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1. Premises and vending machines shall be so sited, designed, constructed, and kept clean and maintained in good repair and condition, as to avoid the risk of contaminating foodstuffs and harbouring pests, so far as is reasonably practicable.
2. In particular and where necessary—
(a)appropriate facilities must be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities);
(b)surfaces in contact with food must be in a sound condition and be easy to clean and, where necessary, disinfect. This will require the use of smooth, washable, non-toxic materials, unless the proprietor of the food business can satisfy the food authority that other materials used are appropriate;
(c)adequate provision must be made for the cleaning and, where necessary, disinfecting of work utensils and equipment;
(d)adequate provision must be made for the cleaning of foodstuffs;
(e)an adequate supply of hot and/or cold potable 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 available;
(g)adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions must be available;
(h)foodstuffs must be so placed as to avoid, so far as is reasonably practicable, the risk of contamination.
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