Easy-to-clean surfaces
Floors, walls and surfaces in contact with food must be in good condition and easy to clean and disinfect: materials that are smooth, washable, non-absorbent, corrosion-resistant and non-toxic (chapter II). There must be facilities to clean, disinfect and store equipment and utensils, with hot and cold water.
Raw and cooked
To avoid cross-contamination, the Commission asks for separate equipment, or cleaning and disinfection between uses, for raw materials and cooked products: boards, knives, plates, thermometers and even clothing.
Allergens (since 2021)
Equipment or containers used with an allergen (gluten, tree nuts, milk…) are not used with foods that do not contain it unless they have been cleaned and checked at least for the absence of any visible residue (Regulation 2021/382, which adds point 9 to chapter IX).
Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter II, points 1 and 2 · Reglamento (UE) 2021/382 (amends the annexes to Regulation 852/2004: allergens and food safety culture; Spanish text), annex, point 2.c: chapter IX, point 9 · Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.1, letter l)