{
  "url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987/schedule-5/part-III/paragraph-1",
  "json_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987/schedule-5/part-III/paragraph-1.json",
  "legislation": "uksi/1987/800",
  "legislation_title": "The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987",
  "legislation_url": "https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987",
  "path": "schedule/5/part/III/paragraph/1",
  "kind": "paragraph",
  "number": "1",
  "heading": null,
  "text": "Every person engaged in the handling of meat or packages of meat shall –\n(a) keep himself clean;\n(b) wear clean and appropriate protective clothing to permit the hygienic handling of meat including, where necessary, headgear and neck protection;\n(c) refrain from smoking or engaging in unhygienic practices;\n(d) take precautions to avoid contamination of meat;\n(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;\n(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.",
  "extent": null,
  "status": null,
  "version": "current",
  "annotations": [],
  "outstanding_effects": [],
  "provenance": {
    "source": "legislation.gov.uk",
    "source_url": "https://www.legislation.gov.uk/uksi/1987/800/schedule/5/part/III/paragraph/1",
    "retrieved_at": "2026-10-29T16:27:17.567080+00:00"
  },
  "licence": "Open Government Licence v3.0",
  "licence_url": "https://www.nationalarchives.gov.uk/doc/open-government-licence/version/3/",
  "attribution": "Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives."
}