Cleanliness of slaughterhouses

(1) The occupier of every slaughterhouse shall– (a) cause the interior surfaces of slaughter halls, hanging rooms, workrooms and any room used for the retention of meat rejected as being unfit for human consumption to be kept clean and in such condition as to prevent the absorption of any blood, refuse, filth or other offensive matter; (b) cause the floor and the walls in the slaughter hall up to a height of 6 feet from the floor, or higher if carcasses might come into contact with them to be washed down frequently while slaughtering and dressing is taking place and thoroughly cleansed when slaughtering and dressing is completed for the day; (c) cause every sanitary convenience in the slaughterhouse and the room in which it is situated to be kept clean and every such sanitary convenience to be maintained in efficient working order; (d) cause a clearly legible notice requesting users to wash their hands after using the convenience to be affixed and maintained in a prominent position near every sanitary (e) ensure that no garbage, filth or refuse whether solid or liquid is deposited or allowed to accumulate in a slaughterhouse except so far 72 Food and Drugs as may be unavoidable for the proper carrying on of the business therein; (f) ensure that the slaughterhouse is at all times when in use adequately lighted and where artificial lighting is employed that it is well distributed and of an overall intensity of not less than 20-foot candles throughout the slaughter hall and workrooms, except that at places where meat inspection is carried out the overall intensity of the artificial light shall not be less than 50-foot candles; (g) ensure that the slaughterhouse is at all times adequately ventilated. (2) Every person shall, after using any sanitary convenience, wash his hands before handling any meat. (3) Any person who dresses or handles any diseased carcass shall, before handling or dressing any other carcass, wash his hands with soap in hot water and rinse his hands in clean water.