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shall mean a person whose business it is to kill any description of
cattle, including sheep, goats, or swine, which is killed for the
purpose of its flesh being used as Butchers' meat.
As to the conduct of the business of a Slaughterer of Cattle.
Cattle keeping.
1.—The occupier of a slaughterhouse shall not keep, or permit to
be kept, any cattle in the premises, except for the time absolutely
necessary, previous to slaughter; or permit to bo slaughtered therein
any animal that is not intended or fit to be used for human food.
Exclusion
of fowls,
pigs, dogs,
&c.
2.-—The occupier shall not keep, or permit to be kept, any fowl,
pig, or other animal used for human food (except cattle about to be
slaughtered), in or about the premises; nor shall keep, or permit
to be kept, any dog thereon.
Inhabited
rooms.
3.—The occupier shall not allow any room situated over a
slaughterhouse to be inhabited under any pretext whatsoever.
Use of
Slaughter
houses.
4.—The occupier shall not allow the slaughterhouse to be used
for any purpose other than that for which it is licensed, nor any
slaughtering to be conducted within public view.
Removal of
manure,
garbage,
&c.
5.—The occupier shall provide and keep a sufficient number of
tubs, boxes, or vessels, formed out of proper non-absorbent
materials, with tight and close-fitting covers thereto, for the purpose
of receiving and conveying away all manure, garbage, offal,
and filth; and shall, in all cases, immediately after the killing and
dressing of any cattle, cause all such manure, garbage, offal, and
filth, to be placed in such tubs, boxes and vessels; and shall cause
Removal of
blood.
all the blood arising from the slaughtering of cattle to be put into
separate tubs or vessels formed with the like materials as above,
with close-fitting covers, and every such tub, box, and vessel,
together with their contents, to bo removed from the premises
within twenty-four hours.
Walls and
roofs.
6.—The occupier shall keep the inner walls of every slaughter
house always thoroughly clean and in good order and repair, and
shall cause the internal surface of the roof and upper portions of the
walls to be thoroughly washed with quicklime, at least once in
every three months.
Cleansing.
7.—The occupier shall cause the slaughterhouse to be thoroughly
washed and cleansed within three hours after the slaughtering is
completed.
Cleansing
receptacles.
8.—The occupier shall keep every covered and other receptacle
used in the slaughterhouse at all times thoroughly cleansed and
purified, so as to avoid any offensive smell.
Removal of
fat, hides.
&c.
9.—The occupier shall cause the fat of any cattle slaughtered in
a slaughterhouse to be kept freely exposed to the air until the time
of its removal from the premises, and all such fat, as also all hide