Paragraph 2 General conditions of hygiene for dairy establishments

(1)

Dairy establishments shall have working areas of sufficient size for work to be carried out under adequate hygienic conditions; their design and layout shall be such as to preclude contamination of the raw materials and the dairy products.

(2)

The production of heat-treated milk or the manufacture of milk-based products which might pose a risk of contamination to other dairy products shall be carried out in a clearly separated working area.

(3)

In areas where raw materials are handled and dairy products are manufactured, the areas shall have the following:—

(a)

solid, waterproof flooring which is easy to clean and disinfect and which allows water to drain away and equipment to remove water;

(b)

walls which have smooth surfaces and are easy to clean, are durable and impermeable and which are covered with a light-coloured coating;

(c)

ceilings or roof linings which are easy to clean in those areas where exposed or non-packaged raw materials or dairy products are handled;

(d)

doors made of non-corrodible materials which are easy to clean;

(e)

adequate ventilation and, where necessary, good steam and water-vapour extraction facilities;

(f)

adequate natural or artificial lighting;

(g)

an adequate number of facilities with hot and cold running water, or water pre-mixed to a suitable temperature, for cleaning and disinfecting hands; taps in work rooms and lavatories for cleaning and disinfecting hands which shall be non hand-operable; these facilities shall be provided with cleaning and disinfecting materials and a hygienic means of drying hands;

(h)

facilities for cleaning tools, equipment and installations.