Design & Maintain Hygienic Food PremisesCOURSE OVERVIEW: Welcome to the Design & Maintain Hygienic Food Premises course. This program will equip you with the essential knowledge, regulatory expectations, and practical techniques required to design, construct, and maintain food premises that meet high standards of hygiene, safety, and operational efficiency. You will explore the importance of proper design and construction, the functional zones required in hospitality environments, and the

COURSE OVERVIEW:

Welcome to the Design & Maintain Hygienic Food Premises course. This program will equip you with the essential knowledge, regulatory expectations, and practical techniques required to design, construct, and maintain food premises that meet high standards of hygiene, safety, and operational efficiency. You will explore the importance of proper design and construction, the functional zones required in hospitality environments, and the key considerations that ensure food businesses operate safely and in full compliance with legislative requirements. This course also examines risk management, cleaning systems, pest control, and workplace safety to ensure that food premises remain hygienic, efficient, and fit for purpose.

This course begins by examining the importance of the design and construction of food premises and the three broad groups into which hospitality food preparation and beverage facilities typically fall. You will explore the overall design considerations, including workflow, segregation of food preparation areas, and the selection of materials that support hygiene and durability. This section also covers what to consider when planning a new food business, the general requirements for food premises, and the basic guidelines that apply when designing new premises or converting existing ones. You will examine the factors that influence the calculation of required space for kitchens and ancillary areas, as well as specific design considerations for kitchens, food preparation areas, food contact surfaces, floors, walls, ceilings, windows, and doors.

The next learning area focuses on health and safety in food premises. You will explore the areas that employers must pay particular attention to, including management responsibilities toward health and safety at work, and why risk assessments should be carried out by a competent person. This section examines the basic steps in assessing risks, the main risks to employees, and the additional risks faced by new and expectant mothers. You will also explore hazardous substances in food premises, precautions for blood-borne diseases, and the hazards associated with electricity and gas—along with the need for gas maintenance and gas safety training. This section also covers manual handling hazards, the safe use of work equipment, the importance of personal protective equipment (PPE), housekeeping standards, accident reporting, and first aid requirements.

A further learning area addresses cleaning and disinfection. You will explore the basic principles of cleaning and disinfection, how to establish planned cleaning systems, and the main components of a typical cleaning schedule. This section provides a recommended systematic approach to producing cleaning plans and schedules that ensure consistency, clarity, and regulatory compliance. You will also examine how proper cleaning supports food safety, reduces contamination risk, and enhances overall operational standards.

The final learning area focuses on pest control within food premises. You will explore why pest problems occur, the reasons why insects, mites, and some bird species enter catering premises, and the serious issues that pest activity can cause—including contamination, disease transmission, and reputational damage. This section also introduces the three lines of pest control: prevention, monitoring, and eradication, outlining how each contributes to maintaining a pest-free environment.

By the end of this course you will be able to design functional and hygienic food premises, implement safe working practices, develop and maintain effective cleaning systems, identify and manage workplace hazards, and apply structured pest control strategies to ensure food premises remain safe, compliant, and operationally efficient.

LEARNING OUTCOMES:

By the end of this course, you will be able to understand:

• The importance of the design and construction of food premises
• The three groups that hospitality food preparation and beverage facilities broadly fall into
• The overall design considerations
• What to consider when planning for a new food business?
• The general requirements for food premises
• The basic guidelines that apply when designing new premises or converting existing ones
• The factors influencing the calculation of the amount of space required for the kitchen and ancillary areas
• Premises design such as: kitchen design, food preparation areas, food contact surfaces, floors of premises, walls of premises, ceilings of premises, windows and doors
• Health and safety in a food premises
• The areas that employers must pay particular attention to in a food premises
• Management responsibilities towards health and safety at work
• Why the risk assessment should be carried out by a competent person?
• The basic steps in assessing risks
• The main risks to employees and the risks to new and expectant mothers
• The hazardous substances in food premises
• The blood-borne diseases and precautions
• Electricity hazards and precautions
• Gas hazards, gas maintenance and gas safety training
• The manual handling hazards
• The work equipment at food premises
• The personal protective equipment (PPE) for the hospitality staff
• Housekeeping in the food premises
• Accidents and accident reporting in the food premises
• First aid at food premises
• The cleaning and disinfection of the food premises
• The basic principles of cleaning and disinfection
• The planned cleaning of the food premises
• The main components of a typical cleaning schedule
• A recommended systematic approach to producing cleaning plans and schedules
• Pest control at food premises
• Why pest problems occur?
• The reasons a wide variety of insects, mites and a few bird species enter catering premises
• The problems and serious issues caused by pests
• The three lines of pest control

COURSE DURATION:

The typical duration of this course is approximately 2-3 hours to complete. Your enrolment is Valid for 12 Months. Start anytime and study at your own pace.

ASSESSMENT:

A simple 10-question true or false quiz with Unlimited Submission Attempts.

CERTIFICATION:

Upon course completion, you will receive a customised digital “Certificate of Completion”.