I.S. 340:2007

Foreword
Scope and Field of Application
Terms and Definitions
Section 1 - Registration of a Food Business
  1.1 General
Section 2 - Food Traceability, Recall and Labelling
  2.1 General
  2.2 Food Traceability
  2.3 Product Recall
  2.4 Labelling Requirements
Section 3 - Maintenance of the Cold Chain
  3.1 General
  3.2 Food Deliveries
  3.3 Cold Food Storage Facilities
  3.4 Temperature Measuring Equipment
      3.4.1 General
      3.4.2 Temperature Probes
      3.4.3 Internal Calibration/Accuracy Check of temperature Probes
      3.4.4 External Calibration
      3.4.5 Measuring the Temperature of Food
Section 4 - Food Hygiene Requirements for Food Catering Operations
  4.1 General
  4.A Training
  4.B Personal Requirements
      4.B.1 Personal Hygiene
      4.B.2 Protective Clothing
      4.B.3 Fitness to Handle Food
            4.B.3.1 General
            4.B.3.2 Exclusion of Staff from Food Handling
  4.C Supplier Control
      4.C.1 General
      4.C.2 Control of Suppliers
      4.C.3 Control of Food Deliveries
      4.C.4 Food Returns
  4.D Premises and Structures
      4.D.1 General Requirements
      4.D.2 Surfaces
      4.D.3 Grounds
      4.D.4 Structures
            4.D.4.1 Floors
            4.D.4.2 Walls
            4.D.4.3 Ceilings
            4.D.4.4 Windows
            4.D.4.5 Doors
      4.D.5 Equipment
      4.D.6 Staff Facilities
      4.D.7 Sanitary Accommodation
  4.E Building Services and Utilities
      4.E.1 General
      4.E.2 Water Supply
             4.E.2.1 Public Water Supply
             4.E.2.2 Private Water Supply
      4.E.3 Water Sampling and Testing
             4.E.3.1 Water Testing
             4.E.3.2 Water Sampling
             4.E.3.3 Sample Taking
      4.E.4 Ice/Ice making facilities
      4.E.5 Water Storage Tanks
      4.E.6 Non potable water
      4.E.7 Washing Facilities
             4.E.7.1 Food Washing
             4.E.7.2 Equipment Washing
             4.E.7.3 Hand Washing
      4.E.8 Drainage
      4.E.9 Waste Management
             4.E.9.1 General
             4.E.9.2 Operational Waste/Waste Holding
             4.E.9.3 Internal Waste Storage
             4.E.9.4 External Waste Storage
      4.E.10 Lighting
      4.E.11 Ventilation
             4.E.11.1 General
             4.E.11.2 Cooking Areas
             4.E.11.3 Sanitary Accommodation
  4.F Pest Control
      4.F.1 General
      4.F.2 Electric Fly Killers
  4.G Cleaning and Sanitation
      4.G.1 General
      4.G.2 Storage and use of cleaning materials
      4.G.3 Cleaning Schedule
  4.H Food Handling and Processing
      4.H.1 General
      4.H.2 Food Packaging
      4.H.3 Food Transport
      4.H.4 Food Storage
      4.H.5 Thawing
      4.H.6 Food Preparation
      4.H.7 Food Cooking
      4.H.8 Food Cooling
      4.H.9 Reheated Food
      4.H.10 Food Holding and Service
Section 5 - Application of HACCP Principles for Food Catering Sector
  5.1 General
  5.2 Compliance with HACCP Principles by using this standard
      5.2.1 General
      5.2.2 Verification
      5.2.3 Documentation and records
  5.3 Application of HACCP Principles
      5.3.1 General
      5.3.2 Documentation and Records
      5.3.3 Centrally developed HACCP systems
Annex I - Sample Documents and Records for Food Catering Business
Acknowledgements

Describes guidance to compliance with the requirements of Regulation (EC) No. 852/2004 on hygiene of foodstuffs. It applies to food businesses where food is prepared and served to consumers and for example includes restaurants, hotels, fast food outlets, cafes, catering facilities and licensed premises.