List of public health requirements for food preparation, processing and sale shops related to public health.

This list consisting of 20 articles contains the health requirements that must be met in stores and their equipment to ensure their safety and suitability and the continuity of maintenance and cleanliness, and health requirements for workers including health controls and standards for their safety, freedom from diseases, personal hygiene, and good practices in food handling, in addition to the controls provided on how to obtain health certificates. It consistis of 3 main Sections (1) General requirements; (2) Staff requirements; and (3) Sale points.
General requirements are prerequisite conditions for obtaining a license to start practicing the activity of the store, concerning (i) location and space; (ii) building; (iii) facilities and services, including potable water, non-drinking water (if any), sewage, waste disposal; (iv) general cleanliness; (v) pest control; (vi) license; and (vii) health control register. Staff requirements include (i) work license; (ii) infectious diseases; (iii) work injury; (iv) education; (v) personal hygiene and healthy practices; and (vi) precautions for visitors. Sale points Section regards the set of controls to be provided for the food offered, stored, transported, and prepared for sale.