Meat Regulations 1920 (ACT)
THE TERRITORY FOR THE SEAT OF
GOVERNMENT.
REGULATIONS UNDER THE MEAT ORDINANCE 1920.
| BY virtue of the provisions of the Meat Ordinance 1920, I, Alexander | Poynton, the Minister of State for Home and Territories, hereby maka |
the following Regulations.
Dated this fifth day of August, 1920.
A. POYNTON, Minister of State for Home and Territories..
MEAT REGULATIONS 1920. • '
PART I — P R E L I M I N A R Y .
| 1. These Regulations may be cited as the Meat Regulations 1920. | short title. |
| 2. These Regulations are divided into Parts as follows :•— | Parts, |
Part I.—Preliminary.
Part II.—Slaughter of Animals.
Part III.—Preparation and Sale of Meat.
Part IV.—Branding of Meat.Part V.—Miscellaneous.
| 3. In these Regulations, unless the contrary intention appears— | Definitions. |
" Animal " means cattle,*skeep, pigs, calves, goats, and lambs :
" Approved slaughtering place " means a slaughtering place approved
by the Minister under the Ordinance :
" Butcher's shop " means any place where meat is sold or intended
to be sold :
" Controller " means the Meat Controller appointed under the Ordi-
nance :
"Deteriorated meat " means meat which has suffered deterioration by. exposure to flies, dust, or weather conditions, or by contact with unclean surfaces, or wfiich is in a state of putrefaction or decom- position :. '
" Inspector" means an inspector appointed under the Ordinance :" Licensed Meat Vendor " means a person to whom a Meat Vendor's
^Licence has been granted under these Regulations :
. " Meat " ineludes carcasses, butcher's meat, small goods, cooked meat, bones, fat, blood, and grease for human consumption, but does not include tinned or canned goods :
| force within that area. |
" Medical Officer of Health " means the person appointed by the
Minister to be the Medical Officer of Health for the Territory :-
" Officer " means an officer appointed under the Ordinance :
"Public Abattoir " means an abattoir established under the Ordinance :" Refuse " includes condemned or diseased carcasses, meat, waste,
• bones, fat, blood, or grease either unfit or not intended for human consumption, offal, hides, skins, horns, or other like substances : " The Ordinance " means the Meat Ordinance 1920 :
" Unwholesome meat" includes unsound, diseased, or adulterated meat,
or meat which in any manner or condition is unfit for human
food :
" Vehicle " or " cart " includes a conveyance or receptacle of any kind
used for the carriage of meat.
4.—(1) The Minister may, by writing under his hand, delegate to any Delegation
person all or any of his powers or functions under these Regulations (except Minister,
this power of delegation). .
(2) Every delegation undeT this regulation shall be revocable at will, and no delegation shall prevent the exercise of any power or function by the Minister.
5. The Minister may, by notice published in the Gazette, declare any area Meat treaa.
or district within the Territory to be a meat area for the purposes of these Regulations, and may declare that all or any of these Regulations shall be in
Minister may
issue
6.—(1) The Minister inay issue instructions in writing to the Controller, (2) If the Controller or any Inspector or any other officer fails to carry out any such instruction, he shall be guilty of an offence against these Regulations.
instructions to Inspectors, and other officers, with respect to the duties which they are officers. required to cany out for the purposes of these Regulations. •
Penal ty: Fifty pounds. • . -
(3) Nothing in this regulation shall relieve the Controller, or any Inspector or any other officer, from any other punishment to which he is liable for neglect of duty.
PART II.—SLAUGHTER OF ANIMALS.
Permits to
7. (1) The Minister may, on the application of any person in accordance with Form A in the Schedule, accompanied by a fee of Two pounds, grant to him a permit, in accordance -with Form B'jn the Schedule, to slaughter at the public abattoirs and approved slaughtering places :
slaughter. Provided that, after the publication in the Gazette of a notification by the
Minister that public abattoirs have been established, no such permit shall
authorize any person to slaughter, at an approved slaughtering place, animals
for food. • (2) A permit to slaughter shall, unless sooner suspended or revoked continue in force for twelve months from the date of issue.
(3) The Minister may, at any time, suspend or revoke any permit to, slaughter, and thereupon the person holding the permit shall not slaughter, animals at the public abattoirs or approved slaughtering places until the suspension is removed or a fresh permit is granted to him, as the case may
be. \
(4) A permit to slaughter may be renewed from time to time upon pay-ment of a fee of Two pounds in respect of each renewal. (5) If an application for a permit or for the renewal of a permit is refused, the fee of Two pounds shall be refunded to the applicant.
Animals to he slaughtered ot 8.—(1) No person shall, at any place other than the public abattoirs or public approved slaughtering places, slaughter, for food, any animal.
abattoirs. Penalty : Fifty pounds. -. (2) Nothing in the last preceding sub-regulation shall prevent any person from slaughtering, at his own residence, any animal for consumption by his own family or his employees, or from exchanging any part of that animal for the part of an animal slaughtered by another person ioi consumption by that person's own family or employees.
Person 9. No person shall slaughter any animal at the public abattoirs or approved slaughtering at public
slaughtering places, ujiless he holds a pennit to slaughter granted under Penalty : Twenty-five pounds.
abattoirs to
these Regulations. * hold permit. Times oi 10. The days and times at which animals may be slaughtered at the public slaughtering. abattoirs or approved slaughtering places shall' be determined by the Con-
troller. '
Notice ol kind 11. Any person intending to slaughter at the public abattoirs or approved and number of animals to bo slaughtering places shall give the Controller or an Inspector at least twelve slaughtered. hours' notice of the kind and number of animals he desires to slaughter. Animals to be 12,—(1) No person shall slaughter any animal at the public abattoirs or passed for slaughter. approved slaughtering places unless the animal has been passed for slaughter
by an Inspector.Penalty : Fifty pounds.
.(2) Proof that the animal has been passed for slaughter shall lie upon the
person accused.
Fees for 13. Any person slaughtering at the public abattoirs or approved slaughter- animals slaughtered. ing places shall pay, in respect of each-animal slaughtered, fees in accordance
with the scale determined by the Minister and published in the Gazette.Conditions of
14. Any person slaughtering at the public abattoirs or approved slaughter- (a) provide sufficient wholesome water and food for every animal owned by him and confined at the public abattoirs or approved slaughtering places;
slaughtering ot public ing places shall— abattoirs. (b) provide a sufficient quantity of suitable clean appliances, covered receptacles, utensils, overalls or aprons, towels, and wiping • cloths for use in connexion with the slaughter of any animal;
(c) provide every facility for inspection before, during, and after
slaughtering any animal;
(d) slaughter the animals as skilfully, humanely, and expeditiously as
possible;
(e) ke,ep the carcass, organs, and viscera of each animal separate from
others until inspected by an Inspector;
(/) remove from the killing-house, without delay, carcasses, hides, skin fat, offal, and all refuse, and, after the completion of slaughtering, leave m a clean and sanitary condition satisfac tory to the Controller or an Inspector, those portions of the abattoirs used by him, and if he slaughters at an approved slaughtering place he shall keep the slaughtering place in a
'clean and sanitary condition, satisfactory to the Cnnt 11
an Inspector ;(?) clean all utensils, receptacles, and appliances, and keep them clean when not in actual use, and generally carry out anv written instructions signed by the Controller.
15. No person shall bring any animal on, or allow anv a r i m i . 1 ^ „„+,,. -. .
rta rmkKn „ \ „ u • J ° 3 i . . • i -y d , D l r a a l to enter , Animals only to
the public abattoirs or approved slaughtering places, except for the i m m n J en ter avoirs
of slaughter. ' purposes , pnrp08e5 of D
slaughter.
a b n J f ^ ( 1 ) ^ or officer may destroy any dog found in the public Destruction of r fosPe,ctf
abattoirs or approved slaughtering places. dogs found in (2) No person shall be entitled to any compensation in respect of anv doe Bba t toIn '
destroyed in pursuance of this regulation. .
i * a l 1 abattoirs approved Beaowi oi
1 7 i :+ N-0 P T ° n r e m ° V e f r ° m t h e - P u 1 b l i c o r
slaughtering places any carcass or portion of a slaughtered animal 1 r a i / n carcass from
a) the carcass or portion has been sufficiently cooled • " " (b) the carcass or portion has been either examined and branded
by an Inspector or rendered unfit for human food • and
(c) when the carcass or portion is diseased, the instructions of an '
Inspector with respect to the treatments^ the carcass or portion have been carried out.
or approved slaughtering places, oi the carcass or portion of any slaughtered removal °f 18. An Inspector may prevent the removal, from the public abattoirs Prevention of . animal which, in the opinion of the Inspector, is insufficiently cooled. ' Sufficiently 19. No person, other than an employee in the course of his duty at the ^ ^ E public abattoirs or approved slaughtering places, shall do any of the following SHS?" '"
acts or engage in any of the following processes :—_ s processes. (a) Fat melting or tallow extracting ;
(b) bone grinding or manure manufacturing ;
(c) blood boiling or drying ; ' • (d) glue making;
(e) soap or candle making ;
(/) gut scraping ;
{g) lellmongering or tanning ;(A) any other, trade which the Minister declares by notice in the
Gazette to be a " noxious process^," ; or
(i) feeding pigs or poultry with offal or putrescible animal wastes
Penalty : Twenty-five pounds.
PART III .— PREPARATION AND SALE OF MEAT.
• • ! V ( 1 ) nThe ̂ ^^f1 f7' °n t h e aP?H°fi0n f anJXm°n
i n accordance Meat Vendor's
with i*orrn U m the Schedule accompanied by a fee of One pound grant to Liccn encc. him a Meat Vendor's Licence in accordance with Fornt D in the 'Schedule
to sell meat in the Territory.(2) A Meat Vendor's Licence shall continue in force for twelve months from the date of issue unless sooner suspended or revoked.
(3) The Minister may at any time suspend or revoke any Meat Vendor's
Licence, and thereupon the person holding the licence shall not sell meatin the Territory until the suspension is removed or a fresh licence is issued
as the case may be. * • (4) A Meat Vendor's Licence may be renewed -froni time to time upon
payment of a fee of One pound in respect of each renewal.
(5) If an application for a Meat Vendor's Licence or for the renejral of a
licence is refused,' the fee of One pound shall be refunded to the applicant
(6) A Meat Vendor's Licence shall be deemed to extend to the person
named in the Licence and to the premises, carts, and vehicles used by that
person for the purpose of trade in meat. , '21. The Controller shall keep a Register of Meat Vendors in accordance
th Form E in the Schedule.
22. No person shall sell, or offer for sale, or have in his possession for the
purpose of sale, any meat unless— . - - . - - » ™» gaic 0, meat, (a) he is in possession of a Meat Vendor's Licence ;
(6) the meat has been killed at the public abattoirs or approved
slaughtering places ; and
(c) the meat is branded, or is from animals whose carcasses are branded
_ in the manner prescribed.
Penalty : Fifty pounds.
construction of 23. No Licensed Meat Vendor shall expose or offer for sale any meat butchers shops. , . - , , - • otherwise than—
(i) In a butcher's shop constructed in accordance with the following
specifications :—
(a) The floor shall be constructed of cement-concrete, brick, tiles, asphalt, or hardwood blocks laid truly in cement or asphalt, or other approved and suitable non- absorbent material.
(6) The inner walls shall have a minimum height of ten feet,
lined with tiles, cemented, or constructed of otherimpervious and non-absorbent material with unbroken
' ' surface, capable of being easily washed. (c) The ceiling shall be constructed, to the satisfaction of an
Inspector, of such material as to offer the least 'possibleopportunity for the lodgment of dust, flies, and other
• insects. (d) The windows shall be of glass or closely-fitting wire .or gauze approved by an Inspector, and the window opening shall be not less than one-half of the area of the inside front wall of the shop ; and every doorway shall be provided with a light swing frame, closely fitting, and self-closing and covered with closely-fitting wire or gauze, approved by an Inspector, of a maximum mesh of one-sixteenth part of an inch ; and every ventilative or other opening shall be covered with
similar gauze. . '
(e) Every external door of the shop shall be kept closed, except when in use for the purpose of ingress thereto or egress therefrom.
(J) For the -purposes of ventilation, an opening,, protected by close-fitting wire or gauze approved by an Inspector, other than the street door and window, shall be pro- vided either in the back or side wall ; such means of ventilation shall be always in operation, shall have an effective area equal to not less than 2 per cent, of the floor space of the said shop, and shall extend tp within twelve inches from the ceiling ; and
(g) Where water under pressure is available, or where it can be reasonably made available, the shop shall be pro- vided with a lavatory basin, protected by a screen, with water laid on thereto. Where water under pressure is not available, other provision approved by an Inspector shall be made for the supply of clean water ; or
(ii) In a cart so constructed as t» protect the meat from dust, flies,
and other impurities, and approved by an Inspector.
separata 24. In every case where" any person resides on the premises attached to
private6 t o ft butcher's shop, a separate entrance shall be provided to those premises. residence.
Butcher's shop 25. No person shall use, or permit to be used, any butcher's shop 'for bedroomU9ed "3 domestic purposes, or as a sleeping apartment, or for any purpose incom- patible with the cleanliness and good sanitary condition of the shop and of the fittings and instruments used therein, or of the meat exposed therein, nor shall any sleeping room open directly therefrom.
stables &c ' 26. No Licensed Meat Vendor shall permit any fowl-house, stable, ash- not to be near heap, manure-heap or bin, privy, earth-closet, or urinal to be in or about, u cierss op. o r w j ^ j n a distance of fifty feet, or in the case of a water-closet, within a
distance of ten feet, from any part of any- butcher's shop.
Drain not to ba 27. No Licensed Meat Vendor shall permit any inlet to a drain or gully- in Bhop. trap to be within his butcher's "shop. w»ter supply
28. The yard attached to every butcher's shop shall, except where an Inspector certifies that it is impracticable for it to be done, be provided by the occupier thereof with water supplied by stand-pipe, or otherwise, delivered over -a gully-trap communicating with a properly laid and ventilated drain carrying the water to a sewer or to a distance of at least one hundred feet from the yard.
ti j-ard. cioansing of. 29. The occupier of every butcher's shop shall provide, to the satisfaction appliances. 0£ a n T^gp^or, sufficient facilities for the cleansing of all fittings, instruments, and conveyors used therein 30. The occupier of every butcher's shop shall provide a water or earth San! tarycon- /> closet for the use of persons employed in the shop.
31. In addition to any other duties imposed by these Regulations, a ?.ufciea °J.,
Licensed Meat .Vendor— • vendor. (a) shall keep clean, to the satisfaction of an Inspector, the floors> walls, ceilings, and fittings in his shop, and all instruments and appliances used therein ;
(b) shall clean daily all waggons, carts, trollies, baskets, trays, and
containers of every kind used by him in connexion with his
business; ' (c) shall place all waste matters (including scrap meat, fat, offal, and
bones) in a suitable covered receptacle, provided for the pur-
• pose, and remove them daily from the shop ; and shall not allow to remain on or in any manure heap or pit any such
waste mat ters ;
(d) shall store all meat, unless in the actual process of conveyance, •
out of the direct rays of the sun;
(e) shall insure that all utensils used in connexion with the sale of
meat shall lje of such construction, substance, and in such
condition, as will preclude any contamination of the meat ; •
(J) shall insure that every vehicle used for the transport of any meat
shall be so_ constructed or so covered as to prevent access offlies and dust to the meat therein carried, and shall be kept
clean and in, repair to the satisfaction of an inspector ;
(g) shall consign all meat for transit by rail in vehicles or in packages so constructed as to exclude dust and protect the meat from flios;
(A) shall'cleanse, daily, all baskets and trays used in the carriage or
Y, conveyance of meat ; and (i) shall provide clean towels for the use of his employees.
32. No Licensed Meat Vendor shall— Prohibited i lCtl. (a) use for any other purpose any copper or other cooking apparatus
used in connexion with the sale or cooking of meat ;
(b) place ,or allow to stand flpon any public footpath or pavement any
meat or any package or other vessel or utensil used for the
.• carriage of meat ; < (c) use for the carriage of meat any cart used for the carting of manure
or for the Garting of any substance likely to cause injury to
mea t ; I
(d) conyey, deliver or dispense, or cause to be conveyed, delivered,
or dispensed, any meat unless the meat whilst being conveyed,delivered, or dispensed is kept covered and enclosed so aa-to
protect it from dust, flies, and other impurities ;
(e) use for storing meat any vessel, the substance, construction or condition of which is likely to contaminate meat or depreciate its nutritive value;
(/) permit any meat to be placed, hung, exposed or protruded, either gg» , wholly or in part, beyond the line of'the glass or gauze of the
window of his shop ; or
(g) .sell or offer for sale, or have in his possession with intent to sell,
any meat or portion of any carcass which has been blown or spouted.
33. No person shall sell or have in his possession for sale any meat which is ae^r°'rat,d
deteriorated, unwholesome, or unfit for human food. meat
. Penalty: Fifty pounds. prohibited. 34. For the purpose of carrying out these Eegulations the Controller, controller Ae,
Medical Officer of Health, or an Inspector, may—
(a) at any reasonable time, and at all times when work is being per-
formed, enter any butcher's shop, meat store, or.place where
meat or meat products are prepared or manufactured for sale ;(b) where he has reason to believe that meat in any vehicle or
package is intended for sale, inspect that meat ;
(e) at any time, with such assistance as he thinks necessary, enter upon
t / , any premises where he has reason to believe a contravention, of
these Regulations is being committed ; and(d) condemn any carcass or meat and require the owner or person in possession of the carcass or meat to treat and dispose of_it in accordance with his instructions.
storage, carriage or delivery of any meat for sale shall, when so engaged, keep emPIoyeea' 35.-—(1) Every person engaged in the manufacture, preparation, packing, cleanliness of his clothing, and body^clean.
(2) Every person so enga'ged shall, unless exempted by the Controller, a t all times when so engaged wear a cap, overalls, and apron of a washable material, and shall keep them clean to the satisfaction of an Inspector.
Prohibition of 36. No person shall spit, or smoke, or chew tobacco while engaged in the manufacture, preparation, packing, storage, carriage, or delivery of any meat for sale, and no person shall spit, or smoke, o r chew tobacco in any place used for the manufacture or preparation of meat. smoking, &c.
Persons 37.—(1) No person who is suffering from any contagious or infectious Buffering from eontagiouB disease, or is wearing unclean or medicated bandages, shall engage in the disease not to prepare meat manufacture, preparation, packing, storage, carriage, or delivery for sale of for sale. any meat, and an Inspector .may require any person so engaged to present
himself for examination before the Medical Officer of Health.(2) Any person who refuses or fails to present himself for examination when required so to do iu pursuance of the last preceding sub-regulation shall be guilty of an offence against these Regulations. Penalty : Twenty-five pounds.
Name of 38. No Licensed Meat Vendor shall sell, carry for sale, or deliver any meat
vcndor'toibelt from any store, butcher's shop, or- vehicle unless his name and the words'
displayed. ; ' Licensed Meat Vendor " are conspicuously inscribed on the store, butcher'sshop or vehicle.
Meat not to be
carried 39. No person shall carry on the footboard or any part of the exterior of any vehicle any meat which is intended for sale or delivery, unless it is contained in a box or a receptacle, or appliance so constructed as to prevent the me^at from becoming contaminated by dust or flies, or affected by weather conditions. uncovered. Returned meat 40. No Licensed Meat Vendor, and no person employed by him, shall
or shall sell, any meat which has been returned after having been previously
delivered at any dwelling or to any private consumer.not to be sold. r e c c i v e jnfc0 a n y place or vehicle for the reception or storage of meat for sale, Meat to be 41- No person shall pack any meat so that it can come into contact with Textiles or other wrappers or coverings which are likely to come'into contact with meat shall be of clean white washable materials. packed cleanly. a n y vmclean material, or with any writing or printing on any material. Protection from -12. Every Licensed Meat Vendor shall protect all meat in his shop from or by means of metal covers or glass or other suitable covers, or by protecting all operf windows, ventilators, and apertures by means of fly-proof wire gauze or other similar fly-proof material. mes
- flies, and as far as practicable from dust, by storage in covered receptacles
Protection of
43. Every Licensed Meat Vendor shall, by the provision of suitable and effective means, at all times protect from rats, mice, cockroaches, flies, spiders, bugs,'moths, and all other vermin, and from any unwholesome substance, odour, or smell, all meat intended for sale and all ingredients used in the
meat from rots, &c.
preparation or manufacture of meat for sale. Protection of premises from
44. Every person who uses any room or compartment, premises, or place for the manufacture, preparation, packing, storage, sale or carriage, or delivery for sale of any meat shall keep or cause to be kept free from rats, mice, cock- roaches, flies, spiders, bugs, moths, and all other vermin every such room, compartment, premises, or place.
rats, Ac. Cleanliness of
45. Every Licensed Meat Vendor shall keep clean all rooms, compartments, premises, or places used for the manufacture, preparation, packing, storage, sale or carriage, or.delivery for sale of any mel t , ' and shall cause the walls to be constructed or lined with some impervious material, or in any other manner approved by the Controller, and shall cause all floors and ceilings to be properly constructed and kept in good repair, and to be constructed of such material as the Controller approves.
premises.'. Meat not to 46. No Licensed Meat Vendor shall place any meat in any place which is • kept in bedrooms.
at any time used as a sleeping compartment or in which anything is kept, or any work is carried on, which would be likely to contaminate the meat, or injuriously affect its wholesomeness or cleanliness.
Vehicles, A c • 47. No Licensed Meat Vendor shall use, for any purpose'which would be not to be used for unclean likely to contaminate or injuriously affect the wholesomeness or cleanliness purposes.
of the meat any vehicle, receptacle, articles, utensils, tools of trade, benches, fittings, machinery, or other appliances used for the manufacture] preparation, packing, storage, sale or carriage, or delivery for sale of any meat.
Minced meat, 48.—(1) A Licensed Meat Vendor may manufacture or prepare minced Sa.na38̂ ve?oey' meat, sausage meat, or saveloy sausage meat. sausage meat. I
(2) Minced meat, sausage meat, or saveloy sausage meat shall contain not less than seventy-five parts per centum of meat of the kind or kinds designated in the label attached to the outside of the package in which it is contained, not more than six parts per centum of starch, nor more than fourteen grains of saltpetre (potassium or sodium nitrate calculated as KN0 3 ) to the pound.
(3) If minced meat, sausage meat, or saveloy sausage meat be-'sold enclosed in a skin of animal origin, the skin shall be deemed to be an integral portion of the meat.
(4) Tne skins may be coloured with Bismiarck brown or roseine,
(5) The preservative substance known as sulphur dioxide (or sulphites
calculated as sulphur dioxide), not exceeding three and five-tenths grains to the pound, may be added to mince'meat, sausage meat, or saveloy sausage meat.
« | ( 6 ) In this regulation the words "minced meat," "sausage meat," 'or " saveloyjausage meat " mean chopped or comminuted meat, with or without salt, sugar, spices, herbs, saltpetre (potassium or spdium nitrate), and whole- some farinaceous substance.
49.—(1) No Licensed Meat Vendor' shall use, or suffer to be used, any Duties of
room or place for the boning, curing, canning, salting, mincing, or other licensed Meat similar process of preparation of the meat or fat of animals for sale for human respect to the food, unless it be provided w_ith a floor of tiles, cement, concrete-cement, j^X"*1'1011 of
brick, hardwood blocks laid' truly in cement, or mineral asphalt, or some other material impervious to water, having, a smooth surface, and graded and drained so that all liquids spilt on it may flow off it without impediment. If any such floor be constructed of tiles, the joints between the tiles shall be of a material which is impervious to water. The floors shall at all times be kept in good repair, smooth, and free from cracks and inequalities.
•(2) No Licensed Meat Vendor shall use, or suffer to be used, any such floor as is referred to in the last preceding sub-regulation, unless it be free from accumulations of fat, dirt, grease, or debris of meat. The floors shall be thoroughly cleansed at least once daily with the aid of hot water, and they
shall at all times be kept in a state of reasonable cleanliness. • > i- \. \. (3) No Licensed Meat Vendor shall keep, or suffer to remain, for a longer period than eight hours, in any room, or on any floor, in or on which any process of preparation of meat or of fat for sale for human food is, or usually is, carried on, any bones or waste matters of any kind.
(4) No Licensed Meat Vendor shall use, or suffer to be used, any room or •place for the boning, curing, canning, salting, mincing, or other similar process of preparation of the meat or fat of animals for sale for human'food, unless its internal walls are ' constructed of bricks, tiles, stone, cement, or other material impervious to water, and are at all times kept constantly clean; either by washing with water or by lime-washing from time to time.
(5) Notwithstanding anything contained in the last preceding sub-regu- lation, the walls may be constructed of wood, if the internal surfaces be covered, .to a height of six feet from the floor, with smooth metal, solidly supported, and painted white, and if the portion of the walls above the metal be kept constantly clean, either by painting white and washing from time to time, or by lime-washing from time to time when directed by the Inspector :
Provided that the ceiling and upper portion of the walls shall be con-
structed, to the satisfaction of an Inspector, in such a manner and of such •
materials as to offer the least possible opportunity for lodgment of dust, flies,•
or other insects. • m "0> (6) No Licensed Meat Vendor shall use any room or place for the boning, curing, canning, salting, mincing, or other similar process of preparation of the meat or fat of animals for sale for human food, which is in direct communica- tion with any sleeping apartment or cow-house, stable,urinal, privy, or water- closet, or which has in it an opening into any drain or sewer.
PART IV.—BRANDING OF MEAT,
he shall brand meat with the prescribed brand and in the manner prescribed. meat- 50.-—(1) Where an Inspector passes meat as fit for human consumption, Branding QI (2) The brand shall be as follows :— The letters C A over a numeral enclosed by an interrupted circle.
The letters and numeral shall be not less than half-an-inch in height.
(3) The brand shall be applied to. the following parts of the animal:—
(a) In the cape of beef and veal—
. (ii) on the buttock, flank, outside of the ribs and-shoulder, (i) on the upper surface of the tongue ; and
on each side of the carcaEs ;
(6) In the case of an unflayed 'carcass of veal, on the brisket and the
!• inner side of the flank on each side of the carcass ; i fa (c) In the case of pork, on the cheek, hand, loin, and leg on each" side
of the'earcass ; and
(d) In the case of parts of a carcass, on such parts as the Inspector
thinks fit.
P A R T V . — M I S C E L L A N E O U S .
Obstruction of 5 1 . A n y person who obs t ruc t s t h e Control ler or t h e Medical Officer of officers.' H e a l t h , or a n y officer or employee, ac t ing in accordance wi th his d u t y u n d e r
these Regula t ions , or who refuses t o obey a n y direct ion or ins t ruct ion given in accordance wi th these Regula t iosn , shall be gu i l ty of an offence.
P e n a l t y : F i f ty p o u n d s .
Contravention
o( Regulations 52. A n y con t raven t ion of these Regu la t ions shall be deemed to be a n
an offence. offence aga ins t these Regu la t ions .
Penalty for 53 . A n y person who is gui l ty of a n y offence aga ins t these Regula t ions offencea.
for which no o the r p e n a l t y is p rovided shall be l iable to a pena l t y n o t
exceeding Fi f ty p o u n d s .
T H E S C H E D U L E .
COMMONWEALTH OF AUSTRALIA. FORM A. ' Meat Ordinance 1920.
APPLICATION FOR PERMIT TO.SLAUGHTER.
out name of (1) Here Bet To the Meat Controller for the Federal Capital, Territory.
I, (1) hereby apply for a permit to ilaughter
applicant In animals at the public abattoirs and approved slaughtering places. full. I transmit herewith the sum of £2 being the fee payable for the ensuing year. Signature of"Applicant—•
Date—
COMMONWEALTH OF AUSTRALIA. FORM B. Meat Ordinance 1920.
PERMIT TO SLAUGHTER.
This permit to slaughter animals at the public abattoirs and approved slaughtering places has been issued this
of
19
to—
,
Name—
Address—
This permit, subject to the Regulations, will remain in force one year from the date
of issue.
Signature of Minister—
COMMONWEALTH OF AUSTRALIA. FORM 0. Meat Ordinance 1920.
APPLICATION FOR REGISTRATION AS A LICENSED MEAT VENDOR IN THE
FEDERAL CAPITAL TERRITORY.
To the Meat Controller for the Federal Capital Territory.
I hereby apply to be registered as a Licensed Meat Vendor in accordanoa with th» Sohedule hereunder—,
SOHEDULE.
Name in full—
Style or firm under which the business is conducted—
Address—Description and situation of the butcher's shop, meat store, or meat-preparing room
and premises—
I transmit herewith the sum of being Registration Fee for
the ensuing year.
Date— 19 Signature of Applicant—
COMMONWEALTH OF AUSTRALIA. FORM D.
Meat Ordinance 1920. ^
MEAT VENDOR'S LICENCE.
The person named hereunder—
Name—
Address—
is licensed to 6ell meat in the Federal Capital Territory.
This Licence shall, subject to the Regulations, continue in foroe until
Signature of Min is te r -
Date—
COMMONWEALTH OF AUSTRALIA. FOBM H. Meat Ordinance. 1920.
REGISTER OF MEAT VENDORS.
Name of person or firm—
Address—
Date of application—
Date of inspection—•Result of inspection—
Condition of premises—• * Equipment—•
C a r t s -
Licence granted—Number Date Licence refused—Date . Fee returned, date Renewal of licence granted—Date
Renewal of licence refused—Date . Fee returned, date Remarks—
Particulars of—Cancellations—
Suspensions— *
0
0
0