[R.O. 1992 § 630.010; CC 1984 § 63.010]
As used in this Chapter, the following terms shall have these
prescribed meanings:
The addition of any substance which impairs the wholesomeness
of the product or which contains any dye, coloring, preservative,
sodium sulfite, sodium benzoate, or other added chemical whereby damage
or inferiority is concealed, or whereby it is made to appear of better
or greater quality of value than it is, or which is poisonous or injurious
to health, or which contains any substance mixed therewith so as to
lower depreciate, mask, or injuriously affect the strength, quality
or purity of such meat, meat products, or meat food products.
Any edible part of the carcass of any cattle, sheep, swine,
or goats which is not manufactured, cured, smoked, processed or otherwise
treated.
Any article of food, or any article which is entered into
composition of food for human consumption which is prepared in whole
or in part from any portion of the carcass of cattle, sheep, swine
or goats.
Any room or building in which meat producing animals or parts
thereof are chopped, ground, smoked, cured or processed in any manner,
or in which food products are manufactured, shall, within the meaning
of these rules and regulations, constitute a meat processing establishment.
(Except retail groceries or meat markets which may conduct these operations
for retail sale only.)
Shall be construed to mean individuals, firms, corporations,
companies, associations, every agent, officer, or employee of any
thereof. This shall denote both the plural and singular, as the case
may be.
Shall be construed to mean any meat products or meat food
product or both.
An establishment where meat, meat products, meat by-products,
meat food products, are prepared or displayed for sale to the final
consumer in retail trade and where no wholesale operation is carried
on, by such establishment, from the same premises.
[R.O. 1992 § 630.020; CC 1984 § 63.020]
Any such company, engaged in the processing of meat or meat
products under permit from the City of Camdenton, shall be issued
an official inspection number to identify all products prepared in
the establishment and passed as acceptable for human food. Violations
of any provision of these rules and regulations or interference with
inspectors shall be sufficient cause for withdrawal of official inspection
and return of the official stamp to an authorized official of the
City of Camdenton.
[R.O. 1992 § 630.030; CC 1984 § 63.030]
Inspections shall be made as required by the Camden County Health
Department. The cost, if any, of such inspections shall be paid by
such company.
[R.O. 1992 § 630.040; CC 1984 § 63.040]
A.
The following list provided requirements that must be provided by
establishments:
1.
Separate Rooms Required. The operation of an establishment as
defined herein shall be conducted in rooms used for no other purpose
than the processing of meat and meat food products.
2.
Cold Storage Rooms. The cold storage room or rooms should be
ample in size for maximum operation with overcrowding, and ceiling
height shall be sufficient to permit hoisting and free movement of
carcasses and products without contact with the floor. Each room shall
be free from unnecessary overhanging appliances and shall not be used
for storage of equipment, clothing, or extraneous materials unnecessary
for actual operations.
3.
Floors, Walls, Ceilings, Partitions, Etc. The floors, walls,
ceilings, partitions, posts, doors, and other parts of an establishment
shall be of such materials, construction, and finish as will make
them susceptible to being readily and thoroughly cleansed.
4.
Lighting. All working surfaces shall have a minimum of twenty
(20) footcandles of light evenly distributed. In all other areas in
the establishment, there shall be not less than five (5) footcandles
at a height of thirty (30) inches above the floor.
5.
Ventilation. All rooms, compartments, and areas in an establishment
shall be constructed and maintained so as to minimize odors and condensation.
6.
Toilet And Lavatory Facilities. Adequate toilet facilities,
lavatories, dressing rooms, and clothing lockers for employees, properly
lighted and ventilated shall be provided in all establishments in
quarters entirely segregated from rooms in which meats and meat products
are prepared, stored, or handled. Only those persons whose duties
require them to come in contact with meats and meat food products
shall be permitted in rooms in which edible products are prepared
or stored.
7.
Water Supply. The hot and cold water supply shall be ample,
clean and potable with adequate facilities for its distribution in
the plant. The supply shall be furnished at such places in the establishment
as may be essential to assure cleanliness of all persons handling
any meat or product. Properly located facilities shall be furnished
for disinfecting and cleansing utensils and hands of all persons handling
any meat or product.
8.
Waste Disposal. There shall be an efficient drainage and plumbing
system for the establishment and premises and all drains and gutters
shall be properly installed with approved traps and vents.
9.
Insect And Rodent Control. All establishments shall be rat stopped
to prevent the entrance of rats and shall have interior construction
that will minimize the harborage of rodents or insects.
[R.O. 1992 § 630.050; CC 1984 § 63.050]
A.
The following list provides the requirements for proper sanitation:
1.
Floors, Walls, Ceilings, Etc. All floors, walls, ceilings, partitions,
etc., shall be kept in a clean and sanitary condition and shall be
washed as often as is necessary to achieve this.
2.
Ventilation. All rooms within an establishment shall be kept
free of any material which may cause objectionable odors.
3.
Toilet And Lavatory Facilities. Toilet and lavatory facilities
shall be kept clean and in good repair. Hot and cold running water,
soap, and sanitary towels shall be available at all times for the
use of employees.
4.
Cleaning Of Equipment And Utensils. All equipment and utensils
used in the processing of meat or meat food products shall be thoroughly
cleaned immediately after each use. Where practical, sanitization
of such equipment or utensils shall be practiced.
5.
Refrigeration. Adequate refrigeration facilities shall be provided
for storage of all meat, meat products and meat food products. All
products shall be properly refrigerated at all times except during
processing.
6.
Insect And Rodent Control. Every practical precaution shall
be taken to keep an establishment free of flies, rats, mice and other
vermin. The use of poisons in the control of flies, rats, or other
vermin shall be under the supervision of the inspector.
7.
Cleanliness Of Employees. Employees suffering from a communicable
disease shall not be permitted to engage in the processing of meat
or meat food products.
8.
Miscellaneous. No establishment or any part thereof shall be
used or occupied as a residence or lodging place for any person and
no meat processing shall be permitted in any house, building, or place
used as a residence or lodging place for human beings.
[R.O. 1992 § 630.060; CC 1984 § 63.060]
A.
No meat or product thereof shall be brought into the plant for preparation,
processing or handling unless it has been previously inspected and
passed by inspectors of the Bureau of Animal Industry of the United
States Department of Agriculture.
B.
Equipment and utensils used for preparing, processing, or otherwise
handling any meat, meat product, or meat food product shall be of
such materials and construction as will make them susceptible to being
readily and thoroughly cleaned. Metal in place of wood shall be used
wherever practicable Trucks and receptacles used for inedible products
shall bear some conspicuous and distinctive mark, and shall not be
used for handling edible products.
C.
All processes used in curing, pickling, rendering, canning or otherwise
preparing any meat or meat product shall be in conformity with the
United States Department of Agriculture, Bureau of Animal Industry
Regulations.
[R.O. 1992 § 630.070; CC 1984 § 163.070]
Where interpretations are needed that are not specifically covered
by these regulations such interpretations shall be obtained from the
current regulations of the Meat Inspection Branch of the United States
Department of Agriculture.
