Hand wash-basins must be readily accessible and be -
| a) |
placed on dressing platforms and within three meters of workstations in rooms and areas where - |
| i) |
animals are slaughtered; |
| ii) |
carcasses, meat and offal are detained; |
| iv) |
meat is otherwise handled; |
| c) |
provided with taps that are not hand or elbow operated; |
| d) |
supplied with warm running water at not less than 40°C; |
| e) |
provided with an inlet, overflow and outlet and must drain through a down pipe directly into a closed drainage system or into an open channel but such drainage water may not flow over the floor across areas where traffic occurs; and |
| f) |
fitted with a dispenser for liquid germicidal soap as well as hand drying facilities, unless the drying of hands is not necessary in the area where the basin is situated. |
Intellectual Property Rights from Publicly Financed Research and
