A FEW WORDS ABOUT OPERATING LICENSES FOR DRY FRUIT AND CONFECTIONERY SHOPS
A dry fruit and confectionery shop is a shop that sells all kinds of dry fruits and certain products containing sweeteners, as listed in the relevant chapter of the Food and Beverage Code, such as jams, spoon sweets, compotes, halva, and Turkish delight, candied fruits and glacé fruits (fruit glacé), fruit purees and jellies, confectionery and chocolate products, biscuits, kourabiedes, pasteli, mandolata, standardised ice cream, etc., except for tray sweets, pastries, bulk ice cream, etc. Small quantities of bottled alcoholic beverages and bottled or canned fruit juices and soft drinks may be sold in the same store.
Sales area (mainly 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.
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. The above areas shall be separated from each other by walls or other solid structures that are easy to clean and do not provide a breeding ground for mice, cockroaches, etc. The walls of fishmongers and butchers must be covered with porcelain tiles or oil-painted, impervious, and smooth to a height of at least 2 m.
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, with the exception of vegetables and fruit that are eaten after peeling, which may be displayed outside the greengrocer’s shop, occupying a space of up to 1 m from the building line, provided that this does not conflict with the relevant provisions of laws, decrees, etc.
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 paper used to wrap food that is eaten as is shall be unused, white, and perfectly 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 wiper shall be used, i.e., a clean sponge, natural or synthetic (foam), placed in a suitable holder with an appropriate amount of clean water. A finger wiper shall be placed near each roll of wrapping paper used. Wetting the finger with saliva to separate the paper from the roll is prohibited.
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).
In butcher shops in particular, meat cutting boards shall be covered with a sheet metal cover after each use and, at the end of the workday, shall be scraped and then washed with hot water and soap or another suitable detergent. Food vendors shall be healthy and perfectly clean and shall wear a white or light-colored clean shirt. The Health Service may require shops covered by this article to hire a cashier if it considers that their customer traffic warrants such a measure.
