The Vermont watchman. [volume] (Montpelier, Vt.) 1883-1911, 1909-08-05

slaughter houses, the care OF utensils
and the clothing worn by the workmen,
meat markets and carts and the handling
of meat products Copies of the new rules,
which contain many radical changes, are
being distributed to the propretors OF
meat markets, carts and slaughter houses
by local health officers.
Slaughter Houses.
Rule ALI establishments in which
animals are slaughtered shall be supplied
with running water, and maintained in
sanitary condition. All employers shall
keep themselves clean. All work in such
establishments shall be performed in a
clearly and sanitary mann r, They shall
be equipped with water-tight slaughter
bed connected with properly constructed
drain. They shall be provided with
cooler or ice box for the proper cooling and
chilling of meats, or when the carcasses
are not permitted to remain in the slaugh-
terhouse, room properly scree ned and
protected from flies and other sources OF
contamination into which the ca"casses
shall be placed directly after slaughtered
and kept until removal from premises.
All slaughter offal shall be removed from
the premises daily. All yards, premises
adjacent to such establishments, or parts
of buildings, whether used or not, Stall
be maintained in a sanitary condition.
The feeling of swine or other animals on
the refuse of the slaughter-house will not
be permitted on the premises and no use
incompatible with proper sanitation shall
be made of any part of the premises on
which such establishment is located.
Rule ceilings, side walls, pillars
partitions, ETC., shall be FIRE quietly white,
washed or painted. Where floors or other
parts of a building, or tables or other parts
of the equipment, are so old or in such con-
dition that they cannot readily be removed
and replaced by suitable materials, or
otherwise put in a condition acceptable to
board of health.
All trucks, trays and other receptacles,
all chutes, platforms, racks, tables, ETC.,
and all knives, saws, cleavers, and all
other tools and all utensils and machinery
used in moving, handling, cutting, chop
ping, mixing, canning or other process,
shall be thoroughly cleansed daily ii used.
The aprons, smocks, or other on ter
clothing of employees, who handle
meat in contact with such clothing, shall
of a material that is readily cleansed and
made sanitary, and shall be cleansed daily,
if used Employees who handle meats or
meat food products shall be required to
keep their hands clean.
Rule 3.-Butchers who dress diseased
carcasses shall cleanse their hands and all
knives or other implements used in dress
ing such diseased carcasses by thoroughly
washing and then disinfecting them in
liquor cresoli compositor UysoD, subse-
ouently rinsing them in clear water before
dressing or handling a healthy carcass.
Meat Markets.
Rule 4.-Meats shall not be hung or
exposed outside.
Meats exposed for sale shall be pro
tected by screens or other suitable arrange
ment from contamination from flies, dust,
ETC.. and from promiscuous handling by
customers. The room or compartments
in which meat or meat food products are
prepared, cured, stored packed, or other
wise handled shall be lighted and ventil-
ated in manner acceptable to the board
of health, and shall be so located that
odors from toilet rooms or catch-basins
tank rooms. hide cellars, etc, do not per-
meate them. All rooms or compartments
shall be provided with cuspidors, which
employees who eXpectorate shall be requlr
ed to use. Where meat food products are
prepared in a market, ie sausage, lard
picked pork, beef, etc, a separate room
properly ventilated, lighted and suppllec
with running water shall be provided fol
this purpose exclusively, with the eXcep
ton that sausage may be ground in the ms
market proper, if under suitablecondltlons
Refrigerators must be kept sweet anC
clean.
Meat carts.
Rule 5.-Carts from which meat o
meat food products are peddled shall b'
so constructed as to protect the mea
from contamination by flies, dust, or othe
extraneous matter, must be washed dali,
and maintained in sanitary and cleanl,
condition.
Meat, whether entire, carcasses, quar-
tiers or cuts thereof, shall not be conveyed
through the streets by team or otherwls
protected from contamination,
J The attention OF butchers and all othe
= persons dealing in inimals which are to be
, or the carcasses of those that have beer
= slaughtered, are intended to be sold fo
= food. is called to sections 5,4 % and 5,41'
l of the Public Statutes.
| To --------- Oh