Paragraph 1

subject to sub-paragraph 1(b) of Schedule 11, ensure that the premises and any plant, equipment, machinery or implements contained therein are not used for any purpose which is not properly connected with the preparation and storage of fresh meat, and that instruments for cutting up such meat are used solely for that purpose;

ensure that fresh meat and the base of receptacles which contain, or may at any time contain, such meat do not come into contact with any floors, doors, columns, pillars or any other surfaces of any room;

ensure that fresh meat requiring further examination by an inspector or official veterinary surgeon, or rejected as unfit for human consumption, is handled and transported in a manner avoiding contamination of fresh meat which has been declared fit for human consumption;

ensure that fresh meat or blood intended for human consumption does not come into contact with any fresh meat requiring further examination by an inspector or official veterinary surgeon or rejected as being unfit for human consumption or the inedible by-products of the slaughtering of animals;

ensure that tanks containing water used in the premises are kept fully covered and maintained in a clean state;

where the premises are supplied with water which is only suitable for the purpose of fire fighting or the operation of refrigerators or steam boilers, ensure that any such water is not used for any other purpose;

ensure that all detergents, disinfectants, pesticides and rodenticides used in the premises are of such a kind and are used in such a manner as not to affect the fitness of any fresh meat intended for human consumption;

ensure that all equipment and implements which come into contact with fresh meat are kept in a good state of repair and all fixtures, fittings and equipment are kept clean;

ensure that sawdust or any similar substance is not spread on floors;

cause the interior surfaces of any room or other place in which fresh meat or by-products are produced, cut up, handled, stored or packaged, and any room used for the retention of such meat rejected as being unfit for human consumption, to be cleaned and disinfected as often as may be necessary to maintain them at all times in a satisfactory state of cleanliness and in such condition as to prevent the absorption of any blood, refuse, filth or other offensive matter and ensure that, in any event, the wall and floor surfaces of any room in which fresh meat is produced or cut up are thoroughly cleaned and disinfected when such operations are completed for the day;

cause the changing rooms to be kept clean;

ensure that any vehicles referred to in sub-paragraphs 1(t) and (u) of Schedule 2, 1(h) of Schedule 3 and 1(bb) and (cc) of Part II of Schedule 6 for which he is responsible are thoroughly cleaned and disinfected after use in the place provided for such purpose;

cause every sanitary convenience, and the room in which it is situated, to be kept clean and every such sanitary convenience to be maintained in efficient working order and to be provided with an adequate supply of toilet paper held in a suitable fitting;

ensure that all washing facilities are kept clean and in good working order;

cause a clearly legible notice requesting users to wash their hands after using the convenience to be affixed and maintained in a prominent position near every sanitary convenience;

take all reasonable steps to ensure that no waste, whether solid or liquid, is deposited or allowed to accumulate in premises;

ensure that receptacles (other than manure bays or manure pits) which contain blood, manure, garbage, filth or refuse are kept covered with closely fitting covers; and

ensure that rodents, insects and other vermin are systematically destroyed.