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Food Safety (Fishery Products and Live Shellfish) (Hygiene) (Amendment No. 2) Regulations (Northern Ireland) 1999

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Amendment of Chapter III of Schedule 3 to the principal Regulations

7.  In Section II (general conditions of hygiene) of Chapter III (general conditions for establishments on land) of Schedule 3 (production and placing on the market; conditions for fishery products)—

(a)in paragraph A1, for “equipment” there shall be substituted “lavatories, equipment intended to facilitate personal hygiene (such as hand basins) and equipment”;

(b)for paragraphs B1 and B2 there shall be substituted—

B. General conditions of hygiene applicable to persons working on or handling fishery products

1.  The highest possible standard of cleanliness is required of persons working on or handling fishery products. More specifically—

(a)persons working on or handling fishery products must wear suitable clean working clothes and headgear which completely encloses the hair; this applies particularly to persons handling exposed fishery products;

(b)persons working on or handling fishery products must wash their hands at least each time work is resumed; wounds to hands must be covered by a waterproof dressing;

(c)persons working on or handling fishery products must not smoke, spit, eat, or drink in any fishery products working or storage area.

2.(1) The employer shall take all requisite measures to prevent persons working on or handling fishery products from contaminating them.

(2) The employer shall prevent persons liable to contaminate fishery products from working on or handling them, until there is evidence that such persons can do so without risk.

(3) When recruited, any person working on or handling fishery products must prove, by medical certificate, that there is no impediment to such work or handling..

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