Historial: DOCUMENTATION

*Annex II, Chapter II, point 1, (a) and (b), where the surfaces of floors and wall are required to be “of impervious, non-absorbent, washable and nontoxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate”, and (f), where the surfaces in general are to be of “smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate”.

*Annex II, Chapter III, point 2(b), where the surfaces in contact with food are required to be of “smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate”.

*The procedures and records based on HACCP principles.

There are different possibilities for establishing that documentation:

*Guides to good practice may contain part or all of the documentation that is needed.

*Food businesses may decide to establish ad hoc documentation appropriate for their situation.
*Under the HACCP-based procedures (taking into account the flexibility needed for food businesses, in particular for small businesses).

Documentation could be provided in the form of results of laboratory tests, pest control reports, temperature measurements, and in the form of literature citations, documentation provided by the supplier of the construction materials, etc.