Meat Inspection Regulations, 1990

Version of section 56 from 2006-03-22 to 2012-12-13:

  •  (1) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient in a registered establishment shall

    • (a) clean and sanitize their hands

      • (i) before engaging in the activity and as frequently as necessary during the activity, and

      • (ii) if the person leaves an area in a registered establishment where a meat product or an ingredient is being prepared, packaged, labelled, stored or otherwise handled, before returning to that area; and

    • (b) keep their protective clothing, including waterproof clothing and gloves, in a sound, clean and sanitary condition and, whenever necessary to prevent the contamination of meat products and ingredients, wash their clothing before engaging in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient.

  • (2) Every person who engages in the preparation, packaging, labelling, storing or other handling of a meat product or an ingredient, or who works in any area with food-contact surfaces and packaging materials in a registered establishment, shall adhere to hygienic practices while on duty to prevent contamination of meat products or ingredients and the creation of insanitary conditions.

  • (3) Every person who enters or is in any area of a registered establishment where there is a meat product or an ingredient shall wear clothing and footwear that are sound, clean and in a sanitary condition.

  • (4) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is exposed shall wear a hair covering and, if appropriate, a beard and mustache covering.

  • (5) Every person who enters or is in any area of a registered establishment where a meat product or an ingredient is prepared, packaged, labelled, stored or otherwise handled shall refrain from spitting, chewing gum, smoking or consuming tobacco products or consuming food, other than water dispensed from a drinking fountain.

  • (6) No person engaged in the preparation or packaging of a meat product or an ingredient shall, in the registered establishment, wear an object or use a substance if the object or substance may fall into or otherwise contaminate the meat product or the ingredient.

  • SOR/2004-280, s. 15.
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