Personal hygiene and clothing
 53. (1) The operator of a meat plant shall ensure that every person at the plant engaged in the processing, packaging, labelling, handling or storing of a carcass, a part of a carcass or a meat product and any other person who enters a room or area of the plant where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored keeps their hands clean at all times.  O. Reg. 31/05, s. 53 (1). (2) Without limiting the generality of subsection (1), the operator of a meat plant shall ensure that every person who is required by that subsection to keep clean hands washes his or her hands thoroughly with soap and water, (a) between handling meat products that are incompatible with each other; (b) before exiting a washroom facility; (c) each time his or her hands have been exposed to a source of contamination; and (d) each time he or she enters a room or area where food animals are slaughtered, where carcasses or parts of carcasses are dressed or where parts of carcasses or meat products are processed.  O. Reg. 221/05, s. 21 (1). (2.1) Despite clauses (2) (c) and (d), the operator is not required to ensure that a person washes his or her hands if the following conditions apply: 1. The person enters a room or area where food animals are slaughtered or where carcasses or parts of carcasses are dressed for the sole purpose of delivering an animal into the room or area. 2. The person leaves the room or area immediately after delivering the animal. 3. After leaving the room or area, the person will not engage in the processing, packaging, labelling, handling or storing of a carcass, part of a carcass or a meat product. 4. After leaving the room or area, the person will not enter any other room or area of the plant where carcasses or parts of carcasses are dressed or where carcasses, parts of carcasses or meat products are processed, packaged, labelled, handled or stored.  O. Reg. 221/05, s. 21 (1). (3) The operator of a meat plant shall ensure that every person at the plant washes and sanitizes hands and gloves before handling ready-to-eat meat products and wears those gloves when handling ready-to-eat meat products.  O. Reg. 31/05, s. 53 (3). (4) The operator of a meat plant shall ensure that any person who is in any room or area of the plant where a carcass, a part of a carcass or a meat product is exposed, (a) wears sanitary clothing; (b) wears a sanitary hair covering, including a beard covering if applicable; (c) if the person is wearing gloves, wears gloves that are sound, clean and sanitary; (d) keeps personal protective equipment clean and sanitary at all times if the person wears that equipment; and (e) wears clean footwear and, if necessary to protect carcasses, parts of carcasses or meat products from contamination, uses a footwear dip or other footwear sanitizing facility to effectively clean and sanitize the footwear.  O. Reg. 31/05, s. 53 (4); O. Reg. 221/05, s. 21 (2); O. Reg. 285/13, s. 25. (5) No person who is engaged in the processing, packaging, labelling, handling or storing of a carcass, a part of a carcass or a meat product at a meat plant shall wear an object or use a substance that might fall into or otherwise contaminate the carcass, the part of the carcass or the meat product.  O. Reg. 31/05, s. 53 (5). (6) No person shall chew or consume tobacco, gum or food of any kind, other than water dispensed from a drinking fountain, in any part of a meat plant in which a carcass, a part of a carcass or a meat product is processed, packaged, labelled, stored or otherwise handled.  O. Reg. 31/05, s. 53 (6). (7) The operator of a meat plant shall ensure that every person at the meat plant who handles or otherwise comes into contact with inedible materials washes and sanitizes their hands, utensils and protective equipment after handling the materials.  O. Reg. 31/05, s. 53 (7).