Show AS A S TO 0 OPERATION E K A 10 N OF 0 11 HOUSES H u USES i I 1 many things to be done looking towards the betterment of sanitary conditions throughout the state rules and regulations goer governing ning the sanitary bani tary operation of slaughter houses have been by tho the state dairy and food commissioner to take effect immediately which covers a large number of thing to be done for the prevention of di disease ease and the elimination of filth among the tile r requirements quire ments are these the ceilings walls wall s and partitions should be kept in a sanitary condition and bo be painted lit tit kasic once a year and oftener if necessary when doors floors or other parts of the building or parts of equipment become old and orn out they shall be replaced ith others of bui suitable table material all establishments in which animals animal aie ate slaughtered or meath and meat food products are prepared cured packed stored or otherwise handled shall be properly screened against flies and other vei ci min walks platforms ind and approaches pro proa aches chei leading to establishments shall be kept clean to prevent dirt being trucked tracked into the building all trucks trays and other receptacles all chutes platforms racks tables and all utensils machinery and vehicles including knives sas and the like shall be thoroughly cleaned before using the clothing knorn orn by employed emp loyes while hile handling meat shall hall be of material materials which can be cecily cleaned and made ani tary and only clean garments shall be worn persons who handle meat shall be required to keep their hands clean and to pay particular attention to the cleaning of their boots and shoes persons affected with tuberculosis oi 01 any other disease shall not bo employed plo ed in any of the departments of establishments where carcasses arc are breed bed or meat is otherwise handled and any employed ulio ho may be suspected of being affected shall be reported to the inspector in charge to the manager of the establish establishment nent and to the state food and dairl commissioner flogs musi must be kept at least one hundred feet froin slaughtering houses and fed in clean lean troughs and pen peni the oflas of all hogs must be buried burned or tanked there aie also careful regulation regulations for keeping fences pens peng chutes alloys and the like in a sanitary condition and special rules au regarding the keeping of all rooms or compartments free from odors from toilet rooms catch basins and the like meat and food products shall not riot be permitted to fall on the floor and must be condemned in such cases only good wholesome water shall be used and the ice used in preparation of carcasses must also be thoroughly sanitary |