The Grenada sentinel. [volume] (Grenada, Miss.) 1868-1955, 1914-05-15
SANITARY LAWS.
legislative and Board of Health Laws
y lReauIating Meat Markets. The
First Of a Series.
Grenada, Miss, May IL, 1914.


,o1umn hmm in The Sentinel to promulgate
tbe tb sanitary laws Of Mississippi as
uassed by the Legislature and the State
BOARD of Health, l feel that it will be
i,formation that will be of benefit to
the the, general public. As rule it is hard
' IN m get all of our people interested in
sanitation and the prevention of dis
cases sases. A great many intelligent peo-
rIe take little or no interest in matters
Shygiene and sanitation. Some will
0ften criticise health boards and have
hack yards that pig would not accept
As lodging place.
The only way to ever get people to
observe sanitary rules and save them
from themselves, is to be constantly
hsmmering it into them. 80 will begin
this week by asking you to publish the
sanitary regulations for meat markets
to-wit:
SANITARY REGULATIONS FOR MEAT
MARKETS.
/ All meat condemned by any rep
,esentative of the State Board of Health
or authorized Inspector shall be de-
stroyed or rendered unfit for human
food. Such destruction shall be effected
by slashing the condemned meat and
by saturating the same with kerosene
or other chemical compound. Any in
spector of the board of health is hereby
empowered to seize and condemn any
tainted or unwholesome meat in any
meat market or when offered for sale
upon the wagon. Any inspector is
hereby authorized to enter any building,
structure or premises to inspect and ex-
anime any meat contained therein.
9. All meat markets or other places
where meat is sold or distributed must
be kept clean, well lighted and ventil-
ated. The back room of the meat mar
ket must be kept free from filth-collect-
ng plunder and be at all times in
sanitary condition.
8. When an inspector or officer of
the State Boord of Health finds any
meat market in an unsanitary condition
he is authorized to require such condi
tons as will make the sale of meat safe
and sanitary.
4. The side walls, ceilings, furniture,
receptacles and implements of the meat
market shall at no time be kept in an
unclean. unhealthful and unsanitary
m A4tion.
utFThe floor Of every meat market
fsNe state shall be scrubbed at least
three times each week and kept clean:
6. The meat must not be exposed
outside to flies and dust.
7. In every meat market, each room
wherein meat is handled or stored shall
be completely screened at doors, win
dows and other openings, with wire
pauze, with l8 mesh to square inch, and
such gauze, when rusted or otherwise
rendered pervious to insects shall be
removed and replaced with impervious
gauze. All meat markets must be
screened and free from flies.
8. No other business causing unsani
tary conditions must be conducted ir
the same room with the market.
8. Managers or owners of meat mar
kets must require employees to b'
ceanly. The aprons, frocks or cloth
ing worn by employees who handle
meat or meat food products must be O.
nature that is readily cleaned anC
made sanitary, and only clean Carmen
shall be worn.
10. No person suffering from con
tagious or infectious disease shall b
employed in any capacity in any mea
market in this state, nor shall any con
yalescent from diphtheria, pneumonia
variola, or typhoid, be employed unit
permission is granted by the count
health officer.
II. Scraps of meat, offal, bones an
other organic matter shall not be lef
exposed to the atmosphere OF the room
but must be kept in closed receptacle
which must be emptied at least ono
daily. Also the meat for sale shall nc
be kept exposed to the air except
such quantities as are needed for IN
mediate use, but it shall be kept in RI
frigerators or ice chests.
u. The refrigerators and all mei
hooks must be kept perfectly cleal
No tainted meat or cheese shall
placed IN the refrigerator. The refril
orator or metal boxes must be kept dl
on the inside. The refrigerator ar
metal hooks must be secured with HI
water and lye not less than once
week and oftener if necessary to ket
the refrigerator free from odor. Aft
securing it should be washed with a $
luton of common soda.
13. Every meat market shall have
ample supply of water with proper
equipped lavatory convenient to q
cutting block ane counter, furnish
with soap and towels for the use OF o
orators.
IA. All sausage meat must be ma
under sanitary conditions, and if the
be double screening it shall be grou
within the second enclosure.
Is. All vehicles and wagons used
transporting meat shall be kept IN
clean and sanitary condition. The me
must be protected from fies and Ill
while being transported from the slaue
ter house to the market, by being &C
cred or wrapped in a Clean. white clo'
The peddling of meat on the street
prohibited unless wrapped in Gle
cloths or kept in clean, closed Dox
as to avoid contact with fles and du
16. Water closets must not be IN
compartment in which meat or mi
products are stored, handled, prepal
or offered for sale. Where wa
closet is located in room opening u
the meat market, the door connect
the room must be screened, and
meat must be handled in the room VIII
the clOaet in located and said closet 81