Examples of possible flexibilities

This page contains examples of how flexibility can be applied. Keep in mind that some forms of flexibility are case-specific and require that you negotiate with your local food control authority.

Examples of flexibility:

  • The toilets and rest rooms of food premises may be located outside the premises (such as in an adjoining building).
  • The size and equipment of changing rooms for staff may vary depending on the type of operation and need. For example, separate lockers are not always needed.
  • Flushable toilets are not always required on coastal islands.
  • In the case of mobile food premises, such as a marketplace stand, cleaning equipment and tools may be stored and serviced at home if this can be done hygienically. The production space of mobile food premises may also be located at home if this can be achieved hygienically. In practice, this means that the preparation and storage of foodstuffs may take place at home on a case-by-case basis.
  • In mobile food premises, water for the purpose of washing hands may be arranged with containers when other sources of water are unavailable. In some cases, the use of disposable hand towels instead of water may be permitted.
  • In small restaurants or cafes, it is sometimes possible that customers and members of staff share the same toilet.
  • Cleaning equipment may be stored in a cabinet or closet without a water point if the equipment does not need to be washed or they are washed elsewhere. The storage and washing methods of cleaning equipment may be permitted a fair amount of flexibility depending on the situation; for example, the equipment may be washed and serviced at home.
  • Floor drains are not required in all spaces, and their need is evaluated case-specifically depending on the type of activity. For example, a restaurant kitchen that involves frequent food preparation usually must include a floor drain for cleaning purposes. Conversely, small kiosks that do not involve food preparation do not require a floor drain that would be only rarely used.
  •  If the operation is difficult to arrange in a way that ensures sufficient premises for all planned activities in the food premises, the activities can take place at different times. This means that the same premises can be used for different tasks if these are performed at differing times and the premises are appropriately maintained with e.g. thorough cleaning in between tasks.
  • In older properties with fewer potential for repurposing spaces, certain flexibilities may be permitted in structural requirements.

Be active and investigate which flexibilities may apply to your operation

As a food industry entrepreneur, you must always be aware of the risks involved in your operation, and how these risks affect your food safety. Once all such risks are known, you can discuss potential flexibilities to simplify your operations with your local food control authority. It is recommended that you are active in pursuing the matter in order to make full use of the flexibilities permitted by law.

Page last updated 7/10/2019