Accommodation

Every slaughterhouse shall contain– (a) suitable and sufficient space for the hanging of meat so as to allow air to circulate freely at all times between the carcasses; (b) suitable and sufficient space apart from the slaughter hall and hanging space for the emptying and cleaning of stomachs and intestines; (c) suitable and sufficient facilities for the isolation of meat requiring further examination by an authorised person; (d) suitable and sufficient lairs and equipment for conducting ante mortem inspections and for separating, marking and holding apart from animals classified as fit for slaughter those animals classified as suspect or condemned; (e) suitable and sufficient paving and drainage for all lairs and other places where animals may wait; (f) suitable and sufficient water hose connections for cleaning purposes supplied to all lairs and other places where animals may wait; Food and Drugs 63 (g) suitable and sufficient receptacles or other devices for keeping such parts as the head, tongue, tail, thymus gland, and viscera, and all parts and blood of an animal to be used in the preparation of meat food products, until after the post mortem inspection, so that they may be identified in case the carcass is condemned; (h) suitable and sufficient receptacles or other equipment for handling the viscera of slaughtered animals so as to prevent them having any contact with a floor; (i) suitable and sufficient marked racks, receptacles or other necessary equipment for the separate and sanitary handling of carcasses or parts thereof passed for cooking; (j) suitable and sufficient tables, benches and other equipment on which inspections may be performed, of such design, material and construction that inspections may be carried out in an efficient and clean manner; (k) suitable and sufficient watertight metal receptacles for holding and handling diseased and parts thereof of such construction that they may be easily cleaned, being marked in a conspicuous manner (l) suitable and sufficient rooms, compartments or prepared open places to be known as “final inspection places” wherein the final inspection of retained carcasses shall take place; such places being adequate in size and their rail or other arrangements being such as to prevent carcasses and parts passed fit for food or cooking from being contaminated by contact 64 Food and Drugs with condemned carcasses or parts; such places shall be equipped with hot water, a sanitary convenience, steriliser, tables and other equipment required for efficient and sanitary inspection; the floors of such places being constructed so as to facilitate the maintenance of sanitary conditions having proper drainage connections; where the final inspection place is part of a larger floor it shall be separated from its surroundings by a curb, railing or other suitable means; (m) suitable and sufficient retention rooms, or other compartments and receptacles in which carcasses and products may be held for further inspection; such places being marked in a conspicuous manner “Retained”; such places being equipped for secure locking or sealing; no employees or other persons being permitted to enter such places unless authorised to do so by an inspector; (n) suitable and sufficient facilities, including denaturing materials, for the proper disposal of condemned articles in accordance with regulations 48, 49 and 50; (o) living quarters shall be separate or separated by floors, walls and ceilings of solid concrete, brick or similar materials and the floors, walls and ceilings are to be without openings that directly communicate with any part of the building used for slaughter of animals or the preparation and dressing of meat or meat Food and Drugs 65