The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987 No. 800 (S. 63)

SCHEDULE 5 HYGIENE REQUIREMENTS IN RELATION TO STAFF, PREMISES, EQUIPMENT AND IMPLEMENTS IN EXPORT SLAUGHTERHOUSES, EXPORT CUTTING PREMISES AND EXPORT COLD STORES

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.