Certified "A" Grade Food Premises.

What does this mean to our customers?

The objective of the Food Hygiene Regulations 1974 is to ensure food for sale is handled and prepared in a safe and hygienic manner to prevent food poisoning and the spread of communicable diseases via food.

They also outline requirements for the maintenance of food premises, the conduct of food handlers, the protection of food. They include special provisions for specialised areas such as dishwashing requirements for eating-houses.

Under the Food Hygiene Regulations 1974, "Food Premises" means:

• Any premises on or at which food is manufactured, prepared, packed, stored or handled for sale.
• Any premises on or from which food is sold.
• Any premises that is used in connection with any other food premises for the purposes of their work, by persons who work on those other food premises.
• Any stall (including mobile shops, movable stands, road vehicles and fishing vessels) from which food is sold.