Annex II GENERAL HYGIENE REQUIREMENTS FOR ALL FOOD BUSINESS OPERATORS (EXCEPT WHEN ANNEX I APPLIES)

United Kingdom

1. INTRODUCTION
2. IGeneral requirements for food premises (other than those specified in chapter iii)
3. IISpecific requirements in rooms where foodstuffs are prepared, treated or processed (excluding dining areas and those premises specified in chapter III)
4. IIIRequirements for movable and/or temporary premises (such as marquees, market stalls, mobile sales vehicles), premises used primarily as a private dwelling-house but where foods are regularly prepared for placing on the market and vending machines
5. IVTransport
6. VEquipment requirements
7. VIFood waste
8. VIIWater supply
9. VIIIPersonal hygiene
10. IXProvisions applicable to foodstuffs
11. XProvisions applicable to the wrapping and packaging of foodstuffs
12. XIHeat treatment
13. XIITraining