The Fresh Meat Export (Hygiene and Inspection) Regulations 1987

1.  Without prejudice to the requirements of the Food Hygiene (General) Regulations 1970(1), the cold store shall have—

(a) adequate facilities for the hygienic reception, handling, storage, inspection and despatch of meat;

(b) adequate means and procedures including fixed apparatus for mechanical or electrical recording of temperatures in rooms in which meat is stored, to ensure that each chamber is maintained at the temperature specified in paragraph 3 of Schedule 13;

(c) adequate artificial lighting in all storage chambers;

(d) adequate facilities to ensure that meat and the base of receptacles for meat do not come into contact with the floor;

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

(f) where meat is handled or stored—

(i) 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 the usable storage height, but in cold stores erected before 1st January 1983, such interior walls or rooms where frozen meat is stored may be made of wood;

(ii) floor surfaces which are waterproof and rotproof;

(iii) doors and door frames of a hard wearing, non-corrodible material, or if made of wood, faced with a smooth, impermeable covering;

(g) insulation materials which are rotproof and odourless;

(h) where unwrapped meat is handled, 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 handling meat; 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;

(i) in rooms where unwrapped meat is handled or stored, equipment and fittings constructed of a durable and impervious material, resistant to corrosion and capable of being kept clean;

(j) suitable refrigeration equipment to allow for the internal temperature of meat to be maintained at the level specified in Schedule 13; drainage from such equipment shall present no risk of contamination to the meat;

(k) suitable facilities for the exclusive use of the veterinary service;

(l) for staff handling unwrapped meat, an adequate number of changing rooms with smooth, waterproof, washable walls and floors, wash basins and flush lavatories not opening directly on to the work rooms. A sufficient number of wash basins shall be provided close to the lavatories, which shall have taps which are not operable by hand, hot and cold running water or water premixed to a suitable temperature and sufficient materials for cleaning and disinfecting hands. Disposable towels, which shall be used once only, shall also be provided in a suitable container together with a receptacle for used towels;

(m) a sufficient, clean and wholesome supply of water available at an adequate pressure and a sufficient, clean, constant and wholesome supply of hot water under adequate pressure during working hours. Such water shall meet the requirements of Council Directive 80/778/EEC(2) and records of the results of water tests and any consequent action shall be made available to the official veterinary surgeon at all times and kept for a period of not less than one year;

(n) suitable and sufficient means of ventilation;

(o) facilities for the hygienic handling and protection of meat during loading and unloading.

(1)

S.I. 1970/1172, to which there are amendments not relevant to these Regulations.

(2)

OJ No. L229, 30.8.80, p. 11.