Minnesota Administrative Rules
Agency 105 - Agriculture Department
Chapter 1540 - MEAT INSPECTION
Part 1540.0730 - CLEANLINESS OF HANDS AND IMPLEMENTS

Butchers and others who dress or handle diseased carcasses or parts shall, before handling or dressing other carcasses or parts, cleanse their hands with liquid soap and hot water, and rinse them in clean water. Implements used in dressing diseased carcasses shall be thoroughly cleansed in boiling water or in a prescribed disinfectant, followed by rinsing in clean water. The employees of the establishment who handle any product shall keep their hands clean and in all cases after visiting the toilet rooms or urinals shall wash their hands before handling any product or implement used in the preparation of product.

Statutory Authority: MS s 31A.08