Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1909-07-29
REGULATIONS FOR MEAT
State Board of Health Issues New
Rules to Butchers.
No More Meat TO TIE Displayed Outside
of MISUNDERSTANDING slaughter
Houses Must BE Maintained
and Tools Kept Clean.

| New rules have been issued by the
| state board of health governing the
! slaughter of animals for food, the condi-
ton of the slaughter houses. the care
| of utensils and the clothing worn by the
| worltnen, meat markets Hud carts and
! the handling of meat products. Copies
OF the new rules, which contain many
radical changes. are being distributed
| 10 the proprttors Of meat markets,
| carts and slaughter houses by local
! health officers.
SLAUGHTER HOUSES.
Rule ALI establishments in which
animals are slaughtered. shall be sup
piled with running water, and maintain
ed in a sanitary condition. All employ
ers shall keep themselves clean. All
work in such establishments shall be
| performed In a Clearly and sanitary
manner. They shall he equipped with a
| water-tight slaughter bed connected with
properly constructed drain. They
shall be provided with cooler or ice
box for the proper cooling ana chilling
| Of meats or when the carcasses are not
! permitted to remain in the slaughter
| house. room properly screened and
| protected from flies and other sources
| of contamination, into which the car
casses shall be placed directly after
slaughtered and kept until removed from
premises All slaughter ofal shall ne
removed from the premises daily. All
yards. premises adjacent TO such estab-
lishments. or parts Of buildings, whe-
thcr used or not, shall be maintained in
a sanitary condition. The feeding Of
,1e ,.cF, Df
the slaughter house will not be permit
ted on the premises and no use incom-
patibe with proper sanitation shall he
made of any part of the premises on
which such establishment is located.
Rule 2-Ceilings side walls. pillars par
t!tions etc, shall be frequently white
washed or PAINTED. Where floors or other
: parts of building, or tables or other
parts OF the equipment, are SO old or in
| such condition that they cannot readily
he removed and replaced ny suitable ma
: terals, or otherwise put in condition
acceptable To the board of health.
: All trucks. trays and other receptactes
= all chutes, platforms. racks. tables. etc,
and all knives saws, cleavers. an' all
other tools and all utensile and ma
chnerv used in moving, handling. cut
ting chopplng. mixing. canning or other
process shall he thoroughly cleansed
daily if used.
The aprons. smocks, or other outer
clothing of employees. who handle meat
in contact with such clothing, shall be
of a material that Is readily cleansed and
q made sanitary. and shall be cleansed
daily, IL used. Employees who handle
', meats or meat food products shall be re-
CURED to keep their hands clean.
~ Rule 3.-Butchers who dress diseased
, carcasses shall cleanse their hands ant
I all knives or other implements used ii
:. dressing such disea sed carcass"s by thor
; oughly washing and then disinfectinl
# them in liquor cresol composer uysoD
= subsequent rinslng them in clear wate
before dressing or handling a healthy
,s carcass.
g MEAT MARKETS.
q Rule 4-Meats shall not ne hung o
exposed outside.
n Meats exposed for sale shall BE PRO
tected by screens or other suitable ar
IL rangement from contamination from flies
- dust. etc. and from promiscuous handlin
by customers. The room or compartment
~ in which meat or meat food products al
y prepared, cured. stored, packed, or other
70 wise handled shall be lighted and ventll
ated in a manner acceptable to the boar
~ of health and shall be so located tina
IL doors from toilet rooms. or catch-basln'
!" tank rooms. hide cellars, etc, do nc
III perineate them. All rooms or compar'
IL mcnts shall be provided with cuspdor!
VI which employees who cxnectorate shall h
| REQUIRED to use. Where men: food pro
as ducts are prepared in n market. t.
-" sausage, lard. picked pork beef etc,
~ separate room properly ventilated
re lighted and supplied with running wate
10 shall be provided for this purpose .,
% clusivclv. with the exception thi
en- sausage may he ground in the markc
IL proper. if under suitable conditions.
nR Refrigerators must be kept sweet an
~ clean.
US MEAT CARTS.
no Rule CARTS from which meat q
ms meat food products are peddled sha
re be 50 constructed as 10 protect tn
meat from contamination by flies, dus
ms or other extraneous matter, must b
Of washed daily and maintained in san
at tary and cleanly condition.
or Meat. whether entire, carcasse
MS quarters or cuts thereof, shall not b
'ss conveyed through the streets by teal
nd or otherwise. unless properly WRAP
OF ned or otherwise protected from cor
tamtnation
ais The attention of butchers and a
o,b.r persons dealing In animals whic
10 ore To he or the carcasses OF thos
that have been. slaughtered, al
- Intended to be sold for food
'" called TO sections 5,475 and 5.47S
.or the Public Statutes.
rs, TO ,,s,,.s os
ow In inc co'" 80,
~. butcher or dealer in meats you WI
lc- observe tnc "VNN' WV" W." re -