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45
The comparative figures of the number of animals killed
in the private slaughterhouses during each of the past five
years is shown on page
The Meat Regulations 1924, require notice of intended
slaughter of animals to be sent to the Meat Inspector, and
for carcases and organs to be retained for a prescribed
period of hours in order to permit an examination of the
meat to be made.
The proper use of these Regulations has enabled
accurate data regarding meat inspection work to be
collected.
Other food premises, such as restaurant and hotel
kitchens, sausage and cooked food rooms, ice cream
premises, bakehouses, are all visited from time to time and
at irregular periods. The total visits to food premises
during 1933 was 1,855.
More than two-thirds of the total visits to slaughterhouses
are made during the evenings or during week-ends.
Having regard to this, it may be considered very satisfactory
that practically 100 per cent of the animals were inspected.
The only class of animals not examined in every case was
sheep. Sheep are much less the subject of disease than
bovines or swine.
The following table shows the number of slaughter
notices received, the number and variety of animals referred
to, etc.