[R.O. 1966 § 12:7-26]
Adequate sanitary facilities and accommodations shall be furnished
by every official establishment. Of these the following are specifically
required:
a.
Dressing rooms, toilet rooms and urinals shall be sufficient in number,
ample in size and conveniently located. The rooms shall be provided
with windows to admit direct, natural light and shall have adequate
facilities for artificial light. They shall be properly ventilated,
and shall meet all requirements as to sanitary construction and equipment.
They shall be separate from the rooms and compartments in which products
are prepared, stored or handled. When both sexes are employed, separate
facilities shall be provided.
b.
Modern lavatory accommodations, including running hot and cold water,
soap, towels, and the like shall be provided. These shall be placed
in or near toilet and urinal rooms and also at such other places in
the establishment as may be essential to ensure cleanliness of all
persons handling products.
c.
Toilet soil lines shall be separate from house drainage lines to
a point outside the buildings, and drainage from toilet bowls and
urinals shall not be discharged into a grease catch-basin.
d.
There shall be properly located facilities for cleansing and disinfecting
utensils and hands of all persons handling any products.
e.
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.
[R.O. 1966 C.S. § 12:7-27]
Establishments regulated by this chapter shall have abundant
light, both natural and artificial, of good quality and well distributed,
and sufficient ventilation of all rooms and compartments to ensure
a sanitary condition. Artificial lighting used in establishments regulated
by this chapter, including lighting of display windows, or the areas
used to display products for sale, shall emit only standard white
light, rather than colored light of any kind.
[R.O. 1966 § 12:7-28]
The water supply of establishments regulated by this chapter
shall be ample, clean and potable with adequate facilities for its
distribution in the plant and its protection against contamination
and pollution. Every establishment shall make known, and whenever
required, shall afford opportunity for inspection of the source of
its water supply, storage facilities and the distribution system.
Equipment using potable water shall be so installed as to prevent
back-siphonage into the potable water system. Nonpotable water is
permitted only in those parts of official establishments where no
edible product is handled or prepared, and then only for limited purposes
such as on ammonia condensers not connected with the potable water
supply, in vapor lines serving inedible product rendering tanks, in
connection with equipment used for hashing and washing inedible products
preparatory to tanking and in sewer lines to move along heavy sewage.
Nonpotable water is not permitted for washing floors, areas or equipment
involved in trucking materials to and from edible products departments,
nor is it permitted in hog scalding vats, dehairing machines, vapor
lines serving edible product rendering equipment, or for clean-up
of shackling pens, bleeding areas or runways within the slaughtering
department. In all cases, nonpotable water lines shall be clearly
identified and shall not be cross-connected with the potable water
supply unless this is necessary for adequate fire protection and such
connection is of a type with an adequate break to assure against accidental
contamination, and is approved by local authorities and by the Health
Officer.
[R.O. 1966 § 12:7-29]
The floors, walls, ceilings, partitions, posts, doors and other
parts of all structures shall be of such materials, construction and
finish as will make them susceptible of being readily and thoroughly
cleaned. The floors shall be kept watertight. The rooms and compartments
used for edible products shall be separate and distinct from those
used for inedible products.
[R.O. 1966 § 12:7-30]
The rooms and compartments in which any product is prepared
or handled shall be free from dust and from odors from dressing and
toilet rooms, catchbasins, hide cellars, casing rooms, inedible tank
and fertilizer rooms and livestock pens.
[R.O. 1966 § 12:7-3; Ord. 6PSF-E, 8-6-2014]
Every practicable precaution shall be taken to exclude flies,
rats, mice and other vermin from establishments. The use of poisons
for any purpose in rooms or compartments where any unpacked product
is stored or handled is forbidden except under such restrictions and
precautions as the Health Officer may prescribe. The use of bait poisons
in hide cellars, inedible compartments, outbuildings or similar places,
or in storerooms containing canned or tierced products is not forbidden,
but only those approved by the Department of Health and Community
Wellness may be used. So-called rat viruses shall not be used in any
part of an establishment or the premises thereof.
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CROSS REFERENCE: For general health provisions as to vermin control, see Section 16:20-1 et seq. of these Revised General Ordinances.
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[R.O. 1966 § 12:7-32]
Dogs and cats shall be excluded from establishments.
[R.O. 1966 § 12:7-33]
Equipment and utensils used for preparing, processing and otherwise
handling any product shall be of such materials and construction as
will make them susceptible of being readily and thoroughly cleaned
and such as will ensure strict cleanliness in the preparation and
handling of all products. So far as is practical, such equipment shall
be made of metal or other impervious material. Trucks and receptacles
used for inedible materials shall be of similar construction and shall
bear some conspicuous and distinctive mark and shall not be used for
handling edible products.
Scabbards and similar devices for the temporary retention of
knives, steels, triers, and the like by workers and others at inspected
establishments shall be constructed of rust-resisting metal or other
impervious material, shall be of a type that may be readily cleaned
and shall be kept clean.
[R.O. 1966 § 12:7-34]
Operations and procedures involving the preparation, storing
or handling of any product shall be strictly in accord with clean
and sanitary methods.
[R.O. 1966 § 12:7-35]
a.
Rooms, compartments, places, equipment and utensils used for preparing,
storing or otherwise handling any product, and all other parts of
the establishment, shall be kept clean and in sanitary condition.
There shall be no handling or storing of materials which create an
objectionable condition in rooms, compartments or places where the
product is prepared, stored or otherwise handled.
b.
Rooms and compartments in which inspections are made and those in
which animals are slaughtered or any product is processed or prepared
shall be kept sufficiently free of steam and vapors to enable inspectors
to make inspections and to ensure clean operations. The walls, ceilings
and overhead structures of rooms and compartments in which the product
is prepared, handled or stored shall be kept reasonably free from
moisture.
[R.O. 1966 § 12:7-36]
a.
Butchers and others who dress or handle diseased carcasses or parts
shall, before handling or dressing other carcasses or parts, cleanse
their hands with liquid soap and hot water, and rinse them in clean
water. Implements used in dressing diseased carcasses shall be thoroughly
cleansed in boiling water, or in a prescribed disinfectant followed
by rinsing in clean water. The employees of the establishment who
handle any product shall keep their hands clean, and in all cases
after visiting the toilet rooms or urinals shall wash their hands
before handling any product or implements used in the preparation
of the product.
b.
Aprons, frocks and other outer clothing worn by persons who handle
any product shall be of material that is readily cleansed, and only
clean garments shall be worn.
c.
The following practices are prohibited: spitting on whetstones; spitting
on the floor; placing skewers, tags or knives in the mouth; inflating
lungs or casings, or testing with air from the mouth such receptacles
as tierces, kegs, casks and the like, containing or intended as containers
of any product.
d.
Only mechanical means may be used for testing. Care shall be taken
to prevent the contamination of products with perspiration, hair,
cosmetics, medicament and the like.
[R.O. 1966 § 12:7-37]
Inspectors shall require the use of such protective coverings
for products as they are distributed from official establishments
as will afford adequate protection for the product against dust, dirt,
insects and the like, considering the means intended to be employed
in transporting the product from the establishment.
[R.O. 1966 § 12:7-38]
a.
When necessary to avoid contamination of the product with wood splinters
and the like, slack barrels and similar containers, and vehicles and
cars shall be lined with suitable material of good quality before
packing.
b.
Slack barrels and similar containers and vehicles and cars in which
any product is transported shall be kept in a clean and sanitary condition.
c.
Paper used for covering or lining slack barrels and similar containers
and vehicles and cars shall be of a kind which does not tear during
use but remains intact when moistened by the product and does not
disintegrate.
[R.O. 1966 § 12:7-39]
Since burlap, used without any other material as a wrapping
for meat, deposits lint on the meat and does not sufficiently protect
it from outside contamination, the use of burlap as a wrapping for
meat will not be permitted unless the meat is first wrapped with a
good grade of paper or cloth of a kind which will prevent contamination
with lint or other foreign matter.
[R.O. 1966 § 12:7-40]
Secondhand tubs, barrels and boxes intended for use as containers
of any product shall be inspected when received at the establishment,
and before they are cleaned. Those showing evidence of misuse rendering
them unfit to serve as containers for food products shall be rejected.
The use of those showing no evidence of previous misuse may be allowed
after they have been thoroughly and properly cleaned. Steaming, after
thorough scrubbing and rinsing, shall be essential to cleaning tubs
and barrels.
[R.O. 1966 § 12:7-41]
All operating and storage rooms and departments of official
establishments used for inedible materials shall be maintained in
susceptibly clean condition.
[R.O. 1966 § 12:7-42]
The outer premises of every official establishment, embracing
docks and areas where cars and vehicles are loaded, and the driveways,
approaches, yards, pens and alleys, shall be properly paved and drained
and kept in clean and orderly condition. All catchbasins on the premises
shall be of such construction and location and shall be given such
attention as will ensure their being kept in acceptable condition
as regards to odors and cleanliness. Catchbasins shall not be located
in departments where the product is prepared, handled or stored. The
accumulation on the premises of establishments of any material in
which flies may breed, such as hog hair, bones, paunch contents or
manure, is forbidden. No nuisance shall be allowed in any establishment
or on its premises.
[R.O. 1966 § 12:7-43]
When necessary, inspectors shall attach "Rejected" tags to any
equipment or utensil which is unclean or the use of which would be
in violation of the regulations in this chapter. No equipment or utensil
so tagged shall again be used until made acceptable. Such tag so placed
shall not be removed by anyone other than an inspector.
