Schedule 1 CONSTRUCTION, LAYOUT AND EQUIPMENT OF SLAUGHTERHOUSES (EXCEPT LOW THROUGHPUT SLAUGHTERHOUSES), CUTTING PREMISES (EXCEPT LOW THROUGHPUT CUTTING PREMISES) AND COLD STORES—GENERAL REQUIREMENTS
2. Every room in any slaughterhouse, cutting premises or cold store in which fresh meat is produced, worked on, handled or stored and any area in such premises through which fresh meat is transported shall have—
(a) floors and floor surfaces of impermeable, rot proof and non-slip material, which shall be so constructed and kept in such good order, repair and condition as to enable them to be thoroughly cleaned and disinfected and, subject to paragraph 3 below, shall be laid in such a way as to facilitate the drainage of waste water by directing the water towards the drains;
(b) interior wall surfaces faced with a smooth, durable, impermeable and washable material (which shall be of a light colour) to the following heights—
(i) in any of the rooms referred to in sub-paragraphs 1 (c), (d), (g), (h), (j), (k) and (l) of Schedule 2, up to a height of not less than 3 metres or the full height of the room whichever is lower;
(ii) in any rooms used for the cooling or storage of packaged fresh meat, up to a height of not less than the usable storage height; and
(iii) in any other room in which unpackaged fresh meat is handled, up to a height of not less than 2 metres
save that in cold stores erected before 1st January 1983, the interior walls of rooms where only frozen fresh meat is stored may be made of wood;
(c) rounded angles between floor and wall surfaces; save that in rooms of any cold stores in which only frozen meat is stored it shall not be compulsory for such angles to be rounded;
(d) doors and door frames of a hard wearing, corrosion-resistant material or, if made of wood, with a smooth, impermeable covering on all surfaces;
(e) a ceiling, or where there is no ceiling the interior surface of the roof, which is so constructed and finished as to minimise condensation, mould development, flaking and the lodgement of dirt, and which shall be kept in such good order, repair and condition as to enable it to be thoroughly cleaned;
(f) insulation materials which are rot proof and odourless;
(g) suitable and sufficient means of ventilation to the external air (except in the case of a humidity-controlled or temperature controlled chamber) including, where necessary, adequate means of steam extraction; (all ventilation systems to be kept at all times in good working order); and
(h) adequate artificial lighting throughout the slaughterhall and workrooms; which lighting shall not distort colours and shall be of an overall intensity of not less than 220 lux; save that at places where inspection of fresh meat is normally carried out the overall intensity shall be not less than 540 lux.