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Paragraph 1

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

Without prejudice to the requirements of the Food Hygiene (General) Regulations 1970, the cutting premises shall have—

(a)

a sufficient, clean and wholesome supply of water within the meaning of Council Directive 80/778/EEC available at an adequate pressure throughout the premises;

(b)

a sufficient, clean, constant and wholesome supply of hot water within the meaning of Council Directive 80/778/EEC under adequate pressure available in the workrooms during working hours;

(c)

satisfactory drainage, with traps for solids, which shall be maintained in proper working order;

(d)

at places readily accessible to the work stations and sanitary conveniences, suitable facilities adequately equipped with hot and cold or warm running water at a suitable temperature and sufficient materials for cleaning and disinfecting hands by persons working in the cutting premises; and any taps supplying these facilities shall not be operable by hand and disposable towels, which shall be used once only, shall be provided in a suitable container together with a receptacle for used towels;

(e)

in rooms where work on meat is undertaken, suitable and sufficient facilities, situated as close as possible to the work stations, for the cleaning and disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(f)

adequate protection against the entry of insects, vermin and birds;

(g)

in rooms where work on meat is undertaken, adequate lighting which does not distort colours and is of an overall intensity of not less than 220 lux, save that at places where inspection of meat is normally carried out the overall intensity shall be not less than 540 lux;

(h)

in the rooms referred to in sub-paragraphs (a) and (b) of paragraph 1 of Part I of this Schedule—

(i)

floors of impervious non-slip material, so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned; and floors in workrooms shall be laid so as to have a fall of not less than 5 centimetres in every 3 metres (that is to say, a gradient of 1 in 60);

(ii)

interior wall surfaces faced with smooth, durable, impervious and washable material, which shall be of a light colour, up to a height of not less than 2 metres from the floor;

(iii)

rounded angles between floor and wall surfaces and between adjacent wall surfaces;

(i)

equipment and fittings of a durable and impervious material resistant to corrosion and of such construction as to enable them to be kept clean; and all equipment for handling meat and for storing receptacles for meat shall be so constructed that meat and the base of the receptacles do not come into contact with the floor;

(j)

suitable and sufficient means of ventilation.