Equipment Requirements for a Food Stand at club and street festivals

1. Food stalls and sales stands must be located in such a way as to prevent any adverse effects on food, particularly from dust, odors, contaminants, and insects. The stand must be securely anchored.
2. The sales area must be enclosed by walls and ceilings, except for the open portion facing the customers. Walls must be easy to clean and, if necessary, to disinfect. Ceilings and ceiling structures (interior roof surfaces) must be designed to prevent the accumulation of dirt, condensation, mold growth, and the shedding of material particles.
3. Surfaces (doors, windows, equipment, work surfaces, etc.) in areas where food is handled, and in particular surfaces that come into contact with food, must be easy to clean and disinfect. They must be made of smooth, abrasion-resistant, corrosion-free, and non-toxic material. Windows and vents to the outside must be fitted with insect screens that can be easily removed for cleaning purposes.
4. Appropriate facilities for cleaning and disinfecting work tools and equipment must be available. These must have hot and cold water supplies that meet drinking water standards. Drinking water hoses must comply with legal requirements.
5. A separate hand-washing sink with hot and/or cold water must be provided. In addition, supplies for hygienic hand washing and hand drying must be available. The facilities for washing food (e.g., an additional sink) must be separate from the hand-washing sink.
6. For food that is to be stored refrigerated or frozen, adequate refrigeration equipment equipped with thermometers must be available. For hot meals, holding devices that ensure a minimum temperature of 65°C are required.
7. Dishes and utensils used in the production and handling of food should be tested for suitability and food safety.
8. Cleaning and disinfecting agents, as well as cleaning equipment, must be stored separately.
9. An expert (master butcher, chef, restaurant owner, food retailer) should be involved, either actively or passively, in an advisory capacity. When distributing perishable food, the person in charge must have completed valid training in accordance with Section 43 of the Infection Protection Act. Exceptions must be requested from the relevant public health department.
10. Appropriate equipment and/or facilities must be available for the hygienic storage and disposal of waste (waste container with a lid).
11. Beverage dispensing systems must be inspected and approved by a qualified professional (brewery, beverage supplier) before being put into service.
12. Adequate barriers must be in place to prevent customers from touching or otherwise adversely affecting unpackaged food (e.g., protection against spitting and coughing).

1. Hygienically sound restroom facilities must be available throughout the entire sales period.
2. Restrooms or their anterooms must be equipped with a handwashing sink with a supply of running hot and/or cold water that meets drinking water standards; in addition, facilities for hygienic handwashing and hand drying must be available
3. People who handle or dispense unpackaged food must wear clean clothing and, if necessary, protective clothing.

The following aspects of internal controls must be documented in accordance with Regulation (EC) No. 852/2004. The documentation must be retained for an appropriate period of time. Depending on the product manufactured, a retention period of at least 12 months is recommended.

1. As part of the incoming goods inspection, the condition (e.g., freshness, quality, cleanliness, labeling of best-by date/use-by date) and temperature of the delivered goods must be checked. Any measures taken in the event of deviations from standards must be documented. For goods procured in-house, a temperature check must be performed during unloading.
2. The following temperature checks are required:
   • Temperature checks should be conducted at least once a day on all freezing and refrigeration equipment.
   • When heating poultry, ground meat, fish, and other perishable foods as part of the operation of a “hot kitchen,” core temperature checks must be performed. If necessary, thorough heating can also be verified visually (by cutting into the food).
   • When serving food, the holding temperatures (> 65° C) must be checked daily, and these checks must be documented. If the temperature falls below this level, the food must be reheated as necessary.
3. The traceability of food, ingredients, and packaging materials must be ensured at all stages of production, processing, and distribution.

Please note the following regarding the serving of food:

• It is strongly recommended that you avoid perishable foods prepared in private households (e.g., raw ground meat, homemade mayonnaise, remoulade, cream, or whipped cream, as well as cream cakes or similar items). The same applies to foods that have been prepared using these perishable products.
• Raw meat, poultry, and fresh fish must be thoroughly cooked before being served.
• The requirement to label certain additives in foods and beverages (e.g., flavor enhancers, antioxidants, preservatives, colorants) must be observed.