The Barre daily times. (Barre, Vt.) 1897-1959, 1909-07-28
NEW REGULATIONS
OF MEAT HANDLING
State Board Of Health Is Distributing
Copies Of New Rules to The Meat
Dealers Of Vermont.


New rules have been issued by the
Vermont state board Of health govern
ing the slaughter OF animals for food,
the condition Of The slaughter houses,
the care Of utensils and the clothing
worn BY the worlmen, meat markets
and carts and the handling Of meat pro-
ducts. Copies Of the new rules, which
contain many radical changes, are be-
ing distributed to the proprietors Of
meat markets, carts and slaughter
houses BY local health officers.
Slaughter Houses.
Rule 1.--,All establishments in which
animals are slaughtered, shall be sup.
piled with running water, and maintain
ed in a sanitary condition. An employ
ers shall keep themselves clean. All
work in sneh establishments shall Be
performed. in cleanly and sanitary
manner. They shall be equipped with a
water-tight slaughter bed connected
with a properly constructed drain. They
shan b provided with cooler or ice
box for the proper cooling and chilling
Of meats, or when the carcasses are not
permitted to remain ia The Slaughter
house, a room properly screened and
protected from flies and other sources
Of contamination, into which the car
oasses shan be placed directly after
slaughtered and kept until removal from
premises. All slaughter ofTal shall b.
removed from the premises daily All
yards, premises adjacent to such estab-
lishments OF parts Of buildings, whether
used OF not, shall be maintained in a
sanitary condition. The feeding Of
swine or other animals on the refuse
Of the slaughter. house viii not be per
naifted on the premises and no use in
compatible with proper sanitation shall
be mode Of any part of the premises
on which such establishment is located.
Rule Ceilings. side walls, pillars,
partitions. etc, shall be frequently
whitewushed or painted. Where floors
or other parts of a building. or tables
on other parts Of the equipment, are so
old On In such condition that they can.
not readily be removed and replaced by
suitable materials, Or otherwise put I'M
q condition acceptable to the board Of
health
All trucks, trays and other recepta-
cles, all chutes, platforms, racks, tables,
etc, and al knives, saws, cleaners, and
ali other tools and all utensils and ma
chinery used in moving, handling, cut
ting, ehopping, mixing, canning Or other
process, shall be thoroughly cleansed
daily II used.
The aprons, smooks, or other outer
clothing Of employees, who handle meat
IL cleansed dailv II used. FSnployes
made Of a material that is readily
cleansea and made sanitary, and shall
be clensed daily. If used Employees
who handle meats or meat food products
shall Be required 10 keep their hands
clean.
Rule 3Butchers who dress diseased
oareasses shall cleanse their hands and
all knives or other implements used in
dressing such diseased caFeasses BY
thoroughly washing and then disinfect.
ing them III liquor cresoH campositor
(Lvsoll, subsequently, riusing them IN
clear water before dressing o. handling
q healthy carcass.
Meat Markets.
Rule 4.-AIeats shall not be hung or
exposed outside
Meats exposed for sale shall be pro
teeted By screens or other suitable ar
ranqement from contamination from
flies, dust. etc, and from pr0miscuous /
handling BY customers. The room or
compartments in which meat OF meat
food products are prepared, cured, stored /
packed, OF otherwise handled shall be
lighted and ventilated in q manner ac-
ceptable to the board Of health, and
shall be 50 located that odors from
toilet rooms, or atch-basims, tank
rooms, hide cellars, etc, do not per
meate them. All rooms on compart I
ments shall be provided with cuspidors, 4
which employees who expectorate shall
be required to use. Where meat food
products are prepared In market, l. e.
sausage, lard picked pork, beef, etc, !
separate room properly ventilated, /
lighted and supplied with running
water shall be provided for this purpose
exclusively, with the exception that
sausage may be ground in the market I
proper, If under suitable conditions
Refrigerators must be kept sweet and !
clean.
Meat Carts
Rule s.Carts from which meat Or
meat food products are ped3led shall +
be 50 constructed as to protect the meat I
from contamination by dies, dust, or
other extraneous matter, must be wash
ed daily and maintained in a sanitary I
and cleanly condition
Meat, whether entire, caraasses, quar-
ters of cuts thereof shall not Be con
viewed through the streets hy team ut
unless properly wrapped Of
otherwise protected from contamination,
The attention Of butchers and al 4
other persons dealing in animals which \
are to be, OF the carcasses Of those that
have been, slaughtered, are intended to
be sold for food, is called 70 sections
5,475 and Bats the Public Statutes
To 1T
III tie conduct az your business as q