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.
The unit must be kept clean. Cleaning must be done on a regular basis to remove visible dirt and debris.
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.
The cleaning schedule should specify:
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.
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.
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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