Food Preparation Areas A UK Compliance Guide
A lot of restaurant owners recognise the moment immediately. Service is underway, a window has been cracked open to pull heat out of the kitchen, and someone spots a fly near the pass. It might be one insect. It might seem minor. But in food preparation areas, small lapses are rarely treated as small by inspectors, staff, or customers. That's why the safest kitchens are designed as controlled environments, not just...