The owner must prepare an updated schematic plan of the abattoir to include details of-
| a) | all the different areas on each level; |
| b) | all the different rooms in each area identified, indicating the process or operation including the capacities or rates of operation that take place in such rooms; |
| c) | the flow of the product; |
| d) | ancillary structures on the premises; |
| e) | the required temperature as well as the capacity of each room where temperature is controlled; |
| f) | the different ablution facilities for workers in clean and dirty areas as well as the personnel entrances to the different areas; |
| g) | all entrances to rooms, areas and building; and |
| h) | boundaries, indicating entrances and exits to and from premises. |
