The Fresh Meat (Hygiene and Inspection) Regulations 1995

1.  All slaughterhouses, cutting premises and cold stores shall have—

(a) a clearly defined boundary;

(b) at places readily accessible to the work stations and sanitary conveniences, suitable facilities, that is to say—

(i) an adequate supply (provided otherwise than by taps operable by hand) of hot and cold running water, or pre-mixed running water at a suitable temperature, and sufficient supplies of soap or other detergent for the cleaning and disinfection of hands by persons handling fresh meat; and

(ii) an hygienic means of drying hands;

(c) in rooms where work on fresh meat is undertaken, suitable and sufficient facilities, situated as close as possible to or readily accessible to the work stations, for the disinfection of knives and other hand tools, such facilities to be adequately supplied with water which shall be maintained at a temperature of not less than +82°C;

(d) adequate space and facilities for the efficient performance at any time of inspections required by these Regulations;

(e) equipment and fittings—

(i) of a durable, impermeable and corrosion-resistant material (which may not be wood except in rooms where only packaged fresh meat is stored) not liable to taint fresh meat and of such construction as to enable them to be kept clean and disinfected;

(ii) if to be used for handling, storing or transporting fresh meat, so constructed that fresh meat and the base of any receptacles containing such meat do not come into contact with the floor; and

(iii) with such surfaces as are likely to come into contact with unpackaged fresh meat kept smooth and clean;

(f) facilities for the hygienic handling and protection of fresh meat during loading and unloading;

(g) suitable and sufficient receptacles with closely fitting covers for collecting and removing all waste and fresh meat not intended for human consumption;

(h) suitable refrigeration equipment to enable the internal temperature of fresh meat to be maintained at not more than +7°C for carcases and cuts, +3°C for offal and −12°C for frozen fresh meat, such equipment having a drainage system which avoids risk of contamination of fresh meat;

(i) water, that is to say—

(i) a sufficient, clean and wholesome supply of hot and cold water, or water premixed to a suitable temperature, available at an adequate pressure and in each case meeting the requirements of Council Directive 80/778/EEC(1);

(ii) the separation of any other water so that it may be used only for the purpose of fire fighting or the operation of refrigerators or steam boilers, and so that pipes carrying such water shall be arranged so as not to allow any such water to be used for any other purpose; and that all such pipes shall be clearly distinguished from those used for water which is clean and wholesome and shall present no risk of contamination to fresh meat; and

(iii) if water is stored, fully covered tanks to contain it, which tanks shall be of such construction as to enable them to be emptied and kept clean;

(j) satisfactory drainage fitted with gratings and traps for solids, which shall be maintained in proper working order; save that, in rooms provided for the cooling or storage of fresh meat, gratings and traps shall not be required;

(k) an arrangement of rooms so that—

(i) there are suitable, sufficient and adequately equipped changing rooms for persons working in the premises to change their clothes and wash their hands and sanitary conveniences, separate from any part of the premises which at any time contain fresh meat;

(ii) there are wash basins available with an adequate supply (provided otherwise than by taps operated by hand or arm) of hot and cold running water, or pre-mixed water at a suitable temperature;

(iii) clean protective clothing is stored separately from other clothing;

(iv) the surfaces of the walls and floors of such rooms are smooth, washable and impermeable; and

(v) any room in which a sanitary convenience is situated shall not communicate directly with any room or area in which any fresh meat is being produced, cut up, handled, worked on or stored or any room referred to in paragraph 1(h) of Schedule 2 or paragraph 1(c) of Schedule 3;

(l) sufficient and adequately equipped showers which are for the use of persons working in the premises and are situated near the rooms where such persons may change their clothes; save that such facilities shall not be required in any cold store in which only packaged fresh meat is handled and stored;

(m) satisfactory and hygienic facilities for the disposal of solid and liquid waste;

(n) suitable facilities for the storage of detergents, disinfectants and similar substances; and

(o) adequate protection against the entry of insects, vermin and birds.

(1)

OJ No. L229, 30.8.80, p.11.