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            "text": "4. Cleanliness, maintenance and repair",
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            "text": "The unit must be maintained in a good state of repair, with surfaces that are free from cracks, splits, chips or flaking decoration to enable effective cleaning to be carried out."
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            "text": "The unit must be kept clean. Cleaning must be done on a regular basis to remove visible dirt and debris."
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            "text": "You need to write down what you need to do regularly in order to keep the vehicle clean and therefore fit for handling food. This is called a cleaning schedule."
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            "text": "The cleaning schedule should specify:"
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                    "text": "- frequency of cleaning eg clean as you go, daily, weekly, deep cleaning etc"
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                    "text": "• equipment needed (cloths, scourers, brushes, mops etc)"
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                    "text": "chemicals to be used and their purpose, detergents to remove food soil and disinfectants which are used to reduce the number of residual bacteria left on surfaces after cleaning."
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            "text": "5. Washing facilities",
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            "text": "All mobile units must use water that comes directly from the mains supply. Alternatively, containers of drinking water may be used. It is recommended that a minimum of 25 litres of drinking water are provided on the unit for washing hands, equipment and food."
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            "text": "All wash hand basins and sinks must be provided with a separate hot and cold water supply, or hot water at a suitably controlled temperature preferably from a constant piped supply or an instantaneous water heater (gas or electric) via taps. The use of an electric kettle or burco type boiler provided it is located over a sink and not situated away from the washing facility is acceptable for the provision of hot water."
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            "text": "5.2 Washbasins",
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            "text": "All mobile units must have a washbasin. The hand washing facilities must be separate from any facilities provided for the washing of equipment or food. A supply of soap or detergent and hygienic hand drying facilities must be maintained at the washbasin. It is recommended that liquid anti bacterial soap and disposable paper towels are used."
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