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Chapters V to XII apply to all stages of production, processing and distribution of food and the remaining Chapters apply as follows:
Chapter I applies to all food premises, except premises to which Chapter III applies;
Chapter II applies to all rooms where food is prepared, treated or processed, except dining areas and premises to which Chapter III applies;
Chapter III applies to those premises listed in the heading to the Chapter;
Chapter IV applies to all transportation.
permit adequate maintenance, cleaning and/or disinfection, avoid or minimise air-borne contamination, and provide adequate working space to allow for the hygienic performance of all operations;
be such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces;
permit good food hygiene practices, including protection against contamination and, in particular, pest control; and
where necessary, provide suitable temperature-controlled handling and storage conditions of sufficient capacity for maintaining foodstuffs at appropriate temperatures and designed to allow those temperatures to be monitored and, where necessary, recorded.
floor surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials unless food business operators can satisfy the competent authority that other materials used are appropriate. Where appropriate, floors are to allow adequate surface drainage;
wall surfaces are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of impervious, non-absorbent, washable and non-toxic materials and require a smooth surface up to a height appropriate for the operations unless food business operators can satisfy the competent authority that other materials used are appropriate;
ceilings (or, where there are no ceilings, the interior surface of the roof) and overhead fixtures are to be constructed and finished so as to prevent the accumulation of dirt and to reduce condensation, the growth of undesirable mould and the shedding of particles;
windows and other openings are to be constructed to prevent the accumulation of dirt. Those which can be opened to the outside environment are, where necessary, to be fitted with insect-proof screens which can be easily removed for cleaning. Where open windows would result in contamination, windows are to remain closed and fixed during production;
doors are to be easy to clean and, where necessary, to disinfect. This will require the use of smooth and non-absorbent surfaces unless food business operators can satisfy the competent authority that other materials used are appropriate; and
surfaces (including surfaces of equipment) in areas where foods are handled and in particular those in contact with food are to be maintained in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of smooth, washable corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate.
appropriate facilities are to be available to maintain adequate personal hygiene (including facilities for the hygienic washing and drying of hands, hygienic sanitary arrangements and changing facilities);
surfaces in contact with food are to be in a sound condition and be easy to clean and, where necessary, to disinfect. This will require the use of smooth, washable, corrosion-resistant and non-toxic materials, unless food business operators can satisfy the competent authority that other materials used are appropriate;
adequate provision is to be made for the cleaning and, where necessary, disinfecting of working utensils and equipment;
where foodstuffs are cleaned as part of the food business' operations, adequate provision is to be made for this to be undertaken hygienically;
an adequate supply of hot and/or cold potable water is to be available;
adequate arrangements and/or facilities for the hygienic storage and disposal of hazardous and/or inedible substances and waste (whether liquid or solid) are to be available;
adequate facilities and/or arrangements for maintaining and monitoring suitable food temperature conditions are to be available;
foodstuffs are to be so placed as to avoid the risk of contamination so far as is reasonably practicable.
be effectively cleaned and, where necessary, disinfected. Cleaning and disinfection are to take place at a frequency sufficient to avoid any risk of contamination;
be so constructed, be of such materials and be kept in such good order, repair and condition as to minimise any risk of contamination;
with the exception of non-returnable containers and packaging, be so constructed, be of such materials and be kept in such good order, repair and condition as to enable them to be kept clean and, where necessary, to be disinfected; and
be installed in such a manner as to allow adequate cleaning of the equipment and the surrounding area.
There is to be an adequate supply of potable water, which is to be used whenever necessary to ensure that foodstuffs are not contaminated;
Clean water may be used with whole fishery products. Clean seawater may be used with live bivalve molluscs, echinoderms, tunicates and marine gastropods; clean water may also be used for external washing. When such water is used, adequate facilities are to be available for its supply.
The following requirements apply only to food placed on the market in hermetically sealed containers:
to raise every party of the product treated to a given temperature for a given period of time; and
to prevent the product from becoming contaminated during the process;
Food business operators are to ensure:
that food handlers are supervised and instructed and/or trained in food hygiene matters commensurate with their work activity;
that those responsible for the development and maintenance of the procedure referred to in Article 5(1) of this Regulation or for the operation of relevant guides have received adequate training in the application of the HACCP principles; and
compliance with any requirements of national law concerning training programmes for persons working in certain food sectors.