The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1909-08-27
REGULATIONS VERNING
SLAUGHTERING HOUSES
AND YARDS

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canning, sailing, rendering, or similar
establishments whose meats or meat
food products, In whole or in part
enter into commerce shall be prepar.
ed under these regulations.
2. In order that the carcasses OF
cattle, sheep, swine and goats, and
the meats and meat food products
thereof, may be admitted to com.
merce, it Is necessary under the law
that the establishments In which the
animals are slaughtered, or the meats
and meat food products are prepared
cured, packed, stored, or handled
shall be suitably lighted and ventil-
lated and maintained in sanitary con-
dition. All work in such establish
ments shall be performed In Clearly
and sanitary manner.
8. Ceilings, side walls, pillars,
partitions. etc., shall be frequently
whitewashed or painted, or, where
this is impracticable, they shall, when
necessary, be washed, scraped, or 9TH
erwise rendered sanitary. Where
floors or other parts of building,
or tables or other parts of the equip
ment, are so old or in such conditions
that they can not be readily made san
itary, they shall be removed and re-
placed by suitable materials or 9TH
erwise put in condition acceptable
to the inspector. All floors upon
which meats are piled during the pro-
cess of curing shall be SO constructed
that they can be kept In clean and
sanitary condition, and such meats
shall also be kept clean.
4. All trucks, trays and other re-
ceptacles, all chutes, platforms, racks
tables, floors, ETC., and all knives,
saves, cleavers and other tools and
all utensils and machinery used In
moving, handling, cutting, chopping,
mixing, canning, or other process
shall be thoroughly cleansed daily, II
used.
5. The aprons, smocks, or other
outer clothing of employees who han
die meat In contact with such cloth
ing, shall be of a 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.
6. All toilet rooms, urinals and
dressing rooms shall be entirely sep
arated from compartments In which
carcasses are dressed or meats or
food products are cured, stored, pack
ed, handled, or prepared. They shall
be sufficient In number, ample In size,
and fitted with lavatory accommoda-
tions, including toilet paper, soap,
running water, towels, etc. They shall
be properly lighted, suitably ventil-
ated, and kept In sanitary condition.
Managers of establishments must see
that employees keep themselves clean.
7. The rooms of compartments in
which meats or meat products are
prepared, cured, stored, packed or
otherwise handled shall be lighted
and ventilated in manner acceptable
to the inspector and shall be SO To-
Gated that odors from toilet rooms,
catch basins, casing departments,
tank rooms, hide cellars, etc., etc.,
do not permeate them. All rooms or
compartments shall be provided with
cuspidors, which employees who ex-
rectorate shall be required to use. All
outer doors and windows must be
screened against flies. All floors OF
slaughtering rooms must be Of ce-
ment.
s. Persons affected with tubercu-
losis or any other communicable dis
ease shall not be knowingly employ
ed in any of the departments of es-
where carcasses are
dressed, meats handled, or meat food
products prepared, and any employe
of being so affected shall
be 80 reported by the manager of the
establishment to the State Sanitary
Inspector at Boise.
8. The fattening of hogs or other
animals on the refuse OF slaughter
houses will not be permitted. Such
shall be kept In proper pens
at least 100 feet from the Slaughter
ing house. No use incompatible with
proper sanitation shall be made OF
any part Of the premises on which |
said establishment is located. All
yards, fences, pens. chutes, alleys. |
ETC., belonging to the premises Of
such establishment shall, whether
they are used or not, be maintained
in sanitary condition.
10. Butchers who dress diseased |
shall cleanse their hands OF
all grease and then in prescribed |
and rinse them in clear
water before engaging again in dress
Ing or handling healthy carcasses. All
butchers implements used In dress
ing diseased carcasses shall be clean
ed of all grease and then sterilized,
either In boiling water or by INNER
sion In prescribed disinfectant. and
rinsed In clear water before being
again used in dressing healthy car
cases. FNE