1969-HKRS30-16-29_Part05 — Page 56

Smoking. spitting and

personal hygiene.

24

(3) Every employee who has been provided with protective clothing, a cap or a head covering under paragraph (1), shall— (c) wear it at all times when working in the premises; and (b) keep it as clean as is consistent with the nature of his

work.

60. (1) No person shall-

(a) use tobacco;

(6) spit: or

(e) do any other act which is unhygienic, in any part of the

premises where--

(1) poultry is slaughtered; or

(ii) carcasses or poultry products are inspected, pro- cessed, handled or stored.

(2) Any employes who-

(a) has a septic cut, boil, carbuncle or open sore on his hand

or on any exposed part of his body;

(b) is suffering from diarrhoea or vomiting;

(c) has a septic discharge from his ears or eyes: or

(d) has reason to believe that he may be a carrier of tuberculosis, cholera, typhoid, paratyphoid, dysentery or- ganisms or of a food poisoning or enteric infection. shall immediately inform the licensee, and shall refrain from bandling-

( poultry, carcasses or poultry products; and

(ii) equipment which is likely to come into contact with

poultry, carcasses or poultry products.

(3) Except with the permission in writing of a health officer, no licensee shall permit an employee who he knows or has reason to believe may be suffering from any of the conditions or com- plaints referred to in paragraph (2) to-

(a) handle poultry, carcasses or poultry products, or equip- ment or packing materials likely to come into contact with poultry, carcasses or poultry products; or

(b) be present in any part of the premises where carcasses

or poultry products are exposed or handled.

(4) Every employee engaged in handling carcasses or poultry products shall, when so engaged-

(a)

keep his hands, finger nails and all parts of his person which are liable to come into contact with carcasses or poultry products, as clean as is reasonably practicable;

25

(b) wash his hands thoroughly immediately after-

(i) using the toilet; and

(ii) changing his clothing,

61. Without prejudice to paragraph (b) of regulation 12 and to regulation 13. the licensee and every employee shall take all practical precautions to exclude flies, rats, mice and other insects and animals from all parts of the premises where carcasses or poultry products are exposed, inspected, processed, handled or stored.

62. The licensee shall ensure that no person uses any germi- cide, insecticide, disinfectant, rodenticide, detergent, wetting agent (except pure potable water) or other similar substance in the pre- mises unless the Director has approved-

(a) the type, formula and concentration of the substance

used; and

(b) the manner in which, and the purpose for which, it is

used.

63. The licensee shall ensure that no person uses any sub- stances or ingredients in the processing of carcasses or poultry products in a poultry export factory unless such substances or ingredients are—

(4) clean:

(6) wholesome: and

(c) edible.

64. (1) An employee who-

(2) permits a carcass or poultry product in the premises to

touch the floor or ground; or

(6) has reason to believe that a carcass or poultry product in the premises may have touched the floor or ground, or may be contaminated, unwholesome or adulterated,

shall-

(1) keep the carcass or poultry product separate so as to

maintain its identity:

(ii) immediately report the occurrence or his belief to an

inspector; and

(iii) when required by the inspector, clearly identify to the inspector the carcass or product in respect of which he has made the repor

Precautions against vermin.

Use of dis- infectants and insecticides.

Substances and

ingredients used in processing

carcasses or

preparing poultry products.

(uspector to be informed of carcasses OT

poultry prod- acts suspected of being contaminated, unwholesome

or adulterated.