The protective clothing, including head and other coverings and footwear, of a person handling food that is not packed so that the food may not be contaminated must-
(a) be clean and neat when the person begins to handle the food;
(b) at all times during the handling of the food, be in such a clean condition and be of such design and material that it cannot contaminate the food;
(c) be so designed that the food cannot come into direct contact with any part of the body, excluding the hands.