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to be occupied for such purpose shall cause the following
provisions to be complied with:—
(a) No urinal, water-closet, earth-closet, privy, ashpit
or other like sanitary convenience shall be within
such room or shall communicate directly therewith,
or shall be otherwise so placed that offensive odours
therefrom can penetrate to such room;
(b) No cistern for supply water to such room shall be in
direct communication with or directly discharge
into such sanitary convenience;
(c) No drain or pipe for carrying off faecal or sewage
matter shall have any inlet or opening within such
room unless it is efficiently trapped;
(d) No such room shall be used as a sleeping place, and,
so far as may be reasonably necessary to prevent
risk of the infection or contamination of any such
meat as aforesaid, no sleeping place shall communicate
directly with such room;
(e) Except in the case of a room used as a cold store,
adequate means of ventilation shall be provided.
(2) The occupier of any such room shall not cause or suffer
any refuse or filth whether solid or liquid to be deposited or
to accumulate therein except so far as may be reasonably
necessary for the proper carrying on of the trade or business.
(3) Such occupier shall cause the walls and ceiling of such
room to be whitewashed, cleansed or purified as often as may
be necessary to keep them in a proper state.
(4) Such occupier and every other person engaged in such
room shall observe due cleanliness in regard to such room
and all articles, apparatus and utensils therein.
(5) The occupier of any such room—
(a) shall take all such steps as may be reasonably necessary
to guard against the contamination of the meat
therein by flies and shall cause the meat to be so
placed as to prevent mud, filth or other contaminating
substance being splashed or blown thereon;
(5) shall not permit any gut-scraping, tripe-cleaning or
household washing to be carried on therein;
(c) shall cause every counter, slab, vessel or other article
on or in which meat is placed for sale and all knives
and other implements used in connection with the
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.