REQUIREMENTS CONCERNING MOBILE AND/OR TEMPORARY PREMISES (SIZE OF TENTS, STALLS, MOBILE SALES POINTS), PREMISES MAINLY USED AS RESIDENTIAL HOMES BUT WHERE FOOD IS PREPARED ON A REGULAR BASIS FOR THE PURPOSES OF INTRODUCING IT ON THE MARKET AND VENDING MACHINES
1. Premises and vending machines, as far as it is reasonably possible, shall be so located, designed, constructed and kept clean and in good technical condition as to avoid the risk of contamination, in particular by animals and pests.
2. In particular and as needed:
a) adequate facilities to maintain relevant personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary devices and changing rooms) must be available;
b) surfaces being in contact with food must be in good condition, easy to clean and, where necessary, disinfected. This will require the use of smooth, washable, corrosion-resistant and non-toxic materials unless entities conducting food businesses can satisfy the competent authorities that other materials used are also appropriate;
c) conditions for cleaning and, where necessary, disinfecting of work tools and equipment should also be available;
d) in the case where part of the activities of the food business is washing foods, appropriate procedures to achieve this in a hygienic manner should be applied;
e) an adequate supply of hot and/or cold water must be available;
f) adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) must be organized;
g) adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions must be applied;
h) foodstuffs must be kept in such a manner as to avoid, as far as is reasonably possible, the risk of contamination.
Legal basis: Regulation (EC) No 852/2004 of the European Parliament and of the Council of April 29th, 2004 on the hygiene of foodstuffs