Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1907-10-25
TO GUARD OUR MEATS
Explicit instructions for the Over
sight Of SIaughterhouses


Local Health omoers, Which They Are
Expected to See Enforced.
In view of the discussion of the past
year in regard to the sale of diseased
meat, and the unsanitary conditions
which are believed to prevail in many
Of the saughterhouses Of the state, the
State Board of Health, through DIR. II.
d. Holton, its secretary, has issued the
following circular letter to the health
officers of each Of the towns In the
state. with rules and regulations appen-
ded thereto.
Letter to Health oFHeers.
Dear sir:-By Act No 5S2s of the Pub
lie Statutes (section 1904 V, s., as amen
ded by section "a OF No. 11S, of the Acts
OF 5000, the consent in writing Of the
local board of health Of a town is re-
qulred to carry on the business OF but
CHEERING, when the proposed slaughterhouse
is within 200 feet OF a dwelling house.
When such consent is granted the said
board should make rules and regulations
under which the business should be con-
Quoted. In case of failure to comply
with any regulations thus made, the IL
cense should be revoked. Whenever the
slaughterhouse is located further away
from a dwelling house than stated your
board should serve a copy of regulations
upon the proprietor of such an establish
ment. When any such slaughterhouse
prejudlcial to public health 1t should be
abated.
Under section II of No 14S, of the Acts
of 1904, as amended by No. 175, of the
acts of 1906 (see pure food pamphleD, au-
thority is given a local health officer to
inspect carcasses of slaughtered animals
intended for food and IL tainted, dis
eased, decayed, unwhoIesome. or from
any unfit for food. the local board
shall seize the same and cause 1t to be
fnrt Of In
der the authority of the law, as above
stated. you will be vigilant In inspecting
all slaughterhouses in your town, as
well as the meat in markets. places
where II is stored or exposed for SALE
using such diligence as will prevent the
sale of diseased or unwholesome meats
Copies Of rules and regulations are sent
you for service on persons conducting a
slauguterhouse or In any way dealing In
meats Your local board should pass a
vote directing you to serve the rules and
regulations as indicated.
Please keep this Office informed Of the
conditions in your town and the results
Of your inspection.
In behalf of the State Board of Health
HENRY d. HOLTON,
Secretary and Executive officer.
Rules and Regulations.
Rule 1. (a) All establishments in which
animals are slaughtered. or the meats
and meat food products prepared,
cured. packed, stored or handled, shall
be suitably lighted. ventilated, supplied
with running water and maintained In
a sanitary condition. All employees shall
keep themselves clean. All work in such
establishments shall be performed in a
cleanly and sanitary manner. All yards,
premises adjacent to such establishments,
or parts of the building, whether used
or not shall be maintained in a sanitary
condition. The feeding of swine or other
animals on the refuse of slaughterhouses
will not be permitted on the premises
and no use Incompatible with proper
sanitation shall be made of any part of
the premises which such establish
ment Is located.
(b) Ceilings, side walls, pillars, parti-
lions, etc, shall be frequently white
WISHED or painted or, where this Is i'm
practicable they SHALL when necessary
be washed, scraped, or otherwise rem
dered sanitary. Where floors or other
parts Of a building. or tables. or other
parts Of the equipment, are so old or in
such condition that they cannot readily
be made sanitary, they shall be removed
and replaced by suitable materials or
otherwise put in a condition acceptable
to the local board All floors upon which
meats are piled during the process of
curing shall be so constructed that they
can be kept in a clean and sanitary con-
dition, and such meats shall also be kept
clean.
(c) All trucks, trays, and other recep-
tacles. all chutes, platforms, racks, tables
ETC., and all knives saws. cleaveES, and
other tools, and all utensils and ma
chinery used in moving, handling. cut
ting, chopping, mixing. canning, other
process. shall be thoroughly cleansed
daily If used.
I'D The aprons, smocks. or other outer
clothing of employees who handle meat in
contact with such clothing shall be of
material that is readily cleansed and
made sanitary, and shall be cleansed
daily. IL used. Employees who handle
meats or meat food products shall be
required to keep their hands clean.
(e) All toilet rooms, urinals, and
dressing rooms shall be entirely separated
from compartments in which carcasses
are dressed or meats or meat food pro-
ducts are cured, stored. packed handled,
or prepared. They shall be sufficient in
number, ample in size. and kept in a tho
rough sanitary condition.
% The rooms or compartments in
which meats or meat food products are
prepared, cured, stored packed, or other
wise handled shall be lighted and venti-
lated in a manner acceptable to the
local board, and shall be so located that
odors from toilet rooms, catch basins
tank rooms, hide cellars etc, do not per-
meate them. All rooms compartments
shall he provided with euspldors, which
employees who expectorate shall be re-
qured to use.
(g) Persons affected with tuberculosis
OF any Otner communicable hi9ooSS shaH
not be employed in any or the depart
ments IF establishments where carcass
80 ,4AN - essed, meats handled, or meat
food products prepared.
Rule 2. (a) Butchers who dress dis
eased carcasses shall cleanse their hands
and all knives or other Implements used
in dressing such diseased carcasses, by
thoroughly washing and disinfecting them
in lysol, subsequently rinsing them In
clear water, before dressing or handling
healthy carcass.
(b) The attention of butchers and all
other persons dealing in animals which
are to be- or the carcasses of those that
have been slaughtered which are inten-
ded TO be sold for food, is called to Acts
No. ITS and No. 1872, of 1906.
State Board of Health,
HENRY D. HOLTON,
Secretary and Executive Oflcer.