Restaurants or beverage establishments must be in an independent location, not communicating with compartments used for housing;

The service area comprises the food reception and storage areas, kitchen, pantry and production area, as well as changing rooms and sanitary facilities for staff use.

It must be completely separate from the area intended for the public and installed in a way that prevents the spread of smoke and odours. Whenever possible, there should be a service entrance independent of the public entrance;

The service area is restricted access to establishment staff, with the entry and presence of live animals strictly prohibited in the areas it comprises.

The existence of integrated areas is possible, provided that the adopted circuit and equipment used do not compromise food safety and hygiene. (Dirty and Clean Zone)

The existence of cooking areas integrated into dining rooms is also permitted, provided that the type of equipment used and the quality of the solution adopted do not jeopardise food safety and hygiene.

The installation of air conditioning in the service areas is extremely advantageous; the investment made is amply compensated by the greater comfort provided to employees and customers. When existing and in operation, the air conditioning system must be regulated to stabilise the average ambient temperature at about 22 ºC, allowing for a negative or positive variation of 3 ºC, and the equipment must be kept in good hygienic and conservation conditions.

At each access door to the interior of the establishment, there must be a mechanism to prevent the entry or eliminate flying insects. If you opt for an insect electrocutor, also called an insect killer, you should place it on the ceiling, approximately 1 metre from the entrance, with the base at the level of the doorjamb and never over areas where food is prepared or cooked.