NEWSLETTER SIGNUP
Hygiene guide
The Hygiene guide for vending
The hygiene handbook presents, in a simple, concise and pictorial manner, the hygiene basics for vending companies.
The EVA’s hygiene committee has produced a short handbook on hygiene. It concisely presents the basics on hygiene to operators and route fillers. Thus ensuring that, henceforth, any vended product is safe.
What is it?
The hygiene handbook is a 12-page, colour leaflet. It presents the essentials on hygiene, specifically for the vending sector. It depicts real situations a route filler faces when cleaning and filling the machines. It is a simple guide that each operator should have and distribute to his/her employees.
The hygiene guide is subdivided under the following headings:
- Food Safety Policy
- Germs and food poisoning
- Personal hygiene
- Cleaning vending machines
- Temperature control
It is a short handbook. It is therefore easy to carry at all times and can be referred to regularly. It is colourful and, as such, appealing. It is perceived as practical and meant to increase awareness on hygiene and therefore ensure that hygiene regulations are respected.
The guidance applies to anyone who comes into contact with vending machines, parts or ingredients.
How to get it?
The handbook is available directly from the National Associations’ members of the EVA. The handbook is available in almost all European languages and can be ordered at the EVA but only when making large orders of over 2500 copies. The hygiene handbook is subject to copyright and cannot be reproduced without the agreement of the EVA.
Why get it?
Hygiene is crucial in vending. The hygiene guide for vending helps operators ensure that consumers do not run any health risks from vending machines. The range of foodstuff, sold in retail outlets, that has to be kept chilled for food safety reasons, is increasing and it is inevitable that vending will be selling food and drinks that need to be handled carefully in order to remain safe for human consumption. The EVA encourages all operators to engage in continuous hygiene training for their teams, be it with the help of the EVA, the National Associations or other experts.
The handbook exists due to the financial support of committed sponsors.
