Sanitary requirements: foodservice premises

The sanitary requirements for a foodservice premises come mainly from Annex II to Regulation (EC) No 852/2004 and from technical and building regulations, and they are assessed when Sanepid (the State Sanitary Inspection) approves the establishment. They cover kitchen rooms, sanitary facilities, ventilation, the water and sewerage installation, work surfaces, food storage and waste management. The checklist below (as of 28 October 2026) concerns the premises and equipment: it separates what comes from the rules (with the source) from practice and recommendations, which are not figures or requirements in the rules we checked.

This post concerns the premises and their equipment. Documents, employee examinations, the course of inspections, inspection frequency and penalties are described in the post Sanepid requirements for foodservice.

Requirements for kitchen rooms

The kitchen is the heart of a foodservice premises. Regulation 852/2004 (Annex II, Chapter II) requires that in rooms where food is prepared, the design and layout permit good hygiene practice, including protection against contamination between and during operations.

First, the layout. The Regulation does not directly require "zones", but it requires protection against contamination (Annex II, Chapter I point 2 and Chapter II point 1) and avoiding mechanical air flow from contaminated to clean areas (Chapter I point 5). In practice a kitchen is divided into a preliminary processing zone ("dirty" processing), a heat treatment zone and a serving zone, and "dirty" and "clean" routes do not cross - this is good practice, not a figure from the rules. If you are planning a kitchen layout from scratch, see the article on zones in the kitchen and preventing cross-contamination.

Checklist for kitchen rooms:

• A preliminary processing zone (washing, peeling, portioning raw materials), a heat treatment zone (cooking, frying, baking) and a serving zone separated from goods receiving - design practice, not a direct requirement of the rules
• Handwashing basins, suitably located, with hot and cold running water and materials for washing and hygienically drying hands (Annex II, Chapter I point 4); soap in a dispenser and disposable towels are practice (equipment details and the handwashing procedure)
• A sink or dishwasher and a food washing station with an adequate supply of hot and cold potable water (Annex II, Chapter II points 2-3); placing them so that they do not interfere with meal preparation is practice
• Adequate natural and/or artificial lighting (Annex II, Chapter I point 7). Values such as 300 lux at work stations and 500 lux in inspection zones, often given in guides, do not follow from Regulation 852/2004; they may come from technical standards or BHP (occupational health and safety) rules, which we did not check
• Overhead fixtures finished so as not to cause "shedding of particles" (Annex II, Chapter II point 1(c)); covers on light sources protecting against glass splinters are practice
• Floors in sound condition, easy to clean, made of impermeable, non-absorbent, washable and non-toxic materials, and where necessary with drainage (Annex II, Chapter II point 1(a)). Slip resistance does not follow from this provision; it may follow from BHP rules (we did not check)
• Drainage facilities adequate for the purpose and designed to avoid the risk of contamination; in open channels, waste must not flow from contaminated to clean areas (Annex II, Chapter I point 8). Floor drains with traps are technical practice

A practical note: if the premises is small and you have no room for separate rooms, the separation of zones can be achieved through the organisation of work over time. For example, first dirty processing, then thorough cleaning of the station, then clean processing. It is worth describing this in the HACCP documentation, so that it is visible that you have thought it through.

Requirements for sanitary facilities

Regulation 852/2004 formulates the requirements here in general terms (an adequate number of toilets and washbasins, and where necessary changing facilities), and the details on toilets and changing rooms also follow from building and BHP rules. Below: what we established, and what is practice.

• An adequate number of flush toilets connected to an effective drainage system, not opening directly into rooms where food is handled (Annex II, Chapter I point 3). We did not find a requirement for a separate staff toilet in Regulation 852/2004 or in the regulation on the technical conditions for buildings; it may follow from BHP rules, which we did not check
• If the premises is in a public utility building or a workplace: publicly accessible toilets with lobbies separated by solid walls, in which only washbasins may be installed (§ 84(1) and § 85(1)-(2)(1) of the regulation on the technical conditions for buildings). Whether your building qualifies as such, establish with the designer
• A washbasin with hot and cold running water and materials for washing and hygienically drying hands (Annex II, Chapter I point 4); a soap dispenser and disposable towels are practice
• All sanitary facilities with adequate natural or mechanical ventilation (Annex II, Chapter I point 6)
• Adequate changing facilities for staff - where necessary (Annex II, Chapter I point 9). Separation of work and private clothing and lockable lockers are practice; requirements for changing rooms and washrooms are contained in the regulation on general BHP rules (consolidated text Dz.U. 2003, item 1650, as amended), the details of which we did not analyse
• A guest toilet accessible without passing through the kitchen or the store, and a lidded waste bin in the sanitary rooms - practice

In many older premises the staff and guest toilet is a single room. In the acts we checked we found neither a requirement to separate these toilets nor a procedure of "PPIS (county State Sanitary Inspector) consent to a derogation" on this matter. The regulation on technical conditions (§ 84(2)) permits a shared toilet for women and men where fewer than 10 people are present in rooms of permanent occupancy, but that concerns division by sex, not staff and guests. Whether your premises requires a separate staff toilet, establish with the designer, on the basis of BHP rules, and at the station before the refurbishment, not after it. You will find more about planning visits and notifications in the article when to report to Sanepid.

Ventilation and air conditioning

Ventilation is sometimes one of the more expensive elements to correct after the fact (a practical assessment). Regulation 852/2004 requires adequate and sufficient natural or mechanical ventilation systems (Annex II, Chapter I point 5), and the regulation on the technical conditions for buildings (Chapter 6 of Part IV) elaborates on this from the building perspective.

• Local extraction where the technological process is a source of local emission of harmful substances or a nuisance odour, working together with general ventilation (§ 148(4) of the regulation on the technical conditions for buildings); a hood with a grease filter is a practical solution to this requirement, not named in the provision
• The capacity is chosen by the designer or installer; the air flow for work rooms is to comply with BHP rules (§ 149(2)), and detailed parameters follow from standards that we did not check
• Air compensation: appliances that consume air must not disrupt the effectiveness of ventilation (§ 150(8)), and in a room with fireplaces or gas appliances drawing air from the room and with gravity flue gas discharge, mechanical extract ventilation is prohibited, unless balanced supply-extract or positive-pressure ventilation is used (§ 150(9)-(10)) - this is important with gas kitchens
• Adequate ventilation of sanitary facilities (Annex II, Chapter I point 6)
• Rooms and layout designed to prevent condensation and mould (Annex II, Chapter I point 2(b), Chapter II point 1(c)), which also applies to the store
• Direction of air flow: mechanical air flow from contaminated to clean areas must be avoided (Annex II, Chapter I point 5); in a building the flow is to run from the room with a lower to the room with a higher degree of air pollution (§ 150(1))
• Ventilation systems constructed to allow easy access to filters and other parts requiring cleaning or replacement (Annex II, Chapter I point 5)
• Documentation of ventilation inspections and cleaning - practice; we did not find a frequency of "at least once a year" in the acts we checked (we did not analyse the rules on periodic building inspections)

A tip: ask the installer for a ventilation acceptance protocol stating the capacity - the station may ask for it. If the ventilation is too weak and steam and grease hang in the kitchen, that is a signal that something needs improving.

Water and sewerage installation

Access to potable water and a working sewerage system are the foundation of every foodservice premises. What follows from the rules, and what is practice:

• An adequate supply of potable water, used wherever necessary to ensure that food is not contaminated (Annex II, Chapter VII point 1); hot and cold running water at handwashing basins (Chapter I point 4) and at facilities for washing utensils and food (Chapter II points 2-3)
• Source of water: the water supply network or your own intake. The rules on water quality and testing follow from the rules on collective water supply (the Act of 7 June 2001 on Collective Water Supply and Collective Sewage Disposal, amended by the Act of 13 March 2026, Dz.U. 2026, item 605, in force from 21 May 2026) and the implementing regulation; we did not check how they apply to individual own intakes in foodservice
• Handwashing basins separate from food washing stations - the Regulation requires that, where necessary, food washing stations be separated from washbasins (Annex II, Chapter I point 4)
• Touchless or elbow-operated washbasins - a practical recommendation; we did not find a requirement for foodservice in the acts we checked
• Sewerage discharging wastewater to the network or to a holding tank; in the case of a tank, a contract for collecting liquid waste follows from the rules on keeping municipalities clean, which we did not check
• Grease separator: the regulation on technical conditions (§ 123) requires wastewater treatment devices if the wastewater does not meet the conditions of separate rules; whether a particular premises needs one follows from the conditions of connection to the sewerage or the contract with the service provider, not from the sanitary rules on foodservice - we did not check this
• Protection against wastewater backflow: in rooms from which gravity flow of wastewater is at times briefly impossible, a pumping station or a backflow prevention device compliant with the Polish Standard is required (§ 124 of the regulation on technical conditions)
• Tight connections, without leaks - practice (Annex II, Chapter I point 8 requires drainage facilities adequate for the purpose and designed to avoid the risk of contamination)

The conditions concerning a grease separator are usually set by the sewerage service provider (for example in the connection conditions or in the contract); it is worth establishing them before the refurbishment.

Surfaces and materials

All surfaces in the kitchen and in rooms where you store or prepare food must meet certain standards. The rule is simple: it must be washable, non-toxic and easy to keep clean.

• Walls - in sound condition, easy to clean, made of impermeable, non-absorbent, washable and non-toxic materials, with a smooth surface up to a height appropriate for the operations carried out (Annex II, Chapter II point 1(b)). A height of "at least 2 m" and a "light" colour are practice - the rule gives neither a figure nor a colour (tiles, a PVC panel, washable paint are examples of solutions)
• Floors - in sound condition, easy to clean, made of impermeable, non-absorbent, washable and non-toxic materials, with drainage where needed (Annex II, Chapter II point 1(a)); resistance to chemicals and slip resistance are practice
• Ceilings and overhead fixtures - designed and finished to prevent the accumulation of dirt and to reduce condensation, mould growth and the shedding of particles (Annex II, Chapter II point 1(c)); suspended ceilings of smooth panels and no exposed pipes are practical ways of meeting this requirement
• Surfaces in contact with food, including work counters - smooth, washable, corrosion-resistant and non-toxic (Annex II, Chapter II point 1(f)); materials and articles in contact with food must meet the requirements of Regulation (EC) 1935/2004. Stainless steel is a common choice, not a requirement
• Doors - easy to clean, with smooth and non-absorbent surfaces (Annex II, Chapter II point 1(e)); self-closing is practice
• Windows and other openings - constructed to prevent the accumulation of dirt; those that can open to the outside, where necessary fitted with easily removable insect-proof screens (Annex II, Chapter II point 1(d))
• Wall-floor junctions - rounded (skirting) or sealed so that dirt does not collect - practice arising from the requirement of protection against the accumulation of dirt (Annex II, Chapter I point 2(b))
• Moisture-absorbing materials (raw wood, fabrics on walls, carpets) - may not meet the requirement for non-absorbent materials; an exception is possible if you demonstrate to the authority that the other materials used are appropriate

A practical note: walls painted with ordinary emulsion paint may not meet the washability requirement - when washed the paint may come off, and streaks are visible. Washable paint or tiles are a safer choice (a practical assessment).

Food storage

Regulation 852/2004 formulates requirements for storage in general terms, and the specific figures (temperatures, distances) come from practice or manufacturers' recommendations. This applies both to the dry store and to the chiller.

• Raw materials and ingredients stored in adequate conditions that prevent spoilage and protect against contamination (Annex II, Chapter IX point 2). A dry store - ventilated and dry; a temperature "below 25 °C" and no sunlight are practice (manufacturers' recommendations), not a figure from the rules
• Metal or plastic shelving and products at least 20 cm above the floor - practice; the rule requires protecting food against contamination at all stages (Annex II, Chapter IX point 3)
• Chillers and freezers with the ability to monitor and, where necessary, record temperature (Annex II, Chapter I point 2(d)); raw materials, ingredients and finished products conducive to the growth of micro-organisms are kept at temperatures that do not pose a health risk, without breaking the cold chain (Chapter IX point 5). The rule gives no single figure here; the frequency of register entries is practice
• Protection of food against contamination, including separating raw products from ready-to-eat ones (Annex II, Chapter IX point 3); separate shelves or separate appliances are a way of doing this
• Labelling of products after opening (date of opening, use-by date after opening) and the FIFO rule (older products at the front) - practice
• Cleaning and disinfecting agents must not be stored in areas where food is handled (Annex II, Chapter I point 10); hazardous and inedible substances are to be labelled and stored in separate, secure containers (Chapter IX point 8)
• Food past its use-by date or date of minimum durability: using it for production or placing it on the market is a petty offence (Art. 100(1)(1) of the Act on Food and Nutrition Safety)

If you are only fitting out your premises and want to know how to plan the whole process from registering the business to approval, read the guide how to open a restaurant step by step. We have described three topics connected with opening a premises separately (we have no statistics on what most often blocks an opening): a change of use of the premises to foodservice, the technological design and requirements for ventilation and the hood.

Waste and disposal

Waste management in a foodservice premises is not only a matter of appearance. Annex II, Chapter VI of Regulation 852/2004 requires, among other things, that food waste and other refuse be removed from rooms with food as quickly as possible, stored in closable containers (unless you demonstrate to the authority that another solution is appropriate), and that waste stores be designed so that they can be kept clean and protected from animals and pests.

• Waste containers closable, suitably constructed, in sound condition and easy to clean (Annex II, Chapter VI point 2); touchless (pedal) opening and disposable bags are practice
• Waste removed from rooms with food as quickly as possible (Chapter VI point 1); "at least after every shift" is practice
• A waste store (a container or a designated point outside) designed and used so as to keep it clean and protect it from animals and pests (Chapter VI point 3)
• Waste removed in a hygienic and environmentally friendly way in accordance with applicable legislation (Chapter VI point 4). The obligation to have a waste collection contract and the requirements for the collector (including for fatty waste, for example used oil) follow from the rules on waste and on keeping municipalities clean, which we did not check
• A waste removal route that does not cross the food delivery route, and disinfection of containers on a schedule - practice

The obligation to have a waste collection contract follows from the rules on waste and on keeping municipalities clean, which we did not check.

Checklist before Sanepid approval

The list below summarises the most important points that are worth going through point by point before the inspector's visit. You can print it out and tick off each element.

Rooms and layout

• The division into zones (dirty, clean, serving) is clear (practice)
• Dirty and clean routes do not cross
• Toilets compliant with the requirements (Annex II, Chapter I point 3); whether a separate staff toilet is needed is established with the designer and on the basis of BHP rules
• A changing room or a place for work and private clothing
• Sufficient lighting, light sources covered

Installations

• Hot and cold running water at work stations
• Handwashing basins (separate from work sinks)
• Mechanical ventilation above heat treatment stations
• A grease separator - if required by the conditions of connection to the sewerage
• Tight sewerage, without leaks

Surfaces

• Walls washable and smooth up to a height appropriate for the operations carried out
• Floors in sound condition, washable, without cracks
• Work counters of stainless steel or a material approved for contact with food
• Windows with insect screens

Storage

• Chillers and freezers with thermometers
• Raw products separated from ready ones
• Washable shelving, products not lying directly on the floor (practice)
• Cleaning and disinfecting agents outside areas where food is handled

Waste and auxiliary equipment

• Waste containers closable (with lids), in sound condition and easy to clean
• A waste store that can be kept clean and is protected from animals and pests
• A ventilation acceptance protocol from the installer (the station may ask for it; this is practice)
• Water testing, if you use your own intake (the scope follows from the rules on water quality, which we did not check for foodservice)

The documents worth having at the premises (medical certificates, HACCP, training, the waste collection contract) are discussed in the post Sanepid requirements for foodservice.

If you want to know what the approval process itself looks like and what to expect, read the article on reporting the premises to Sanepid and the first meeting.

FAQ

Are the sanitary requirements the same for a small bar and a large restaurant?

The requirements of Annex II to Regulation 852/2004 apply to all premises regardless of size, but they use the terms "adequate" and "sufficient" (for example an adequate number of washbasins, sufficient ventilation systems). The differences therefore appear in scale - a small bar may not need several separate chillers - and the assessment of whether solutions are appropriate for the type and scale of the business is for the authority. HACCP documents are to be proportionate to the nature and size of the business (Art. 5(2)(g)).

What if my premises does not meet all the requirements?

When approving an establishment, the authority may grant conditional approval where the establishment appears to meet the requirements for infrastructure and equipment (Art. 148(4) of Regulation 2017/625), or refuse approval. Final approval requires a further inspection within three months, and conditional approval may not last longer than six months in total. Decisions concerning an operating establishment and penalties are described in the post Sanepid requirements for foodservice. It is worth consulting the layout of the premises with the station before the refurbishment.

Do I have to have a technological design of the kitchen?

Regulation 852/2004 and the Act on Food and Nutrition Safety do not directly require a technological design; we also did not find it in the template of the application for approval of the establishment. The requirement may follow from the building procedure (for example on a change of use of the premises), which we do not analyse here - see the separate post on the technological design. Whether the station asks for a plan of the premises with marked zones and the layout of equipment, check with it; such a document can make the assessment of the premises easier.

Where can I find information about documents, inspections and penalties?

In a separate post: Sanepid requirements for foodservice (documents, employee examinations, the course and frequency of inspections, a table of sanctions). How to prepare the HACCP documentation itself, we describe in the post the HACCP book: what it contains and how to fill it in.

HACCP documentation matched to your type of premises:

• HACCP for a food truck - sanitary requirements of a mobile catering point
• HACCP for a cafe - procedures for premises with limited heat treatment
• HACCP for catering - additional requirements concerning transport and deliveries
• Foundation package - HACCP/GHP/GMP documentation to adapt to your premises
• All HACCP documentation packages - comparison and price list

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Legal status as of: 12 November 2026
Legal basis: checked on 28.10.2026: Regulation (EC) 852/2004 (consolidated version of 24.03.2021; we found no newer one): Annex II Chapter I (points 1-10), II (points 1-3), V (point 1), VI (points 1-4), VII (points 1, 4), IX (points 1-3, 5, 8); Regulation (EU) 2017/625 Art. 148(3)-(4); Act on Food and Nutrition Safety (consolidated text Dz.U. 2026, item 1399, status as of 28.09.2026) Art. 59(1), Art. 100(1)(1). Not repeated on 28 October (review of 4 October 2026): Regulation (EC) 1935/2004; the regulation of the Minister of Infrastructure on the technical conditions that buildings should meet (consolidated text Dz.U. 2022, item 1225 as amended; § 84-85, 123-124, 147-150): in the Sejm's ELI register it has had the status "deemed repealed" since 21.09.2026, we did not establish the reason or the replacement act, so treat the content of these paragraphs as to be verified with the designer or a lawyer. We did not check: BHP rules (changing rooms, washrooms, toilets, lighting), Polish Standards, the rules on waste, on keeping municipalities clean, on water from own intakes, or the conditions of connection to the sewerage. The numerical values from the original version of the post (lux, 2 m, 25 °C, 20 cm) do not follow from the rules checked and are marked as practice. Checked on 12.11.2026: the metadata and text of Dz.U. 2026, item 605 (Act of 13 March 2026 amending the Act on Collective Water Supply and Collective Sewage Disposal and certain other acts; it is an amending act, not a new act; Art. 25: entry into force 14 days after publication on 6 May 2026). We did not recheck the other acts since the reviews of 28 and 4 October 2026.
Last review: 12 November 2026