S.L. 437.90 Art. 14Standing Committee of Foodstuffs. Preface 1. production transportation, The remaining - - - - 2. The mean for the I. Chapter III) 1. Food condition. 2. The (a) (b) be (c) (d) 3. An designated for available and directly into 4. water, provisions for 5. There ventilation. avoided. parts requiring 6. A

(1) The Commission shall be assisted by the Standing

Committee on Foodstuffs (hereinafter referred to as "the

Committee").

(2) The representative of the Commission shall submit to the Committee a draft of the measures to be taken. The Committee shall deliver its opinion on the draft within a time limit which the chairman may lay down according to the urgency of the matter. The opinion shall be delivered by the majority laid down in Article 148(2) of the Treaty in the case of decisions which the Council is required to adopt on a proposal from the Commission.

(3) The votes of the representatives of the Member States within the Committee shall be weighted in the manner set out in that Article. The chairman shall not vote.

(4) The Commission shall adopt the measures envisaged if they are in accordance with the opinion of the Committee.

(5) If the measures envisaged are not in accordance with the opinion of the Committee, or if no opinion is delivered, the Commission shall, without delay, submit to the Council a proposal relating to the measures to be taken. The Council shall act by a qualified majority.

(6) If, three months from the date of referral to the Council, the Council has not acted, the proposed measures shall be adopted by the Commission, save where the Council has decided against the said measures by a simple majority. SCHEDULE

Chapters V to X of this Schedule apply throughout all stages after primary during preparation, processing, manufacturing, packaging, storing, distribution, handling and offering for sale or supply to the consumer. chapters of the Schedule apply as follows: Chapter I: to all food premises except those covered by Chapter III, Chapter II: to all rooms where food is prepared, treated or processed except those covered by Chapter III and excluding dining areas, Chapter III: to those premises listed in the heading to the Chapter, Chapter IV: to all transportation. terms 'where appropriate' and 'where necessary' used in this Schedule purposes of ensuring the safety and wholesomeness of foodstuffs. General requirements for food premises (other than those specified in premises must be kept clean and maintained in good repair and layout, design, construction and size of food premises shall:

permit adequate cleaning and/or disinfection; such as to protect against the accumulation of dirt, contact with toxic materials, the shedding of particles into food and the formation of condensation or undesirable mould on surfaces; permit good food hygiene practices, including protection against cross contamination between and during operations by foodstuffs, equipment, materials, water, air supply or personnel and external sources of contamination such as pests; provide, where necessary, suitable temperature conditions for the hygienic processing and storage of products. adequate number of washbasins must be available, suitably located and cleaning hands. An adequate number of flush lavatories must be connected to an effective drainage system. Lavatories must not lead rooms in which food is handled. Washbasins for cleaning hands must be provided with hot and cold running materials for cleaning hands and for hygienic drying. When necessary, the washing food must be separate from the hand-washing facility. must be suitable and sufficient means of natural or mechanical Mechanical air flow from a contaminated area to a clean area must be Ventilation systems must be so constructed as to enable filters and other cleaning or replacement to be readily accessible. sanitary conveniences within food premises shall be provided with natural or mechanical ventilation. premises must have adequate natural and, or artificial lighting.

Drainage facilities must be adequate for the purpose intended; they must be constructed to avoid the risk of contamination of foodstuffs.

Adequate changing facilities for personnel must be provided where necessary.

II Specific requirements in rooms where foodstuffs are prepared, processed (excluding dining areas and those premises specified in Chapter