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meat to be thoroughly cleansed after use and to be
kept at all times in a cleanly condition;
(d) shall cause all trimmings, refuse and rubbish to be
placed in properly covered receptacles kept for the
purpose apart from any meat intended for sale.
Part VI.—Transport and Handling.
21.—(1) Every person who conveys or causes to be conveyed
any meat in a vehicle—
(a) shall cause to be kept clean the inside and covering
of the vehicle, the receptacles in which the meat is
placed, and such parts of any slings or other implements
or apparatus used for loading or unloading
as come into contact with the meat or its covering;
and
(b) if the vehicle is open at the top, back, or sides, or if
any other commodity is being conveyed therein,
shall cause the meat to be adequately protected by
means of a clean cloth or other suitable material;
(c) shall not permit any live animal to be conveyed in
the vehicle at the same time as meat.
(2) A person engaged in the handling or transport of
meat—
(a) shall not permit any part of the meat to come into
contact with the ground; and
(5) shall take such other precautions as are reasonably
necessary to prevent the exposure of the meat to
contamination.
(3) Every person who employs a person to carry meat in
or about a market or other place in which meat is sold by
wholesale or in or about any place wholly or mainly used for
the storage of meat before it is distributed to retailers, shall
cause such person while so occupied to wear, and every person
while so occupied shall wear, a clean and washable head
covering and overall.
(4) This Article shall not apply to any meat which is
packed in hampers or other strongly constructed and impervious
cases or is adequately wrapped in jute or some other
stout fabric.
Given under the Official Seal of the Minister of Health
this Twentieth day of December, in the year One
thousand nine hundred and twenty-four.
The Dairies, Milkshops, Ice Cream Vendors, Restaurants
and Food Shops have been kept under systematic inspection
by your Inspectors.
The following tables gives a summary of the work relating
to milk premises, slaughterhouses and ice cream premises:—