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Meat Safety Act, 2000 (Act No. 40 of 2000)

Red Meat Regulations, 2004

Part IV : Hygiene Requirements for Persons Entering Abattoirs [Section 11(1)(f)]

61. Showering and washing of hands

 

 

Personnel who handle foodstuffs must -

a) shower before assuming duties; and
b) wash hands and forearms with a liquid germicidal soap and running water immediately after they become soiled or after having used a toilet or when entering a working area.