# The Meat Products (Hygiene) Regulations 1994, Paragraph 1: General conditions of hygiene applicable to staff


Proper standards of cleanliness are required of staff at all times. Specifically:
(a) staff shall wear suitable clean working clothes and where necessary headgear which completely encloses the hair;
(b) staff assigned to the handling and preparation of raw materials and products shall be required to wash their hands at least each time work is resumed and/or where contamination has occured; wounds to the hands must be covered by a waterproof dressing;
(c) smoking, spitting, eating and drinking in rooms where raw materials and products are worked on or stored is prohibited.

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Source: https://www.legislation.gov.uk/uksi/1994/3082/schedule/1/part/II/paragraph/1n3 (the official version)
Page: https://openlegislation.uk/meat-products-hygiene-regulations-1994/schedule-1/part-II/paragraph-1n3
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.