In recent year, complex health and safety regulation and European legislation has given rise to a number of myths, particularly when it comes to business involved in the preparation and serving of food.

One of the most confusing pieces of legislation relating to restaurants, cafes, pubs and hotels are the different levels of cleanliness required in different areas within the business.

At the centre of the confusion is EU Regulation 852/2004 on the hygiene of foodstuffs, full details of which can be found at www.food.gov.uk/multimedia/pdfs/hiojregulation.pdf.

In Annex II, Chapter I, paragraph 1 of EU Regulation 852/2004 it states that food premises are to be kept clean and maintained in good repair and condition.

The regulation goes on to require specific actions in rooms where foodstuffs are prepared, treated or processed. It says they need to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect.

This has caused great confusion within much of the catering industry, with many businesses failing to realise that dining areas are actually excluded from the most stringent requirements of the regulations.

Further interpretation of this directive implies that surfaces where food is prepared and food comes into direct contact with the preparing surface would need to be kept clean to reduce the risk of contamination.

Front of house restaurant furniture such as table tops manufactured from wood and lacquered do not fall into the same category of food preparation tables found in commercial kitchens, which would normally be manufactured from stainless steel.

This distinction has considerable implications for anyone choosing hotel furniture, restaurant furniture or cafe furniture and the way they maintain them following purchase and installation.

For example, products and liquids designed to clean stainless Steel and or metal tables to be found in commercial kitchens will not be suitable for lacquered wooden table tops, counters or other restaurant or hotel furniture found front of house.

Such cleaning materials can damage restaurant furniture or cafe furniture as they are formulated for constant use on stainless steel surfaces rather than wood or laminate.

However, cleanliness remains important 'front of house' and as well as choosing the right cleaning materials, selecting the right furniture when opening or refurbishing an establishment can make it easier to comply with the legislation that requires them to be clean and in a sound condition.

Choosing the right restaurant or hotel furniture can also be critical to the success of the establishment. Even the best menu will not win over customers if it is served in uncomfortable or unpleasant surroundings.

Anyone buying cafe furniture or furniture for anywhere else where food is served will have to make a number of compromises but should bear the following factors in mind:
* Does the furniture contribute to the ambiance you are trying to achieve.
* Is it hard wearing enough to cope with regular cleaning and tough enough to withstand constant use.
* As well as looking good, the dining furniture must also be comfortable for customers. They should be thinking about their food not how uncomfortable they feel.
* Are the tables and chairs easy to clean? Tables should be able to cope with spilt drinks without peeling or staining. Meanwhile any upholstery should be treated to reduce the risks of stains. Ornate furniture can feature lots of nooks and crannies that trap dirt whilst more contemporary furniture with smooth lines tend to be easier to wipe clean.

Most importantly, plan thoroughly. Restaurant furniture, hotel furniture and cafe furniture represents a significant outlay for many businesses in the food sector and it is important to get right first time.

As well as attracting customers, the correct furniture will make life easier for staff who have to maintain it to a standard required by law.