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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 ;
(b) 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.
FART 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