Cleanliness of utensils

Any person– (a) using any knife, scabbard, sharpening steel, chopper or saw in a slaughterhouse shall ensure that it is thoroughly cleaned and sterilised in boiling water or steam and rinsed in cold water immediately after any contact with meat known or suspected to be diseased and in every case at the end of each working day; (b) using any wiping cloth in a slaughterhouse shall ensure that any such cloth is– (i) sterilised by boiling or destroyed at the end of each working day and, where practicable, sterilised by boiling after use on any carcass; (ii) destroyed or sterilised by boiling forthwith, if it has come into contact with meat known or suspected to be diseased.