Paragraph 2

Every person engaged in the handling of unwrapped meat and meat wrapped only in stockinette shall—

(a)

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;

(b)

wear clean and appropriate protective clothing to permit the hygienic handling of meat including covering for the hair of the head;

(c)

wash his hands with hot water and soap or other detergent frequently during the working day, and each time work is started and resumed;

(d)

was 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;

(e)

ensure that all equipment and instruments which come into contact with meat are cleansed and disinfected.