[Adopted 10-5-1959 (Ord. No. 717) as Ch. 5, Article VII, of the 1959 Revised Ordinances]
As used in this Article, the following terms shall have the meanings indicated:
EDIBLE POULTRY PRODUCT
Any poultry product other than live poultry or dressed poultry.
FOOD PRODUCT CONTAINING POULTRY PRODUCT
Any article of food which is prepared in part from any edible part of dressed poultry or from any product derived wholly from such edible portion, if such edible portion or product does not comprise a substantial portion of such article of food.
POULTRY
Any kind of domesticated bird, including but not limited to chickens, turkeys, ducks, geese, pigeons and guineas.
POULTRY FOOD PRODUCT
Any article of human food or any article intended for such use or capable of being so used which is prepared in part or in whole or substantial part from any edible portion of dressed poultry.
POULTRY KILLING AND DRESSING ESTABLISHMENT
Food establishment occupied or used for slaughtering, dressing, eviscerating or canning poultry to be sold at wholesale or retail, or any establishment where any similar operation is conducted, including all detached buildings or rooms under the control of the operator of such establishment and used in any capacity in connection with the operation of such establishment.
SOUNDNESS OF POULTRY
Freedom from external evidence of any disease or condition which may render a carcass unfit for food.
No such establishment or business shall be operated unless a license is obtained as required by N.J.R.S. 24:15-13 nor without paying an inspection fee to the City of Hackensack as provided in Article II of this chapter.
A. 
Floors of all rooms in poultry killing and dressing establishments shall be of such construction as to be easily cleaned, shall be smooth, shall be kept clean and in good repair and shall be impervious to moisture. Floors and ceilings of all rooms in such establishments shall be kept clean and in good repair. Walls and ceilings of rooms in which food is handled, processed, stored or prepared or in which utensils are washed shall have a smooth, washable surface.
B. 
All rooms in such establishments shall be adequately lighted and ventilated, and when flies are prevalent, all openings into the outer air shall be effectively screened and doors shall be self-closing, unless other effective means are provided to prevent the entrance of flies. No ventilation shall in any way enter a ventilating shaft which is used in connection with any dwelling.
Every poultry killing and dressing establishment shall be provided with adequate toilet facilities conveniently located and conforming with all of the provisions of the Plumbing Code of the City of Hackensack.[1] All toilet rooms shall be separated by a vestibule or hallway from any rooms in which food is handled, stored, processed or prepared or any room in which utensils are washed or stored. The doors of all toilet rooms shall be self-closing. Toilet rooms shall be kept in clean condition and good repair and well lighted and ventilated. Hand washing signs shall be posted in each toilet room used by employees.
[1]
Editor's Note: See Ch. 123, Plumbing.
Adequate hand washing facilities, including hot and cold running water under pressure, soap dispenser and individual towels shall be provided adjacent to all toilet rooms and in any other locations in poultry killing and dressing establishments where the nature of the work requires frequent use of such facilities. The use of a common towel is prohibited. No employee shall resume work after using the toilet room or handling any contaminated product without first washing his hands and arms thoroughly with clean water and soap.
Running water under pressure shall be easily accessible to all rooms where food is prepared or utensils are washed and shall be adequate and of an approved sanitary quality. Running hot and cold water under pressure shall be easily accessible to all rooms in such establishments in which foods are prepared or stored and utensils are washed. Water for sterilizing tools and utensils shall be maintained at 180° F. The water supply shall be of a potable quality and adequate in quantity. All coolers for drinking water shall be of an approved type and shall be kept free from contamination.
All waste in poultry killing and dressing establishments shall be disposed of daily and all inedible products and trash shall be kept in tight, nonabsorbent and easily washable receptacles which are covered with close-fitting lids pending removal. Inedible offal resulting from the operation of such establishments shall be handled so as to prevent nuisance, disagreeable odors or contamination of edible products.[1] All plumbing shall be so arranged, designed, installed and maintained as to prevent contamination of the water supply, food or equipment.
[1]
Editor's Note: See Ch. 93, Garbage, Rubbish and Refuse, Article I, Removal of Fat, Bones and Refuse.
Adequate facilities for washing and cleaning equipment shall be provided. All equipment shall be kept free from dust, dirt, insects and other contaminating material.
A. 
No poultry killing and dressing establishment shall be conducted other than on the ground floor of any structure.
B. 
Plucking shall not be carried on in any room used for slaughtering.
A. 
All coops shall be made of heavy wire and of uniform size.
B. 
All stands or counters shall be built substantially and covered with marble, slate, zinc or tin. Stands, counters and coops shall be raised from the floor in such a way as to permit flushing underneath the same. Stands and counters for the sale of poultry shall be placed so as to allow a clear passageway for the public.