FoodZone +10°C to +18°C

A FoodZone by definition is a temperature controlled and hygiene environment used for
preparation, production and processing of food. The principle legislation dealing with the design and construction of food premises is the Food Safety Act 1990 and Food Hygiene Regulations 2006 and Good Manufacturing Practice (GMP).

The Regulations contain specific requirements for the design and construction of premises where open food is stored or prepared.

All food premises should consider the following main criteria:

• Prevent the formation of condensation and mould growth.
• Surfaces must be smooth, impervious, non-absorbent, non-toxic and have a durable finish.
• Surfaces must capable of being repeatedly cleaned and disinfected without deterioration and shedding of particles.
• All junctions between walls and floors, walls and ceilings and vertical wall angles should be finished to prevent accumulation of dirt. The use of suitable coving being recommended.
• All joint gaps to be sealed to prevent to the growth of disease producing bacteria. 

Download the FoodZone brochure here