Gastronomic place

To determine its location, polluting sources must be avoided in the vicinity. The premises must be designed in such a way as to respect the principle of the forward march where the workflow must be contemplated, from the reception of food, its preparation and transformation to its service or dispatch, so that it is always forward, without the possibility of crossings or returns. Floors and walls shall be constructed of material, smooth, washable, non-absorbent and resistant to cleaning products.

Roofs shall be constructed of smooth, waterproof materials that prevent dust accumulation, gas condensation and mold formation. Doors, windows and other openings shall be constructed in such a way as to facilitate their cleanliness and good preservation. Ventilation will be sufficient to prevent excess heat, steam condensation and air pollution. They must have a sufficient supply of drinking water. Dressing rooms must be equipped with individual lockers to store street clothes. There must be a sanitary service for the use of the public and it must be separated for men and women, equipped with the necessary toiletries.

*Source RINCÓN DEL VAGO