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The Food Safety (General Food Hygiene) Regulations 1995

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Chapter VEquipment requirements

1.  All articles, fittings and equipment with which food comes into contact shall be kept clean and—

(a)be so constructed, be of such materials, and be kept in such good order, repair and condition, as to minimize any risk of contamination of the food;

(b)with the exception of non-returnable containers and packaging, be so constructed, be of such materials, and be kept in such good order, repair and condition, as to enable them to be kept thoroughly cleaned and, where necessary, disinfected, sufficient for the purposes intended;

(c)be installed in such a manner as to allow adequate cleaning of the surrounding area.

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