaning. The Food Hygiene (England)(No.2) Regulations 2006 specify a number of construction and design requirements and the below leaflet will help you achieve them. The leaflet is a guide only and you should seek further advice regarding particular premises and processes.

Advisory Leaflet

 Contact information is provided in the leaflet.