2.

In particular, where necessary: appropriate facilities are to be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities); surfaces in contact with food are to be 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; adequate provision is to be made for the cleaning and, where necessary, disinfecting of working utensils and equipment; where foodstuffs are cleaned as part of the food business' operations, adequate provision is to be made for this to be undertaken hygienically; an adequate supply of hot and/or cold potable water is to be available; adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) are to be available; adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions are to be available; foodstuffs are to be so placed as to avoid the risk of contamination so far as is reasonably practicable.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-02 · Text as adopted (Official Journal); later amendments are not incorporated in this text.