Chapter III: REQUIREMENTS FOR CUTTING PLANTSX1

Food business operators must ensure that cutting plants handling meat of domestic ungulates:

1. 1..

   are constructed so as to avoid contamination of meat, in particular by:

   1. (a)

      allowing constant progress of the operations;

      or

   2. (b)

      ensuring separation between the different production batches;

2. 2..

   have rooms for the separate storage of packaged and exposed meat, unless stored at different times or in such a way that the packaging material and the manner of storage cannot be a source of contamination for the meat;

3. 3..

   have cutting rooms equipped to ensure compliance with the requirements laid down in Chapter V;

4. 4..

   have equipment for washing hands with taps designed to prevent the spread of contamination, for use by staff engaged in handling exposed meat; and

5. 5..

   have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.