Protective equipment is not the most discussed aspect of haruspicy, but it is among the most professionally consequential. This guide covers glove and apron selection, maintenance, and disposal for working practitioners, with reference to the hygiene standards relevant to client-facing and regulated settings.
Tag
hygiene
Hygiene sits at the heart of responsible haruspicy practice, and the posts gathered under this tag address the practical, legal, and reputational dimensions of keeping your work clean and compliant. Whether you are navigating food standards requirements, working with butchers under formal agreements, or preparing documentation for insurance and grant applications, maintaining rigorous hygiene standards protects both you and those around you. This collection draws together guidance from across the site to help practitioners approach hygiene not as an afterthought but as a core professional concern. Explore these posts to build a more confident and well-regulated practice.