7273ORDIN;1110E NO 727 -
AN ORDINANCE PROVIDING FOR 7 HE INSPECTION OF
AaAT i'M MEAT PRODUCTS: FOR THE ESTABLISI -E,
ivu INTEMANCE AND OPERATION OF ABATTOIRS OR
SLAUGHTER HOUSES, PACKING HOUS+,S AND SAUSAGE
PLANTS: ,REPEALING ORDIRAITCHS NO. 541, 17061
1841, 2126, 4237, and 6440: PROVIDING A PENALTY,
AND FOR O'T'HER PURPOSES.
BE IT ORDAIYED B"--r THE CITY COUNCIL OF THE CITY OF LITTLE ROCK, ARK.
SECT -ON 1. Definition: The following definitions
shall apply in the interpretation and enforcement of this ordinance.
(A) Slaughter houses or abattoirs: A slaughter house or abattoir
is any place or building and structures in connection therewith
where animals are slaughtered for food intended for sale to the
public.
(B) Packing houses or plant: A packing house or plant is any
place or building and structures in connection therewith in which
meat products intended for sale to the public are handled, packed,
processed, cenned,cured, smoked, or stored.
(C) Sausage plant or factory: A sausage plant or factory is any
place or bulling and structures in connection therewith where
meats are processed into sausage or other similar products.
(D) Establishment: An establishment is any place where animals
are slaughtered to be used as food, together with such other lines
of business as meat canning, curing, smoking, salting, packing,
rendering, sausage is manufactured, and other similar processes
wherein meat and meat products are prepared for sale to the public.
(E) Carcass: Carcass is defined as all parts of a slaughtered
ani -_al that are capable of being used for human food.
ir') Meat products: A meat product is any part of a carcass which
is not manufactured, cured, smoked, processed or otherwise treated.
(G) Meat food products: Meat food product: is any article of food
which is derived or prepared in whole or in part from any portion
of a carcass if such -,)crtian is all or a considerable and definite
portion of the article
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(H) in•imal: This term shall mean cattle, sheep, swine and goats.
(I) "Little Rock Inspected and Passed ": This phrase or any autr-or-
ized abbreviation thereof shall mean that the carcasses, parts
of carcasses, meat or meat food products so marked have been in-
spected and passed for food under the requirements of this ordinance.
(J) "Little Rock Inspected and Condemned ": This xrhra a shall mean
that the carcasses, parts of carcasses, meat or meat food products
so marked are unfit for food and must be disposed of as provided
in 5ection9 of this ordinance.
(K) Health Officer: The Health Off kcdr of the City of Little Rock,
Arkansas, or his authorized representative
(L) Proprietor: Proprietor is any person or governmental agency
operating an abattoir or other place of business defined in this
ordinance. The proprietor shall be responsible for compliance
with this ordinance.
W-1) Personnel: Personnel means any person who does or may in any
manner come in contact with meat or meat products.
(N) Person: Person means any person, firm, corporation, partner-
ship, or association.
SEC'T'ION 2. Abattoirs Subject to Requirements of This
Ordinance: Abattoirs subject to the requirements of this ordinance
are any abattoirs where animals are slaughtered for purposes of
being used as food, exhibited for sale as food or sold for use as
food within the limits of the City of Tittle Rock and shall be
located, constructed, maintained and operated in accordinane with
the following provisions.
Sl�*CTION 3. 11inimum Requirements for Abattoirs: :,inimum
requirements for each abattoir where animals are slaughtered for
purposes of being used for food or sold for use as food within the
limits of the City of Little Mock shall consist of a substantial
and suitable building, well lighted and ventilated, and comprising
at least a killing room, cold storage room, and offal room.
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If a reduction plant is to be erected, it shall be in a
separate building substantially built and properly lighted and
ventilated and shall. be erected at a proper distance from the other
buildings to afford convenience for use and sanitary protection.
If a reduction plant is not to be erected adequate, satisfactory
equipment must be provided for the daily removal from the plant and
premises of all waste materials.
SECTION 4. �Alling Room: The killing room shall be adequate
in size but in no instance shall it contain less than 256 square
feet of floor space with a ceiling of not less thaw twelve (12) feet
from the floor.
The floor shall be of concrete not less than four(4) inches
in thickness or other equally impervious material, shall be connected
with a severer or sewer outlet ( satisfactory to the Health Officer)
by means of traps and constructed in such a manner as to secure perfect
drainage. Sewer openings shall be located to avoid unnecessary flooding
of tr_e floor. If sewers are not available, blood and floor washings
shall be collected by approved methods and disposed of as directed by
the Health Officer.
The walls and partitions shall be of glazed brick or tile,
smooth concrete, cement - plaster, or other equally impervious material
to the height of the rails, The ceiling shall be of non - absorbent
material which is easily kept clean.
The window space shall be not less than twenty -five percent
(25�) of the floor space and shall be covered with number sixteen (16)
mesh wire on tight fitting frames and kept in good repair. All doors
opening to the outside shall be tir,ht fitting, made solid at the
bottom with protected number sixteen (16) mesh wire at the top, shall
open outward and be self- closing.
The killing room shall be provided t-iith both hot and
cold running water under pressure together with an ample number of
outlets for hose connections. It shall be provided with over head
rails which shall be not less than eleven (11) feet from the floor,
and connected to the rails a system of trolleys running from the
killing room into the cold storage room. It shall be amply equipped
with containers, racks, dollies, and trucks to receive and handle
the offal and all waste materials.
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The killing room shall be equipped with hand washing
facilities conveniently located, including hot and cold running
water, lavatory, and soap. It shall also be equipped with .
satisfactory facilities for sterilization of all implements by
boiling, which shall be done at least once daily.
The daily slaughter shall be limited to the cold storage
capacity after the proper spacing for effective refrigeration.
SECTION 5. Cold Storage Room: The cold storage room
shall be of adequate size and connected with a server by means of
satisfactory traps and constructed to provide perfect drainage.
It shall be equipped with overhead rails and an adequate system
of artificial lights. The walls, floors and ceiling shall be
kept clean and thoroughly insulated with approved insulating
material and constructed in such manner that all condensation
shall take place above carcasses and be properly trapped out
thereby securing, as far as possible, dry refrigeratioid; and
the construction
and equipment
shall be
such that the
temperature
maintained shall
be not higher
than 400
Fahrenheit.
The height
of the rails shall be not less than eleven (11) feet.
No carcass or parts thereof shall be stored or hung where
they come in contact with the walls, floors, or ceilings. rro
wall stationary hooks, or racks are permitted.
SECTION 6: Offal Room: The offal room shall be of ade-
quate size, with floor of concrete or other impervious material
constructed for perfect drainage and connected with the sewer by
means of satisfactory trapped drains. The walls shall be of
glazed tile or brick, smooth concrete, cerent., plaster or other
impervious material to the height of the ceiling which shall be
not less than ten (10) feet.
The window space shall not be less than twenty -five
percent (25�) of the floor space; and all outer openings shall
be securely covered with number sixteen (16) mesh wire on frames.
The doors shall be solid at the bottom, tightly screened with number
sixteen (16) mesh wire at the top and shall open outward and
be self closing.
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The offal room shall be properly equipped with hot and
cold running water under pressure, hose and hose outlets. It
shall be amply equipped with tubs, barrela, tables, racks and
any other equipment needed to maintain proper sanitation and to
keep accumglations off the floor. All unrefrigerated waste
material must be moved to the reduction plant or final disposal
outlet daily and shall not be held overnight.
SECT: =ON 7. Location of Abattoir, Packing House, or
Sausage Factory: Every abattoir, packing house or sausae
factory, the meat and /or meat products from which are sold, or
to be offered for sale, in the City of Little Rock shall be
located in such places as are: (1) easily accessible for inspect-
ion, if inspections are to be made by the city of Little Rock;
(2) accessible to adequate sewer systems or sewer outlets; (3)
accessible to public water supply, or to a private supply of
proven quality and quantity, or both; (4) well drained, and above
overflow; ( 5) of sufficient area to accommodate a growth and
expansion of the establishment and associated businesses.
SECTION 8. Permits: hny person desiring to construct,
operate, or maintain an abattoir or packing house for the burpose
of slaughtering animals to he used for food or sold or offered
for sale as food within the limits of the City of Little Rock
shall file prior to begining construction, with the City
Engineer of the City of Little Rock a written application for
a permit, stating that the petitioner desired to construct or
operate an abattoir for the purpose of slaughtering animals to
be used or sold as food within the City of Little Rock. Said
application shall give the proposed location and probable cost
and be accompained by complete plans and specifications showing
in detail the proposed arrangements, materials, equipment and
operation of said building, pen, chutes, etc., to- Xether with the
methods to be used in disposing of all waste material. Said
application shall be examined by the City hngineer and the City
Health Officer; and if the proposed abattoir complies in all re-
spects with the provisions of this and other pertinent ordinances
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concerning zoning and health, the Health Officer shall issue a
written permit to the petitioner granting permission to build,
maintain, and operate said abattoir, provided that if the location
designated in the application is outside of the City of Little Rock,
the application shall also be approved by the County Health
Officer or other Health Officer having jurisdiction before the
permit is granted.
The requirements of this section pertaining to permits for
abattoirs shall not apply to regularly Federally inspected establish-
ments located outside the City of Little Rock.
If the application for a permit is refused, the Health
officer shall notify the applicant in writing to that effect.
my person desiring to build or operate a sausage plant
the products of which are to be sold in the City of Little Rock
shall make application to the City Health Officer for a permit
to engage in such business. The application shall state the name
of the proprietor, the location of the proposed business, the kind
of sausage to be manufactured and the source of the meat and
meat products to be used. The Health Officer shall within one
week make an inspection of the proposed establishment and if
found satisfactory, the permit shall be granted; otherwise, it
shall be refused.
All items of sanitation and construction perseribed in
this ordinance for abattoirs and packing houses shall apply to
sausage plants.
The entire output of any establishment granted a permit
under this ordinance, if any or all is being sold in the City
of Little Rock, regardless of where the plant is located, shall
come under the supervision of the Health Officer and must meet all
the requirements of this ordinance. All permits previously issued
to any person to construct or operate an establishment, as defined
in Section 1 (D) of this ordinance are hereby revoked, and all persons
now operating such establishments shall comply with the requirements
of this ordinance. It shall be unlawful for any person to sell or
offer for sale any carcass, part thereof, meat, or meat product
which has not been slaughtered and processed in an establishment
holding an unrevoked permit from the Health Officer of the City
of Little Rock, and all persons selling meat or its products at
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wholesale, in the City of Little Rock, shall possess an un-
revoked permit signed by the Health Officer.
All permits shall expire on May 31 of each year and
application for renewal shall be made not later than June 10
of each year. Permits shall not be transferrable.
SECTION 9. Operation and Inspection Procedures: All
abattoirs in which animals are slaughtered to be used as food,
offered for sale for food in the City of Little Rock shall be
operated and inspections conducted in compliance with the following
procedures;
Item 1. Ante- Mortem Inspection: an ante - mortem inspection shall
be made at each abattoir, on the day of slaughter, of all animals
to be slaughtered for sale in the City of Little Rock. Any animal
designated as a suspect, or showing symptoms of disease, or con-
dition that might cause condemnation, shall be slaughtered at such
time, or otherwise disposed of, as directed by the Health Officer.
Animals condemned on ante - mortem inspection shall not be take
into any establishment or part thereof, -which is used for slaughter-
ing healthy animals, or which edible products are prepared, but
shall be disposed of under the supervision, and as directed by the
Health Officer.
Item 2. Post Mortem Inspection: A careful post mortem inspection
and examination shall be
possible, at the time of
slaughtered at slaughter
City of Little Rock; and
shall notify the inspect,
is to begin.
Item 3. Identification:
made at the place of slaughter and, if
slaughter, of all carcasses of animals
houses which furnish meat for sale in the
the proprietor of each establishment
Dr in advance at what hour slaughtering
Carcasses shall not be inspected unless the
head., tongue, heart, liver, lungs, and kidneys are held by natural
attachments or are marked in some manner approved by the Health
Officer %:vhereby they may be iddnti-L led :;ith the carcass from w1iich
they navy been removed.
Item 4. Carcasses Inspected and Passed: Upon all carcasses or
parts of carcasses free from disease and which are sound, clean,
wholesome and fit for human food there shall be placed by the
inspector or his assistant the words "Little Rock Health Department
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Inspected and Passed' or the abbreviation thereof.
Item 5. Carcasses Inspected and Condemned: Should any lesion of
disease or other condition be found which would render a caresss
or any part thereof unfit for food on post mortem examination, the
carcass or parts thereof so involved shall be marked by the in-
spector or his assistant with the words tt Little Rock Health
Departmant Inspected and Condemned" or an authorized abbrevaition
thereof, and the same shall be destroyed for food purposes by
immediate removal to a reduction plant and disposed of under the
direction of the inspector or saturated with any chemical which
will prevent the use thereof for food.
Item 6. Carcasses Inspected and Retained: In case the inspector
deems it advisable to hold any carcass or parts of carcass for
further inspection, the said carcass and all parts thereof shall
be securely tagged with tags lettered tf Little Rock Health Depart-
ment Retained ", which shall not be removed by any person except
the inspector or other authorized representative of the Health
Off icer.
Item 7. Disposal of Condemned Yeat or ivieat Products: ';Then meat
or meat products are condemned by the inspector in any retail or
wholesale outlet, the same shall be removed from such place immed-
iately and shall be disposed of in the same manner as a condemned
carcass.
SECT -10N 10. Sanitation: All abattoirs, packing houses
and sausage plants shall comply with the following items of
sanitation.
Item 1. Buildings: Ceilings, walls and pillars of establishments
shall be kept clean and sanitary and, when deemed necessary by
the inspector, shall be washed, scraped, painted or otherwise
treated as required. Floors shall be kept rinsed down during the
day and shall be thoroughly scrubbed with hot water at the close
of the day's slaughter. They shall be kept in good repair. No
meat or meat products shall be stored on the floor. 'Talks, plat-
forms and approaches leading into the establishment shall be
IM
kept clean to prevent tracking dirt into the building.
Item 2. Equipment: All racks, trays, pans, trucks and other
receptacles; all chutes, platforms and tables; all knives, saws,
cleavers and other tools; and all utensils, machinery and vehicles
used in moving, handling, cutting, chopping, mixing or other pro-
cessing shall be thoroughly cleaned before used. All racks,
trays, pans, tables, knife scabbards and other equipment shall be
of approved metal construction. Boning tables shall be of metal
construction except for the cutting surface, which shall be re-
movable. Any equipment found to be in an insanitary condition
shall be tagged as condemned, and shall not be used for any purpose
until thoroughly cleaned or repaired to the satisfaction of the
inspector, who is the only person authorized to remove said tag.
Item 3. Vehicles: All vehicles or other means of transporting
meat products shall be of tha closed type, or else each part of
the meat or meat products shell be individually and completely
wrapped and then covered with a clean tarpaulin securely fastened
to the vehicle. All vehicles shall be kept clean, and in a
sanitary condition and shall not be used for any other purpose
Item 4. Carcasses: All carcasses and parts of carcasses shall
be washed in running water by use of sprays, fountain brushes or
other approved apparatus. The use of barrels, tubs, and cloths
is prohibited.
Item 5. Personnel Cleanliness: Proprietors of establishments
shall require employees to be cleanly. The aprons, frocks, smocks,
or outer clothing of employees shall be of material that can be
readily cleaned and only clean garments shall be worn.
Item 6. Personnel Health: Every person coming in contact with
meat or meat products or the equipment used in handling or process-
ing of same shall have within twelve (12) months passed a medical
examination, which shall include a ';7asserman and Chest X -ray ann-
ually, made by the Health Officer, or a physician approved by
him, and shall submit such specimens of body discharges as the
Health Officer shall require.
Item 7. pater Supply: The water supply shall be under not less
than 33 pounds pressure, ample, clean, potable, with adequate
facilities for its distribution in the plant and its protection
against contamination and pollution
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Item 8. Toilets and Dressing Rooms: every establishment shall
provide one or more toilets and dressing rooms conveniently located
for both white and colored employees. The rooms shall be ample
in size with windows to admit direct natural light, and shall
have adequate facilities for artificial light, and shall be well
ventilated and separated from and not open directly into any room
where meat or meat products are prepared or processed. Lavatory
accommodations including hot and cold running water, soap, towells,
etc,, shall be provided therein. They shall be kept in a sanitary
condition. Toilet outlets shall discharge into separate, approved
septic tanks or sanitary sewers.
Item 9. Protection from Flies and Contamination: Rooms in which
edible products are prepared, processed, stored, packed, or handled
shall be free from odors from toilets, catch basins, casing depart-
ments, hide cellars, etc. All rooms, including reduction plant,
shall be kept free from flies and vermin by screening and all other
known and approved methods for their control. Rat poison and
viruses shall not be used except under the direct supervision of the
health Officer. Dogs and cats shall be excluded from the establish-
ments. No inedible products shall be placed or stored in the cold
storage room unless in sealed containers. Hides shall be removed
immediately from the killing floor, or stored in such manner as to
avoid unnecessary drainage therefrom over the floor.
Item 10. Keeping Hogs on Premises: No hogs other than those being
held for immediate slaughter shall be kept, allowed, or fed -- except
dry feed -- within five hundred (500) yards of any abattoir or
packing house.
Item 11. Surroundings: All yards, pens, chutes and alleys adjacent
to the abattoir shall be concreted and kept in a sanitary condition.
Item 12: Handling of Diseased Carcasses: Lmployees who dress
or handle diseased carcasses or parts shall cleanse their hands and
equipment with an approved disinfectant before dressing or handling
healthy carcasses. Facilities for such procedures shall be provided
by the proprietor.
Item 13. Care in Handling Meat: Due care must be taken to pre-
vent meat or meat products from Calling on the floor, but having
done so they must be thoroughly cleaned by washing and /or trimming,
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otherwise, they shall be condemned.
Item 14. Shipped -In bleat: All shipped in fresh meat shall arrive
in refrigerated, closed trucks or railroad cars and shall be in-
spected immediately after its arrival, The consignees and /or
consignors shall notify the inspector upon the arrival or anticipated
time of arrival of each shipment and hold same under refrigeration
until inspected, provided this item shall not apply to eatablishments
granted a permit under this ordinance located in Pulaski County,
Arkansas and which are receiving inspection services approved by
the Health Officer.
Item 15. Boning and Cutting: All bonning, fabricating and cutting
of meat shall be done in refrigerated rooms, the temperature of
which is not higher than 500 Fahrenheit. This requirement shall
not apply to retail markets. Boned meat shall be transported from
one establishment to another in tightly closed, sealed containers,
which shall bear inspection stamp or tag showing that the contents
have been inspected. It shall be unlawful for any person to re-
ceive boned meet in unsealed, unstamped containers, or that such
containers be used more than once, unless authorized by the
Health Officer. .
Item 16. Labeling: No label or mark on any carcass, meat or
meat food product shall convey false impression of identity,
quality or origin, and no container or cover shall be so made,
formed or filled as to be deceptive or misleading.
Item 17. Providing Facilities for Inspection: Each establishment
shall provide the necessary equipment and facilities such as
tables, racks, trays, etc., needed by the inspector to expedite
and systemize the examination of carcasses.
SECTION 11. Processes Subject to -Inspection: All processes
used in curing, pickling, rendering, canning, or otherwise preparing
any meat or meat product t_ereof in any establishment shall be
subject to inspection. T'o meat or any product thereof shall contain
any substance which impairs its wholesomeness or contains any dye,
preservative, or chemical injurious to health. Only harmless coloring
matters may be used and these only with the approval of and in a manner ap-
proved by the Health Officer.
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The manufacture, sale or offering for sale of any meat
food product containing sulrhite, sulphur dioxide, or any secret
preparation used for `dimilar purposes is hereby prohibited.
No meat or meat product customarily to be eaten without
cooking shall contain any muscle tissue of pork unless the pork
has been subjected to a temperature sufficient to destroy live
trichinae or has otherwise received treatment prescribed by the
Health Officer.
SECTION 12. Standards of Inspection: The inspector in
making his decision on both ante and post mortem examinations on
animals and carcasses shall be governed by the current meat in-
spection rules and regulations of the Federal Meat Inspection
Division of the U.S. Department of Agriculture. Their method
and routine of inspection shall also be followed insofar as is
applicable under the requirements of and not in conflict with this
ordinance.
SUCTION 13. Refusal and dithdrawl of Inspection Authorized-
Revocation of Permit: From and after passage of this ordinance
the Health Officer is hereby authorized and directed to refuse
to inspect any carcass on post mortem that was not slaughtered
in an abattoir that meets the requirements of this ordinance
and for which a permit has been issued under Section 8 in this
ordinance.
The Health Officer is hereby authorized to withdraw in-
spection service from any establishment that does not provide
and maintain the proper facilities for the inspection required or
that does not provide necessary equipment to maintain proper
sanitaty handling of products, or that permits insanitary conditions
or Pra,ctices to exist in or about the establishment. All'inspectors
shall make a weekly, written sanitation report to the Health Officer
on all establishments under their supervision. If violations of
this or other ordinances of the City of Little Rock are in evidence
the Health Officer may revoke the permit of said establishment;
provided, that the holder of said permit shall, after complying with
said revocation, have the right of appeal to the City Board of Health.
SECTION 14. The Sale of Carcasses Meat and Meat Food
Products: From and after the passage of this ordinance it shall be
unlawful for any person to sell, offer for sale or have on hand
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to sell as food within the City of Little Rock any carcass or
part thereof or meat or meat food product which has not been in-
spected and passed and so marked, under the provisions of this
ordinance, provided that the inspection stamp of other recognized
meat inspection agencies may be accepted, at the discretion of
the Health Officer, and provided further that this shall not
apply to cured meat or meat food products arriving in the City
of Little Rock in such condition they need no further processing
and which originate from an establishment receiving approved meat
inspection service.
It shall be unlawful to sell meat or its products direct
to the consumer except through established outlets that meet the
sanitary requirements of this and other ordinances of the City of
Little Rock, )ertaining to meat sanitation and the selling of
meat and its products on the streets or from house to house is
hereby forbidden.
SECTION 15. Access to Premises: Inspectors shall be
entitled to access at any ti-e upon proper identification at all
regular entrances and to all parts of premises for the purpose of
making inspections under this ordinance and are hereby a npowered
to collect samples and /or specimens of all products manufactured
and /or the ingredients thereof, and to perform all duties and
inspections made necessary for compliamce with this ordinance.
SECTION 16.. Inspections Required: No meat, meat product,
or meat rood products shall be sold or offered for sale or brought
into the City of Little Rock which has not been slaughtered, pre-
pared and /or inspected and approved by the City Health Officer in
accordiance with the terms and provisions of this ordinance.
SECTION 17. Penalty: hny person convicted of a violation
of any of the provisions of this ordinance shall be fined not less
than twenty -five ($25.00) dollars nor more than one hundred (.;,-100.00)
dollars and each day of such violation shall constitute a separate
offense.
SECTION 18: Repeal and Date of Effect: Ordinances
numbered 541, 1706, 18411 21261 4237 and 6440 and all ordinances
and parts of ordinances in conflict herewith are hereby repealed,
and as the public health, peace, ar d safety are directly affected
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by the provisions of this ordinance, an emergency is hereby
declared to exist and this ordinance shall be in full effect
from and after its passage.
ATTEST:
C ITY C L&K
PASSED: May 5, 1947
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