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Premises Management : Vending Machines

Many businesses use vending machines to meet the catering needs of staff working flexible hours or shift patterns. These may be point of sale for beverages, confectionery, snacks and meals (meal vending may require supply of microwave or re-heating facility).

It is assumed that the production of food dispensed by vending machine will take place either in catering or manufacturing premises and that production must comply with the food safety legislation.

Approach

You should -

  • Select a machine suitable for purpose
  • Site the machine in a clean, pest free area
  • Drinks machines should be sited in a ventilated area to minimise the build up of condensation
  • Connect beverage machines to a potable water supply
  • Keep the machine in good repair and condition
  • Train or have trained personnel responsible for cleaning and loading the machine to comply with the standards for handling open or wrapped food products
  • Regularly clean and disinfect all food contact surfaces
  • Ensure temperatures for refrigerated vending machines meet the requirements for safe storage of chilled food products
  • Observe date codes and rotate stock
  • Ensure removal of waste
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