# The Meat Products (Hygiene) Regulations 1994, Paragraph 1: General conditions of hygiene applicable to establishments, equipment and tools


Equipment and instruments used for working on raw materials and products, floors, walls and partitions, ceilings or roof linings, shall be kept in a satisfactory state of cleanliness and repair, so that they do not constitute a source of contamination for raw materials or products. Water, where used for sterilising tools, shall be at a temperature of not less than +82°C; or tools can be disinfected by other means which are acceptable to the enforcement authority.

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Source: https://www.legislation.gov.uk/uksi/1994/3082/schedule/1/part/II/paragraph/1n2 (the official version)
Page: https://openlegislation.uk/meat-products-hygiene-regulations-1994/schedule-1/part-II/paragraph-1n2
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.