PART Irequirements applicable in all export slaughterhouses and export cutting premises
1. No person shall engage in the handling of meat if he is likely to contaminate such meat. In particular, and without prejudice to the generality of the foregoing, no person shall engage in the handling of meat if he is suffering from or suspected of suffering from, or is the carrier of, typhoid fever, paratyphoid fever or any other salmonella infection, or dysentery, infectious hepatitis, scarlet fever or any staphylococcal infection likely to cause food poisoning, or is suffering from or suspected of suffering from infectious tuberculosis or any infectious skin disease.
2. No person shall engage in the handling of meat if he is –
(a)undertaking any other activity which may involve any risk of contamination of meat; or
(b)wearing a bandage on the hands or forearms, other than a waterproof dressing protecting a non-infected wound.
3.—(1) Every person engaged in the handling of meat shall obtain a certificate signed by a registered medical practitioner certifying that there is no objection on public health grounds to his engagement in the handling of meat, and every such medical certificate shall be produced on request to an official veterinary surgeon or to a veterinary officer.
(2) Every medical certificate referred to in sub-paragraph (1) of this paragraph shall be renewed annually unless an official veterinary surgeon requires its renewal at any other time.
4. Every person engaged in slaughtering animals or working on or handling meat shall wash his hands with hot water and soap or other detergent frequently during the working day and each time work is started and resumed.
5. The occupier shall ensure that all equipment and implements which come into contact with meat are kept in a good state of repair.
6. Smoking shall be prohibited in work rooms and store rooms.
7. The occupier shall ensure that no sawdust or any similar substance is spread on floors.