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HomeMy WebLinkAbout02494 ORD - 03/29/1949AN ORDINANCE REGULATING THE SLAUGHTER OF ANIMALS AND THE INSPECTION AND SALE OF THE MEAT INTENDED FOR HUMAN FOOD IN THE CITY OF CORPUS CHRISTI; PRO- VIDING FOR MEAT INSPECTION; FOR THE ADOPTION OF RULES AND REGULATIONS GOVERNING THE INSPECTION OF MEAT AND PRESCRIBING THE DUTIES OF THE MEAT INSPECTORS; PROVIDING FOR TEE PREVENTION OF MISBRANDING AND ADULTERATION OF MEAT AND MEAT PRODUCTS; PROVIDING FOR INSPECTION FEES TO COVER THE EXPENSE OF INSPECTION; PROVIDING FOR PRELIMINARY SEWAGE DISPOSAL TREATMENT OF SEW- AGE FRCVS ABATTOIRS; PROVIDING PENALTIES FOR THE VIOLATION OF THIS ORDINANCE; REPEALING ALL ORDINANCES IN CONFLICT HEREWITH AND CONTAINING A SEVERABILITY CLAUSE; AND DECLARING AN EMER- GENCY. BE IT ORDAINND BY THE CITY COUNCIL OF THE CITY OF CORPUS CHRISTI, TEXAS+ SECTION 1. No person, firm or corporation shall expose and offer for sale, or sell or otherwise dispose of, or have in hie possession for purpose of sale for human consumption, within the City limits of Corpus Christi, any meat of any oattle, calf, sheep, swine or goat which does not have an each primal part of it the meat inspection brand or other mark of identification of the Meat Inspection Division, Health Department of the City of Corpus Christi, the meat inspection brand or mark of identi- fication of the United States Department of Agriculture, Bureau of Animal Industry or the meat inspeotion brand or mark of identifioation of such municipality whose meat inspection standards and construction standards are equivalent to that maintained by the City of Corpus Christi and recog- nized by the Chief Meat Inspector, City Health Department of the City of Corpus Christi. If any carcass of any animal hpreinbefore named, or primal part thereof found, offered for Bale or exposed 'within the City of Corpus Christi, which does not bear any of the meat inspection brands or marks recognized by the Chief Meat Inspector of the qit,i of Corpus Christi, said Chief Meat Inspeotor shall take poeseaaion of and destroy such meat or ex- clude same from the City limits of Corpus Christi. SECTION 2. No person, firm or corporation shall ship, send, bring, or oauae to be brought into the City of Corpus Christi, the meat of any cattle, calf, cheap, swine, or goat which does not bear on each primal part thereof the meat inspeotion brand or other mark of identification required by this ordinance. SECTION 3. The rules and regulations governing the sanitation of slaughter houses and eetablielmente where meat food products are elaugh- tared, sold, stored or processed and manufactured, are hereby adopted, attached hereto and shall be known as the Carpus Christi Meat Inspection Regulations. SECTION ). It shall be unlawful and a violation of this ordinance for any person, firm or corporation, officer or agent or employee thereof to forge, counterfeit, simulate or falsely represent or without proper author- ity to use or detaoh, or knowingly or wrongfully alter, deface or destroy any of the stamps or marks or brands or tags recognised by the Chief Meat Inspector of the City of Corpus Christi, on any oattle, calf, cheep, swine, or goat or any oercass or any pert of any caroms or °arcasses of any animal named in Sections 1 and 2 of this ordinance. This section shall not apply to butchers cutting up caroasees for purpose of sale. SECTION 5. That no person, firm or oorporation shall manufacture or prooess any meat product or meat food product, or have in possession, for Bale, any meat product or meet food product until suoh person, firm, or oorporation, has applied for a Permit to do business as herein pres- cribed as required for official establishments. SECTION 6. The following fees ahall be °barged for impaction and shall be collected by the City Secretary of the City of Corpus Christi each calendar month after invoices for such fees have been prepared by the Health Department of the City of Corpus Christi, which Department shall send a Dopy of each invoice to the permit holder end the City Secretary of the City of Corpus Christi. The remittance for the amount due for such fees shall be made by the permit holder to the City Secretary of the City of Corpus Christi within ten (10) days from the date of the invoioe. (a) A11 persona, firms or corporations operating slaughter houses or carrying an a meat slaughtering, packing or prooesaing business, subject to the provisions herein, and whose plants are located without or within the City Limits of the City of Corpus Christi who sell meat or meat products in the City of Corpus Christi, shall be impacted under the supervision of the Health Department of the City of Corpus Christi by a meat impeotor of the City of Corpus Christi, who has been assigned by the Chief Meat Inspector with approval of the Direotor of Public Health to such plant, for inspection servioe, the sum of $1.75 per hour with time and one -half for overtime, in a000rdance with the City's established work sohedule for employees,or at the; rate of 25i per head per animal slaughtered during regular working hours between 8:00 A. M. and 5 :00 P. M., on work days, which ever of the above set out fees are the lesser, shall be charged. (b) Where such plants es those described in subsection (a) hereof operate only on a part -time basis, prior arrangements for inspections on a part time basic must be made with the Chief Meat Inspector. Part -time in- spection shall be paid for on a pro rata basis of full -time fees. (o) All persona, firms or corporations who do not engage in an exclusively retail business or a business of which its major portion is re- tail, being persona, firma or corporations whose businesses are not sub- stantially retail, but who process meat and manufacture meat products or meat food produots shall be inspected by the Chief Meat Inapeotor, and shall pay the following inspection fees: (1) Plante processing meats and manufacturing neat products or meat food products in quantities greater than 50,000 pounds per month; Plante located without the City Limits of the City of Corpus Christi, Seventy -five ($75.00) Dollars per month. Plants located within the City Limits of the City of Corpus Christi, Fifty ($50.00) Dollars per month. (2) Plants processing meats and manufacturing meat products and meat food products in quantities between 15,000 and 50,000 pounds per month (not leas than 15,000 and not more than 50,000 per month); Plants located without the City Limits of the City of Corpus Christi, Fifty ($50.00) Dollars per month. Plante located within the City Limits of the City of Corpus Christi, Twenty -five ($25.00) Dollars per month. (3) Plants processing meat and manufacturing meat products or meat food produots in quantities lees than 15,000 pounds per month; Plants located without the City Limits of the City of Corpus Christi, Fifteen ($15.00) Dollars per month; Plante located within the City limits of the City of Corpus Christi, Ten ($10.00) Dollars per month. (4) Overtime work of meat inspection employees. The management of a working official establishment desiring to operate under conditions which will require the services of an employee of the City on Sunday or a holiday, or for more than four (b) hours on Saturday or for more than eight working hours of soy other day shall sufficiently in ad- vance of the period of overtime, request the inepeotor in charge or his assistant to provide inspection service during such overtime period and shall reimburse the City Seoretary for the coat of such overtime upon receipt of notice from the Chief Meat Inspector. It will be administra- tively determined from time to time which days constitute holidays. The term "processing ", as defined herein, ehall have the mean- ing of its customary trade usage and shall include the following: Sub- jecting the meat to a process of curing, of smoking, of Cooking, of season- ing, of flavoring, or mixing, or to any combination of suoh processes. (d) Mileage shall be charged for inspections outside the City limits at a rate of five cents (5 %) per mile to and from the plant in- spected. SECTION 7 a. Parsons, firms or corporations operating slaughter- houses carrying on a meat slaughtering or meat packing business whose plants and establishments are inspected by Inspector of the United States Depart- ment of Agriculture are hereby exempt from the payment of inspection fees to the City of Corpus Christi in view of the recognition of the meat in- spection brands or marks of identification of the United States Department of Agriculture. SECTION 7 b. No person, firm or corporation exposing or offer- ing for sale, or seliieg in the City of Corpus Christi, any meat, meat products, or meat food products which meat, meat products or meat food products, or the container thereof, bears the meat inspected brands or other mark or identification of a municipality whose meat inspection standard is recognised by the City of Corpus Christi shall not carry an such business in the City of Corpus Christi unless the Rules and Regulations herein pro- vided for are complied with; and such person, firm or corporation must pay the aotual cost of any inspections of his or ite plant made by the City of Corpus Christi. The coat of such inspeotion service shall be paid to the City Seoretery of the City of Corpus Christi. SECTION 8. Processed meats and meat products ehall be subject to the inspections and requirements as to brands and marks of identifica- tion as provided for in the regulations herein. SECTION 9. Any persons, firms or oorporatione operating slaugh- terhouses or carrying on a meat slaughtering, packing or processing busi- ness, who desire to oonnect to the City Sanitary Sewer shall provide preliminary sewage treatment of all sewage except domestic sewage, before a permit shall be issued to connect to the City Sanitary Sewer, the nature and scope of such preliminary treatment to be approved by the Director of Public 8orks before said permit is to be granted. SECTION 10. All offices mentioned herein and not heretofore created are hereby created. SECTION 11. Appeals. Rhea the action of an inspector in condemn- ing any meat or product is questioned, appeal may be made to the inspector in charge, and from his decision appeal may be made to the Director of Health, City Manager and City Council, whose decision shall be final. SECTION 12. Eighteen (18) months shall be allowed to comply with regulations oovering construction requirements from date of passage of this ordinance, but all other provisions of this ordinance shall become effective immediately upon passage and publication of same. SECTION 13. Penalty. Any person, firm or corporation, officer, agent or employee thereof violating any of the provisions of this ordinance shall be deemed guilty of a misdemeanor, and upon conviction thereof .ha11 be punished by a fine not to exceed Two Hundred ($200.00) Dollars. Each deyts violation of this ordinance shall constitute a separate offense. SECTION lh. Ordinance Repealed. All ordinances and parts of ordinances in conflict with this ordinance are hereby repealed, however, this section is not to effect or repeal in any manner the Corpus Christi Building Code. SECTION 15. If any section, paragraph, subdivision, clause, phrase or provision of this Ordinance shall be adjudged invalid or held un- constitutional, the same shall not affect the validity of this Ordinance as a whole or any part or provision thereof other than the part so decided to be invalid or unconstitutional. SECTION 16. This Ordinance shall take effect from and after its passage and publication as required by law. SECTION 17. The necessity for providing adequate meat inspection facilities for meat and meat products sold for human consumption within the limits of the City of Corpus Christi, Texas, and in order to protect the health and general welfare of the oitisena of the City creates a public emergency and publio imperative necessity requiring the suspension of the Charter rule that no ordinance or resolution shall be passed finally on the date it is introduced and that such ordinance or resolution shall be read at three several meetings of the City Council, and the Mayor having declared that such public emergenoy and imperative necessity exist, and having re- quested that such Charter rule be suspended, and that this ordinance be passed finally on the date of its introduction and take effect and be in full foroe and effeot from and after its paasage, IT IS ACCORDINGLY SO ORDAINED. PASSED AND APPROVED this Z 9 day of March, A. D. 19!49. City of Corpus Christi, Texas Corpus Christi, Texas March 1 9_, 1949 TO THE MEMBERS OF THE CITY COUNCIL Corpus Christi, Texas Gentlemen: For the reasons set forth in the emergency olause of the fore- going ordinance, a public emergency and imperative necessity exist for the suspension of the Chester rule or requirement that no ordinance or resolution shall be passed finally on the date it is introduced, and that such ordinance or resolution shall be read at three meetings of the City Council; I, therefore, hereby request that you suspend said Charter rule or requirement and pass this ordinance finally on the date it is introduced, or at the present meeting of the City Council. Respectfully, City of Corpus Christi, Texas The Charter rule was suspended by the following vote: Healey E. Seale George R. Clark, Jr. John A. Ferris R. R. Henry Joe T. Dawson The above ordinance was passed by the followng vote: Wesley E. Seale George R. Clark, Jr. John A. Ferris R. R. Henry Joe T. Dawson CQ PIIS CHRISTI MEAT INSPECTICR REGDLATIOMS Regulation 1. Definitions For the purpose of these regulations the following words, phrases, names and terms shall be construed, respectively, to mean' 1. Inspectors. a. Chief Meat Inspector - The holder of a Degree of Doctor of Veterinary Medicine from a recognised college of Veterinary Medicine and licensed to practice in the State of Texas. b. Heat lnapector - A graduate of a recognized college of Veterinary Medicine and licensed to practioe in the State of Texas. o. Assistant Meat Inspector - A layman with a High School education, with at least 2 years experience in meat industry, who asciats veterinary meat inapeotora in ants mortem end post mortem incpeotions. 2. Official Station - One or more offioial establishments included under a single supervision. 3. "Corpus Christi Inspeoted and Passed" - That the oarcasses, parts of carcasses, meat, meat products, or meat food produots co marked have been inspeoted and passed under these regulations, and were found to be sound, healthful, wholesome, and fit for human food. The term "Mark ", "Stamp ", or "Brand" shall mean the "Corpus Christi Inspected and Passed" mark, stamp or brand. 4. "Foamed for sterilization ", or "Passed for crooking ", or "Passed after cooking" - That the aarcaases, parte of carcasses, meat, meat products, or meat food products so marked have been inspected and passed an condition that they be rendered into lard or tallow or otherwise cooked by methods approved by the Chief Meat Inspector. 5. "Corpus Christi inspected and oondemned" - That the carcasses, parts of carcasses, meat, meat products or meat food products so marked are unsound, unhealthful, unwholeaome, or otherwise unfit for human food. 6. "Corpus Christi retained" - That the article so marked is held for further examination by the inspector to determine its disposal. 7. "Corpus Christi suspect" - That the animal so marked is suspected of being affeoted With a disease or oondition which may require its condemnation in whole or in part when slaughtered and is subjected for further examination by an inspector to determine its disposal. 8. Carcass - All parts, including viscera. of a slaughtered animal, that are oapabla of being used for human food. 9. Animal - Cattle, sheep, swine, or goats. 10. Meat - The edible part of the carcasses of cattle, sheep, swine, and goats. 11. Primal parts - The usual section, out or parts of the dressed oaroass commonly known in the trade, such as sides, quarters, shoulders, home, backs, bellies, beef tongues, and beef livers before they have been out, shred- ded or otherwise subdivided preliminary to use in the manufacture of meat food products. 12. Meat byproduct - Any edible part other than meat which has been derived from one or more cattle, sheep, swine. or goats. 13. Meat food product - Any article of food, or any article in- tended for or capable of being used as human food which is derived or pre- pared, in whole or in substantial and definite part, from any portion of any cattle, sheep, swine or goat, except such articles as orgaao- therapeutio sub- stances, meat juice, meat extract, and the like, which are only for medicinal purposes and are advertised only to the medioal profession. 14. Product - Any part or all of meat, meat byproduct, and meat food product. 15. Immediate container or true oontainer. - The unit, can, pot, tin, canvas, or other receptacle or covering in which any product is custom- arily transported from the eetablishaent. 16. Shipping container or outside container. - The boa, bag, barrel, crate, or other reoeptaole or oovering enclosing any product packed in one or more immediate or true containers. 17. Person - Individual, firm, partnership, corporation, company, society, and association, and every officer, agent, or employee thereof. This term shall import either the singular or the plural as the case may be. 18. The Director of Health shall mean the City Health Offioar. 19. Official Establishments - Any slaughtering, meat canning, curing, smoking, salting. packing, rendering or other similar establishments or plants at which inspection is maintained under these regulations. Regulation 2. Scope of Inepeotion All oattle, sheep, swine and goats and all meat and swat products entering an establishment at which inspection is required by these regulations, and all meat and products prepared in whole or in part, therein, shall be in- spected, handled, prepared, and marked as required by these regulations. Regulation 3. Organization of Force The Chief Meat Inspector shall be appointed by the Direotor of Public Health, subject to the approval of the City Manager, and will be responeible to the Director of Public Health for all meat inspection, sanita- tion and reports as provided for in this ordin.nce. The fief Nast Inspector will assign the Meat Inspector or inspectors to each official establishment and such meat inspectors as it is deemed necessary to carry out the provisions of this ordinance. Meat inspection is conducted under the general supervision of the Director of Public Health, the Meat Inepeotion Division being a publio health function. d11 employees assigned to the work of meat inspection are to be appointed by the Chief Meat Inspector subject to the approval of the Director of Public Health and the City Manager. Regulation !h. Official limbers and Inauguration and Withdrawal of Inspection. 1. To each establishment granted inspection an official number shall be assigned. Such number shall be used to identify all inspeoted and passed meat and products prepared in the establishment. 2. Two or more official establishments under the same ownership or control may be granted the same official number, provided a serial letter is added in each case to identify such establishment and the products thereof. 3. Each offioial establishment shall be separate and distinct from any unofficial establishment in which any meat or product is handled. in- spection shall not be inaugurated in any building any part of which is used as living quarters, unless the part for whioh inspection is requested is separated from quarters by floors, walla, and oailinga of solid concrete, brink, or similar material, and the floors, walls, and ceilings are without opening directly or indirectly communicating with any pert of the building used as living quarters. 1}. Inspection shall not be begun if establishment is not in a sani- tary condition nor unless the establishment provides and agrees to maintain adequate facilities for conducting suoh inspection. 5. Each and every meat or meat food products establishment whioh desires to operate and do business and sell meat or meat produota in the City of Corpus Christi, Tease. shall before beginning operation under this Ordinance make application in writing to the Chief Meat Inspector, Health Department. of the City of Corpus Christi for a permit to do business in the City of Corpus Christi. The said application shall be accompanied by a copy of complete plans, drawing, and specifications for the establishment including the building, chutes, driveways, runways, sewer oonnecta, etc. For all future plants or modifications of existing plants - The building plena shall be complete engineering and architectural drawings show- ing floor plans, croon - section of rooms, lighting, ventilation, drains, water connections, machinery, layout, eta., before construction is begun. 6. All existing meat and meat food prooeasing plants who now sell meat or meat produota in the City of Corpus Christi shall comply with the Corpus Christi Meat Inspection Regulations and Ordinanoe within a period of ninety (90) days fron the adoption of theme regulations and ordinance, except, all person now operating an establishment shall have eighteen (18) months from the adoption of these regulations and ordinance to make structural ohanges in order to comply with the Corpus Christi Meat Inspection Regulations and Ordinance. 7. when plans are in a000rdanoe with the terms of this ordinance, a permit in writing shall be issued by the Director of Public Works to the applicant for the construction of a meat and/or meat product plant, and a written permit for operation of a plant shall be issued by the Meat Inspection Division of the Public Health Department subject to inspection provided in this Ordinance. The permit shall be in full foroe and effect until revoked for the non - compliance of this or any other health or sanitary ordinanoe of the City of Corpus Christi, and subject to payment of all fees herein required. 8. If any application for the oonstruotion and operation of the City inspected meat or meat food produota plane is disapproved by tha Director of Health and his staff, the applicant shall have the right of appeal to the City Manager and City Council. The Director of Public Works shall make the usual inspeotione during oonstruction. 9. When an application for inspection is granted, the Chief Meat Inspector shall, prior to the inauguration of inspection, inform the proprietor or operator of the establishments of the requirements of these regulations. The establishment shall adopt and a nforoe all necessary measures and shall comply with all such regulations. 10. Inapeotione may be refused and no meat or meat products approved from any establishment which violates or fails to comply with any provisions of the Corpus Christi Meat Ordinance. 11. Inspectors shall report to the Chief Meat Inspector all violations and failures of these regulations. Regulation 5. Aasigament of Inspectors The Chief Meat Inspector shall designate a meat inspector in charge of the inspection at each establishment, and assign to said inspector suoh assistants as may be necessary. 1. For the purpoae of any examination, or inspection, inspectors shall have aooesa at all times, by day or night, whether the establishment be operated or not, to every part of any official establishment to which they are assigned. 2. Each inspector will be furnished with a numbered official badge, which he shall wear at all times when on duty and not allow to leave his pos- session. This badge shall be suffioient identification to entitle him to admittance at all regular entranoea and to all parts of the establishment and premises to which he is assigned. 3. No person shall resist, intimidate, delay, obstruot, hamper, abuse, or interfere with any inspector in the discharge or attempt to discharge any duty of his office, nor shall any person attempt by means of any threat or violence to deter or prevent any inspector from performing his duty. No City employee shall be detailed for duty at an establishment where any member of his family is employed by the establishment, nor shall any in- epeotor in charge or other employee acting in a supervisory capacity be continued on duty at an official establishment where any member of his family is employed by any establishment under his jurisdiction. City employees are forbidden to solicit, for any person, employment at any official establishment, or by anY officer, manager, or employee thereof. Regulation 6. Facilities for Inspection All buildings, equipment and appurteaanoes to be used for the purpose of slaughtering animals shall conform to the miuimnn regulations set out by the Bureau of Animo, Industry, except as otherwise provided in these regulations and it is hereby provided that aise and architectural features shall be modified by plans submitted to City to provide facilities adequate for proposed operations. Regulation 7. Sanitation Prior to the inauguration of inspection, an examination of the estab- lishment and premises shall be made by the Director of Health and the Chief Meet Inspector and the requirements for sanitation and the necessary f aoilitiea for inspection specified. 1. Official establishments shall be maintained in sanitary condition, and to this end the requirements of these regulations shall be complied with. 2. There shall be abundant light, both natural and artificial, and sufficient ventilation for all rooms and compartments to insure sanitary condition. 3. There shall be an efficient drainage and plumbing system for the establishment and premises, and all drains and gutters shall be properly in- stalled, with approved traps and vents, and there shall be a pitch of not leas than 1/14 inch per foot to drainage outlet. )4. The water supply shall be ample, clean, and potable, with ade- quate facilities for its distribution in the plant and ite protection against oontamination and pollution. EEveery establishment shall make ]mown, and when- ever required, shall afford opportunity for inspeotion of, the source of its water supply, the storage faoilitiee, and the distribution system. Equipment using potable water shall be so installed as to prevent back eiphonage into the potable water system. Nan - potable water is permitted only in those parts of official establishments where no edible product is handled or prepared, and then only for limited purposes such as on ammonia condensers not connected with the potable water aupply,,in vapor linen serving inedible product rendering tanks, in connection with equipment used for hashing and washing inedible products preparatory to tanking, and in sewer lines to move along heavy sewage. Non - potable water ie not permitted for washing floors, areas, or equipment involved in trucking materials to and from edible products departments, nor is it permitted in hog scalding vats, dehairing maohines, vapor lines serving edible produot rendering equipment, or for clean -up of ehaokling pens, bleeding areas, or runways within the slaughtering department. In all oases, nonpotable water lines shall be olearly identified and shall not be orosa- oonneoted with the potable water supply. The water aupply shall meat bacteriological standards as set forth by the State Board of Health. %la. Sewage Disposal - The method and degree of treatment of the sewage shall meet and receive the approval of the State Board of Health at all times. If the establishment ie looated within the City limits, it shall comply with the City Plumbing Ordinance requirements for such establishments and method of initial sewage treatment ahall be approved by Public Works Depart- ment before being allowed to connect to the City sewer. 5. The floors, walla, oeilings, partitions, posts, doors, and the other parts of all structures shall be of such materials, construction, and finish as will make them susoeptible of being readily and thoroughly clean. The floors shall be kept water - tight. The rooms and compartments used for edible produots shall be separate and distinct from those used for inedible products. There shall be no connection between rooms or compartments con +..+;ring inedible produots and those containing edible produots, exoept that there may be one connecting doorway between the slaughtering or viscera separating department and the tank oharging room of the inedible products rendering department. 6. The rooms and compartments in which any meat or product is prepared or handled shall be free from odors from dressing and toilet rooms, catoh basins, hide cellars, casing room, inedible tank and fertiliser rooms, and livestook pens. 7. Establishments shall be maintained free of flies, rata, mice and other vermin. The use of rat poisons is prohibited in rooms or compartments where any unpacked meat or product is stored or handled, except under such re- strictions and precautions as the Chief Meat Inspeotor may prosoribe; but their use is not forbidden in bide cellars, inedible compartments, out buildings, or similar places, or in storerooms, conte;n;rg canned or tieroed products. So called rat viruses shall not be used in any part of an establishment or the premixes thereof. The establishment and all out buildings, eta. shall be maintained in a ratproof, and rat free condition. 8. Neither doge no oats shall be admitted into official establish- manta. 9. Sanitary faoilitiee and accommodations required. Adequate sani- tary taoilitdee and acoommodations shall be furnished by every establishment. Of these the following are specifically required. a. Dressing rooms, toilet rooms, and urinals shall be sufficient in number, ample in size, and conveniently looated. The rooms shall be provided with windows to admit direct, natural light and shall have adequate facilities for artifieal light. They shall be properly ventilated, and meet all require- ments as to sanitary construction and equipment. They shall be separate from the rooms and compartments in whioh products are prepared, stored or handled. Were both sexes are employed, separate facilities shall be provided. b. Modern lavatory accommodations, including running hot and sold mater, soap, towels, etc. shall be placed in or near toilet and urinal rooms and also at such other places in the eatablialmiant as may be essential to assure cleanliness of all persons handling product. o. Toilet soil lines shall be separate from house drainage lines to a point outside the buildings and drainage from toilet bowls and urinals shall not be discharged into a grease oatchbasin. d. Properly looated facilities for cleansing and disinfecting utensils and hands of all persona handling any produota shall be provided. e. Smoking or use of any toba000 in any form will not be per- mitted in any portion of an establishment where meat or products are stored or handled. 10. Equipment and utenaila used for preparing, processing, and other- wise handling any meat or product shall be of such materials and construction as will Hake them susoeptible of being readily and thoroughly cleaned and such as will insure strict cleanliness in the preparation and handling of all meat and products so far as practicable. Suoh equipment shall be made of metal or other impervious materiel. Trucks and reoeptaolea used for inedible products shall bear soma oonapiououe and distinctive mark and shall not be used for handling edible produota. 11. Rooms, compartments, places, equipment and utensils used for preparing, storing, or otherwise handling any meat or product, and all other parts of the establishment, shall be kept clean and sanitary. Sterilizing reoeptaclea shall be constructed of rust - resisting metal and should be of sufficient size for complete immersion of the implements in water above 170 °F. for three minutes. Each sterilizing receptacle should be provided with a water line, steam line, an overflow, and facilities for com- pletely emptying the receptacle. If steam is not used other means of heating the water above 170°F. is neoessary. 12. Operations and prooedurea involving the preparation, storing, or handling of any meat or products shall be strictly in accord with clean and sanitary methods. 13. Rome and compartments in whioh inspections are made and those in which animals are slaughtered or any meat or product is processed or prepared shall be kept auffioiently free of steam and vapors to enable employees to make inspections and to insure clean operations. The walls and oeiling of rooms and aompartmenta under refrigeration shall be kept reasonably free from moisture. 14. Butohera, inspectors and others who dress or handle diseased aarcasaee or parts shall, before handling or dressing other earoaaaee or parts, cleanse their heads of grease, immerse them in a prescribed disinfectant, and rinse them in olean water. Implements used in dressing diseased oarcassea shall be thoroughly cleaned in boiling water or in a prescribed disinfectant, followed by rinsing in clean water. The employees of the establishment who handle any meat or product shall keep their hands clean, and in all osaea after visiting the toilet rooms or urinals shall wash their hands before handling any meat or product or implements used lathe preparation of the same. 15. Aprons, frocks, or other outer clothing worn by persons who handle any meat or product shall be of material that is readily oleanaed, and only clean garments ahall be worn. Scabbards end similar devices for the temporary retention of koivea, steels, triers, etc., by workers and others at inspected establishments shall be constructed of rust - resisting metal or other impervious material, shall be of a type that may be readily cleaned. and shall be kept olean. 16. Such practices ae spitting on whetstones, placing skewers or knives in the mouth, inflating lunge or casings, or testing with air from the mouth such reaeptaoles ae rieroea, oaaka, and the like, cont..snsrg or intended as oontainers of any meat or prodat, are prohibited. Only meohenical means may be used for testing. Care shall be taken to prevent the oontamination of products with perspiration, hair, cosmetics, medioanta, saliva and the like. 17. Vehicles used for transporting meat or meat products between establishments shall comply with requirements under Regulation 21 of these Regulations end kept in a sanitary condition and shall not be used for trans- porting live animals, manure or similar contaminating products. 18. Second band tuba, barrels, and bosee intended for use as °an- tainere of any meat or product shall be inapeoted when received at the estab- lishment and before they are cleaned. Those showing evidence of misuse render- ing them unfit to serve as containers for food products shall be rejected. The uee of those showing no evidence of previous misuse may be allowed after they have been thoroughly and properly cleaned. Steaming after thorough scrubbing and rinsing, is essential to cleaning tubs, and barrels. 19. Interiors of tank cars about to be used for the transportation of any meat food product shall be carefully inspected for cleanliness even though the last previous content was edible. lye and soda solutions used in olee"ing must be thoroughly removed by rinsing with clear water. In their examinations inspectors shall enter the tank with a light and examine all parts of the interior. 20. The outer premises of every official establishment, embracing docks and areas where oars and vehicles are loaded, and the driveways, approaohes, yards, pens, and alleys, shall be "all weather" surfaced and drained and kept in a reasonably clean and orderly condition. All oatoh basins on the premises shall be of euoh design and location and be given such attention as will insure their being kept in acceptable condition as regards odors and cleanliness. Catch basins shall not be located in departments where product is prepared or stored. The accumulation on the premises of establishments of any material in which flies may breed, such as hog hair, bones, paunch contents, or manure, is for- bidden. No nuisance shall be allowed in any establishment or on its premises. 21. No establishment shall employ, in any department where any meat or product is handled or prepared, any person affected with tuberculosis or other communicable disease in a trensmisaable stage. 22. Wban necessary, inspectors shall attach a "Corpus Christi rejeoted" tag to any equipment or utensil 'which is insanitary, or the use of which will be in violation of these regulations,. No equipment or utensil so tagged ,hall again be used until made sanitary. Such tag so placed shall not be removed by anyone other than an inspector. 23. Protective coverings for produot. Inspectors in charge shall require the use of each protective coverings for product as it is distributed from official eetabliehmenta as will afford adequate protection for the produot against dust, dirt, inaeets, and all deleterious substances, considering the means intended to be employed in transporting the product from the establishment. 214. Burlap wrapping for meat. Since burlap used without any other material as a wrapping for meat deposits lint on the meat and does not suf- ficiently protect it from outside contamination, the use of burlap as a wrapping for meat will not be permitted unless the meat is first wrapped with a good grade of paper or cloth of a kind which will prevent contamination with lint or other foreign matter. Regulation B. Conetruetien and Facility Requirements of Pens, Plante and Cooler All buildings, equipment end appurtenanoee presently used for slaugh- tering animals or facilities to be constructed in the future shall comply with the minimum requirements set out by the Bureau of Animal Industry, except, as otherwise provided in these regulations. Plans for presently existing plants shall be submitted to and approved by the City before inspection shall oommenoe under this ordinance, and plans for new plants shall be submitted to and approved by the City before construction shall commence. Modification from B. A. I. Architectural Standards will be made in accordance with provisions set out in Regulation 6. Regulation 9. Ante -Mortem Iaepectiou An ante- mortem examination and inspection shall be made of all cattle, sheep, swine and goats about to be slaughtered in an official establishment before their slaughter shall be allowed. This inspection shall be conducted in accordance with the regulations governing meat inspection as established by the United States Department of Agriculture, Bureau of Animal Indnatry and recorded in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 9, la its entirety, a copy of which is on file with the City Secretary of the City of Corpus Christi. Regulation 10. Poet - Mortara Inspection A oare£ul postmortem examination and inspection shall be made of the carcasses and parts thereof of all cattle, sheep, swine and goats slaughtered at official establishments. This inspection shall be done in eocordance with the regulations governing meat inspection as established by the United States Department of Agriculture, Bureau of bniv.1 Industry and recorded in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 10, in its entirety. Regulation 11. Disposal of Diseased Carcasses and Parts. That the carcasses or parts of carcasses of all animals slaughtered at an official establishment and found at the time of slaughter or any subsequent inspection to be infected with a disease or condition shall be disposed of t000rd- ing to the regulations giverning meat inspection as set down by the U. S. Depart- ment of Agriculture, Bureau of Animal Industry and recorded in the Coda of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 11, in its entirety. Regulation 12. Carcasses of Animals Slaughtered Without Ante- Mortem -Inspection No carcass of any animal slaughtered in Corpus Christi which has not bad ante - mortem inspection shall be brought into an of£ioial establishment. Regulation 13. Tank Rooms and Tanks The use and operation of tanks and tank rooms will be in compliance with regulations governing meat inspection by the U. S. Department of Agri- culture, Bureau of Animal industry as they appear in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 13, in its entirety, except as provided otherwise in these regulations. Regulation lit. Tanking and Denaturing of Condemned Parts Condemned carcasses and products of official establishments having facilities for tenting shall be disposed of by tanking in acoordance with the regulations governing meat inspection by the U. S. Department of Agriculture, Bureau of Animal Induatry as they appear in the Code of Federal Regulations, Title 9, Chapter 1, Sabohapter A, as amended, Part 111, in its entirety. Any meat or product condemned at an official establishment which has no facilities for tanking, shall, under the supervision of the inapeotor, be denatured with orude carbolic acid or other prescribed agent, or destroyed by incineration. Men suoh meat or prodaot.is not incinerated, all containers - thereof shall be opened, and all meat ahall be freely slashed with a knife, before denaturing agent is applied. Official establishments not equipped for the proper deposition of inedible or condemned oaroaasee, parts or produota in accordance with these regulations or those desiring to dispose of such inedible or condemned oar - caesea, parts or produota through reduotion or rendering plants not under official supervision may do so after obtaining a written permit from the Direotor of Health. When applying for such a permit the applioant shall designate the name and location of such reduction or rendering plant where- upon, if the designated plant is approved by the Direotor of Health, a permit will be granted. Such permit may be revoked at any time when it is found that such reduction or rendering plant is conducted in an insanitary or obnoxious manner, or if said inedible or condemned carcasses, parts or products are not diaposed of in a000rdance with these regulations. It shall be the duty of the inapeotor to supervise the removal of the inedible offal from the premises of the official establishment. Regulation 15. Carcasses and Parts Passed for Cooking Carcasses and parts passed for cooking may be rendered into lard or rendered pork fat respectively, such rendering to be done in accordance with regulations governing meat inspection by the U. S. Department of Agriculture, Bureau of Animal Industry, as they appear lathe Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 15, in its entirety. Beegulation 16. Inspection legend Each oarcaas or parts which have been inapeoted and passed in en official establishment shall be marked at the time of inspection with the inspection legend and with the number of the eatablishment. A copy of the official Corpus Christi legend with dimensions is herewith attached. In accordance with regulations governing meat inspection by the C. S. Department of Agriculture. Bureau of Animal Industry, as they appear in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended. Part 16. in its entirety, except the inspection legend and the number shall be separate and distinct from any other legend and number of official establishments in- cluding the Department of Agriculture legend. MEAT INSPECTION STAMP Regulation 17. Labeling Arhen in an official establishment an inspeoted and passed product a is placed or pecked in any can, pot, tin, oanvae, or other reoeptaole or covering constituting an immediate or true container there shall be affixed to such container or covering a label - the offioial Corpus Christi Label, a true sample of which is here attached, according to the regulations governing meat inspection by the U. S. Department of Agriculture, Bureau of Animal Industry as they appear in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 17, in its entirety. Regulation 18. Re- inspeotion of Meat and Meat Products All products freshly cured or otherwise prepared. even though previ- ously inspected and paused, shall be re- inspected as often as nary be necessary in order to ascertain whether they are found healthful, wholesome, and fit for human food at the time they leave official establishments according to the regulations governing meat inspection by the U. S. Department of Agriculture, Bureau of Animal Industry se they appear in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 18, in its entirety. Regulation 19. Shipping Inspeotion Shipping inspection may be established to provide for the interstate transportation or export of portions of inspected and passed products which are according to regulations governing meat inspection by the U. 8. Department of Agriculture, Bureau of Animal Industry as they appear in the Code of Federal Regulations, Title 9, Chapter 1, Subchapter A, as amended, Part 19, in its entirety. Regulation 20. Bribes It shall be a misdemeanor, punishable by immediate termination of employment and by fine not to exceed $200.00 for any inspector engaged in the performance of any duty prescribed by this ordinance, to aocept from any person, firm or corporation, or from any agent or employee of such person, firm, or corporation, any gift, money, or other thing of value given with the intent to influence his offioial action, or to reoeive, or aooept from any person, firm or Corporation selling meat in Corpus Christi, any gift, money or any other thing of value for any purpose or intent whatever. It is a misdemeanor, punishable by fine not to exceed $200.00 for any person, firm, or oorporation or official agent or employee thereof to forge, counterfeit, simulate, or falsely represent or 'without proper authority to use, fail to use, or detach, or knowingly, or wrongfully to alter, deface or destroy any of the marks, stamps, tags, labels, or other identification devices provided for by this ordinanoe. Regulation 21. Local Transportation of Mast and Meat Products Local transportation of meat and meat products shall be in vehicles whose loading sections are totally enclosed in metal, wood or glass, and such meat or meat products shall have protective coverings which will afford ade- quate proteotion against dust, dirt, insects and all deleterious substances.