# Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific hygiene rules for food of animal origin, Division 1: Food business operators must ensure that cutting plants handling meat from poultry or lagomorphs:

Extent: E+W+S+N.I.

(a) are constructed so as to avoid contamination of meat, in particular by:
(i) allowing constant progress of the operations;
or
(ii) ensuring separation between the different production batches;
(b) 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;
(c) have cutting rooms equipped to ensure compliance with the requirements laid down in Chapter V;
(d) have equipment for washing hands used by staff handling exposed meat with taps designed to prevent the spread of contamination;
and
(e) have facilities for disinfecting tools with hot water supplied at not less than 82 °C, or an alternative system having an equivalent effect.

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Source: https://www.legislation.gov.uk/eur/2004/853/annex/III/section/II/chapter/III/division/1 (the official version)
Page: https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-II/chapter-III/division-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.