This Food Standards Agency (FSA) recognised guide provides food business operators with practical guidance on how to comply with general food hygiene legislation and related requirements. It covers businesses that supply, service, and replenish a wide range of food and drink vending equipment. This guide provides those working in the vending and dispensing industry with guidance and advice on compliance with Regulation (EC) Number 852/2004 on the hygiene of foodstuffs and with the temperature control requirements of Schedule 4 (Regulation 30) of the Food Hygiene (England/Scotland/Wales/Northern Ireland) Regulations 2006. The use of this guidance is optional however, where a food business operator is following the guidance in a recognised Industry Guide, the enforcement authority must take this into account when assessing compliance with the legislation.This guide provides advice and practical guidance for users to: comply with the requirements of Regulation (EC) 852/2004; implement and maintain HACCP based procedures; and, train staff in line with food hygiene requirements.
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