Oxford eagle. (Oxford, Lafayette Co., Miss.) 1876-current, 1913-06-12
Sanitary Regulations for Meat
Markets

raung the same with kerosene or
other chemical compound. Any
inspector Of the Board OF Health
IL hereby empowered to seize and
condemn any tainted or unwholr
some meat in any meat atket or
when offered for sale upon the
wagon. Any inspector IS hereby [
authorized 10 enter any building,
structure or premises 70 inspec,
or examine any meat contained
therein.
,. AL meat markets or other
D aces where meat is sold or dis
tributed must be kept clean, WELT
ilghted and ventilated. The back
room OF the meat market must be
Kept free from ilth-collectinr
pIunder and be at all times in a
sanitary condition.
3. When an inspector or officer
OF the State Board OF Health finds
any meat market in an unsanitary
condition, he IS authorized to re- !
quire such conditions Is will !
make the sale Of Iaes. safe and
sanitary.
\ The side walls, cei,ings.furni !
iure, receptacles and implements Z
OF the meat r1arke; shall At mel
time be kept in an urclean. IN
healthful and unsanitary condi- !
ton.
.. The floor Of every meat mar !
ket in the State shall be scrubbed
at least three times each week
and kept clean.
D. The meat must not be ex-
posed outside TO flies and duet.
In every meat market. each
room wherein meat is handled OF
stored shall be completely screen
ed at doors, windows and other
openings, with wire gauze, with
IS mesh TO square inch and such
gauze, when rusted or otherwise
rendered peryious to insects shall
be removed and replaced with i'm
pervious gauze. All meat mar
xets must be screened and free
from flies.
5. No other business causiEe
unsauitary conditions must h.
conducted in the.ssme room with
he market.
3. Managers or owners of meal
markets must require employees
to be cleaniy. The aprons, frocks l
Or clothing worn by employees =
who handle meat or meat food pro I
ducts must be of 4 nature ,ha, IL
readily clsansed and made sani- 2
tary and only clean garments 2 2
shall be worn.
TO- No person suffering from L q
contagious or infectious diseas. Z
shall be employed in any capacity
IN any meat market in this State,
nsr shall any convalescent from {
diphtheria. pneumonia, vsriola or
typhoid be employed until permits
sIon Is granted by the County
Health Officer.
II. Scraps of meats, offaI.
bones, and other organic matter
shall not be left exposed to the
atmosphere Of the room. but must
oe kept N closed receptacle. =
which must be emptied at least
once daily. Also the meat for
sale shall not be kept exposed To /
the air except in such Quantities
as are needed for immediate use.
but t shall be kept in refrigera-
tors or ice chests.
y. The refrigerators and all
meat hooks NEST be kept perfect
IS clean. No tainted meat or
cheese shall be placed in the re-
trigeralor. The refrigerator or
metal boxes must be kept dry on
the inside. The refrigerator ana
metal hooks must be secured with !
not water and lye not less than I
once a week ana oftener If ueces-
sary 70 keep tine refrigerator free
from odor. After securing it
should be washed with a solution
of common soda.
Is. Every meat market shall
nave On ample supply of water
with a properly equipped lava
tory convenient. 10 the cuttinc
block and counter, furnished with
soap and towels for the use of
operators.
IA. All sausage meat must be ;
made under sanitary conditions
and il there is double screening
Il shall be ground within the sec
ond enclosure. i
10. All vehicles and wagons
used for transporting meat shall
De kept IN clean and sanitary
condition. The meat must be ,
protected from flies and dust I
while being transported from the
slaughter house to the market, by
being covered or wrapped in a
clean, white cloth. The peddIinp
Of meat on the street is prohibited
unless wrapped in clean cloths or /.
kept IN a clean, closed box SO as
to avoid the flies and dust. I
10. Water closets must not be '
IN the compartment in which meat
or meat products are stored, i
handed, prepared or offered for Z
sale. Where q water closet is
located in a room opening into the /,
meat market, the door connect
ing the room must be screened,
and no meat must be handled in
the room where the closet Is To-
Gated and said closet shall be kept
NY proof and in a sanitary condi-
ton.
II, Splitting on the floor, wall 4
or any place other than in a cus- h
pidor provided for such purpose
with disinfectant solution is pro- !