The present Circular lays down particular provisions in matter of hygienic requirements to be met when meat and meat-based products are produced. Such provisions are contained in the Annex to the Circular, which consists of nine points concerning: (1) staff training; (2) hygienic conditions to be fulfilled by the personnel (including the use of certain special gloves and boots); (3) hygienic requirements to be met by the premises and the equipment; (4) hygienic conditions to be met during slaugh