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The Food Safety (General Food Hygiene) Regulations 1995

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2.  In particular and where necessary—

(a)appropriate facilities must be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities);

(b)surfaces in contact with food must be in a sound condition and be easy to clean and, where necessary, disinfect. This will require the use of smooth, washable, non-toxic materials, unless the proprietor of the food business can satisfy the food authority that other materials used are appropriate;

(c)adequate provision must be made for the cleaning and, where necessary, disinfecting of work utensils and equipment;

(d)adequate provision must be made for the cleaning of foodstuffs;

(e)an adequate supply of hot and/or cold potable water must be available;

(f)adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) must be available;

(g)adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions must be available;

(h)foodstuffs must be so placed as to avoid, so far as is reasonably practicable, the risk of contamination.

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