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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 -1- (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. -2- 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. -3- 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. -4- 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 -5- 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 -6- 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 xtxx -7- 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 -Q- 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, -10- 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. -11- 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 -12- 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 -13- 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 - -;•vas —14—