The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987

PART II additional requirements applicable in export cutting premises not subject to the slaughterhouse hygiene (scotland) regulations 1978

1.  Every person engaged in handling meat shall –

(a) wear rubber boots or other footwear affording similar protection and overalls of washable material including a washable covering for the hair of the head, which must be kept as clean as is reasonably practicable; and any person liable to come into contact with any meat shall wear similar and adequate protective clothing;

(b) wash his hands and arms with hot water and soap or other detergent immediately after contact with meat which he knows or suspects to be diseased;

(c) ensure that all equipment and implements which come into contact with meat are cleansed and disinfected and then rinsed in clean water–

(i) prior to commencement of work;

(ii) frequently during the course of each working day;

(iii) immediately after any contact with meat known or suspected to be diseased;

(iv) before re-use after any break in work; and

(v) at the end of each working day.

2.  No person shall –

(a) urinate, defecate or spit except in a sanitary convenience;

(b) bring into or keep in any part of export cutting premises containing meat any article liable to prejudice the maintenance of hygiene or the proper performance of the functions reserved to that part of the export cutting premises.

3.  The occupier of the export cutting premises shall –

(a) take all reasonable steps to prevent the entry into the premises of dogs, cats, birds, vermin and insects, and take immediate steps to remove any which may be present;

(b) ensure that the premises and any plant, equipment, machinery or implements contained therein are not used for any purpose which is not properly connected with the preparation and storage of meat, and that instruments for cutting meat are used solely for that purpose;

(c) ensure that meat and receptacles which contain or may at any time contain meat are not allowed to come into contact with the floor;

(d) cause the floor and wall surfaces of the room or rooms provided in accordance with paragraph 1(a) and 1(b) of Part I of Schedule 2 to be cleaned and disinfected as often as may be necessary to maintain them at all times in a satisfactory state of cleanliness and in any event to be thoroughly cleaned when cutting up is completed for the day;

(e) where the premises are supplied with water which is not clean and wholesome for the purpose of fire fighting or the operation of refrigerators or steam boilers, ensure that any such water is not used for any other purpose;

(f) ensure that all detergents, disinfectants and pesticides used in the premises are of such a kind and are used in such a manner as not to affect the fitness of any meat.