Cleanliness and repair

(1) Rooms used for the preparation and storage of meat shall be constructed so as to prevent, as far as is reasonably practicable, any risk of infestation by rats, mice and insects and the entry of birds. (2) Nothing which creates any danger to health shall be handled or stored in any room used for the preparation, handling or storage of meat or any meat product. (3) Rooms used for the preparation or handling of any product shall be free from dust and from odours from dressing rooms, sanitary conveniences, catch basins, hide cellars, casing rooms, condemned tank and fertiliser rooms, and animal pens.