The premises and the equipment as well as persons having contact with food must meet the following requirements:
- machinery and technological equipment which come into contact with food should be certified by the National Institute of Hygiene;
- working elements of the equipment, tabletops, counters should be in good condition, without damage, cracks, scratches. Auxiliary equipment and kitchen utensils, boards, etc., should be differentiated for various types of food and undamaged;
- the sink for washing hands should have access to cold and warm water, soap, disposable towels or hand dryer;
- equipment for keeping the premises and devices in clean condition;
- supply of washing and disinfection means in labelled containers stored in a separate closet;
- persons carrying out work related to the trade foods that come into direct contact with food products must be healthy and have appropriate, medically confirmed certificates issued under the provisions of the Act on contagious diseases and infections;
- any person working with the sale of food must carry a so called Sanepid book, which is a book of health for sanitary-epidemiological purposes. When obtaining it, 3 mandatory tests of feces samples need to be conducted in the district sanitary-epidemiological station. A physician enters a judgment in this book, allowing working with food.