| The purpose of this requirement sheet is to provide guidance regarding the minimum standards for health food & vitamin stores. |
| 1. |
Warehousing, stocking, display and sale of non-hazardous packaged, canned, or bottled product in original commercial packaging. Minimum requirements: |
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a. |
Sealed, smooth concrete or tile floors under all food / supplement storage. Carpet is not allowed in food storage or sale display areas. |
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b. |
Smooth and cleanable wall surfacing (painted with hard enamel paint MINIMUM). |
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c. |
20 foot/candles of light at 30 inches above the floor. |
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d. |
Light fixtures must be protected from accidental breakage. |
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e. |
Ceiling without exposed insulation (scrim-sheeting minimum). |
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f. |
Base-coving. |
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g. |
A restroom (with commode and lavatory) within the facility serviced with hot and cold water, approved soap and disposable towels, adequate ventilation, and a self-closing door. |
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h. |
A mop-sink or hose bib. If only providing a hose bib, the restroom lavatory must have provision for filling a mop bucket and disposing of mop water. If hoses are attached to a sink faucet, the faucet must have at least an atmospheric vacuum breaker attached. |
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i. |
NSFI or equivalent dunnage racks and/or shelving, with 6” clearance between the floor and the bottom shelf. Gondolas are acceptable for Grocery use. |
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j. |
Palletized goods storage areas must have a “clear zone” of 18” inches between the walls and the pallets to facilitate rodent control and general cleaning, and for inspection access. |
| 2. |
Refrigeration of pre-packaged hazardous food product in original packages, boxes or pallets. Minimum requirements – All of the above, plus: |
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a. |
NSF Standard 7 Refrigeration/freezer units, either walk-in, roll-in, or reach-in. Units meeting the requirements of NSFI/ANSI 7, section 5.34.2 or section 5.34.5 labeling requirements may not be used to store hazardous foods or unpackaged foods. Units meeting the requirements of NSFI/ANSI 7, section 5.34.1 labeling requirements may not be used to store unpackaged foods. |
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b. |
20 foot/candles required in refrigerators and freezers. |
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c. |
Refrigeration condensate properly drained to a floor-sink or by other approved method. |
| 3. |
Bulk health foods or supplement ingredients that includes open product that is handled, dispensed, or repackaged. Minimum requirements – All of the above , plus: |
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a. |
An NSF-approved hand-washing sink serviced with hot and cold water, approved soap and disposable towels; |
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b. |
An NSF-approved three-compartment ware-washing sink, with dirty and clean side drain-boards, serviced with hot and cold water, and plumbed indirect to sewer via a floor sink; FRP or stainless steel panels must be used for wall-covering immediately around all sinks. |
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c. |
NSF-approved equipment, including work tables and counters. |
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d. |
50 f/c of light measured at all food-handling and ware-washing areas and equipment. |
| 4. |
For other issues not addressed in this requirements sheet, please see the General Food Establishment Requirements . |
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| Information on Dietary Supplements is available on the U.S. Food and Drug Administration website. |
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