1. Every person engaged in the handling of meat or packages of meat shall –
(a)keep himself clean;
(b)wear clean and appropriate protective clothing to permit the hygienic handling of meat including, where necessary, headgear and neck protection;
(c)refrain from smoking or engaging in unhygienic practices;
(d)take precautions to avoid contamination of meat;
(e)wash his hands with hot water and soap or other detergent frequently during the working day and each time work is started and resumed;
(f)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.
2. Every person engaged in the handling of unwrapped meat and meat wrapped only in stockinette shall obtain an annual 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.
3. The occupier shall –
(a)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;
(b)ensure that sawdust or any similar substance is not spread on floors;
(c)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;
(d)ensure that meat and receptacles which contain or may at any time contain meat are not allowed to come into contact with the floor;
(e)ensure that all equipment and instruments which come into contact with meat and which are cleansed and disinfected are then rinsed in clean water.