The Brattleboro reformer. (Brattleboro, Vt.) 1907-1912, 1907-10-25

recting you to serve the rules and regu-
lations as indicated.
Please keep this Office informed oil
the conditions in your town and the re-
suits of you inspection.
The rules and regulations follow;
Rule /. (a) All establishments IN
which animals are slaughtered, or the
meats and meat food products are pre-
pared, cured, packed, stored, or handled,
Shall be suitably lighted, ventilated, sup,
piled with running water and maintained
in sanitary condition. All employees
shall keep themselves clean. All work
in such establishments shall be per-
formed in clearly and sanitary man
ner. All yards, premises, adjacent 10
such establishments, or parts oil the
building, whether used or not, shall be
maintained in a sanitary condition. Inc
feed of swine or other animals on the
refuse of slaughterhouses will not be per
mitted on the premises and to use IN,
compatible with proper sanltotlon shail
be made of any part OF the premises on
which such establishment is located.
"(bl Ceilings side walls, pillars, par
ttions. etc. Shall be frequently white
washed 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
he 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 oil
curing shall be so constructed that they
can be kept in clean and sanitary CON
dition, and such meats shall also be Kept
clean.
"Ic) All trucks, trays, and other re-
ceptacles, all chutes, platforms, racks,
tables. ETC., and al knives, saws, cleavers,
and other tools, and all utensils and ma
chinery used and moving, handling, cut
ting, shopping, mixing, canning, or oth,
er process shall be thoroughly cleansed
daily, if used.
I'D The aprons, smocks, or other
outer clothing or employees who hands
meat in contact with such clothing shall
be of a material that is readily cleansed
and made sanitary, and shall be cleanse,o
daily, if used. Employees who handle
meats or meat food products, shall be re
quired to keep their hands clean,
"(e) All toilet rooms, urlnals, ana
dressing rooms shall be entirely separat
ed from compartments in which carcasses
are dressed or meats or meat food pro
ducts are cured stored, packed, hand
led or prepared. They shall be. suffi
Gent in number, ample in size, and kept
in a thorough sanitary condition.
80 The rooms or compartment IL
which meats or meat food products are
prepared, cured, stored, packed, or 9th
erwise handled shall be lighted and ven
tilated in a manner acceptble to the 10
cal board, and shall be so located thai
odors from toilet roms, catch, basins
tank rooms, hide cellars, etc, do mo-
permeate them. All rooms. or eompart
ments shall be provided with cuspldo1rs,
which employees who expeetorate shal
be equired to use.
"(g) Persons affected with tuberculo
sis or any other communicable diseas
shall not be employed in any OF the de
partments of establishments where, car
casses are dressed, meats handled, o
meat food products prepared. ;.
rule 2. (a) Butchers who dress dis
eased carcasses shall cleanse their hand
and all knives or other implements use'
in dressing such diseased carcasses, o.
thoroughly washing and then disintectin
them in lysol, subsequently rinslng Their
in clear water, before dressing or hand
|, ling a healthy carcass. -,
Hlb) The attention of butchers and a.
other persons dealing in ANIMALS whlc
, are to be, or the carcasses OF those tina
; have been, slaughtered, which are mtenc
cd to be sold for food, is called to Act
No. IT'S and No. 1872, of 1906.