Part II additional requirements applicable in export cutting premises not subject to the slaughterhouse hygiene (scotland) regulations 1978

Without prejudice to the requirements of the Food Hygiene (Scotland) Regulations 1959, 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, suitable facilities adequately equipped with hot and cold or warm running water at a suitable temperature for the washing of hands by persons working in the cutting premises; any taps supplying these facilities shall not be operable by hand and disposable towels, which shall only be used once, shall be provided in a suitable container and a receptacle shall be provided for used towels;

(e)

at places readily accessible to the sanitary conveniences, suitable facilities adequately equipped with hot and cold or warm running water at a suitable temperature for the washing of hands by persons working in the cutting premises; disposable towels, which shall only be used once, shall be provided in a suitable container and a receptacle shall be provided for used towels;

(f)

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 +82C;

(g)

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

(h)

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;

(i)

in the accommodation 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 (i.e. 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;

(j)

equipment and fittings of a durable and impervious material other than wood, resistant to corrosion and of such construction as to enable them to be kept clean; all equipment for handling meat and for storing receptacles containing or intended to contain meat shall be so constructed that meat and the receptacles are not permitted to come into contact with the floor.