ceda Guide: Best practice for the design and equipping of food preparation areas

Technical Guidance Document #044

This guidance document has been produced by the ceda Technical Support Group as a source of unbiased advice on best practice for anyone involved in the provision of food preparation facilities.

It includes details on:

  • Regulations
  • Cross Contamination
  • Hazard Control
  • Food Preparation
  • Vegetable preparation
  • Green vegetables and Fruit preparation
  • Meat preparation
  • Fish preparation
  • Pastry preparation
  • Hygiene and
  • Waste

Published June 2022

Download Link:
Guidance Document No 44 - Best practice for the design and equipping of food preparation areas

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