Natwerk Designs

What are the regulations regarding sports club kitchens?

I have been led to believe that there must be stainless steel splash backs but how much of the wall surface must be s/steel (if any). The kitchen is used for preparing teas for a village cricket club (not mass sales) and the less s/steel required the better due to a lack of funds. Do the work tops need to be s/steel. Can anyone help please, especially anyone with an encyclopedic knowledge of building / food safety / hygiene regulations. Thank you all in anticipation.

Public Comments

1. Hi, if you're not doing anything much and it's largely a private affair (eg - not for sale) then i shouldn't concern myself too much if I were you. Yes, it should be as clean as possible and in as good a condition as possible. EHO's (Environmental Health Officers) tend to be quite pragmatic. So, keep it cleaned, keep it well maintained, keep cold things cold and hot things hot, have a separate hand wash basin and consult the food standards agency website for lots of detailed information (search under safer food: better business).