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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
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08/30/2014

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Annex II to Regulation (EC) No. 852/2004 on the hygiene of foodstuffs (General

Hygiene Requirements for All Food Business Operators) – specifies:

a)General requirements for food premises (Chapter 1); and

b)Specific requirements in rooms where foodstuffs are prepared, treated

or processed (Chapter 2)

THEA-ZOFFOODSAFETY

380

In particular, Chapter 2 lays down particular requirements with respect to:

a)floor surfaces;

b)wall surfaces;

c)ceiling surfaces (or inner roof surfaces where no ceiling is installed);

d)windows and other openings;

e)doors; and

f)surfaces (including surfaces of equipment).

Generally, all surfaces must be maintained in a sound condition, be easy to clean

and, where necessary to disinfect. This will require the use of impervious, non-

absorbent, washable and non-toxic materials.

Ceilings in food premises

Cleaning, disinfection and housekeeping

Disinfection

Doors

Equipment requirements

Floor surfaces

Food rooms

Layout of food premises

Regulation (EC) No. 852/2004 on the hygiene of foodstuffs

Structural requirements for food premises

Wall surfaces

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