# The Fresh Meat (Hygiene and Inspection) Regulations 1995, Paragraph 3


Every person engaged in slaughtering animals or working on or handling fresh meat shall—
(a) wear footwear and light coloured overalls or other suitable clothing, including covering for the hair of the head, and, where necessary, the neck; all of which articles shall, unless disposable, be easily cleanable, reserved exclusively for the use of persons slaughtering animals or working on or handling exposed or wrapped fresh meat, clean at the commencement of every working day and renewed during the day as necessary.
(b) keep as clean as may be reasonably practicable by thorough and frequent washing, in such a manner as to avoid any risk of contamination of fresh meat or blood, of all parts of his person or clothing which are liable to come into contact with any fresh meat or blood, and, in particular, shall wash his hands with hot water and soap or other detergent frequently during the working day and each time work is started and resumed and shall wash his hands and arms in such manner immediately after contact with animals or fresh meat which he knows or suspects to be diseased; and shall not use the same disposable towels more than once to dry hands and arms;
(c) keep any open cuts or abrasions on any exposed part of his person covered with a suitable waterproof dressing;
(d) ensure that all equipment and implements which come into contact with fresh meat are cleansed and subsequently disinfected in water at a temperature of not less than +82°C—
(i) prior to commencement of work;
(ii) frequently during the course of each working day.
(iii) immediately after any contact with fresh meat known or suspected to be diseased;
(iv) before re-use after any break in work; and
(v) at the end of each working day;
(e) before being engaged to slaughter animals or work on or handle unpackaged fresh meat, obtain a medical certificate certifying that there is no objection on public health grounds to such activities and produce every such medical certificate on request to an OVS or to a veterinary officer, and any other person liable to come into contact with any fresh meat shall wear the appropriate clothing and footwear described in sub-paragraph (a) above.

---
Source: https://www.legislation.gov.uk/uksi/1995/539/schedule/7/paragraph/3 (the official version)
Page: https://openlegislation.uk/fresh-meat-hygiene-and-inspection-regulations-1995/schedule-7/paragraph-3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.