Meat Safety Act, 2000 (Act No. 40 of 2000)Red Meat Regulations, 2004Part 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. |