Premises must be of such design, construction and finish and must be so equipped, in such condition and so located that they can be used at all times for the purpose for which they were designed, equipped and appointed-
| a) | without creating a health hazard; and |
| b) | in such a manner that meat - |
| i) | can be handled hygienically on these premises or with equipment on the premises; and |
| ii) | can be protected by the best available method against contamination or spoilage by poisons, offensive gasses, vapours, odours, smoke, soot deposits, dust, moisture, insects or other vectors or by other physical, chemical or biological contamination or pollution. |
