Regulation 4(1)(a)(iii)
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, for ensuring that each storage chamber is maintained at the temperatures required by paragraph 3 of Schedule 13;
(c)adequate artificial lighting in all storage chambers;
(d)adequate changing, washing and toilet facilities; the surfaces of the walls and floors of such rooms shall be smooth, washable and impermeable;
(e)adequate facilities to ensure that meat and receptacles containing or intended to contain meat are not permitted to come into contact with the floor;
(f)adequate protection against the entry of insects, vermin and birds;
(g)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;
(h)floor surfaces which are waterproof and rotproof;
(i)doors and door frames made of a hard wearing, non-corrodible material and, if made of wood, faced on both sides with a smooth, impermeable covering;
(j)insulation materials which are rotproof and odourless;
(k)if applicable, 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 handling meat; disposable towels, which shall only be used once, shall be provided in a suitable container and a receptacle shall be provided for used towels;
(l)in rooms were unwrapped fresh meat is handled or stored, equipment and fittings must be constructed of a durable and impervious material other than wood, resistant to corrosion and capable of being kept clean;
(m)suitable refrigeration equipment which will enable the internal temperature of meat to be maintained at the level prescribed in Schedule 13; such equipment shall include satisfactory drainage which presents no risk of contamination of the meat;
(n)suitable facilities for the exclusive use of the veterinary service;
(o)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; the wash basins shall have hot and cold running water or water premixed to a suitable temperature; sufficient materials for cleaning and disinfecting hands, and disposable hand towels which can be used once only shall be provided;
(p)on all hand washing facilities in work rooms, changing rooms and rooms associated with the sanitary conveniences, taps which are not operable by hand or arm;
(q)a sufficient, clean and wholesome supply of water available at an adequate pressure throughout the premises, and a sufficient, clean, constant and wholesome supply of hot water under adequate pressure available in the work rooms during working hours; such water shall meet the requirements of Council Directive 80/778/EEC and records of the results of water tests and any consequent action shall be available at all times to an official veterinary surgeon or to a veterinary officer and shall be kept for a period of not less than three years.
2. Water which is not clean and wholesome may be used only for the purpose of firefighting or the operation of refrigeration equipment or steam boilers, and pipes carrying such water shall be so arranged as not to allow any such water to be used for any other purpose, and all such pipes shall be clearly distinguished from those used for carrying potable water and shall present no risk of contamination of the fresh meat.