The Dairy Products (Hygiene) (Scotland) Regulations 1995

General conditions of hygiene for dairy establishments

1.  Dairy establishments shall have the following:—

(a) facilities for the hygienic handling and protection of raw materials and of non-packaged or non-wrapped dairy products during loading and unloading;

(b) appropriate arrangements for protection against pests;

(c) instruments and working equipment intended to come into direct contact with raw materials and dairy products which are made of corrosion-resistant material and which are easy to clean and disinfect;

(d) special watertight, non-corrodible containers in which to put raw materials or dairy products not intended for human consumption. Where such raw materials or dairy products are removed through conduits, these shall be constructed and installed in such a way as to avoid any risk of contamination of other raw materials or dairy products;

(e) appropriate facilities for the cleaning, disinfecting and thereafter rinsing with potable water which is not liable to cause contamination, of equipment and instruments;

(f) an adequate waste water disposal system which is hygienic;

(g) a supply of potable water only. However a supply of non-potable water is also permitted provided that it is intended only for the cooling of equipment, steam production, fire-fighting and refrigeration equipment and, provided further that the pipes installed for this purpose preclude the use of this water for other purposes and present no direct or indirect risk of contamination of the dairy products. Non-potable water pipes shall be clearly distinguished from those used for potable water;

(h) an appropriate number of changing rooms with smooth, waterproof, washable walls and floors and within the room or in the immediate vicinity, wash basins with non hand-operable taps, hygienic hand-drying facilities and flush lavatories. The lavatories shall not open directly on to the work rooms;

(i) a lockable room or a secure place for the storage of detergents, disinfectants and similar substances;

(j) a room or cupboard for storing cleaning and maintenance material;

(k) adequate facilities for cleaning and disinfecting tanks used for transporting dairy products. However such facilities shall not be compulsory if alternative facilities which are acceptable to the food authority are available to the dairy establishment for such purpose;

(l) rooms with adequate capacity for storing raw materials and dairy products.