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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 i.n 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
(b) 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.