APPENDIX II 549 
ments in which meat and products are prepared, stored, or handled. Where both 
sexes are employed, separate facilities shall be provided. 
(b) Modern lavatory accommodations, including running het and cold water, 
soap, towels, etc. These shall be placed in or near toilet and urinal rooms and also 
at such other places in the establishment as may be essential to assure cleanliness 
of all persons handling any meat or product. 
(c) Properly located facilities for disinfecting and cleansing utensils and hands of 
all persons handling any meat or product. 
(d) Cuspidors of such shape as not readily to be upset and of such materials as 
to be readily disinfected. They shall be sufficient in number and asccessibly placed 
in all rooms and places designated by the inspector in charge, and all persons who 
expectorate shall be required to use them. 
Section 5. Equipment and utensils used for preparing, processing, and otherwise 
handling any meat or product shall be of such materials and construction as will make 
them susceptible of being readily and thoroughly cleaned and such as will insure strict 
cleanliness in the preparation and handling of all meat and products. Trucks and 
receptacles used for inedible products shall bear some conspicuous and distinctive 
mark and shall not be used for handling edible products. 
Section 6. Rooms, compartments, places, equipment, and utensils used for pre- 
paring, storing, or otherwise handling any meat or product, and all other parts of the 
establishment, shall be kept clean and sanitary. 
SEcTION 7. Paragraph 1. Operations and procedures involving the preparation, 
storing, or handling of any meat or products shall be strictly in accord with cleanly 
and sanitary methods. 
Paragraph 2. Rooms and compartments in which inspections are made and those 
in which animals are slaughtered or any meat or product is processed or prepared 
shall be kept sufficiently free of steam and vapors to enable bureau employees to 
make inspections and to insure cleanly operations. The walls and ceilings of rooms 
and compartments under refrigeration shall be kept reasonably free from moisture. 
Paragraph 3. Butchers and others who dress or handle diseased carcasses or parts 
shall, before handling or dressing other carcasses or parts, cleanse their hands of grease, 
immerse them in a prescribed disinfectant, and rinse them in clean water. Imple- 
ments used in dressing diseased carcasses shall be thoroughly cleansed in boiling water 
or in a prescribed disinfectant, followed by rinsing in clean water. The employees 
of the establishment who handle any meat or products shall keep their hands clean, 
and in all cases after visiting the toilet rooms or urinals shall wash their hands before 
handling any meat or product or implements used in the preparation of the same. 
Paragraph 4. Aprons, frocks, and other outer clothing worn by persons who handle 
any meat or product shall be of material that is readily cleansed, and only clean gar- 
ments shall be worn. Knife scabbards shall be kept clean. 
Paragraph 5. Such practices as spitting on whetstones, placing skewers or knives 
in the mouth, inflating lungs or casings, or testing with air from the mouth such recep- 
tacles as tierces, kegs, casks, and the like, containing or intended as containers of any 
meat or product, are prohibited. Only mechanical means may be used for testing. 
Section 8. The wagons and cars in which any meat or product is transported 
shall be kept in a clean and sanitary condition. Wagons used in transferring loose 
meat and products between official establishments shall be closed or so covered that 
the contents shall be kept clean. 
Secrion 9. Paragraph 1. Second-hand tubs, barrels, and boxes intended for use 
as containers of any meat or product shall be inspected when received at the establish- 
ment and before they are cleaned. Those showing evidence of misuse rendering them 
unfit to serve as containers for food products shall be rejected. The use of those show- 
ing no evidence of previous misuse may be allowed after they have been thoroughly 
and properly cleaned. Steaming, after thorough scrubbing and rinsing, is essential 
to cleaning tubs and barrels. : 
Paragraph 2. Interiors of tank cars about to be used for the transportation of 
any meat food product shall be carefully inspected for cleanliness even. though the 
last previous content was edible. Lye and soda solutions used in cleaning must be 
thoroughly removed by rinsing with clean water. In their examinations bureau 
employees shall enter the tank with a light and examine all parts of the interior. 
