CAP. 140]
G.N. 218/47.
Public Health (Food).
40. The carcase of every animal slaughtered shall be hung in the hanging shed immediately after it is dressed and shall remain there until removed to a market.
41. The owner of any animal that is slaughtered shall cause the hide or skin, fat and offal of such animal to be removed from the slaughter-house within twenty-four hours after the completion of the slaughter of such animal.
42. The lessee of the privilege of collecting blood and hair shall forthwith, upon the completion of the slaughtering of any animal or the dressing of any carcase, cause such blood and hair to be collected and deposited in a sufficient number of receptacles of approved pattern, properly constructed of non-absorbent material and furnished with closely fitting covers, and he shall cause the contents of such receptacles to be removed from the slaughter-houses at least once in every twenty-four hours. He shall cause such receptacles to be thoroughly cleansed immediately after they have been used for such collection and removal and shall cause every such receptacle which is not in actual use to be kept thoroughly clean.
43. Fees in accordance with the following scale shall be paid by the owner of any animal to be slaughtered-
(a) cattle (including calves)
(b) sheep, goats and swine
$2.50 per head; $1.40 per head.
The fee shall in all cases be payable on admission to the slaughter-house.
Marking and transport of carcases.
44. The Senior Veterinary Officer may cause such stamps or other instruments to be made for the purpose of establishing a special mark for beef, mutton, and pork before such carcases leave the slaughter-house, in order to show that such carcases are fit for human food, and may change or alter such mark, and every such mark for the time being in use at any slaughter-house under the authority of the Senior Veterinary Officer shall be the official mark within the meaning of this by-law.
188
CAP. 140]
G.N. 218/47.
Public Health (Food).
40. The carcase of every animal slaughtered shall be hung in the hanging shed immediately after it is dressed and shall remain there until removed to a market.
41. The owner of any animal that is slaughtered shall cause the hide or skin, fat and offal of such animal to be removed from the slaughter-house within twenty-four hours after the completion of the slaughter of such animal.
42. The lessee of the privilege of collecting blood and hair shall forthwith, upon the completion of the slaughtering of any animal or the dressing of any carcase, cause such blood and hair to be collected and deposited in a sufficient number of receptacles of approved pattern, properly con- structed of non-absorbent material and furnished with closely fitting covers, and he shall cause the contents of such receptacles to be removed from the slaughter-houses at least once in every twenty-four hours. He shall cause such receptacles to be thoroughly cleansed immediately after they have been used for such collection and removal and shall cause every such receptacle which is not in actual use to be kept thoroughly clean.
43. Fees in accordance with the following scale shall be paid by the owner of any animal to be slaughtered-
(a) cattle (including calves)
(b) sheep, goats and swine
$2.50 per head; 1.40 per head.
The fee shall in all cases be payable on admission to the slaughter-house.
Marking and transport of carcases.
44. The Senior Veterinary Officer may cause such stamps or other instruments to be made for the purpose of establishing a special mark for beef, mutton, and pork before such carcases leave the slaughter-house, in order to show that such carcases are fit for human food, and may change or alter such mark, and every such mark for the time being in use at any slaughter-house under the authority of the Senior Veterinary Officer shall be the official mark within the meaning of this by-law.
188
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