The Animal By-Products Order 1999

Articles 3, 22 and 23

SCHEDULE 5 REQUIREMENTS FOR PREMISES PROCESSING CATERING WASTE

General requirements

1.  The approved premises shall be adequately separated from other buildings and from the public highway.

2.  Animals and unauthorised persons shall not be permitted to enter the premises. Animals shall not be permitted to have access to unprocessed catering waste or any liquid from it. Preventive measures against birds, rodents, insects and other vermin shall be taken systematically.

3.  Floors shall be impervious, cleanable and laid so that liquids drain away and cannot seep from the unclean area into the clean area.

Clean and unclean areas

4.  There shall be a clean area and an unclean area, adequately separated. The unclean area shall be easy to clean and disinfect. It shall have a covered place (the reception area) to receive and store the unprocessed catering waste. There shall be adequate hand washing facilities in the reception area.

5.  Unprocessed catering waste shall be unloaded in the reception area and either—

(a) processed immediately; or

(b) stored in suitable containers in the reception area and processed without undue delay.

6.  Processed catering waste shall be handled and stored in the clean area in such a way as to preclude recontamination. Processed catering waste shall not be allowed to come into contact with any unprocessed catering waste.

7.  Persons who have been in the unclean area shall not enter the clean area without first disinfecting or changing their footwear and changing their outer clothing. Equipment and utensils which have been in the unclean area shall not be taken into the clean area unless they have been suitably cleansed and disinfected.

Processing standards

8.  Catering waste shall be processed for at least 60 minutes at a temperature of not less than 100°C or by an alternative method specified in the approval.

Cleansing and disinfection facilities

9.  There shall be adequate facilities (including a water supply) provided to enable the premises, containers and vehicles (including their wheels) to be cleansed and disinfected in accordance with this paragraph. Vehicles (including their wheels) used for the transport of catering waste shall be cleansed and disinfected before entering the clean area or (if they do not enter the clean area) before they leave the premises. Containers used for catering waste shall be cleansed and disinfected after each use. The premises shall be cleansed at the end of each day on which processing has taken place.

Equipment

10.  The premises shall have a suitable cooker with measuring equipment, calibrated at regular intervals, to check that the catering waste is processed to the required temperature.

11.  Installations and equipment shall be kept in a good state of repair.