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

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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.

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