- Business activity
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...
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14 hour(s)
Theoretical penalty(s) of non-compliance subject to the judge's discretion and, where applicable, to certain conditions
- 450 € FineThird class fine - Food hygiene and sanitary norms
- 1 SeizureConfiscation of the thing used or intended for use in committing the offence [food hygiene].
- 1 Damage to reputationRisk of image or reputation - responsible products and services [food hygiene]
Specific requirements in rooms where foodstuffs are prepared, treated or processed
Scope of application
Food business operators operating at any stage in the food production, processing and distribution chain after those involved in primary production and related activities.
Exclusion
This obligation shall not apply to:
- primary production for private domestic use;
- the domestic preparation, handling or storage of food for private domestic consumption;
- the direct supply, by the producer, of small quantities of primary products to the final consumer or to local retail establishments directly supplying the final consumer;
- collection centres and tanneries which fall within the definition of food business only because they handle raw material for the production of gelatine or collagen;
- dining rooms and mobile and/or temporary sites and premises used mainly as a dwelling house, but where foodstuffs are regularly prepared with a view to being placed on the market;
- vending machines;
- premises forming part of means of transport.
Description
1. In rooms where food is prepared, treated or processed (excluding dining areas, movable and/or temporary premises, premises used primarily as a private dwelling house but where foods are regularly prepared for placing on the market, and vending machines, but including rooms contained in means of transport) the design and layout are to permit good food hygiene practices, including protection against contamination between and during operations. In particular:
- (a) floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. Where appropriate, floors are to allow adequate surface drainage;
- (b) wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface up to a height appropriate for the operations unless food business operators can satisfy the competent authority that other materials used are appropriate;
- (c) ceilings (or, where there are no ceilings, the interior surface of the roof) and overhead fixtures are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles;
- (d) windows and other openings are to be constructed to prevent the accumulation of dirt. Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in contamination, windows are to remain closed and fixed during production;
- (e) doors are to be easy to clean and, where necessary, to disinfect. This will require the use of smooth and non-absorbent surfaces unless food business operators can satisfy the competent authority that other materials used are appropriate; and
- (f) surfaces (including surfaces of equipment) in areas where foods are handled and in particular those in contact with food are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of smooth, washable corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate.
2. Adequate facilities are to be provided, where necessary, for the cleaning, disinfecting and storage of working utensils and equipment. These facilities are to be constructed of corrosion-resistant materials, be easy to clean and have an adequate supply of hot and cold water.
3. Adequate provision is to be made, where necessary, for washing food. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water consistent with the requirements of Chapter VII [Water supply] and be kept clean and, where necessary, disinfected.
3. Adequate provision is to be made, where necessary, for washing food. Every sink or other such facility provided for the washing of food is to have an adequate supply of hot and/or cold potable water consistent with the requirements of Chapter VII [Water supply] and be kept clean and, where necessary, disinfected.
Authority
Prefecture
Regional Directorate for Food, Agriculture and Forestry
Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)
Responsible(s)
Exploitant du secteur alimentaire
