# 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, Chapter I:: REQUIREMENTS FOR PRODUCTION ESTABLISHMENTS

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

Food business operators operating establishments producing minced meat, meat preparations or MSM must ensure that they:
1.. are constructed so as to avoid contamination of meat and products, in particular by:
(a) allowing constant progress of the operations;
or
(b) ensuring separation between the different production batches;
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.. have rooms equipped to ensure compliance with the temperature requirements laid down in Chapter III;
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.. 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/V/chapter/I (the official version)
Page: https://openlegislation.uk/eu-regulation-2004-853/annex-III/section-V/chapter-I
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.