The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987

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.