Chapter 1 General requirements for food premises (other than those specified in Chapter III)
1.Food premises must be kept clean and maintained in good...
2.The layout, design, construction and size of food premises shall—...
3.An adequate number of washbasins must be available, suitably located...
4.Washbasins for cleaning hands must be provided with hot and...
5.There must be suitable and sufficient means of natural or...
6.All sanitary conveniences within food premises shall be provided with...
7.Food premises must have adequate natural and/or artificial lighting.
8.Drainage facilities must be adequate for the purpose intended; they...
9.Adequate changing facilities for personnel must be provided where necessary....
1.Conveyances and/or containers used for transporting foodstuffs must be kept...
2.(1) Receptacles in vehicles and/or containers must not be used...
3.Where conveyances and/or containers are used for transporting anything in...
4.Where conveyances and/or containers have been used for transporting anything...
5.Foodstuffs in conveyances and/or containers must be so placed and...
6.Where necessary, conveyances and/or containers used for transporting foodstuffs, must...
AMENDMENTS TO OTHER REGULATIONS
3.The Food Safety (Fishery Products) (Derogations) Regulations 1992
4.The Food Safety (Live Bivalve Molluscs) (Derogations) Regulations 1992
6.The Food Safety (Live Bivalve Molluscs and Other Shellfish) Regulations 1992
7.The Food Safety (Fishery Products on Fishing Vessels) Regulations 1992
11.The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1995