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

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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.

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