Cooks must have good personal hygiene and clean and appropriate clothes for cooking.
Persons with (potential) transmissible diseases/illnesses must not propose meals.
Animals must be kept away from the materials and equipment used for cooking.
Cross-contamination must be eliminated e.g. eliminating direct contact between raw materials from cooked products and eliminating contact with kitchen equipment used for raw materials with cooked products.
Cooks must not smoke close to prepared meals.
All fruit and vegetables must be thoroughly washed.
Meals must be stored and transported such that they are not contaminated with any other substances.
Transportation must be kept to a minimum to guarantee food safety. Meals must be delivered when fresh and still warm. Otherwise, they must be kept at a maximum of 5°C if not for immediate consumption.
Frozen meals must be kept at a maximum of -18°C.
Avoid preparing meals with raw meat or fish, the safety risks are very high.
Legal requirements vary depending on your geographical location. It is your responsability to follow your local legislation and manage your own taxes.