# The Fresh Meat Export (Hygiene and Inspection) (Scotland) Regulations 1987, Paragraph 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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Source: https://www.legislation.gov.uk/uksi/1987/800/schedule/5/part/III/paragraph/1 (the official version)
Page: https://openlegislation.uk/fresh-meat-export-hygiene-and-inspection-scotland-regulations-1987/schedule-5/part-III/paragraph-1
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.