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What are the regulations relating to the kitchens of the sports club?
I have come to believe that there should be stainless steel splash backs, but amount of wall surface must be s / steel (if any). The kitchen is used for making tea for a village cricket club (not to sales by mass) s steel and less / better required by lack of funds. Do the tops is that s / steel. Can anyone help please, especially anyone with an encyclopedic knowledge of the construction and food safety / hygiene standards. Thank you all in advance.
Hi, if you are not doing much and is largely a private matter (for example – not for sale), then I should not worry too much if I were you. Yes, it must be as clean as possible and good condition as possible. (EHO Environmental Health Officer) tend to be quite pragmatic. So keep it clean, keep in good condition, keep things cold and hot things hot, have a separate toilet and visit the website Food Standards Agency for lots of detailed information (search food security: better business).
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