Chapter I: REQUIREMENTS FOR PRODUCTION ESTABLISHMENTSX1

Food business operators operating establishments producing minced meat, meat preparations or MSM must ensure that they:

1. 1..

   are constructed so as to avoid contamination of meat and products, 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 and products, 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 or products;

3. 3..

   have rooms equipped to ensure compliance with the temperature requirements laid down in Chapter III;

4. 4..

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

   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.