1. Food premises are to be kept clean and maintained in good repair and condition.

2. The layout, design, construction, siting and size of food premises are to:

• (a) permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working space to allow for the hygienic performance of all operations;
• (b) be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces;
• (c) permit good food hygiene practices, including protection against contamination and, in particular, pest control; and
• (d) where necessary, provide suitable temperature-controlled handling and stora...Log in to see the rest ...

This obligation shall not apply to: (a) primary production for private domestic use; (b) the domestic preparation, handling or storage of food for private do...Log in to see the rest ...

Direction départementale de la cohésion sociale et de la protection des populations (DDCSPP)

Regional Directorate for Food, Agriculture and Forestry

Prefecture

Exploitant du secteur alimentaire