8.10 'Clean-as-you-go'and good housekeeping 8.10.1 Within the limitations of the production process, the whole site and buildings must be kept clean and tidy at all times 8. 10. 2 The factory perimeter and external areas must be kept clean and tidy and free from redundant equipment, empty containers, pallets, spillages or other items which could encourage pests 8. 10.3 Within the preparation and production areas, the food debris levels must be a minimum consistent with the process. Debris must be removed on a clean as you go principle 8. 10.4 Sufficient waste containers must be provided to dispose of food debris, packaging waste and other rubbish, at strategic points throughout the process. The waste containers must be large enough to retain all ubbish and completely covered to prevent overspill. They must be regularly emptied by a designated operative 8. 10.5 Floor debris should be removed by designated hygiene operatives rather than on line process workers who run the risk of contaminating product 8. 10.6 To avoid congestion and to create a feeling of space, any packaging materials brought into the process area must be kept to a minimum for that day' s production and must be neatly stored and adequately protected 8.10.7 All staff facilities including locker rooms, toilets, changing facilities, canteens and rest room areas should be regularly cleaned and tidied throughout the day. This not only sets a good example to the staff, but encourages a mutual take care attitude8.10 ‘Clean-as-you-go’ and good housekeeping 8.10.1 Within the limitations of the production process, the whole site and buildings must be kept clean and tidy at all times. 8.10.2 The factory perimeter and external areas must be kept clean and tidy and free from redundant equipment, empty containers, pallets, spillages or other items which could encourage pests. 8.10.3 Within the preparation and production areas, the food debris levels must be a minimum consistent with the process. Debris must be removed on a “clean as you go” principle. 8.10.4 Sufficient waste containers must be provided to dispose of food debris, packaging waste and other rubbish, at strategic points throughout the process. The waste containers must be large enough to retain all rubbish and completely covered to prevent overspill. They must be regularly emptied by a designated operative. 8.10.5 Floor debris should be removed by designated hygiene operatives rather than on line process workers who run the risk of contaminating product. 8.10.6 To avoid congestion and to create a feeling of space, any packaging materials brought into the process area must be kept to a minimum for that day’s production and must be neatly stored and adequately protected. 8.10.7 All staff facilities including locker rooms, toilets, changing facilities, canteens and rest room areas should be regularly cleaned and tidied throughout the day. This not only sets a good example to the staff, but encourages a mutual “take care” attitude