| Requirement | Notes |
|---|---|
| A minimum of 4m2 for 3 or 4 occupiers (plus 1 additional square metre for each additional occupier) | 5m2 for 5 occupiers; 6m2 for 6 occupiers and so on |
|
Suitably located in or in relation to the living accommodation, not more than one floor distant from the occupancy rooms if there is no eating area on the same floor as the kitchen. Where there is an eating area on the same floor as the kitchen, the kitchen must not be more than two floors distant from the room used as sleeping accommodation |
An “eating area” is defined as a separate reception room or a kitchen large enough to include separate dining table and chairs. Eating on kitchen worktops does not meet the definition of an "eating area". |
| Drinking water, hot and cold running water and waste drainage, protected from frost damage, with sink and drainer | |
| A fridge freezer of at least 300 litres, with a frozen food compartment |
For every 5 people sharing one set of facilities. An ice box does not count as a frozen food compartment |
| An oven and grill with a 4 ring hob (2 ring for single occupancy) | |
| Four (or two x two-gang) 13 amp electric power points at work top level, in addition to power points dedicated to appliances which must be accessible in event of emergency | |
| Worktop measuring at least 1500 x 600 mm (1000 x 600mm for single occupier accommodation) | |
| At least one food storage cupboard per unit of accommodation (not to be located under the sink) | |
| Appropriate refuse storage and disposal facilities | |
| One microwave, air-fryer or equivalent | |
| Fire blanket within the kitchen fixed at a height of 1.5m from floor level and located away from the cooker |