The Dairy Products (Hygiene) (Scotland) Regulations 1995

General conditions of hygiene for dairy establishments

2.—(1) Dairy establishments shall have working areas of sufficient size for work to be carried out under adequate hygienic conditions; their design and layout shall be such as to preclude contamination of the raw materials and the dairy products.

(2) The production of heat-treated milk or the manufacture of milk-based products which might pose a risk of contamination to other dairy products shall be carried out in a clearly separated working area.

(3) In areas where raw materials are handled and dairy products are manufactured, the areas shall have the following:—

(a) solid, waterproof flooring which is easy to clean and disinfect and which allows water to drain away and equipment to remove water;

(b) walls which have smooth surfaces and are easy to clean, are durable and impermeable and which are covered with a light-coloured coating;

(c) ceilings or roof linings which are easy to clean in those areas where exposed or non-packaged raw materials or dairy products are handled;

(d) doors made of non-corrodible materials which are easy to clean;

(e) adequate ventilation and, where necessary, good steam and water-vapour extraction facilities;

(f) adequate natural or artificial lighting;

(g) an adequate number of facilities with hot and cold running water, or water pre-mixed to a suitable temperature, for cleaning and disinfecting hands; taps in work rooms and lavatories for cleaning and disinfecting hands which shall be non hand-operable; these facilities shall be provided with cleaning and disinfecting materials and a hygienic means of drying hands;

(h) facilities for cleaning tools, equipment and installations.