Chapter V Equipment requirements

All articles, fittings and equipment with which food comes into contact are to:

1. (a)

   be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination;

2. (b)

   be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination;

3. (c)

   with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected;

   and

4. (d)

   be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area.

Where necessary, equipment is to be fitted with any appropriate control device to guarantee fulfilment of this Regulation's objectives.

Where chemical additives have to be used to prevent corrosion of equipment and containers, they are to be used in accordance with good practice.