A FEW WORDS ABOUT FAST FOOD RESTAURANT OPERATING LICENSES

Service Providers (catering and leisure facilities)
This category includes: restaurants, cafés, canteens, pastry shops (bougatsadika, loukoumatzidika, etc.), refreshment stands, coffee shops, catering services, and bars. Restaurants include all types of restaurants, such as kebab shops, fish taverns, pizzerias, including those selling ready-made meals for home consumption, as well as businesses providing group catering services to businesses, schools, holiday resorts, camps, public organizations, etc.
In order to obtain APPROVAL for the Business, the interested party must submit the required supporting documents to the competent authorities (E.K.E., K.E.P., O.T.A., E.O.T., etc.) as specified by the provisions in force at the time.
In addition, in compliance with the provisions of Article 6 of EC 852/2004 on the registration and suitability assessment by the Health Service of the food store or workshop, the following must be submitted to the Health Service:
– INFORMATION FORM in which the interested party checks all the characteristics of the business to be established.
– FLOW CHART, which the person in charge of the business can select from a list of standard charts or submit their own chart that includes the activities that will be carried out in the business being established.
The company may change the location and size of departments depending on the workflow, provided that this is reflected in a new flow chart which is kept in the company’s corresponding file and is available to the auditing authorities.
In general, the area is not a reason for rejection, except in cases where the activity of the business is clearly greater than the existing infrastructure, resulting in food hygiene and safety not being ensured or there being a risk of cross-contamination. (e.g., AREA of the preparation room, other areas, etc.).
A diagram stamped by an engineer showing the sections so that the auditing authority can form an opinion on the adequacy of the overall space, the layout of the facilities, and the equipment.
Certificate of adequate training or adequate professional experience relevant to the business activity, at least one person in charge of the store or workshop, and provision that all food handlers are trained and have a certified INDIVIDUAL HEALTH BOOK.