Houses in Multiple Occupation amenity guidance
4.0 Communal kitchens
Kitchens shall not be shared by more than 10 persons unless written permission to do so has been sought and granted by the Private Sector Housing Division.
4.1 Where all or some of the units of accommodation within the HMO do not contain any facilities for the cooking of food.
4.1.1 There must be a kitchen, suitably located in relation to each unit of accommodation and of such layout and size and equipped with such facilities so as to enable those sharing the facilities to store, prepare and cook food.
Suitably located kitchen means that there shall be kitchen facilities not more than one floor distant in relation to each unit of accommodation. There may be occasions however where this provision is not practicable and further advice should be obtained from the Private Sector Housing Division.
Shared kitchens shall be of a minimum size suitable for the number of occupants sharing that facility. Room sizes are detailed separately.
4.2 The kitchen must be equipped with the following equipment, which must be fit for purpose and supplied in a sufficient quantity for the number of occupiers sharing the facilities.
4.3.1 Shared kitchens shall be equipped with cookers that have a minimum of 4 rings, a standard sized oven and grill.
4.3.2 They shall be provided at a ratio of one per 5 persons sharing the kitchen.
4.3.3 Where a shared kitchen is used by 6 persons the provision of a cooker with more than 4 rings and more than one oven, or a combination microwave oven (in addition to a cooker with 4 rings, an oven and a grill) may be treated as meeting this standard where the Council considers such provision adequately meets the occupiers needs.
4.3.4 When the shared kitchen is used by 6- 10 persons then 2 cookers each with a minimum of 4 rings, a standard sized oven and grill shall be provided.
4.4 Sinks with draining boards
4.4.1 Shared kitchens shall be equipped with sinks and draining boards at a ratio of one sink for 5 persons.
4.4.2 Where a shared kitchen is used by 6 persons the provision of a double-bowled sink, or a dishwasher (in addition to a sink) may be treated as meeting this standard where the Council considers that such provision adequately meets the occupiers needs.
When the shared kitchen is used by 6- 10 persons then 2 sinks and 2 draining boards shall be provided.
4.5 Worktops (for the preparation of food)
4.5.1 Worktops shall be provided at a minimum of 600mm depth and a minimum length of 500mm work surface per user. However, at least one area shall provide a work surface of a minimum dimension of 1000mm x 600mm.
4.6 Electrical sockets
4.6.1 In addition to any sockets provided for appliances required by these standards, socket outlets shall be provided above worktop height for the use of occupants at the following ratio:
|Number of occupiers||Number of sockets|
|2-3 occupiers||2 doubles|
|4-6 occupiers||3 doubles|
|7 - 10||4 doubles|
4.7 Cupboards (for the storage of food and cooking utensils)
4.7.1 Each household shall be provided with an adequately sized cupboard for the storage of food and kitchen utensils. (Minimum requirement of one 500mm wide base unit or one 800mm wide wall unit per household). These may be located either within the shared kitchen or within the unit of accommodation. Cupboards sited in the shared kitchen shall be lockable. The space located below the sink ventilated or otherwise should not be treated as a food cupboard for the purpose of this standard.
4.8 Refrigerators and freezers
4.8.1 A refrigerator of sufficient capacity to provide 150 litres of storage space for every 5 persons utilising the shared kitchen shall be provided.
4.8.2 A freezer of sufficient capacity to provide 100 - 150 litres of storage for every 5 persons utilising the shared kitchen shall be provided.
Alternatively a tall upright fridge freezer will be acceptable for every 5 persons, these usually have a fridge capacity of around 140 to 180 litres and a freezer capacity of around 70 to 90 litres.
4.9 Hot water
4.9.1 Each sink supplied shall be equipped with taps providing an adequate supply of cold and constant hot water. Hot water may be provided by any of the following methods:
4.10 Kitchen surfaces and splash backs
4.10.1 All sinks and worktops in a kitchen shall be provided with an appropriate splash back.
All wall surfaces shall be smooth and capable of being readily cleansed. Surfaces immediately adjacent to cookers shall be of a hardwearing, solid impervious finish and any joints between the sink, drainer or worktop and the adjacent wall shall be sealed and watertight.
Splash backs shall be waterproof and easily cleanable and meet the following requirements:
- The splash back to the sink shall be to all adjacent walls and be a minimum of 300mm high and extend to at least equal to the length and width of the sink and all joints shall be adequately sealed.
- The splash back to the worktop shall be to all adjacent walls and be a minimum of 300mm high and extend to at least equal length and width of the worktop and all joints shall be adequately sealed.
Hostels providing meals
The facilities for preparation, cooking and serving of food shall comply with the Food Safety (General Food Hygiene) Regulations 1995. Kitchen facilities for the cooking and preparation of food for residents as part of the service provided by the establishment shall not be allowed to be used by residents. Separate provision for residents to prepare and cook their own food shall be provided within the property. Kitchen facilities for the purpose of (b) above shall be available for use 24 hours a day and the cost of running the appliances will be included in the residential charge.