Food Market & Vending Machine Regulations: A Detailed Look

Food Market Regulations

Conditions for Food Markets

1. The flooring must be non-slip and waterproof, with adequate drainage to facilitate evacuation.
2. Walls and pillars must be covered with waterproof, smooth, and easily cleanable materials.
3. Adequate natural or mechanical lighting must be provided.
4. Running water (hot and cold), sinks, and sufficient waste disposal capacity are required.
5. Measures must be in place to prevent the entry of insects, spiders, and rodents.
6. Loading and unloading should occur through separate access points.
7. Enclosed areas are required for the exclusive use of packaging waste, with immediate access to the public highway.
8. Bathrooms with toilets, separated by gender and distinct from public areas, are necessary. Mechanical ventilation is required, and junctions between walls and floors should be rounded or beveled. Toilet paper, soap, and single-use towels must be provided.
9. Changing rooms with individual lockers are required.

Post Food Market Stall Conditions

1. Each stall must meet specific technical and sanitary conditions.
2. Each booth must be equipped with a sink with hot and cold water and an electricity supply.
3. Materials must be washable, waterproof, and easy to clean and disinfect.
4. Sufficient refrigeration and freezer capacity must be available to ensure proper food preservation. Easy washing, and the roof and floor must be separated by a half-round or bevel. A thermometer is required.

Prohibitions

1. Access to posts outside of one's assigned area is prohibited.
2. Storing products outside the scope of approved activity is prohibited.
3. Storing any product in direct contact with the ground is prohibited.
4. The use of sawdust or other similar substances is prohibited.
5. Smoking is prohibited.

Vending Machine Regulations

Conditions for Vending Machines

1. Vending machines must be designed, constructed, maintained, and located to prevent the risk of food contamination and the presence of insects or other pests.
2. Surfaces must be smooth, impervious, and non-toxic.
3. Machines must be located away from sources of heat and pollution, and permission is required to start the machine.
4. A thermometer or reading device is required when foods need to be retained in refrigeration or freezing conditions.
5. The telephone number of the person responsible for machine maintenance must be clearly displayed on the outside of the machine.

Hygienic Conditions

1. Food must be frequently renewed.
2. Temperature conditions must be maintained as follows: frozen (-18 ºC), frozen (-12 ºC), chilled (0 °C to 8 °C), 24-hour refrigerated (0 °C to 4 °C), and hot products (65 ºC).
3. Prepared meals must have tags including the name, identification, veterinary approval, and expiration date.
4. The manager must develop a program for cleaning and disinfection.
5. If required, the product must include individual bags or containers.
6. Collecting containers must be placed next to the machine.
7. Ice machines must be emptied each day, rinsed with water, dismantled, and cleaned with detergent and disinfectant. This process must be documented in writing, stating the dates and the person performing the task.