A surface referred to in sub-regulation (1) and an item referred to in sub-regulation (2) must be
(a) cleaned and washed before food comes into direct contact with it for the first time; and
(b) cleaned and washed, as and when necessary, during or immediately after the processing of food, so that contamination of the food that comes into contact with any such surface or item is prevented, and any such surface or item must not, before food comes into direct contact with it, contain-
(i) more than 100 viable micro-organisms per cm2 upon analysis, conducted in accordance with acknowledged scientific microbiological methods of analysis, of a sample taken in accordance with the swab technique prescribed in the Efficacy of Cleaning Plant, Equipment and Utensils- SANS 5763; and
(ii) the remains of cleaning materials or disinfectants which may contaminate the food.