CHAPTER VEQUIPMENT REQUIREMENTS
1.AH articles, fittings and equipment with which food comes into contact are to:
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.