The Egg Products Regulations 1993

Regulations 5(1), (5)(b) and (7)

SCHEDULE 8 APPROVAL OF ESTABLISHMENTS USED FOR THE MANUFACTURE OFEGG PRODUCTS

PART I GENERAL CONDITIONS FOR ESTABLISHMENTS

1.  In each area where eggs are to be stored or where egg products are to be manufactured or stored the establishment shall possess–

(a) waterproof flooring which is easy to clean and disinfect, rotproof and laid in such a way as to facilitate the draining of water, with the water channelled towards drains fitted if necessary with gratings and traps to prevent odours;

(b) smooth, durable, impermeable walls, with a light-coloured, washable coating up to a height of at least two metres and up to at least storage height in chilling or refrigeration rooms and in stores. Wall to floor junctions must be rounded or similarly finished in such a way as to facilitate cleaning;

(c) doors in material that does not deteriorate and, if of wood, with a smooth and impermeable covering on both sides;

(d) ceilings which are easy to clean and which have been built and finished in such a way as to prevent the accumulation of dirt and the formation of mould, the possible peeling of paint-work and the condensation of water vapour;

(e) adequate ventilation and, if necessary, good steam extraction;

(f) adequate natural or artificial lighting;

(g) as near as possible to the work stations:

(i) an adequate number of facilities for the cleaning and disinfecting of hands and the cleaning of equipment with hot water, with non hand-operable taps;

(ii) for the cleaning of hands, hot and cold running water or water premixed to a suitable temperature, cleaning and disinfecting products and hand towels which can be used once only; and

(iii) facilities for the disinfecting of tools.

2.—(1) The establishment shall possess an appropriate number of changing rooms, with smooth, impermeable and washable walls and floors, wash basins and flush lavatories.

(2) The lavatories shall not give directly on to the work area.

(3) The wash basins shall have hot and cold running water or water premixed to a suitable temperature, materials for cleaning and disinfecting the hands, and hand towels which can be used once only.

(4) The wash basin taps shall not be hand-operable.

(5) There shall be a sufficient number of wash basins close to the lavatories.

3.  The establishment shall possess a separate area and adequate facilities for cleaning and disinfecting fixed and mobile containers and tanks, save that, this area and these facilities shall not be required if there are provisions for the cleaning and disinfecting of containers and tanks at other centres.

4.—(1) The establishment shall, subject to sub-paragraph (2) below, possess facilities for the supply of exclusively potable water within the meaning of Council Directive 80/778/EEC(1) as amended(2) relating to the quality of water intended for human consumption and potable water shall be used for all purposes.

(2) Notwithstanding sub-paragraph (1) above, facilities supplying non-potable water may be used for steam-production, fire-fighting and the cooling of refrigeration equipment, provided that—

(a) the pipes installed for this purpose preclude the use of such water for other purposes and present no risk of contamination to the egg products,

(b) the steam and water concerned may not come into contact with the egg products, and are not used for cleaning or disinfecting containers, plant or equipment coming into contact with the egg products, and

(c) pipes carrying non-potable water are clearly distinguished from those carrying potable water.

5.  The establishment shall possess appropriate equipment for protection against pests such as insects and rodents.

6.  Within the establishment all equipment, couplings and instruments or their surfaces which are intended to come into contact with egg products shall be made of smooth material which is easy to wash, clean and disinfect, resists corrosion and does not transfer substances to the egg products in such quantities as to endanger human health, cause deterioration in the composition of the egg products or adversely affect their organoleptic characteristics.

7.  The establishment shall possess suitable rooms large enough for the separate storage of the eggs and the finished egg products, where necessary, with refrigeration equipment to keep the egg products at the appropriate temperatures, and with all cold stores equipped with a thermometer or a remote recording thermometer.

8.  Where dirty eggs are to be used, the establishment shall possess facilities for washing and disinfecting the eggs.

9.—(1) The establishment shall possess—

(a) a special room with appropriate facilities for breaking eggs and collecting their contents and removing the parts of shell and membrane; and

(b) a separate room for operations other than those referred to in paragraph (a) above.

(2) Where the egg products are to be heat treated—

(a) heat treatment may be carried out in the room referred to in sub-paragraph (1)(a) above, when the establishment has a closed heat treatment system;

(b) in other cases heat treatment must be carried out in the room referred to in sub-paragraph 1(b) above; and

(c) in any case to which paragraph (b) above applies, every step shall be taken to prevent the contamination of egg products after heat treatment.

10.  The establishment shall possess suitable facilities for in-plant conveying of egg contents.

11.  The establishment shall possess equipment approved by the food authority for the treatment of egg products, fitted—

(a) in the case of heat treatment at least with:

(i) automatic temperature control,

(ii) recording thermometer,

(iii) an automatic safety device preventing insufficient heating; and

(b) in the case of a continuous heat treatment system, in addition to the items specified in sub-paragraph (a) above—

(i) an adequate safety system preventing the mixture of heat treated egg products with incompletely heat treated egg products, and

(ii) an automatic safety recording device preventing the aforementioned mixture.

12.  The establishment shall possess a room for the storage of other foods.

13.  Where the egg products are packed in disposable containers, the establishment shall possess an appropriate and, if necessary, separate area for the storage of such containers and the raw materials intended for their manufacture.

14.  The establishment shall possess facilities for the immediate removal and separate storage of empty shells, and of eggs and egg products which are unfit for human consumption.

15.  The establishment shall possess suitable equipment for the hygienic packaging of egg products.

16.  To carry out analyses and examinations in accordance with the requirements of these Regulations, the establishment either shall possess an appropriate laboratory or shall have arrangements for securing the services of a laboratory that fulfils those requirements and for informing the relevant food authority of the identity of that laboratory.

17.  The establishment shall possess, so far as is required for its purposes, suitable equipment for the thawing of frozen egg products which must undergo treatment and further handling.

18.  The establishment shall possess a separate room for the storage of cleaning and disinfection products.

PART II HYGIENE REQUIREMENTS RELATING TO THE PREMISES, EQUIPMENT AND STAFF OF ESTABLISHMENTS

1.  The highest degree of cleanliness shall be required of staff, premises and equipment at the establishment.

2.—(1) Staff who treat or handle eggs and egg products in the establishment shall wear clean working clothes and headgear, and shall wash and disinfect their hands in the course of each working day and on each resumption of work.

(2) It shall be forbidden to smoke, eat, spit or chew in areas within the establishment where eggs and egg products are handled or stored.

3.  No animals shall be brought into the establishment, and any rodents, insects or other vermin found therein shall be systematically destroyed.

4.  Within the establishment—

(a) premises, equipment and instruments used for working on egg products shall be kept clean and in a good state of repair;

(b) equipment and instruments shall be carefully cleaned and disinfected several times if necessary during the working day, at the end of the day’s work and before being re-used where they have been soiled;

(c) closed pipe-line systems for conveying egg products shall be provided with an appropriate cleaning system which ensures their cleaning and disinfection in all parts; and

(d) after having been cleaned and disinfected, pipes shall be rinsed out with potable water.

5.  Within the establishment premises, instruments and equipment shall not be used for purposes other than the processing of egg products or other foods and all appropriate measures shall be taken to prevent contamination of or adverse changes in the eggs or egg products.

6.  Within the establishment detergents, disinfectants and similar substances shall be used and stored in such a way that instruments, equipment and egg products are not adversely affected, and their use shall be followed by thorough rinsing of such instruments and equipment with potable water.

7.  Within the establishment persons who are possible sources of contamination shall be prohibited from working with or handling eggs or egg products.

8.  Any person employed to work with or handle eggs or egg products in the establishment shall be required to produce a medical certificate to show that there is no reason why he or she should not engage in such work, and any such medical certificate shall be required to be renewed yearly.

(1)

OJ No. L229, 30.8.80, p.11.

(2)

Council Directive 81/858/EEC (OJ No. L319, 7.11.81, p.19).