Retail Butcher

Back of House Processing

Areas must be designed to withstand the anticipated activities to be carried out.

Hygiene surfaces including floors must be effectively cleanable, be non-porous, be unable to harbour bacterial growth, be constructed to ensure there is no freestanding or ponding of water, be resistant to the chemicals and manufacturing processes and to meet all workplace health and safety standards eg, non slip.

It is also beneficial when selecting suitable hygiene solutions that the options being considered have been independently tested by recognised food safe regulators eg, HACCP and have a good history of use in similar situations.