A food premises must be of such location, design, construction and finish and must be so equipped and maintained in the condition for which it was intended, that it can be used at all times for the purpose for which it was designed, constructed and equipped without creating a health hazard and that food-
(a) can be handled hygienically on the food premises and facilities thereon; and
(b) can be protected effectively by the best available method against contamination or spoilage by poisonous or offensive gases, vapors, odors, smoke, soot deposits, dust, moisture, insects or other vectors, or by any other physical, chemical (including unintended allergens) or biological contamination or pollution or by any other agent whatsoever.