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The Food Safety (General Food Hygiene) Regulations 1995

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2.  The layout, design, construction and size of food premises shall—

(a)permit adequate cleaning and/or disinfection;

(b)be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces;

(c)permit good food hygiene practices, including protection against cross contamination between and during operations, by foodstuffs, equipment, materials, water, air supply or personnel and external sources of contamination such as pests; and

(d)provide, where necessary, suitable temperature conditions for the hygienic processing and storage of products.

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