S.L. 36.38 ст. 7Cleanliness.

Absolute cleanliness shall be required of staff, premises, equipment and instruments, as follows:

(a) staff must in particular wear clean working clothes and headgear which are of a light colour and easily washable. Staff who slaughter animals and work on and handle meat shall wash and disinfect their hands several times during each working day and each time they resume work. Persons who have been in contact with sick animals or infected meat must immediately afterwards carefully wash their hands and arms in hot water and then disinfect them. Smoking shall be forbidden in work rooms and storerooms;

(b) no dogs, cats or animals other than the poultry intended for slaughter may enter slaughterhouses. Rodents, insects and vermin shall be systematically destroyed;

(c) the rooms mentioned in paragraphs (a), (b), (c), (d) and (e) of regulation 6 must be cleansed and disinfected as necessary and at all events at the end of the day’s work;

(d) cages for delivering poultry must be made of non-corrodible material, be easy to clean and disinfect and have waterproof floors. They must be cleaned and disinfected each time they are emptied;

(e) equipment and instruments used for slaughtering, working on and the storing of meat must be kept clean and in a good state of repair. They must be carefully cleaned and disinfected several times during each working day, at the end of the day’s work and before being used again if they have been contaminated;

(f) containers for unhealthy meat unfit for human consumption and for offal shall be emptied after use and cleansed and disinfected each time they are emptied.