Division 1 Food business operators must ensure that cutting plants handling meat from poultry or lagomorphs:X1

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

1. (i)

   allowing constant progress of the operations;

   or

2. (ii)

   ensuring separation between the different production batches;

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;

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

have equipment for washing hands used by staff handling exposed meat with taps designed to prevent the spread of contamination;

and

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