Hygiene of premises and equipment

The occupier of every slaughterhouse shall keep it or cause it to be kept in such a state of cleanliness and otherwise so conduct it as to prevent the risk of contamination of any meat therein or of any blood intended for human consumption and in particular shall ensure that– (a) receptacles provided for holding blood intended for human consumption are clearly identified and used for no other purpose; (b) receptacles (other than manure bays) which contains blood, garbage, filth or refuse are kept covered with closely fitting covers; (c) fixtures, fittings and equipment are kept clean; (d) scalding tanks are emptied and washed out as often as is reasonably necessary and thoroughly cleansed at the end of each working day.