In the abattoir where meat and poultry products are handled and in dining facilities, change rooms and toilets-
| a) | all rooms must be of such sizes as not to compromise hygiene; |
| b) | floors and stairways must be - |
| i) | smooth, impervious, resistant to wear and corrosion and not slippery; and |
| ii) | free of cracks and open joints; |
| c) | floor drainage design and construction - |
| i) | must ensure that floors are sloped at a gradient of not less than 1:60 towards drainage points or channels; |
| ii) | must ensure that channels drain from clean to dirty areas; |
| iii) | must be such that drainage channels are smooth, impervious, washable and provided with grates or covers; and |
| iv) | must provide all drain inlets with solid traps as well as mechanisms to prevent access of vermin and obnoxious odours into the abattoir; |
| d) | interior wall surfaces, partitions, and pillars must be - |
| i) | smooth, impervious, washable and light coloured; |
| ii) | rounded at floor to wall as well as wall to wall, junctions with a minimum radius of 50mm; and |
| iii) | rounded on top in case of walls and partitions which are not ceiling height; |
| e) | interior roof structures or ceilings, must be smooth, impervious, light coloured and washable; |
| f) | doors and doorframes must be smooth, impervious, vermin proof, light coloured and corrosion resistant; |
| g) | personnel entrances must have self-closing doors and be provided with hand wash-basins, boot wash and apron wash facilities and apron hooks; |
| h) | hatches, where provided, must have an inclined bottom edge sloping towards the dirtier side and self closing flaps must be provided when applicable; |
| i) | be smooth, light coloured and corrosion resistant; |
| ii) | open at least 300 mm above the floor; |
| iii) | be sanitisable along its entire length; and |
| i) | must have light coloured, corrosion resistant frames and must be glazed; |
| ii) | must be fitted with fly screens when used for ventilation; |
| iii) | must have window sills that slope at 45°; and |
| iv) | may not be opened if it interconnects clean and dirty areas; |
| k) | all working areas must - |
| i) | be well ventilated; and |
| ii) | have artificial or natural lighting at an intensity of at least - |
| aa) | 540 lux where meat is inspected; and |
| bb) | 220 lux in work areas; |
| l) | all light fittings must be equipped with covers or splinter protectors; |
| m) | all electrical fittings must be waterproof; and |
| n) | all wall mounted equipment, structures and fittings must have a clearance of at least 50 mm from the wall. |
