Houses in multiple occupation (HMOs)

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This page provides information about HMOs including licensing, standards and regulatory details.

On this page:

What is an HMO?
Article 4 Directions
Summary of HMO regulations
Guide to amenity standards for Houses in Multiple Occupation

What is an HMO?

A house in multiple occupation (HMO) is a house or flat occupied by three or more people, who form two or more households and share amenities (such as bathrooms or kitchens). Some buildings converted into self-contained flats can also be HMOs if they do not meet certain building regulations and more than a third of the flats are rented out.

Most HMOs with five or more occupants require a licence, and all are subject to management regulations. Use the button below to apply for an HMO licence for your property.

Apply for a HMO licence

We have some guidance available to help you with your application.

HMO licence application help

Article 4 directions

Article 4 Directions in parts of Reading remove permitted development rights for small HMO creation. You can contact the council’s Planning Department to find out more about article 4 directions.

Summary of HMO regulations

Who the regulations apply to:

The manager/person responsible for managing the house shall ensure that the requirements of The Management of Houses in Multiple Occupation (England) Regulations 2006 are met. Similar rules exist for self-contained flats in separate legislation. The manager may be the owner, person in control, person receiving rent, agent or any other specially designated person.

Areas covered by these regulations:

The manager must ensure that his/her contact details are provided to the occupants and displayed within the property in the case of an emergency.
The manager must ensure that means of escape from fire such as the escape route are kept free from obstruction and maintained in good order and repair and where necessary provide notices. Fire-fighting equipment and fire alarm systems are to be maintained in good working order.
Take reasonable measure to protect the tenants from injury which may be caused by the design and structural conditions of the property and the number of people occupying it, e.g. safeguard low level windows, unsafe balconies, etc.
Water supply and drainage should be maintained in good working order and repair.
Gas and electrical supplies and installations should be maintained in good working order and in constant supply. A gas safety certificate must be available where applicable and supplied on request by the Council.
Common parts, fixtures, fittings and appliances must be maintained in good and clean decorative repair, maintained in a safe and working condition and kept reasonably clear from obstruction, e.g. banisters and handrails, stair coverings, windows, lighting, gardens and yards, walls and fences, etc.
Living accommodation, and installations and appliances provided should be kept clean and in good repair and order. Each room should be in a clean condition at the beginning of the tenant’s occupation of it. Windows and ventilation should be maintained in good order.
Provision should be made for adequate disposal of refuse and litter.

Failure to comply may result in prosecution, which incurs a possible unlimited fine.

Tenants responsibilities and duties

Tenants also have responsibilities under the Regulations, which allow managers to fulfil their legal obligations. Tenants should:

Allow access to the manager at reasonable times and provide necessary information to carry out their management duties.
Comply with the manager’s arrangements for means of escape from fire and storage and disposal of refuse.
Keep the accommodation in an acceptable manner and take reasonable care so as not to damage the property.
Behave in a reasonable and social manner so as not to damage the property and cause a nuisance to other tenants or inconvenience the manager’s duties.

Guide to amenity standards for Houses in Multiple Occupation

Heating

What it is for?

Description of legislation

The Licensing and Management of Houses in Multiple Occupation and Other Houses (Miscellaneous Provisions) (England) Regulations 2006. Regulation 8 and Schedule 3.

Each bedroom or bedsit within the HMO shall be equipped with an adequate means of space heating.

Locally agreed guidance

We believe this can be achieved by providing the following:

heating appliances capable of maintaining an internal temperature of 19 °C when the outside temperature is -1 °C
the heating appliance is controllable by the occupier, either directly or by the use of features such as thermostatic radiator valves
heating appliances should be permanently fixed (not portable) to reduce the risk of fire.
occupiers have control of temperature in the individual rooms
each shower room or bathroom requires a suitable fixed heating appliance capable of maintaining the room at a temperature of 19 °C when the outside temperature if -1 °C,unless deemed unnecessary upon inspection. As a guide, bathrooms with external walls should have heating, to reduce the likelihood of localised spots of excessively hot or cold conditions in the building that may cause harm to health and also to help reduce condensation
When selecting heating arrangements, any existing insulation should betaken into account

Personal washing facilities and toilets

Description of legislation

The Licensing and Management of Houses in Multiple Occupation and Other Houses (Miscellaneous Provisions) (England) Regulations 2006. Regulation 8 and Schedule 3 (2), as amended by the Licensing and Management of Houses in Multiple Occupation (Additional Provisions) (England) Regulations 2007.

Where occupiers are sharing bathing and toilet facilities, there must be:

an adequate number of baths/showers, toilets and wash-hand basins suitable for personal washing for the number of persons sharing these facilities; and
where possible there should be a wash hand basin with appropriate splashback in each occupiers living accommodation.

Locally agreed guidance

The following guidance has been agreed, so that occupiers are able to access communal facilities without unnecessary delay:

Number of occupants: 1-4

Number of bathrooms incl. fixed bath or shower: 1
There must also be 1 toilet contained within the bathroom, or in a separate compartment with a wash basin

Number of occupants: 5

Number of bathrooms incl. fixed bath or shower: 1
1 separate toilet in a room containing a wash basin (this toilet may be contained within a second bathroom)

Number of occupants: 6-10

Number of bathrooms incl. fixed bath or shower: 2
2 separate toilets in rooms containing wash basins (1 of the toilets may be contained in 1 of the bathrooms)

Number of occupants: 11-15

Number of bathrooms incl. fixed bath or shower: 3
3 separate toilets in rooms containing wash basins (2 of these toilets may be contained within 2 of the bathrooms)

In cases where an occupier has exclusive access to their own toilet, wash hand basin and shower/bath within their own unit of accommodation, they will not count towards the number of people using the communal bathing and toilet amenities.

Further guidance:

Facilities shall be not more than two floors distant from any user.
Each toilet shall have a wash hand basin within the same compartment, to be supplied with constant hot and cold water supplies and a splashback.
Bath or shower rooms should provide enough space for the facilities and for safe changing and drying. The flooring around the shower/bath must be both slip- and water-resistant. It is not acceptable to have an unscreened bath or shower in a bedroom.
Baths, showers and toilets shall not be provided in rooms containing facilities for the storage, preparation and cooking of food.
A suitably located extractor fan or an openable window (opening to outside) must be present.
A bath must have minimum dimensions 1700 mm x 760 mm. A shower must have minimum dimensions 800 mm x 800 mm

Additional information

Where occupiers are sharing bathing and toilet facilities, there must be:

an adequate number of baths/showers, toilets and wash-hand basins suitable for personal washing for the number of persons sharing these facilities; and
where reasonably practicable there must be a wash hand basin with appropriate splashback in each occupiers living accommodation.

Please note, any room containing a toilet must also contain a wash hand basin.

Kitchen facilities

Description of legislation

The Licensing and Management of Houses in Multiple Occupation and Other Houses (Miscellaneous Provisions) (England) Regulations 2006. Regulation 8 and Schedule 3 (3).

Shared kitchens

The following guidance has been agreed, so that occupiers are able to access communal facilities without unnecessary delay:

Kitchen size, layout and location

The kitchen should have a reasonable layout and not be less than 7 square metres in floor area. Parts of floor area that are deemed unsuitable for reasons of poor layout or safety will be subtracted from the total. For the convenience of occupiers and to reduce the likelihood of accidents while moving hot food through the building, no occupier’s living accommodation should normally be more than two floors distant from any shared kitchen, unless the living accommodation has its own food preparation amenities.

Number of occupants:
1 to 3 occupants

Required:

1 sink unit
1 cooking appliance
1 standard size refrigerator with freezer
At least 1 food storage cupboard per person
Minimum of 50cm x 100cm of worktop space
2 sockets

Technical specifications:

One sink on base unit supplied with an integral drainer; constant hot and cold water, trapped drainage and tiled splashback must be provided
One cooking appliance with four rings or burners, oven and grill (or equivalent) shall be provided Note: It is not acceptable to provide a microwave as the only appliance for cooking
A refrigerator (minimum capacity 0.15 cubic metres (150 litres)) with an adequate freezer compartment (or, where the freezer compartment is not adequate, adequate separate freezers)
Ensure a solid, waterproof worktop with a minimum size of 50cm x 100cm for food preparation
A food storage cupboard (minimum capacity 0.16 cubic metres) per person
Supply 2 13-amp electric sockets at a safe height for every six people using the kitchen, in addition to those already serving major appliances.

Number of occupants:
3 to 6 occupants

Required:

1 sink unit
2 cooking appliances
1 large size refrigerator with freezer
At least 1 food storage cupboard per person
Minimum of 50cm x 200cm of worktop space
2 electric sockets

Technical specifications:

One sink on base unit supplied with an integral drainer; constant hot and cold water, trapped drainage and tiled splashback must be provided
At least one cooking appliance with four rings or burners, oven and grill (or equivalent) shall be provided. It is acceptable to provide a suitably sized combination microwave oven (to include grill/convection cooking option), rather than a second cooker
A refrigerator (minimum capacity 0.3 cubic metres (300 litres)) with an adequate freezer compartment (or, where the freezer compartment is not adequate, adequate separate freezers)
Ensure a solid, waterproof worktop with a minimum size of 50cm x 200cm for food preparation
A food storage cupboard (minimum capacity 0.16 cubic metres) per person
Supply two 13-amp electric sockets at a safe height for every six people using the kitchen, in addition to those already serving major appliances

In addition, all kitchens must contain:

a suitably located extractor fan or an openable window to the outside, to reduce the likelihood of damp
appropriate refuse disposal facilities (bins)
there shall be a suitable fire door between rooms containing kitchens and the means of escape from the building and a fire blanket, further information is available in the fire safety guidance

Kitchens located within self-contained flats or within bedrooms

Kitchen size, layout and location

The kitchen and living area layout should let people move and prepare food safely, with clear separation between the kitchen and living spaces in the room. The living space should meet the minimum floor area requirements as outlined in our guidelines. Any floor areas deemed unsafe or poorly laid out will be subtracted from the total measurement, and use of the room may be deemed unacceptable.

A self-contained kitchen must have the following facilities:

Required:

1 sink unit
1 cooking appliance
1 standard size refrigerator with freezer
At least 1 food storage cupboard per person
Minimum of 50cm x 100cm of worktop space
2 electric sockets

Technical specifications:

A sink on base unit supplied with constant hot and cold water, trapped drainage and tiled splashback; (a wash hand basin is not acceptable in place of a sink due to the risk of cross- contamination)
An adequately sized oven/grill OR a combination microwave that includes a grill/convection option; together with two rings or burners for one occupant, four rings or burners for two occupants
The hob must be located so it is next to a work surface and so the rings or burners match the height of the adjacent work surfaces and must be fixed securely in position
A fixed worktop of impervious material, minimum available worktop space 50 cm x 100 cm available for food preparation
A food storage cupboard (minimum capacity 0.16 cubic metres) and a refrigerator (minimum capacity 0.15 cubic metres (150 litres))
Supply 2 13-amp electric sockets at a safe height for every six people using the kitchen, in addition to those already serving major appliances.

In addition, all kitchens must contain:

a suitably located extractor fan or an openable window to the outside, to reduce the likelihood of damp
appropriate refuse disposal facilities (bins)
there shall be a suitable fire door between rooms containing kitchens and the means of escape from the building and a fire blanket, further information is available in the fire safety guidance

Other recommended facilities

Description of legislation

A number of facilities are recommended, where appropriate:

clothes washing facilities
clothes drying facilities (to help reduce the likelihood of condensation)
cycle storage on site
bin storage provision – see Waste management guidelines