3-2051

3-2051. Requirements for slaughtering
establishments with state meat inspection service

A. All slaughtering establishments licensed by this state to slaughter cattle,
sheep, swine, goats, horses, mules or other equines and which operate under state meat
inspection service shall be kept in a clean and sanitary condition during all periods of
operation. The following are the minimum requirements for such slaughtering
establishments:

1. There shall be ample potable hot and cold water with adequate facilities for its
distribution in the plant and it shall conform with the minimum requirements of the
department of health services. The hot water shall be not less than one hundred eighty
degrees Fahrenheit and shall be furnished and used for the cleaning of inspection
equipment and other equipment, floors and walls.

2. There shall be an efficient drainage and plumbing system for the plant and there
shall be an adequate sewage disposal system of such a type as not to be a breeding place
for flies and not to constitute a hazard or to endanger public health. Both systems
shall conform with the minimum requirements of the department of health services.

3. The floors, walls, ceilings, partitions, posts, doors and other parts of all
structures shall be of such materials, construction and finish as will make them
susceptible of being readily and thoroughly cleaned. The floors shall be tile, cement or
a type to be impervious to water and shall have adequate drainage.

4. All outside windows and doors shall be adequately and effectively screened.

5. There shall be adequate lighting, natural or artificial, of good quality and
well-distributed and sufficient ventilation for all rooms to insure sanitary conditions.

6. The slaughtering establishment shall be kept free from flies, rats, mice and
other vermin. Dogs and cats shall be excluded from the plants.

7. There shall be provided tables, benches and other equipment on which inspection
is performed so as to enable inspectors to conduct their inspection in an efficient,
clean manner. Racks, receptacles, paunch trucks or other suitable devices for retaining
such parts as the head, tongue, tail, thymus gland and viscera to enable the inspectors
to properly conduct a postmortem examination shall also be provided.

8. Each slaughtering establishment shall have sufficient numbers of beef shrouds so
that they may be laundered and cleaned between each use.

9. Each slaughtering establishment shall have a bleeding rail and hoist of such a
construction that there will result proper bleeding after slaughter.

10. Each slaughtering establishment shall provide toilets, wash basins, towels, hot
and cold running water and soap for their employees with separate facilities when both
sexes are employed. Toilets and wash basins shall be kept in a sanitary condition. The
rooms in which the toilet facilities are located shall be properly ventilated and shall
be separated from the rooms in which animals are slaughtered and meat or meat food
products are prepared.

11. Slaughtering establishments shall meet the requirements prescribed by this
section and in addition shall comply with the building requirements of the federal meat
inspection service.

B. All slaughtering establishments engaged in the sale of meat for human
consumption shall be under the inspection service of either this state or the federal
government.