A FEW WORDS ABOUT THE OPERATING LICENSE FOR A DELICATESSEN AND CHEESE SHOP
A delicatessen and cheese shop is a shop that sells delicatessen and cheese products, as well as canned foods, mainly of animal origin. Sales area (main store) of sufficient capacity, depending on the store’s customer traffic, in such a way as to ensure comfortable customer circulation and easy cleaning, and in any case not less than 15 square meters. In the case of a mixed store, each section (co-located store) shall be located in a separate area, clearly separated from the other sections, with an area equal to the minimum area specified above for each type of store. The total area of the sales floor of the mixed store shall be equal to the sum of at least the minimum areas required for each section.
Storage space, commensurate with the commercial activity of the store. Storage space is not necessary in small stores with an area of 20 square meters, if they are single-purpose, or 40 square meters, if they are mixed-use or butcher shops. In the case of small stores referred to in this article, the Health Service may, at its discretion, exempt them from the obligation to have a toilet.
The items for sale shall be neatly arranged inside the store. It is prohibited to display the above items outside the building line, on the grass or on the sidewalk. Sacks and all kinds of containers, boxes, etc., containing food shall not be placed directly on the floor, but on wooden platforms at least 0.30 m high and at a sufficient distance from the walls to allow adequate ventilation. Canned preserved food (canned goods) shall be placed in cool places, which are not affected by sunlight and generally by high ambient temperatures. Wholesale stores shall keep canned foods in dry warehouses at a constant low temperature, preferably +10°C, which shall be well ventilated.
Unpackaged food, which is eaten as is, without first being boiled, baked, or peeled, shall be kept in hermetically sealed display cases, in such a way as to protect it from flies, cockroaches, mice, dust, exhaust fumes, and any other kind of pollution.
Perishable foods shall be stored in suitable refrigerators of adequate capacity and at a constant low temperature below +7°C, depending on the type of food and the desired storage time.
Food and beverages sold in the stores referred to in this article, which are products of food processing or mixing or have undergone any processing (pasteurization, packaging, etc.), must come from legally operating food or beverage factories or laboratories. The origin of the above items shall be proven each time on the basis of sales invoices.
The packaging containers of canned foods shall not show any significant swelling or crushing, or oxidation or subsequent welding at various points, or any loss of tightness, and shall meet all the conditions relating to food packaging materials The paper used for wrapping food that is eaten as is shall be unused, white, and completely clean, and if the food contains a high percentage of moisture, it shall be waterproof. To separate this paper from the bundle to which it belongs, a suitable finger guard shall be used, i.e., a clean sponge. To separate this paper from the bundle to which it belongs, a suitable finger wiper shall be used, i.e., a clean sponge, natural or synthetic (foam), placed in a suitable container with an appropriate amount of clean water.
All areas of the stores referred to in this article, as well as furniture, refrigerators, tools, utensils, etc., shall be kept in good condition and perfectly clean. The tools, utensils, and appliances used for various food handling operations shall be washed daily with hot water and soap or another suitable and hygienically acceptable detergent. For this purpose, the store shall have a sink (which may also be used for washing hands) and a hot water supply (water heater or, in small stores, an electric kettle with a pot).
