Posted By Keith Egerton Pretty sure the food hygiene regs require food PREPARATION surfaces to be easy to clean ie. stainless steel, some types of plastic etc so food paticles/food juices etc cannot penetrate into the material and become a hygiene problem. Walls etc have to be easily cleanable too i.e. ceramic wall tiles. I guess you should get way with wooden cupboards if they are in good condition (so wood splinters don't fall into the stored food), separte from the actual food preparation areas, only used to store canned foods or food in 'robust' containers. Meat etc would be in a fridge anyway. I don't claim to be a food expert, so if some one wants to correct me, that's fine.

Posted By Ian Stone Keith/Bill Many thansk for your responses ian

Posted By Bill Elliott Ian - the actual wording of the relevant legislation is - "surfaces (including surfaces of equipment) in contact with food must be maintained in a sound condition and be easy to clean and ,where necessary, disinfect. This will require the use of smooth, washable and non toxic materials, unless the proprietor of the food business can satisfy the the food authority that other materials are appropriate". Taking Kens point, yes it is true that the contents of sealed cans, bottles etc may be safe but the external surfaces of these containers is notoriously filthy. It is these external surfaces that are in contact with the shelf, cupboard etc and can therefore cross contaminate, unless the surface is routinely and effectively cleaned - to do that you need easily cleanable surfaces. Wood is generally not considered to be easily cleanable because of its porous nature.

Posted By Ian Stone Thanks for all the responses The cupboards in question are not sealed and are to be used to store both tins and loose food. Folling comments on here I have advised them not to use them and find something better Once again thanks for the responses Ian

Posted By Ken Taylor I agree with you, Mork, that EHOs shouldn't insist on stainless steel surfaces. I can only speak from experience of some school and other educational establishment catering kitchens (mainly in London) where they have specifically written asking for plastic to be replaced by stainless steel. As you will know, the legal requirement relates to surfaces in contact with food and for them to be maintained in a sound condition and be easy to clean and, where necessary, disinfect. The Industry Guide to Good Hygiene Practice: Catering Guide also says in their 'Guide to Compliance' that other surfaces in close proximity that could contaminate food if dirty must also comply and that surfaces which would comply include: stainless steel; ceramics; and food grade plastics. Their 'Advice on Good Practice' adds 'Joins between horizontal work surfaces could present a dirt trap. Continuous surfaces are better, or joins that are properly sealed, or abutting surfaces that can be separated for cleaning'. Presumably the EHO objection to plastic laminate surfaces has always been about dirt traps or the use of non food-grade plastics. Whilst acceptance of their requirements in this respect has been considered the better option with regard to catering kitchens, the issue has not arisen with regard to 'domestic science' type educational kitchens and food preparation areas - although the finished food products may well be consumed on occasions and so good hygiene standards are necessary under H&S and Education law. The plastics have, however, remained in those areas.