The Brunswick news. [volume] (Brunswick, Ga.) 1906-2016, 1916-07-15

tected from flies, dust and dirt. All
refuse and dirt, and all waste products
subject 10 decomposition and fermen-
tation must be removed daily. The
clothing Of all operatives, employees
and clerks who handle or come in con-
tact with the food, must be clean at
all Limes. Toilets and Mushrooms
shall be supplied with soap and wa
ter and towels and shall be cleaned
daily. All employees who handle food
or the material from which it is to
be prepared shall wash their hands
thoroughly in clean water before be-
ginning work. Cuspidors shall be emp
tied and washed out daily. and when
in use shall contain at least five
ton. Employees shall not spit on
the food or raw material, nor the
utensils, floors or walls. No person
who is infected with any contagious
or veneral disease Is allowed to work
in such an establishment nor is any
person allowed to sleep therein.
SECTION 2. Be it further ordained
that all slaughter houses, or places
of slaughter at which meat is killed
for human consumft ion are hereby
classified as either slaughter houses
or abbatoirs only modern well equip
ped plants with equipment for tanking
offal and ample refrigerating plants
shall be designated as abbatoirs All
slaughter houses shall be located on
a well drained lot. not nearer than
three hundred 5000 yards to any
dwelling. No pig pen sty shall be
within three hundred (300) yards of
such slaughter pens. The building
shall not be less than eighteen by
twenty (18x20) feet from floor to
caves of building. The floor shall be
of concrete with a smooth finish and
! two wooden blocks or metallic pritch
plates imbedded for balancing carcass
on floor. Proper drainage shall be
supplied. The building shall not have
less than two doors, one for entry Of
animal and removal of offal; another
for entrance of employees and re-
moval of carcass and other edible
products. The building shall be
wainscoated not less than four feet
high from the concrete floor and con-
4 structed of such material and work
manship as to make it readily and
thoroughly cleaned. Ample light and
thorough ventilation shall be provided.
The killing room must contain not
less than two tables for necessary
working utensils and for placing edi-
BILE parts thereon. Also an adequate
equipment for handling the carcass.
The water supply shall be ample,
clean and portable, with adequate IA
cilities for it's distribution in the
plant A tank or kettle of sufficient
size to render all inedible parts shall
provided and installed not nearer than
one hundred feet to the killing room
No animal shall be slaughtered in
any slaughter house or abbatoir prior
to sunrise nor later than one hour
preceding sunset, except in abbatolrs
properly equipped with light for
slaughter. No animal in advanced
stages of pregnancy shall be killed
Animals showing symptoms, or sus-
pected of being affected with any dis
ease shall only be killed under per-
sonal supervision of the Health OH
Ger or his assistants; exception being
made in case of any establishment OPP
Grating under official supervision of
the United States Bureau OF Animal
Industry. No calf shall be killed or
meat thereof sold, or offered for sale
for human food which when killed and
dressed, (Head, feet and hide re-
moved, weighs less than sixty (6O)
pounds. All carcasses or parts OF car
casses shall be handled and dressed
in a clean manner. At the conclusion
of each days kill the entire estab-
lshment shall be thoroughly cleaned.
Offal must be disposed of by burial,
incineration, or tanking. Feeding Oh
fal from animals to hogs will be per-
mitted If the offal is steamed Or
boiled for a period of not less than
one hour. The contents of the paunch
and other viscera may be deposited
in properly constructed manure PIT
not nearer than three hundred yards
|
or parts thereof must be conveyed to
the market in clean vehicles and must
be covered by clean white sheet to
protect il from dust, dirt and flies.
Abattoirs shall be equipped with uri-
nails, toilet and dressing rooms entire
ly separated from compartments in
which carcases are dressed. or meat
or meat food products are cured, stor-
ed, handled or sold. All tanks, trays
or other receptacles; all chutes. plat
forms, racks, tables, etc., and all
knives, cleavers or other tools and
utensils and machinery used in NOV
ing, handling, cutting, chopping, mix
ing, canning or other processes shall
he thoroughly cleaned daily II used.
The Health Officer or his regular APP
pointed assistants may enter at any
time and place where animals are
slaughtered, or meat or meat 1000
proudcts are being prepared for sale
or for human consumption. Any car
cass or part thereof affected by dis
AAM