122 ANNUAL REPORT OF THE OfC. Doc. 



STORAGE AND TRANSPORTATION OF CARCASSES. 



9. Carcasses must not be permitted to hang in the slaughtering- room longer 

 than necessary, but shall be removed promptly to the cooling room to be kept 

 under proper refrigeration. 



Dressed carcasses shall not be transported on the public highways, exposed to 

 contamination by street dust and insects. Vehicles for the conveyance of such 

 carcasses shall be covered or shall be provided with wrappers of canvas, or 

 equally satisfactory material, in which the carcasses shall be completely envel- 

 oped while in transit, and such wrappers shall be kept clean. Carcasses or 

 parts of carcasses shall not be allowed to hang outside of m.arkets, shops or 

 stores exposed in such a manner as to become contaminated by dust or dirt. 



10. Carcasses or parts of carcasses shall not be inflated with air blown 

 from the mouth or otherwise. Skewers shall not be held in the mouth previous 

 to inserting them in carcasses or parts of carcasses. 



WHEN DISEASED CARCASSES ARE DRESSED. 



11. Butchers who may have dressed diseased carcasses shall cleanse their 

 hands of all grease and then immerse them in a prescribed disinfectant, and 

 then rinse them in clear water before engaging again in dressing or handling 

 healthy carcasses. All butcher's implements that have been used in dressing 

 diseased carcasses shall be cleansed of all grease and then sterlized either in 

 boiling water or by inimersion in a prescribed disinfectant, and rinsed in 

 clear water, before being again used in dressing healthy carcasses. 



The premises on which diseased animals may have been killed shall be thor- 

 oughly cleansed, and, if necessary, they shall be disinfected, as required by 

 the State Livestock Sanitaiy Board, an agent of the same, or any local meat in- 

 spector appointed by authority of the Board. 



12. Separate trucks, etc., shall be furnished for handling disease carcasses and 

 parts. Following the slaughter of an animal affected with an infectious disease 

 a stop shall be made until the implements have been cleansed and disinfected, 

 unless another set of clean implements are at hand. 



CLEANLINESS OF ESTABLISHMENTS. 



13. All parts of establishments used for slaughtering, packing, canning, man- 

 ufacturing or storing meats or meat products, and the stables and pens used 

 for livestock shall be kept in a cleanly, wholesome condition. They shall be es- 

 pecially cleansed and scrubbed and disinfected, and painted or whitewashed 

 when required by authority of the State Livestock Sanitary Board, an agent 

 of the same, or any local meat inspector appointed by the authority of the 

 Board. 



DUTIES AND AUTHORITY OF AGENTS OF THE BOARD. 



14. Agents of the State Livestock Sanitary Board are authorized by law to 

 make examinations of slaughtering, packing, meat-canning, rendering, or sim- 

 ilar establishments, and of places where meats or m.eat food products are man- 

 ufactured, prepared, stored or sold, for the purpose of ascertaining whether 

 the said establishments or places are constructed, arranged, equipped, man- 

 aged or cared for in such a way as injuriously to affect the soundness, health- 

 fulness or wholesoineness, or otherwise to render unfit for human food, the 

 ineats or meat food products therein prepared, stored, or sold. 



DEFECTS IN ESTABLISHMENTS. 



15. Whenever an establishment, or the manner in which it is arranged, 

 equipped, managed or cared for, shall be found to be defective in such particu- 

 lars as to make it probable that, by virtue of such defect or defects, the meat 

 or meat food products may bo rendered unsound, unhealtliful, unwholesome or 

 otherwise unfit for human food, it shall be the duty of the agent of the State 

 Livestock Sanitary Board to notify the owner, occupier or manager thereof as 

 to the nature of the particular defects found, and report the same to the State 

 Livestock Sanitary Board. 



PENALTY FOR FAILURE TO REMEDY DEFECTS. 



16. In case such defects are not removed or abolished within the time desig- 

 nated by the State Livestock Sanitary Board, after notice in writing from the 

 Board, the said establishment or place may be closed; and the owner, occupier, 

 or manager thereof, and all other persons, forludden to use the said establish- 

 ment or place for the preparation, storage, or sale of meats or meat food 

 products until the said defect is remedied, removed, or abolislied in a way that 

 is approved by an authorized agent of the State Livestock Sanitary Board. 



