No. 6. DEPARTMENT OF AGRICULTURE. 121 



within the building between the stable and the room used for the preparation 

 of the meat or meat products, but pens for animals about to be slaughtered 

 may be maintained in connection with the slaughtering room. Manure from 

 such stables or pens shall not be stored adjacent to the buildings used for 

 slaughtering, storing or preparing meats or meat food products, nor at any- 

 place on the premists or in such a manner as to bring about unsanitary condi- 

 tions. 



4. All buildings used for such purposes, and for storing or selling meats or 

 meat products, shall be properly fitted and equipped for the purpose used, and 

 shall be so managed and cared for that the meats and meat products prepared 

 therein may not be rendered unclean, unsound, unhealthful or unwholesome, or 

 otherwise unfit for human food. 



(a) Floors shall be smooth and impervious and so laid that they will drain 

 freely and rapidly into a drain and, when possible, this drain shall be con- 

 nected with a sewer. No low or broken places beneath, or in, which fluid or 

 solid refuse may lodge shall be allowed to exist. 



(b) Walls of rooms in which animals are slaughtered or meat stored shall 

 be tight, smooth, free from projections or crevices for the accumulation of 

 filth, and shall be kept in a cleanly condition. Ceilings, partitions and pillars 

 shall also be kept clean by brushing, spraying or washing. Frequent white- 

 washing or painting of walls, ceilings, pillars and partitions is desirable. 



(c) All wagons, trucks, trays and other receptacles, all tables, chutes, 

 platforms, racks, etc., and all knives, saws, cleavers, meat grinders, sausage 

 fillers, scalding kettles and all other tools, utensils and machinery used in 

 slaughtering, moving, handling, cutting, chopping, mixing, canning, or other 

 process, shall be thoroughly cleansed daily, if used. 



(d) Aprons, smocks or other clothing of employes coming in contact with 

 meat shall be of a material that is readily cleansed and made sanitary, and 

 shall be kept clean. All employes who handle meats or meat products shall 

 be required to keep their hands free from filthy or infectious matter. 



(e) All rooms in which meats or meat food products are prepared, stored, 

 packed, canned, manufactured, or otherwise handled shall be lighted and ven- 

 tilated in a manner acceptable to this Board or its agent, and shall be so lo- 

 cated that odors from toilet rooms, catch basins, casings departments, tank 

 rooms, offal or refuse heaps, hide cellars, etc., do not permeate them. All 

 cooling and storage rooms or ice boxes shall if possible have a system of ven- 

 tilation which permits the entrance of fresh clean air from outside the build- 

 ing. 



5. Rooms used for the slaughter of animals shall be thoroughly cleansed at 

 the close of each day's work. All offal and other refuse shall be re- 

 moved and the floors and walls shall be flushed and washed. Where water- 

 pipe connections can be obtained they shall be equipped with faucets and hose 

 sufficient for proper cleansing. Toilet facilities adequate for the cleanliness and 

 convenience of the employes shall be provided and shall consist of water-clos- 

 ets, urinals, wash basins, soap and clean towels. Such toilet rooms shall not 

 communicate directly or indirectly with any rooms in which animals are killed 

 or meats stored. The voiding of urine upon the floor of the slaughter house is 

 prohibited. 



6. Suitable receptacles shall be provided for blood, offal and similar materials, 

 and such materials shall be put into the offal tank, or, where such tank is not 

 available, removed from the premises as soon as possible, but under no circum- 

 stances shall they be permitted to accumulate for more than one day in sum- 

 mer or two days in winter. In no case shall they be permitted to accumulate in 

 or around the slaughter house. The feeding of hogs or other animals on the 

 slaughter house refuse shall not be permitted on the premises, and no use in- 

 compatible with proper sanitation shall be made of any part of such premises. 



Receptacles and vehicles used for storing and transporting such materials 

 shall be kept clean. Stomach and intestinal contents and other refuse shall 

 not be allowed to accumulate on the floor of the slaughtering room and shall not 

 be stored on the premises at any place or in such a, manner as to render the 

 conditions unsanitary. 



Cribs or pens for the storage of bones shall not be located within nor adjoining 

 any building used for slaughtering, storing or preparing meats or meat food 

 products. 



Hides or pelts shall not be stored on the floor of any room used for slaughter- 

 ing, storing or preparing meats or meat food products, but shall be stored in a 

 room set apart for such purposes. 



7. Meats and meat food products intended for rendering into edible products 

 must be prevented from falling on the floor or coming in contact with any dirty 

 or disease producing material. 



8. Persons afflicted with tuberculosis, or any other communicable disease, 

 shall not be employed, or work in, any of the departments of establishments 

 where carcasses are dressed, or meats handled or exposed for sale, and any 

 employe showing evidence of being so affected shall be reported to the State 

 Livestock Sanitary Board and to the manager or owner of the establishment 

 by any agent of the Board or any local meat inspector appointed by authority 

 of the Board who may discover the conditions. 



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