FOOD SAFETY

GUIDELINES FOR
MOBILE AND
STREET FOOD
VENDING UNITS
(KIOSKS, TRUCKS,….
Table of Contents
1 Definition:.............................................................................................................................3
2 Requirements & Conditions:.................................................................................................4
2.1 General Conditions: ..........................................................................................................4
2.2 Health Conditions..............................................................................................................4
2.1.1 General Health Conditions:.............................................................................................4
2.2.1.1 The Site:.......................................................................................................................4
2.2.1.2 Design and Area...........................................................................................................5
2.2.1.3 Documents & Records..................................................................................................5
2.2.1.4 Floors, Walls and Ceilings............................................................................................5
2.2.1.5 Doors and Windows.....................................................................................................6
2.2.1.6 Lighting & Ventilation...................................................................................................6
2.2.1.7 Water Quality...............................................................................................................6
2.2.1.8 Drainage & Sewage Systems........................................................................................7
2.2.1.9 Waste Disposal System................................................................................................7
2.2.1.10 Building Supplies and Services..................................................................................8
2.2.1.11 Employees Facilities -.................................................................................................8
I. Hand Washbasin....................................................................................................................8
II. Toilets...................................................................................................................................9
III. Wardrobes...........................................................................................................................9
2.2.1.12 Pest Control................................................................................................................9
I. Pest Control Equipment......................................................................................................10
2.2.1.13 Policies on Personal Hygiene and Healthy Behavior................................................10
I. Employees Hygiene Practices & Healthy Behavior.............................................................10
II. Personal Protective Equipment..........................................................................................11
III. Hand Washing...................................................................................................................11
2.2.1.14 Food handler’s health...............................................................................................12
2.2.1.15 Food handlers’ skill, knowledge and training...........................................................13
2.2.2 Special Health Conditions.............................................................................................13
2.2.2.1 Food Receipt Process.................................................................................................13
2.2.2.2 Temperature Control..................................................................................................13
2.2.2.3 Storage:......................................................................................................................13
2.2.2.4 Procurement: -............................................................................................................14
2.2.2.5 Equipment and utensil use (e.g., Coffee maker, Ice cream maker)............................15
2.2.2.6 Machines used (e.g., Coffee Maker, Ice Cream Maker.).............................................16
2.2.2.7 Cleaning and Disinfecting Utensils and Food Processing Surroundings -..................16
2.2.2.8 Maintenance...............................................................................................................16
2.2.2.9 Preparation Inside Closed Units: -..............................................................................17
I. Display & Sale Conditions:..................................................................................................17
2.2.2.10 Packaging.................................................................................................................17
2.2.2.11 Label ......................................................................................................................19
3. The References:..................................................................................................................19

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1 Definitions:
Closed Units:
They are carts or trucks designed to prepare food and equipped with all the necessary
conditions. The size of this unit shall be proportional to the number of equipment
used and the types of food items being prepared within it. The activity of this type
of unit shall be limited to food that is prepared and sold in one day only and does
not include the preparation of banquet foods and open buffets, emphasizing that
the complex preparation processes (such as preparing shawarma skewer and the
processes of simmering and seasoning of all kinds of meat) shall be carried out in
the central kitchen or inside the unit with the existence of a mechanism for preparing
food without causing cross-contamination (See the Preparation Item) and following
the recommendations of the supervisory authority in that regard during the inspection
visits.
Open Units: -
They are kiosks, trucks, or booths where the seller practices food activity while standing
in front of it. The area designated for food in the available units shall be covered and
not exposed. They are designed and simplified to be suitable for selling particular
foods that do not require multiple preparation processes. These units are exclusively
specialized in selling, trading, or preparing according to the following:
· Selling and preparing hot and cold drinks (but not including fresh juices)
· Selling Ice Cream
· Selling and preparing traditional (uncut) seasonal vegetables and fruits (corn
and chestnuts)
It is forbidden to prepare food that requires complex preparation processes, such as:
Grilling meat in open spaces would expose food to dust and dirt from the outside
during preparation.

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2 Requirements & Conditions:
2.1 General Conditions:
• Food sales units shall get the necessary licenses for operation from the following
authorities represented in the Ministry of Municipality (location license) by the
Ministry of Commerce and Trade (operation license).
• Upon obtaining the licenses, the licensed activity shall be subject to the inspection
process by the Ministry of Public Health to ensure that the workplace complies
with the health requirements and conditions that shall be met during the activity,
bearing in mind the possibility of issuing a recommendation to withdraw the
commercial license if violations related to the requirements and conditions for
granting the license are found.
• Valid license shall be always available and displayed in a clear place on the Sales
Unit (cart or kiosk etc.) continuously –
• Food sales units shall comply with all official food-related regulations, including
monitoring, health requirements and conditions.
• Food used and prepared for consumption shall be free from alcohol and any
animal derivatives that are not allowed as per the country laws and regulations.
2.2 Health Conditions
2.1.1 General Health Conditions:
2.2.1.1 The Site:
The site chosen for the activity shall have the following:
• To be geographically designated within a predetermined range on an explanatory
chart and approved by the official authority concerned.
• To be away from any direct source of pollutants: (Unpleasant odors, rising smoke,
flying dust, waste collection areas, stagnant water and marshes, sewage pipes and
utility holes, or any other contaminants) even when it is not in use.
• The outer perimeter of the identified site is easy to clean and does not allow water
to be accumulated or constitute a source of pollution (such as the presence of dirt,
waste, etc.).
• Leaving sufficient distances between each unit and the other to allow freedom of
entry and exit, movement, activity, and waste disposal.
• Covering open sales units (such as trucks, booths, kiosks) under a suitable cover
that is easy to clean and disinfect.
• There are extensions of sewage pipes that are easy to connect with kiosks or food
vending trucks or the availability of constantly emptied tanks.

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• The presence of an adequate supply of potable water or the presence of tanks
• The presence of toilets available for employees in the sites of the sales units that
will be licensed.
2.2.1.2 Design and Area
· The design of the sales unit shall have a civilized taste that matches the general
view and food activity.
· The structure shall be resistant to pests as follows:
· It shall be free from gaps, holes, or cracks in walls or surfaces that would
allow pests to reach the processing and storage areas.
· It shall not expose all external drains, pipes, and ducts and provide them
with covers to close them to prevent the entry of pests.
· Windows shall be free from damage and kept closed or take measures to
control pests and dust from entering the preparation and storage areas.
· All types of food vending units shall be covered to prevent food contamination
during displaying and selling food.
· The space shall allow easy movement in proportion to the type of activity,
needs, and the number of employees, in order to avoid cross-contamination
during food storage and preparation.
· The design and area of the sales unit shall allow easy maintenance and necessary
cleaning operations.
2.2.1.3 Documents & Records
The following documents and records must be made available at the site and updated
by the completed and dated procedures verified and signed by the relevant officials.
· Municipal books for site approval
· A copy of the valid trade license
2.2.1.4 Floors, Walls, and Ceilings
· Floors, walls, ceilings, and other surfaces shall be free of cracks or peeling paint
and easily cleaned and disinfected.
· The walls or ceilings shall be free of gaps, holes, or cracks that allow rainwater,
wind, and dust to reach the vending unit where food is stored and displayed.
· The materials used in the manufacture of these parts of the unit shall meet the
requirements of food production area (impervious to water, smooth, easy to
clean and disinfect, free from cracks, fractures, and openings, and have no toxic
effect that can transfer to food, and fire resistance). They shall not be easily
affected by weather factors that affect the safety of the food to be prepared.

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· These parts shall be installed tightly, especially the points of connection and
intersection with each other, to prevent the entry of dust and insects and facilitate
cleaning them. These shall always be maintained in their safety and cleanliness
and periodic maintenance without threatening food safety with contaminants
or impurities.
2.2.1.5 Doors and Windows
1. Doors and windows shall have a smooth, non-absorbent surface, free from
cracks or peeling paint, and easy to clean and disinfect.
2. It shall also be designed to prevent the accumulation of dirt and facilitate
cleaning operations.
3. It shall be designed appropriately in size to prevent the entry of insects, pests,
and other sources of pollution.
4. The doors must be closed tightly; in addition, the area around the doors must
be free of gaps or cracks.
2.2.1.6 Lighting & Ventilation
• Food preparation and storage areas shall have adequate lights so that food
handlers and other staff can observe any contaminant
• The lamps used inside the preparation area must always be clean and covered
to avoid physical contamination if they are broken.
• Such units shall have sufficient natural or artificial lighting and be distributed
efficiently to all work areas.
• The sales units shall have adequate ventilation to reduce excessive heat, steam,
condensation, dust, fumes, unpleasant odors, smoke.
• If ventilation and natural lighting are sufficient, it shall comply with the required
health requirements in terms of efficiency to ensure the safety of all food
handling operations in the different sections (storage-preparation-display…)
• Upon providing artificial ventilation (air conditioners and fans), it shall be kept
clean and maintained. Ensure that the temperature is set below 25 degrees
Celsius by providing the enough number and size appropriate to the space of
the section.
2.2.1.7 Water Quality
· An adequate supply of potable water (hot and cold) and sufficient pressure
shall be provided.
· The water used shall be either from a public water supplier or from a known
and safe source for health, far from any source of pollution, and fit for human
consumption based on approved laboratory analyzes. Measures shall be
implemented to ensure that the water is suitable for drinking, such as installing
transparent filters to purify tap water.

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· Measures shall be put in place to prevent the accumulation of sediment, leaves,
trash, and other things such as insects and animals in the tank.
· A program shall be developed to disinfect and clean all pipes and water tanks.
· The ice added to food or used for cooling them shall be fit for human
consumption. If an ice machine is provided, the safety and cleanliness of such
device shall be taken care of periodically, with documentation and the use of
filtered drinking water.
· A timetable for water analysis at an accredited laboratory by the Ministry of
Public Health shall be developed.
2.2.1.8 Drainage & Sewage Systems
· The sewage system shall not be a source of pollution.
· All food-processing areas must be adequately dried to prevent water from
collecting on floors, which could be a source of contamination.
· The drains shall be provided with covers and nets to collect solid materials that
may clog them.
· The drains shall flow away from processing areas, i.e., areas of high risk or
concern.
· All wastewaters must be connected to the municipal system or managed by an
approved disposal method.
· The blockage in the sewage system shall be addressed immediately.
· The drainage to the sewage system shall be carried out in places where public
sanitation is available or to a drainage tank, in which the size shall be proportional
to the amount of liquid waste and wastewater of the (cart kiosk), which shall be
at least 10 meters away from the ground reservoirs of drinking water and at a
level less than half a meter below the water tank level.
· The accumulated wastewater in the tank must be disposed of before it is filled,
and it shall be cleaned periodically. No flood, diversion, or blockage in the
drainage pipes shall be allowed, and the competent authority instructions shall
be followed on the disposal process.
2.2.1.9 Waste Disposal System
· Enough number of Garbage containers with foot operating lid , made of
suitable materials, and equipped with appropriate garbage bags within the
preparation area, shall be provided to be stored in a place that does not cause
food contamination and to maintain their cleanliness and safety, and ensure
that their filling does not exceed 75% of its size.

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· A large container of a suitable size shall be provided to collect solid waste
outside the sales unit and far enough from the units to prevent contamination.
The general cleanliness of the site shall be maintained, and the instructions of
the concerned authority shall be followed to ensure safe drainage and prevent
waste accumulation.
· Special containers for liquid waste (oils, oil derivatives, chemicals, e.g.,) shall
be provided. If used, do not dispose of it in drainpipes. If the sales unit is
large and equipped for multiple activities, providing fat traps on the drainage
network is preferable. The instructions of the competent authority shall be
followed regarding the daily disposal of these wastes and non-accumulation.
2.2.1.10 Building Supplies and Services
· Adequate electricity supplies shall be provided to the extent appropriate to
secure all procedures for food trading and storage, water heating, lighting, and
ventilation.
· The electrical connections shall be installed in a way that ensures their safety,
the safety of employees, and to facilitate cleaning and maintenance operations.
· If the operation is interrupted due to a power outage or water loss, an emergency
plan shall be developed to manage the situation.
2.2.1.11 Employees Facilities -
i. Hand Washbasin
· All sites shall have a sufficient number of handwashing facilities available for
employees’ use.
· It is preferable that hand washing basins be suitable for food handlers and
contain the following:
· Touch-free hand washbasin (for example, feet, sensors, or knees).
· Approved soap and hand sanitizer.
· Paper towels which shall be always kept in proper dispenser.
· Garbage containers that comply with the requirements
· Air dryers and multi-use towels are not recommended.
· Warm water.
· Signs with handwashing instructions and reminders displayed in appropriate
languages and locations

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ii. Toilets
This section includes on-site facilities for employees to be used during their working
hours. These facilities include toilets and food intake areas
· All employees’ facilities shall be clean and well maintained.
· The dedicated cleaning equipment shall be provided for each type of employee’s
facility (e.g., toilets and food dining areas).
· Each equipment type shall be stored separately to avoid cross-contamination
with other equipment (such as keeping toilet cleaning tools in separate places
from the kitchen cleaning equipment).
· The areas designated for smoking shall be identified and restrictions placed on
these areas to prevent cross-contamination. For example, open space far from
food and ingredients and has adequate facilities for waste disposal. It shall
comply with the Ministry of Public Health requirements on smoking.
· An adequate number of toilets shall be provided.
· Toilets shall not be open directly on to preparation, packaging, or storage areas.
· Ventilation from toilets shall not enter any of the production areas
iii. Wardrobes
· Personal items shall be stored separately from food storage, preparation and
display areas.
2.2.1.12 Pest Control
· All appropriate practical and technical procedures shall be taken to prevent all
forms of (animals, birds, rodents, reptiles, and insects) from entering the vehicle
or booth touching any equipment or parts within the food trading and storage
area to prevent any food contamination.
· Insect traps (electric detonators) appropriate in size and number in closed units
shall be used and installed at entrances away from trading and preserving food
places.
· The commitment of conducting periodic pest control by specialized and licensed
technical bodies shall be carried out, emphasizing care during the performance
of power to prevent any pesticides from reaching the food through monitoring
the executing companies and directly getting rid of any food suspected of
reaching pesticides.
· It is forbidden to store materials and tools used in food preparation and storage
areas for pest control operations.

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i. Pest Control Equipment
· Pest control equipment (such as rodent bait stations, traps, insect detonators,
and air curtains) shall be properly operated. The necessary maintenance
operations of such equipment shall be carried out, and appropriate sites shall
be set so that they are far from the places where food is displayed, presented,
and preserved, to reduce the risks of contamination resulting from the spread of
pests, or other substances, raw materials, compounds, manufactured products,
or surfaces.
· The approved pesticides shall be used, and shall be used per the guidance
provided in the posters and applicable laws.
· The pesticides shall be kept in secure stores outside food service establishments
and handled only by authorized employees.
· The toxic pesticides shall not be used in food processing and storage areas to
prevent potential contact with food, packaging, and equipment.
· Pesticides shall not be used during the operation process..
2.2.1.13 Policies on Personal Hygiene and Healthy Behavior
All employees shall be informed about policy guidelines relating to health behavior
and personal hygiene; this information can be written in the languages understood
by employees and visitors on the bulletin board etc.
A first aid kit containing the necessary tools (ointment or burn spray, wound sanitizer,
screen, cotton, adhesive bandages, etc.) shall be provided, with documented training
to perform first aid operations in case of accidents or injuries to employees.
i. Employees Hygiene Practices & Healthy Behavior
· Personal hygiene practices shall be maintained to reduce the risk of product
contamination by employees.
· Great care shall be taken when handling ready to Eat foods that do not require
any scaling or additional cooking, where they shall be kept away from sources
of pollution, at a safe temperature, and well covered to avoid it contamination.
· Food handlers shall maintain a high degree of physical hygiene, especially hair
trimming and nail clipping, and use personal protective equipment (head cover,
suitable shoes, apron, gloves...) As well as stop wearing all kinds of jewelry (rings,
bracelets, earrings...)
· Employees shall adhere to healthy behavior and abstain from unhealthy habits
while handling food items (spitting, sneezing, touching and cleaning body parts,
smoking, eating, drinking...) or any other habit that can affect the safety of food
items.
· Hygienic practices shall be followed before entering the food preparation areas

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 (before starting work, upon returning from a break or a bathroom break, when
returning from the toilet), such as washing hands and wearing personal protective
equipment.
· Food handlers’ food items shall be stored separately from other food items.
They must store and consume their food items in a separate area designated for
that purpose only.
ii. Personal Protective Equipment
· The adequate supplies of clean PPE shall be readily available to employees.
· The clean PPE shall be stored in a clean and dry place to maintain its health
condition (preferably kept in a closed cabinet), and unclean PPE shall be stored
in a designated place.
· The PPE shall be suitable for the employees’ field (food handler, cleaner).
· PPE shall be maintained clean and in good condition.
· In all food processing areas (from receiving to display), the employees shall wear
appropriate hair coverings.
· Cleaning and washing of personal protective equipment (if it is reusable) shall be
carried out in the designated places.
· The applicable sanitary procedures shall be followed with respect to PPE that
cannot be washed, for example, gloves and net aprons.
· Personal belongings, including personal clothing, shall be stored separately from
food items, storage, preparation, and display areas.
· Personal belongings and clothing may not be stored with PPE.
· Requirements for PPE shall be included in employee training.
· Food handlers shall use the suitable size of gloves (gloves shall be in the correct
size, not too large where it is difficult to carry on tasks while wearing them, or too
small, causing them to tear easily).
iii. Hand Washing
1. Employees shall be trained in proper handwashing methods.
2. All persons who enter food processing areas and who are responsible for storing,
distributing, and handling food items shall wash their hands:
· Before starting work
· After handling chemicals

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 · After handling incompatible food items products (e.g., raw, cooked, or ready to
eat food or after handling contaminated materials.
· After breaks
· After eating
· After coughing, sneezing, or touching the nose
· After using the toilets
2.2.1.14 Food handler’s health
· All food handlers shall have valid health certificate issued by the medical
commission. It is not allowed to handle food if the health certificate is not
issued yet.
· The documented procedures shall be developed and implemented to deal
with food handlers in the event of their illness (In case of illness or any health
issue, a clearly documented procedure in this concern shall be followed).
· All food handlers who work for companies shall be aware of their health and
hygiene obligations.
· They must inform the supervisor about diseases transmitted through food items
or any conditions they suffer from.
· Not handling food if they can be a source of food contamination, when there is
a reasonable possibility that such food items has been contaminated as a result
of the disease.
· The supervisor shall be notified if they know or suspect that they have
contaminated food items during the preparation.
· If a person is known to suffer from or is believed to have a food-borne disease,
he or she shall not handle food since he/she can lead to food contamination.
· Any person who was previously excluded from handling food may be allowed
to continue his work again, provided that he has obtained a return-to-work
permit from a medical practitioner.
· Employees with injuries or open wounds shall not handling food items or
-contact surfaces unless a waterproof protective covering fully protects the
injury (e.g., bandages and rubber gloves).
· If wound dressings (e.g., adhesive bandages) are used, the procedures shall
be taken to ensure that they are followed up (ensure that they are effectively
disposed of so that they do not reach the prepared food items)
· The first aid kit shall always be available, and it shall contain the necessary
items such as bandages, antiseptics...)

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2.2.1.15 The Skills, Knowledge, Experience, and Training of Food handlers
· A written training program shall be provided to the employees.
· The training program shall be updated at appropriate intervals and when
needed, for example: Upon the joining of new employees, when bringing in
new equipment, or conducting a new operation.
· The food handlers shall receive training in understanding food items safety
requirements.
· The regulatory authority takes all necessary steps to ensure that food handlers
shall be familiar with the basics of food safety requirements.
2.2.2 Special Health Conditions
2.2.2.1 Food items receiving: -
· Food items (ready to eat or raw) shall be received from an approved supplier
who has a commercial license to practice the relevant activity.
· It shall be confirmed that the food items transport vehicle complies with food
safety requirements.
· If personal vehicles are used to transport food items, then they shall: -
· Keep food items in boxes that maintain the required temperature during
transportation
· Not keep food items in the back of the vehicle during transportation.
· Not keep food items with equipment and tools that may cause cross-
contamination (such as chemicals) during transportation.
· Separate food item types by category during transportation (raw, cooked,
chilled, frozen).
· Not keep food items in the outer surroundings while unloading them from the
transport vehicle for a long period (more than two hours). It is preferable to
move them directly to the appropriate storage places (freezers, refrigerators).
2.2.2.2 Temperature Control
calibrated thermometers shall be provided to verify the food items temperature
during receiving
2.2.2.3 Storage:
· Food items shall be kept at appropriate temperatures.
· All ingredients shall be kept dry and stored in their original commercial
packaging or unpacked into containers with a label.
· Food storge areas/sections shall be far from sources of pollution and easy to
be cleaned.

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· Storage area shall not be overloaded to ensure proper ventilation.
· The principle of “First In, First Out” shall be applied to inventory rotation.
· The expiry dates shall be checked on all food items packages before use. The
expired materials may not be sold or used in food items preparation.
2.2.2.4 Preparation: -
· Extreme care shall be taken to avoid cross-contamination during trading
operations. Therefore, clean, disinfected, and usable tools shall be allocated,
especially for raw and uncooked materials (tweezers, knives, forks, and spoons,
cutting boards...) in a different location from those designated for ready to
eat food and distinguished by color. If this is not possible, these tools shall be
washed and disinfected efficiently after each use
· Food items shall not be handled except by using clean, sanitized tongs, forks,
or spoons prepared for this purpose or by using hand gloves designated for
food items. No handling of food items shall be carried out with bare hands.
· All food items-contact surfaces shall be clean and washed periodically before
and immediately after use.
· The washing and disinfection of fruits and vegetables that will be used in food
preparation operations shall be carried out carefully while using disinfection
materials that comply with the conditions according to the recommendations
of the regulatory authorities, and the process of use shall be carried out in
accordance with the recommendations for their use.
· The Cooking oil used in frying and food items preparation operations shall be
replaced when there are noticeable differences in smell, color, or taste, e.g.,
Checking Free Fatty Acid, and oil discarded, when necessary,
· Beverages for sale shall only be served in their original individual sealed
containers or from taps mounted on designated food -grade plastics containers.
· Chopped vegetables and fruits shall be placed in closed containers or other
means to preserve their cleanliness and quality. Keeping them stored in a
refrigerator or by using ice at refrigerated temperatures.
· The cooking process of food items shall be done well and adequately in terms
of time and temperature. The temperature of each point of the food items,
including (the core temperature of the food items) shall not be less than 75 °C
at the end of the cooking process while observing any changes in color, texture.
· The ready to eat food shall not be reheated more than once, , and the heating
process shall be carried out at a temperature higher than 75 °C for the quantities
required for serving only.

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· The process of preparing and processing the sandwiches that are sold in the
sales units shall be done directly upon request unless the sandwiches are cold
food items being presented in the display fridge and reheated directly.
· The food items shall be protected after cooking from all sources of contamination.
If this prepared food items needs to be seasoned with uncooked ingredients
upon serving (except for eggs that are only served cooked), this shall be done
immediately before consumption only.
· Only food items sold on the same day shall be prepared and processed,
provided that all remaining and unsold food items shall be disposed of and not
kept for the next day.
2.2.2.5 Equipment used in the Food Establishment: -
· Equipment shall be clean, including drinking water storage containers
· It shall be made of materials that do not impart toxic substances, odor or taste,
are not absorbent (unless their use is intended for this purpose and will not
contaminate food items), abrasion resistant, and able to withstand frequent
cleaning and disinfection.
· Every cutting surface used to prepare food items shall be free of slits and
cleaned and disinfected before and after daily use.
· The cooked and uncooked food items shall be handled with separate utensils.
· Ensure that all defective, damaged, hardened, rusty, and inappropriate devices
and utensils are removed and disposed of.
· All utensils shall be cleaned and disinfected regularly by washing them
thoroughly with water and effective food -grade chemicals, following the
manufacturer’s recommendations upon using cleaning chemicals.
· All equipment used shall be maintained.
· All washed and clean utensils shall be handled, stored, and transported
separately from unclean and used utensils and other sources of contamination
as they shall be stored in a separate and clean area.
· Only food grade containers shall be used.
· Sinks and utensils shall always be clean and maintained regularly. In the case
of using the same sinks for washing hands, make sure to clean the sinks before
and after use, making sure that the sink does not contain any equipment when
used for washing hands.
· It is recommended to use -safe pads of a quality (J - Cloth) for single-use or
high-quality paper tissues to be kept in closed dispensers or containers that do
not cause cross-contamination.

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2.2.2.6 Machines used (e.g., Coffee Maker, Ice Cream Maker, etc.)
· Machines shall be placed far from all sources of contamination.
· The machines shall be cleaned and disinfected from the inside and outside
regularly and documented according to the manufacturer instruction.
· The internal tubes of the machines shall be changed if necessary and in
accordance with the manufacturer’s recommendations.
· Provide clear mechanisms for machine cleaning and disinfecting operations.
· Scientific information shall be provided about the cleaning and disinfection
materials that are used, knowing that they shall be of a food grade , and
providing proof of that
· Provide proof that the persons responsible for cleaning the machines have
received training in cleaning and disinfection and are knowledgeable of using
cleaning materials.
2.2.2.7 Cleaning and Disinfecting Utensils and Food Preparation areas -
1- All utensils and touching surfaces shall be cleaned and disinfected as detailed
in the program that is prepared by the food establishment.
2- Ensure that the water used for cleaning is potable water. .
3- Vendors’ chart shall have an efficient sewage disposal system that must be
maintained. The system shall be large enough to withstand the volumes of
water used during peak times and fitted with traps to ensure that only effluent
shall be discharged into the drain/sewer.
4- The water disposal sites shall be identified according to the directives of the
supervisory authority. The owners of the facility shall clean the containers after
the disposal of waste directly to avoid odors.
2.2.2.8 Maintenance
· A preventive maintenance program shall be provided and implemented
· The maintenance program shall ensure:
· The isolation of food items during maintenance to avoid contamination.
· Taking the necessary measures to reuse the equipment after maintenance to
avoid food items contamination, including cleaning, disinfection, and inspection
before use.
· All oils and lubricants used in contact with food storage, preparation and
display equipment shall be food grade and used appropriately (i.e., not to use
excessive amounts of oils and lubricants).

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· Equipment shall be maintained by appropriately trained employees.
· The periodic maintenance of the structure and its facilities shall be taken care
of to repaint the interior walls and ceilings periodically. As for the building from
the outside, its walls shall be repainted whenever necessary.
2.2.2.9 Preparation Inside Closed Units: -
Complex preparation processes such as thawing, marination etc. shall be done in the
main kitchen of the food establishment. In case of unavailability of a main kitchen
the preparation can be done in closed units taking the required steps to ensure
prevention of cross contamination which are as follows:
· The preparation of raw food products shall be done before working hours to
avoid cross-contamination.
· There shall be a separation in time between the preparation of raw materials
and ready to eat food products.
· Separate equipment shall be provided for raw and ready to eat food products.
· Areas shall be cleaned and disinfected before and after use.
· Adhere to the use of recommended cleaning materials and follow manufacturer
recommendations.
· Ensure that the units’ temperature is appropriate during preparation by
operating air conditioners and ensuring their efficiency.
· Adhere to adequate and food safe behavior during the preparation process
i. Display & Sale Conditions:
· Whether in display or storage, ready to eat food shall always be kept at safe
temperatures appropriate for their nature.
· All food items (except for fresh vegetables and fruits) shall be well packaged
when displayed or stored in clean, food -grade containers and packaging
materials.
2.2.2.10 Packaging
Packaging Source
· All packaging should be sourced from reputable and approved suppliers. (Refer
to Receiving section.)
· Packaging shall be approved for its intended use.
· Packaging materials used in direct contact with food shall be food-grade.
· A certificate of compliance shall be provided from supplier and all supporting
documentation e.g.
migration test, shall be available to prove compliance to its intended use.

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Packaging Storage
· All packaging must be stored in a manner to prevent contamination.
· Packaging must be stored away from food ingredients to prevent cross
contamination.
· All packaging must be clearly labelled, e.g. batch/lot number, supplier,
identification, description.

Box 1

Collect a food sample daily
from the food products
prepared and/or sold by the
food service establishment.
Retention samples shall include
high-risk food products, such as
sandwiches, salads, appetizers,
meat, chicken and fish meals and the
quantity shall not be less than 250g.
Collect one wrapped food item
(unopened) and store in a clean
food grade plastic bag and seal
tightly.

Write the following details on
the retention sample: type of
food, date of preparation and
name of the person who
collected the sample.
Store retention samples Take all necessary measure Clean and disinfect freezer
for five days, in a to avoid cross regularly following the
separate freezer contamination cleaning schedule

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2.2.2.11 Label
Labels are used to convey marketing information and product compositional
information that is required by regulation.
· Ensure that labels meet regulatory requirements and are appropriate to the
product produced.
· Expiry date shall comply with GSO standards for expiration dates.
· Listed menu items shall include information on the presence of allergen listed
in GSO 9 on labeling.
· Record on allergens (Refer to record template 1) should be available.

The References:
· Specification No. GSO 2485/2015
· Specification No. GSO 1908/2009
· Food safety Code of practice for food services, Ministry of public Health , Qatar
Regional Code of Hygiene Practice for Street-Vended Food items in ASIA CXC
76-2017.
· Regional Code of Hygienic Practice for The Preparation and Sale of Street Food
items (Latin America and the Caribbean)
· Regional Code of Hygienic Practice for Street -Vended Food items in Asia
· Regional Guidelines for the Design of Measures for Control of Street Food
items (Africa) CAC/GL 22R-1997.

For more details, please look at “Food safety Code of practice for food
services on Ministry of public Health website”
https://www.moph.gov.qa/_layouts/download.aspx?SourceUrl=/Admin/Lists/
PublicationsAttachments/Attachments/140/Food-service-establishment-
Guidelines-English.pdf

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