ADVOKS GLOBAL · KENYA
The Dairy Industry (Dairy Produce Safety) Regulations
59. Design, Location and construction of a milk bar
Edition: 2022-12-31 · In force
59. Design, Location and construction of a milk bar
An operator of a milk bar shall ensure that the milk bar is located, designed and constructed in a manner that meets the relevant standard, including ensuring that—(a)floors of all rooms in which milk or dairy produce are handled, converted, packaged, or stored, or in which milk containers, utensils, and or equipment are washed, is constructed of good quality concrete or equally impervious tile or brick laid closely with impervious joint material, or metal surfacing with impervious joints, or other material which is the equivalent of good quality concrete;(b)floors of storage rooms for dry ingredients and or packaging material constructed of impervious and easy to clean material; and(c)a floor surface which is smooth and sloped and the joints between the floor and the walls are impervious;(d)tiled walls or any other impervious easy to clean material to a height of not less than one meter and smooth ceilings which are washable, white-colored and made of impervious materials;(e)walls, partitions and ceilings kept in good repair;(f)doors and windows of the milk bars with all outer openings that are fly and rodent-proofed;(g)adequate lighting and ventilation free of odours.(h)the premises have separate rooms or areas for handling of dairy produce, cleaning and sanitizing of dairy produce equipment; and receiving, handling and storage of returned dairy produce.(i)the premises in which the milk bar is located have convenient hand-washing facilities kept in clean condition and in good repair.