You must make sure that the design and physical location of your food business allows you to make safe and suitable food.•
You need to draw a map and floor plan that includes:
◦ your building,
◦ the buildings surrounding it,
◦ what happens in the different areas on your map, including your food preparation areas (e.g. your kitchen),
◦ what happens in your buildings, including non-food activities,
◦ what happens in the different areas of the building,
◦ some non-food activities being conducted in the same or neighbouring building/property that might affect food safety may need to be included in the map of your business
