S.L. 409.15 Art. 17Fines and penalties.

Any person who fails to comply with any of the provisions of these regulations shall be guilty of an offence and shall, on conviction, be liable to a fine not exceeding two thousand and three hundred euro (€2,300).

FIRST SCHEDULE

EXPLANATION TO SYMBOLS USED IN THE SCHEDULES TO THESE REGULATIONS Information components Meaning

Product Range and Services States the title of a MAIN catering establishment

Menu States the title of a SUB AREA main area of assessment: "Menu")

Menu lists all available dishes Description of a standard and any applicable charges

Third Second First Shows the classification of the Class Class Class the catering establishment below specified in the compulsory requirements

• Cell with grey background that standard is compulsory. • In this case the standard for all categories and considered as one of requirements for the lowest this type of catering establishment. • Cell with white background the faciliiy or service does

The symbols are used for all types of catering establishments and category SECOND SCHEDULE

RESTAURANT DETAILED STANDARDS

Third Second First Class Class Class GENERAL display display in good condition display well lit at night Plaque/Notice indicating the establishment’s maximum displayed within the premises entrance is in good condition, good level of maintenance doors kept clean doors in good condition display menu is displayed outside the restaurant and suitably dark shown at outside menu display, including any charges, shall be priced hours are to be shown at outside display facilities facilities for clients’ use required if premises consist of 3 floors and more ground floor) premises is considered by MEPA to be a heritage and the provision of a lift cannot therefore be authorised by MEPA) Additional services Reservation services: Tables can be booked in advance card payment service

ENTRANCE

are carried out in a way not to disrupt or interfere clients Cloakroom facilities Cloakroom facilities area area with relative furniture and furnishings area providing appropriate seating

PRODUCT RANGE AND SERVICES

presented menu shall list all available dishes and any applicable

English Third Class 4 Menu available in two other languages on request 5 Availability of special diet meals on request 3.2 A la Carte Menu 1 A la carte menu available 2 Starters, Main Courses and Desserts - a minimum of 3 different choices 3 Starters, Main Courses and Desserts - a minimum of 5 different choices 3.3 Set lunch and dinner 1 Daily set lunch and/or dinner 2 At least 1 starter, 3 main courses and 3 desserts 3 At least 2 starters, 4 main courses and 4 desserts 3.4 Bread service 1 Standard bread service{ served in a basket/on a plate, side plate and cutlery 2 At least 2 types of bread 3 Bread served on a dish or similar with butter 3.5 Wine list 1 List of foreign and local wines 2 List of foreign and local wines: more than 10 brands 3 Sparkling wine: a minimum of two brands 4 Champagne: a minimum of two brands 3.6 Wine service 1 Branded wines are presented in front of client 2 All wines are presented and served in front of client 3 Rosè/white wine/champagne are kept chilled once opened and served 4 Bottled beverages served by waiter on the table 3.7 Offered services 1 Partial table service (at least beverage service and table clearing during meal consumption) 2 Full table service (meal and beverages served on the table, constant table clearing) 3 Ongoing beverage service (beverages are continuously refilled by the waiter) 4 Table cleaning (removal of crumbs) after the main course 5 If buffet is offered, cold food must be displayed refrigerated at 10ºC or less 6 If buffet is offered, hot food must be displayed at 65 ºC or more

4 DINING AREA 4.1 Dining area (applicable to any indoor or outdoor area) 1 Dining tables and seating 2 a A minimum of 0.8 m space per seated person 2 b A minimum of 1m space per seated person c A minimum of 1.2m2 space per seated person Third Second First Class Class Class Smoking areas "no smoking" areas or mechanical ventilation Air-conditioning system, in enclosed areas (dining area and applicable) premises is considered to be a heritage building by and the installation of air-condition units cannot be authorised by MEPA) system in all public areas (if open in winter time) Adjustable lighting to provide different levels of lighting for evening service, as well as for cleaning accessories linen tables with table cloths, table mats or polished surface tables with table cloths or table mats tables covered in linen table cloths, or similar in touch and look napkins provided for meals napkins provided for meals and cutlery stainless steel or similar Appropriate cutlery for meat and fish plates (shape, colours, logos, etc) or of well known table accessories pepper pepper grinder spices and sauces and oil bottles Refrigerated display Refrigerated display for pastry and cold products if such are available Service trolley outdoor dining facility space is provided, sun shade is required in summer standards as in dining room apply

BAR Dispense bar to be available for Second and Third Class restaurants, Cocktail bar to be available for First Class restaurants Equipment counter facilities Third Class 3 Refrigeration area for beverages, close or within bar counter 4 Wash hand basin with continuous supply of hot and cold water 5 Glass washing facilities with continuous supply of hot and cold water 6 Provision of ice cubes 7 Espresso coffee machine* 8 If tap beer is served, a drip tray shall be provided and kept clean at all times 9 If tap beer is served, the supply system shall be cleaned regularly according to supplier instructions 10 Ashtrays: clean supply available 11 Drip mats * equipment not necessarily in bar area 5.2 Glassware and crockery 1 Appropriate glasses for soft drinks, beer, wine and spirits 2 Appropriate crockery for coffee, tea and other hot beverages 5.3 Beverage price list 1 Beverage price list in English

6 PUBLIC TOILETS 6.1 Toilet equipment 1 Toilet facilities 2 Visible signposting for toilets 3 Separate toilets (female/male) 4 Water closets in separate lockable cubicle 5 One toilet brush for each cubicle 6 One clothes hook for every compartment 7 Sufficient supply of toilet paper 8 Wash hand basin with continuous supply of hot and cold water 9 Additional wash hand basin with continuous supply of hot and cold water if more than two cubicles are available 10 Soap on dispenser 11 Disposable hand drying facilities 12 Mirror with suitable lighting 13 Each bathroom with an effective system of natural or mechanical ventilation 14 Sanitary bin with lid (for female toilets) per cubicle 15 Sanitary bags (for female toilets) per cubicle 16 Ashtray 17 Toilets fully tiled or covered with impervious material

7 STAFF 7.1 Appearance 1 Personal identification tag Third Second First Class Class Class clean and ironed uniforms shall be well groomed, reflecting the standard of the establishment smoking allowed Language Proficiency Supervisor speaks two languages other than Maltese staff able to speak English staff uniform: all staff to wear uniform and head cap/overalls facilities changing room with lockers available* toilet facilities facilities closets in separate lockable cubicle hand basin with continuous cold and hot water supply hand basin with signage instructing staff to wash their regularly Disposable hand drying facilities Disinfecting soap on dispenser with suitable lighting toilet with an effective system of natural or mechanical ventilation bag bin with lid fully tiled or covered with impervious material Training members shall at least be in possession of evidence g that they have followed a proper induction programme as recognized by the Authority Operators of catering establishments shall provide staff on a regular basis compulsory for new development

KITCHEN Condition and equipment as to avoid noise, smoke, smells or similar or ventilation spaces with insect screens kitchen floor and work tops made of anticorrosive, innocuous (not wood) Extraction hood system should be properly maintained etc.) and refrigerated storage area Insecticide machine or similar in good functioning order at hot and cold water supply Third Class 9 Use of rags to handle hot equipment 8.2 Food preparation 1 Separate food preparation area 2 Adequate heating and cooking equipment 3 Processed food in cold room: maximum temperature 18ºC 4 Finished products never stored over 10ºC 5 Circulation flows avoiding contact of raw food products with residue 6 Eating is forbidden in kitchen and a sign indicating this shall be clearly displayed 7 Smoking is forbidden in kitchen and a sign indicating this shall be clearly displayed 8 Fire blankets and fire extinguishers available in kitchen 9 Properly equipped first aid box 8.3 Sanitary facilities 1 Wash hand basin 2 Wash hand basin with signage instructing staff to wash their hands regularly 3 Continuous supply of cold and hot water 4 Disposable hand drying facilities 5 Disinfecting soap on dispenser 8.4 Cold storage facilities for products 1 Separate cold chambers for storage of meat, fish, dairy products, fruits and vegetables 2 Frozen food (-18ºC) 3 Fish and meat (0-3ºC) 4 Vegetables, eggs, cooked food and other (between 2ºC and 10ºC) 5 Temperature control of all rooms (external visual controller) 6 Shelving and working tops made of anticorrosive and innocuous material (not wood) 7 No mixing of raw and prepared products in storage area 8 All products covered 9 No product in direct contact with the shelf or the floor 10 All containers kept closed 11 Defrosting system: never letting food defreeze at more than 10ºC 12 Register kept for temperature control 13 Food and Beverage products not delivered during normal opening hours 8.5 Product storage in other areas 1 Ventilated area: natural and/or mechanical 2 Separate storage for cleaning products and food and beverage products 3 Regular pest control inspections and documentation of such inspections to be kept 4 Refrigerated garbage room * Third Second First Class Class Class garbage area Cleanliness floors must be kept clean at all times and ceilings are in good condition: they do not outlets on kitchen floors are secured against odours and

Refrigerators and cold storage rooms kept clean and well maintained at all times reeze cabinets shall be defrosted, cleaned and disinfected regularly kitchen equipment shall be kept clean and in good condition at all times compulsory for new development

FIRE SAFETY

Specification of maximum covers (number of persons) in enclosed public area applicable: emergency rules clearly displayed next to lift areas Emergency signs and exit signs visible day and night Evacuation ways kept clear signs displayed on non evacuation doors Performance of an evacuation staff exercise: minimum once

Emergency and evacuation notices for staff Establishments to maintain shortest designated exit route Emergency lighting in good functioning order safety fire fighting equipment available to service all areas aid fire fighting equipment kept in good working revision is indicated fighting equipment is easily accessible smoking area" sign in danger areas Automatic fire alarm retardant containers for refuse area ate of maintenance and repair of fire fighting equipment by professional person shall be trained in the use of fire fighting equipment

MAINTENANCE glassware and crockery, as well as sanitary ware kept well maintained at all times equipment, other equipment as well as airconditioning units shall be kept well maintained at all

Third Class 3 Furniture, furnishings, fittings, lighting, linen and table accessories shall be kept well maintained at all times 4 The areas within the establishment, including the walls, floors, ceilings, as well as the façade, shall be kept well maintained at all times THIRD SCHEDULE

SNACK BARS DETAILED STANDARDS

Second First Class Class GENERAL display display in good condition display well lit at night Plaque/notice indicating the establishment’s maximum capacity within the premises entrance (if applicable) is in good condition, good level of maintenance doors are kept clean doors are in good condition Menu/price list display menu and price list is displayed outside premises shown at outside menu display, include additional charges, priced hours are shown at outside display required if premises consist of 3 floors and more (including floor) premises is considered by MEPA to be a heritage building and provision of a lift cannot therefore be authorised by MEPA)

ENTRANCE

Deliveries are carried out in a way not to disrupt or interfere with

Cloakroom facilities Cloakroom facilities

PRODUCT RANGE AND VARIETY

display in English (applicable to snack bars in tourist zones) presented menu shall list all available dishes and any kind of applicable charges Availability of special diet meals on request variety of snack/ finger food hot food variety and tea Decaffeinated coffee non alcoholic drinks including sparkling water, a minimum of non alcoholic drinks, a minimum of 10 brands

5 Beer: a minimum of 3 brands 6 Beer: a minimum of 5 brands 7 Spirits: minimum of 5 brands 8 Spirits: minimum of 15 brands 3.4 Bread service 1 Bread available

4 DINING FACILITY 4.1 Dining area (applicable to any indoor or outdoor area) 1 Dining tables and seating 2 A minimum of 0.7m2 of space per seated person (if dining area is available) 4.2 Comfort 1 Air-conditioning system, in enclosed areas (dining area and bar if applicable) (unless premises is considered to be a heritage building by MEPA and the installation of air-condition units cannot therefore be authorised by MEPA) 2 Heating system (if open during winter) 4.3 Table linen and napkins 1 Paper napkins 2 If no table cloth is provided, the table should have a polished surface 4.4 Glassware 1 Glasses 2 Glasses or plastic cups 4.5 Cutlery 1 Cutlery 2 Cutlery or similar (plastic) 4.6 Table accessories 1 Salt and pepper 2 Extra sauces 3 Vinegar and oil bottle 4.7 Terrace, outdoor dining facility 1 If open space is provided, sun shading is required during the day in summer 2 Same standards apply as in dining room 3 Provision of waste receptacles for customer’s refuse

5 SERVING COUNTER 5.1 Service Counter 1 Service counter 5.2 Serving counter equipment 1 Paper napkins available 5.3 Snack display 1 Refrigerated display of cold snack products at 10ºC or less (if applicable) Second First Class Class display counter: at 65ºC or more products kept hygienically covered (e.g. bakery products,

Insecticide machine or similar (may also be located in kitchen/ area) in good functioning order at all times hood with filters required if food is heated or prepared on cream vending machine (if applicable) and dispenser head kept clean

PUBLIC TOILETS

facilities (if seating is available) sign posting toilets (female/male) closets in separate lockable cubicle clothes hook for every compartment brush for each water cistern supply of toilet paper hand basin with continuous supply of hot and cold water hand basin with signage instructing staff to wash their hands (applicable in establishments with no such facilities for staff only) dispenser Disposable hand drying facilities with suitable lighting toilet room with an effective system of natural or mechanical ventilation bin with lid (for female toilets) per cubicle bags (for female toilets) per cubicle fully tiled or covered with impervious material

STAFF Appearance clean and ironed smoking allowed shall be well groomed, reflecting the standard of the catering establishment engaged in food handling to wear head cap/overalls Language proficiency staff able to speak English Training members shall at least be in possession of evidence that they have followed a proper induction programme as recognized by the Authority of catering establishments shall provide staff training on a basis

8 KITCHEN (if applicable) 8.1 Condition and equipment 1 Windows or ventilation spaces with insect screens 2 Non-slip kitchen floor 3 Worktop and shelving made of anticorrosive and innocuous materials (no wood) 4 Sink for washing food and equipment, with hot and cold water supply separate from wash hand basin 5 Extraction hood system should be properly maintained (filters, etc.) 8.2 Food preparation 1 Separate food preparation area if hot food is served 2 Properly equipped first aid box 3 Eating is forbidden in kitchen area and a sign indicating this must be displayed 4 Smoking is forbidden in kitchen area and a sign indicating this must be displayed 5 Prepared products never stored over 10ºC 8.3 Sanitary facilities 1 Wash hand basin 2 Wash hand basin with signage instructing staff to wash their hands regularly 3 Continuous supply of cold and hot water 4 Disposable hand drying facilities 5 Disinfecting soap on dispenser 8.4 Kitchen staff 1 Staff wears head cap/overalls when preparing food 8.5 Cold storage facilities for products 1 Temperature control of all refrigeration units (external visual controller) 2 Frozen food (-18ºC) 3 Fish and meat (0-3ºC) 4 Vegetables, eggs, cooked food and other (between 2ºC and 10ºC) 5 No mixing of raw and prepared products in storage area 6 All products covered 7 No product in direct contact with shelf or floor 8 All containers kept closed 8.6 Product storage in other areas 1 Natural and/or mechanically ventilated area 2 Separate storage for cleaning products and for food and beverage products 3 Effective pest control 4 Ventilated garbage area 5 Refrigerated garbage room * * compulsory for new development Second First Class Class FIRE SAFETY Specification of maximum covers (number of persons) in each public area applicable: emergency rules clearly displayed next to lift and other

Emergency signs and exit signs visible day and night Evacuation ways kept clear signs displayed on non evacuation doors Performance of an evacuation staff exercise: minimum once each year Emergency lighting in good functioning order and fire fighting equipment available to service all areas aid and fire fighting equipment kept in good condition/ order with last revision is indicated fighting equipment is easily accessible smoking area" sign in danger areas Automatic fire alarm retardant containers for refuse area Certificate of maintenance and repair of fire fighting equipment by professional person shall be trained in the use of fire fighting equipment

MAINTENANCE glassware and crockery, as well as sanitary ware shall be kept maintained at all times equipment, other equipment as well as airconditioning units kept well maintained at all times furnishings, fittings, lighting, linen and table accessories kept well maintained at all times areas within the establishment, including the walls, floors, as well as the façade, shall be kept well maintained at all

FOURTH SCHEDULE

BAR DETAILED STANDARDS

1 GENERAL 1.1 Name display 1 Name display is in good condition 2 Name display is well lit at night 3 Plaque/notice indicating the establishment’s maximum capacity displayed within the premises entrance 1.2 Front 1 Facade is in good condition, good level of maintenance 2 Entrance doors are kept clean 3 Entrance doors are in good condition 1.3 Phone facilities 1 Phone facility for clients’ use 1.4 Lift 1 Lift is required if premises consist of 3 floors and more (including ground floor) (unless premises is considered by MEPA to be a heritage building and the provision of a lift cannot therefore be authorised by MEPA) 1.5 Minors 1 A clearly displayed notice indicating that access and service to minors is prohibited

2 ENTRANCE 2.1 Entrance 1 Deliveries are carried out in a way not to disrupt or interfere with clients 2.2 Cloakroom facilities 1 Cloak room facilities

3 PRODUCT RANGE AND SERVICES 3.1 Beverage price list 1 Available in English 3.2 Beverage variety * 1 Coffee and tea 2 Decaffeinated coffee 3 Coffee, tea and other hot beverages available (at least 3 types) 4 Aperitifs: a minimum of 5 brands 5 Bottled non alcoholic drinks including sparkling water, a minimum of 5 brands 6 Bottled non alcoholic drinks, a minimum of 10 brands 3.3 Beers and Spirits * 1 Beer: A minimum of 3 brands 2 Beer: A minimum of 5 brands 3 Spirits: minimum of 5 brands Second First Class Class minimum of 15 brands * and white wine white and sparkling wine and champagne: 2 brands each foreign and local wines service * and champagne to be kept chilled services Availability of full table service premises is licensed to serve alcoholic drinks

BAR EQUIPMENT Equipment counter Refrigeration area for beverages close to or within bar counter stools, chairs, tables or similar hand basin with continuous supply of hot and cold water of ice cubes equipped with coffee machine * coffee machine * beer is served, a drip tray shall be provided and kept clean at all beer is served, the supply system shall be cleaned regularly to supplier instructions clean supply available necessarily in bar counter Glassware and crockery Appropriate glasses and cups area garden or plastic tables and chairs in enclosed areas

Air-conditioning system, in enclosed areas premises is considered to be a heritage building by MEPA and installation of air-condition units cannot therefore be authorised or similar (if applicable) space is provided, sun shade is required during day time standards as in interior of bar are to apply outside area of waste receptacles for customer’s refuse

PUBLIC TOILETS equipment facility signposting toilets (female/male) closets in separate lockable cubicle

5 One toilet brush for each cubicle 6 One clothes hook for every compartment 7 Sufficient supply of toilet paper 8 Wash hand basin with continuous supply of hot and cold water 9 Soap on dispenser 10 Additional wash hand basin with continuous supply of hot and cold water if more than 2 cubicles is available 11 Automatic hand dryer 12 Disposable individual paper or tissues 13 Mirror with suitable lighting 14 Each toilet with an effective system of natural or mechanical ventilation 15 Sanitary bin with lid (for female toilets) per cubicle 16 Sanitary bags (for female toilets) per cubicle 17 Toilets fully tiled or covered with impervious material

6 STAFF 6.1 Appearance 1 Clothes: clean and ironed 2 Staff uniforms 3 Staff shall be well groomed, reflecting the standard of the catering establishment 4 No smoking allowed 6.2 Language Proficiency 1 Waiting staff able to speak English 6.3 Hygiene 1 Staff toilets 6.4 Staff Training 1 All staff members shall at least be in possession of evidence indicating that they have followed a proper induction programme as recognized by the Authority 2 Operators of catering establishments shall provide staff training on a regular basis

7 PRODUCT STORAGE 7.1 General 1 Refrigerated storage area for cold drinks 2 No food product with direct contact with shelf or floor 3 Separate storage of cleaning and beverage products 4 Natural and/or mechanically ventilated area 5 Regular pest control inspections and documentation of such inspections to be kept 6 All waste containers kept closed

8 FIRE SAFETY Second First Class Class Specification of maximum covers (number of persons) in each public area applicable{ emergency instructions clearly displayed next to lift areas Emergency signs and exit signs visible day and night Evacuation ways kept clear signs displayed on non evacuation doors Performance of an evacuation staff exercise: minimum once each year Emergency lights in good functioning order fighting equipment shall be duly serviced and sufficient to all areas fighting equipment kept in good working order, last revision indicated fighting equipment is easily accessible smoking area" sign in danger areas Automatic fire alarm retardant containers for refuse area Certificate of maintenance and repair of fire fighting equipment by professional person shall be trained in the use of fire fighting equipment

MAINTENANCE glassware and crockery, as well as sanitary ware shall be kept maintained at all times equipment as well as air-conditioning units shall be kept well maintained at all times furnishings, fittings, lighting, linen and table accessories kept well maintained at all times areas within the establishment, including the walls, floors, as well as the façade, shall be kept well maintained at all

FIFTH SCHEDULE

DISCOTHEQUES / NIGHTCLUBS DETAILED STANDARDS

1 GENERAL 1.1 Dance floor 1 Specific dance floor area (compulsory for discotheques but not nightclubs) 1.2 Live Entertainment 1 Facility of live entertainment - singing or other form of entertainment (compulsory for nightclubs but not for discotheques) 1.3 Cloakroom 1 Assisted cloakroom facility 1.4 Opening Times 1 Opening times and admission prices clearly displayed 2 Notice prohibiting access and service to minors shall be clearly displayed 1.5 Safety 1 Plaque/notice indicating the establishment's maximum capacity shall displayed within the premises entrance 2 Security guard service 1.6 Bar 1 The minimum standard requirements for a bar forming part discotheque/nightclub, with the exception of Fire Safety standards, shall those of the Second Class category as per the Fourth Schedule 1.7 Restaurant (if applicable) 1 The minimum standard requirements for a restaurant forming part discotheque/nightclub, with the exception of Fire Safety standards, shall those of the Second Class category as per the Second Schedule 1.8 Snack bar (if applicable) 1 The standard requirements for a snack bar forming part of a discotheque/ nightclub, with the exception of Fire Safety standards, shall be those of Class Category as per the Third Schedule 1.9 Amplified Music If amplified music is provided, the Authority may require the licensee the operator to install a noise pollution control apparatus inside premises. Licensees and operators of premises where amplified music played shall submit to the Authority, prior to the issue and renewal licence, a declaration by a competent authority certifying that the pollution control apparatus used in the premises conforms to the conditions imposed by the competent Authority

2 TOILET FACILITIES 2.1 Sanitary facilities 1 Toilet facilities. Toilet attendants available 2 Visible signposting for toilets 3 Separate toilets for males and females 4 Water closets in separate lockable cubicle 5 One toilet brush for each cubicle 6 One clothes hook for every compartment 7 Sufficient supply of toilet paper 8 Sanitizer for sterilising toilet seat Standard hand basin with continuous supply of hot and cold water Additional wash hand basin with continuous supply of hot and cold water than two cubicles dispenser Disposable hand drying facilities with suitable lighting bathroom with an effective system of natural or mechanical ventilation bin with lid (for female toilets) per cubicle bag (for female toilets) per cubicle covered with impervious material

FIRE SAFETY conditions Specification of maximum capacity (number of persons) in each enclosed area applicable: emergency instructions clearly displayed next to lift and other

Emergency notices for staff Performance of an evacuation staff exercise: minimum once each year emergency exits of establishment shall lead to a public road or any other open space or glass, which may produce any misleading reflections, shall not situated at establishment’s exits Extinguisher: max. length from evacuation exits: 25 metres apart from each

Emergency exits kept safe from flammable material, including interior signs displayed on non evacuation doors and easy opening system for emergency doors with maximum distance of 50 metres from any way Emergency lighting in all evacuation ways Emergency lighting in good functioning order of emergency - lit signs above doors and in corridors, passage ways, exits Emergency signs visible day and night Evacuation corridors with minimum width of 1 metre Evacuation chart adjacent to lifts or stairs visible day and night Automatic closure of fire doors in corridors (if applicable) safety fire fighting equipment available to service all areas aid fire fighting equipment kept in good working order, last is indicated fighting equipment is easily accessible smoking area" sign in danger areas Certificate of maintenance and repair of fire fighting equipment by professional person

4 MAINTENANCE 1 Cutlery, glassware and crockery, as well as sanitary ware shall be kept maintained at all times 2 Kitchen equipment, other equipment as well as air-conditioning units be kept well maintained at all times 3 Furniture, furnishings, fittings, lighting, linen and table accessories shall kept well maintained at all times 4 The areas within the establishment, including the walls, floors, ceilings, well as the façade, shall be kept well maintained at all times SIXTH SCHEDULE

KIOSK DETAILED STANDARDS

Standard GENERAL display display in good condition display well lit at night (if applicable) surface of kiosk in good state Menu/price list display menu and price list is displayed outside kiosk shown at outside menu display shall be priced and include any charges

PRODUCT RANGE AND VARIETY (if food items are offered)

English (applicable to kiosks in tourist zones) lists all available dishes and any applicable charges variety of snack/finger food

EATING/DRINKING EQUIPMENT (if food items are offered)

cutlery or similar Availability of complimentary items (if food is served) pepper available on demand sauces available on demand and oil bottle available on demand

SERVING COUNTER counter equipment counter napkins display Refrigerated display of cold snack products at 10ºC or less (if cold snacks offer) display counter: infrared or similar at 65ºC or more (if hot snacks are products kept covered (e.g. bakery, etc.) Insectocutor or similar (may also be located in kitchen/cooking area) hood required if food is heated or prepared in kiosk cream vending machine (if applicable) and dispenser head kept clean Disposable take away accessories

1 Wrapping paper/bags or similar to take away food or drinks 2 Beverages served in disposable containers or with drinking straws

5 STAFF 5.1 Appearance 1 Clothes: clean and ironed 2 No smoking allowed inside kiosk 3 All staff engaged in food handling shall wear head cap/overalls

6 HYGIENE REQUIREMENTS 6.1 Water and drainage (if applicable) 1 Supply of hot and cold water 2 Whenever possible, mobile premises should be located near to key services such as water, drainage and electricity 3 Where no drainage facilities are available, a holding tank has to be provided 4 Wash hand basin 5 Availability of waste container clearly distinguishable from potable container 6 Availability of sufficient antibacterial soap and hand drying facilities 7 No discharge of water and/or other residue on the street or pavement 6.2 Other hygiene issues 1 If food preparation is not being carried out on premises, food shall obtained from licensed manufacturers 2 Sugar, cream, mustard, ketchup and similar must be either individually packaged or served from an appropriate dispensing device 3 Cleaning and food products shall be stored separately 5 Properly equipped first aid box 6 Foot operated garbage container available inside the kiosk 7 Kiosk shall be properly ventilated 8 Protection against insects 9 Adequate provision of waste receptacles near the kiosk for clients use daily maintenance of same

7 KITCHEN (if applicable) 7.1 Condition and equipment 1 Work top made of anticorrosive and innocuous materials (no wood) 7.2 Product storage 1 Separate storage of meat, fish, dairy products, fruits and vegetables 2 Temperature control of all units (external visual controller) 3 Frozen food (-18ºC) 4 Fish and meat (0-3ºC) 5 Vegetables, eggs, cooked food and other (between 2ºC and 10ºC) 6 No mixing of raw and prepared products in storage area 7 All products shall be covered 8 No product shall be stored in its original outer package 9 No product shall be in direct contact with shelf or floor Standard

FIRE AND SAFETY

cylinders stored in suitable compartment secured to kiosk (as applicable) standing gas cylinders kept upright and securely fixed Generators (if available) shall be sited in a safe place in such a way not to hazard cables sited so as not to create hazard safety extinguisher available and in good functioning order blankets ( compulsory for kiosks preparing raw or cooked food on site fighting equipment shall be easily accessible to staff smoking area" sign shall be exhibited in areas were smoking may be dangerous

MAINTENANCE glassware and crockery, as well as sanitary ware shall be kept well maintained at all times equipment, other equipment as well as air-conditioning units (if shall be kept well maintained at all times furnishings, fittings, lighting and table accessories shall be kept maintained at all times within the establishment, including the walls, floors, ceilings, (as well as the areas outside kiosk if available), shall be kept well maintained at all times