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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