548 APPENDIX II 
(k) Docks and receiving rooms, to be designated by the establishment, with the 
approval of the inspector in charge, for the receipt and inspection of all meat and 
products as provided in section 4 of regulation 18. 
(1) Suitable lockers in which brands bearing the inspection legend shall be kept 
when not in use. All such lockers shall be equipped for locking with locks to be sup- 
plied by the department, the keys of which shall not leave the custody of bureau 
employees. 
Section 6. Inspectors shall furnish their own implements, such as knives, steels, 
and triers, for conducting inspection, and shall cleanse their hands and implements 
as prescribed by paragraph 3 of section 7 of regulation 8. 
Regulation 8. Sanitation. 
Secrion 1. Prior to the inauguration of inspection, an examination of the estab- 
lishment and premises shall be made by a bureau employee and the requirements 
for sanitation and the necessary facilities for inspection specified. 
Suction 2. Triplicate copies of plans, properly drawn to scale, and of specifica- 
tions, including plumbing and drainage for remodeling plants of official establishments 
and for new structures, shall be submitted to the chief of bureau in advance of con- 
struction. 
Secrion 3. Paragraph 1. Official establishments, establishments at which market 
inspection is conducted, and premises on or in which any meat or product is prepared 
or handled by or for persons to whom certificates of exemption have been issued, 
shall be maintained in sanitary condition, and to this end the requirements of para- 
graphs 2 to 8 inclusive, of this section shall be complied with. 
Paragraph 2. There shall be abundant light, both natural and artificial, and suffi- 
cient ventilation for all rooms and compartments, to insure sanitary condition. 
Paragraph 3. There shall be an efficient drainage and plumbing system for the 
establishment and premises, and all drains and gutters shall be properly installed 
with approved traps and vents. 
Paragraph 4. The water supply shall be ample, clean, and potable, with adequate 
facilities for its distribution in the plant. Every establishment shall make known, 
and whenever required shall afford opportunity for inspection of, the source of its 
water supply and the location and character of its reservoir and storage tanks. 
Paragraph 5. The floors, walls, ceilings, partitions, posts, doors, and other parts 
of all structures shalf be of such materials, construction, and finish as will make them 
susceptible of being readily and thoroughly cleaned. The floors shall be kept water- 
tight. The rooms and compartments used for edible products shall be separate and 
distinct from those used for inedible products. 
Paragraph 6. The rooms and compartments in which any meat or product is pre- 
pared or handled shall be free from odors from dressing and toilet rooms, catch basins, 
hide cellars, casing rooms, inedible tank and fertilizer rooms, and stables. 
Paragraph 7. Every practicable precaution shall be taken to keep establishments 
free of flies, rats, mice, and other vermin. The use of rat poisons is prohibited in 
rooms or compartments where any unpacked meat or product is stored or handled; 
but their use is not forbidden in hide cellars, inedible compartments, outbuildings, 
or similar places, or in storerooms containing canned or tierced products. So-called 
rat viruses shall not be used in any part of an establishment or the premises thereof. 
Paragraph 8. Dogs shall not be admitted into official establishments, except 
upon permission of the inspector in charge, for the purpose of destroying rats. Dogs 
which are admitted shall be kept free from tape-worm infestation. Such examinations 
shall be made to determine freedom from infestation as the chief of bureau may pre- 
scribe. Contamination by the excreta of these animals shall not be permitted, nor 
shall the dogs be allowed to eat the raw viscera of cattle, sheep, swine, or goats. 
Section 4. Adequate sanitary facilities and accommodations shall be furnished 
by every official establishment. Of these the following are specifically required: 
(a) Dressing rooms, toilet rooms, and urinals, sufficient in number, ample in size, 
conveniently located, properly ventilated, and meeting all requirements as to sanitary 
construction and equipment. These shall be separate from the rooms and compart- 
