Meat Regulations 1926 (ACT)
THE TERRITORY FOR THE SEAT OF
GOVERNMENT.
FEDERAL CAPITAL COMMISSION.
REGULATIONS UNDER THE MEAT ORDINANCE 1920-1926.
| PURSUANT to the powers conferred upon it by the Meat Ordinance | 1920-1926, the Federal Capital Commission appointed under |
| the Seat of Government (Administration) | Act 1924 hereby makes the |
following Regulations to.come into operation forthwith.
Dated this twenty-fourth day of July, 1926.
The common seal of the Federal Capital Commission was hereto
| (SEAL) | affixed in the presence of— |
C. S. DALEY,
Secretary, Federal Capital Commission.
MEAT REGULATIONS 1926.
Part I.—Preliminary.
| 1. These Regulations may be cited as the Meat Regulations 1926. | Short title. |
| 2. These Regulations are divided into Parts as follows:— | Parte. |
Par t I.—Preliminary. Part II.—Slaughter of Animals. Par t III.—Preparation and Sale of Meat.
Part IV.—Branding of Meat.
Par t V.—Miscellaneous.
3. In these Regulations, unless the contrary intention appears— Definitions. " A n i m a l " means cattle, sheep, pigs, calves, goats, and lambs: ' Approved slaughtering place" means a slaughtering place
Ordinance: approved by the Federal Capital Commission under the
" Butcher's shop " means any place where meat is sold or intended
to be sold:
" Controller " means the Meat Controller appointed under the
Ordinance:
"Deteriorated m e a t " .means meat which has suffered deteriora- tion by exposure to flies, dust or weather conditions, or by contact with unclean surfaces, or which is in a state of putre- faction or decomposition:
'• ' Inspector" means an inspector appointed under the Ordinance: " Licensed Meat V e n d o r " means a person to whom a Meat
Vendor's Licence has been granted under these Regulations:
" M e a t " includes carcasses, portions of carcasses, bones, fat,blood, and grease for human consumption, but does not
include tinned or canned goods or bacon:
" Medical Officer of H e a l t h " means the pei-son appointed by the Federal Capital Commission to be the Medical Officer of Health for the Territory :
"Officer" means an officer appointed under the Ordinance:
" P u b l i c Aba t to i r " 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:
" T h e Ord inance" means the Meat Ordinance 1920-1926; " 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.
Meat, area?. 4. The Federal Capital Commission may, by notice published in the Gr.zette, declare any area or district within the Territory to be a meat r.rea for the purposes of these Regulations, and may declare that all or any of these Regulations shall be in force within that area. •
Federal Capital 5.— (1) The Federal Capital Commission may issue instructions in mav^Se00 writing to the Controller, Inspectors, and other officers, with respect to instructions to the duties which they are required to carry out for the purposes of
officers.these Regulations.
(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.
Pena l ty : Fifty pounds.
(">) 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.
Pari II.—Slaughter of Animals.
Permits to
6.— (1) The Controller may, on the application of any person in accordance with Form A in the Schedule, accompanied by a fee of Two pound?, grant to him a permit, in' accordance with Form B in the Schedule, to slaughter at the public abattoirs and approved slaughtering places.
(2) A permit to slaughter shall, unless sooner suspended or revoked • continue in force.for twelve months from the date of issue.
(8) The Controller 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 payment of a fee of Two pounds in respect of each renewal.
(!))• 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 be | 7.—(1) No person shall, at any place other than the public abat |
pubfic r '" toirs or approved slaughtering place, slaughter, for food, any animal.
| abattoirs. | ,-. | , | Tp-ji | j |
Penal ty : -b l t ty pounds.
(2) Nothing in the last preceding sub-regulation shall prevent any person from slaughtering, at his own residence, any animal for con- sumption by his own family or his employees, or from exchanging any part of that animal for the par t of an animal slaughtered by another person for consumption by that person's own family or employees.
8. No person shall slaughter any animal at the public abattoirs or Person
approved slaughtering places, unless he holds a permit to slaughter pubi0 erlDR a t
| granted under these "Regulations. | hofd'pemit. |
Pena l ty : Twenty-five pounds. 9. The days and times at which animals may be slaughtered at the Times of
public abattoirs or approved slaughtering places shall he determined by
the Controller.
| approved slaughtering places shall give the Controller or an inspector Stn^ifto"]^1 | 10. Any person intending to slaughter at the public abattoirs or Notice of kind |
at least twelve hours' notice of the kind and number of animals he slaughtered,
desires to slaughter.
11 .— (1) No person shall slaughter any animal at the public abat- p ™ ^ 0 be
toirs or approved slaughtering places 'unless the animal has been passed slaughter,
for slaughter by an Inspector.
Pena l ty : Fifty pounds. (2) Proof that the animal has been passed for slaughter shall lie
upon the person accused.
12. Any person slaughtering at the public abattoirs or approved Fees f°r
slaughtering places .shall pay, in respect of each animal slaughtered, slaughtered,
fees in accordance with the scale determined by the Federal Capital
Commission and published in the Gazette.
13. Any person slaughtering at the public abattoirs or approved Conditions of
| slaughtering places shall— | ^ESS*™8'* |
(a) provide sufficient wholesome water and food for every animal a ta t to i rs- owned by him and confined at the public abattoirs or
approved slaughtering places;
(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 expe-
ditiously as possible;
(e) keep the carcass, organs, and viscera of each animal separate
from others until inspected by an Inspector;
(f) remove from the killing-house, without delay, carcasses, hides, skin, fat, offal, and all refuse, and, after the com- pletion of slaughtering, leave in a clean and sanitary con- dition, satisfactory 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 Controller or an Inspector;
(g) clean all utensils, receptacles, and appliances, and keep them clean when not in actual use, and generally carry out any written instructions signed by the Controller;
(h) when ordered by an Inspector, cause any such utensils,
receptacles and appliances to be sterilized by boiling.'
14. No person shall bring any animal on, or allow any animal to Animals only to
enter, the public abattoirs or approved slaughtering places, except for fSJ^jSj^'JI
| the purposes of slaughter. | slaughter. |
15.— (1) A n Inspector or officer may destroy any dog found in the Destruction of
| public abattoirs or approved slaughtering places. | . | dogs found in |
| & DEL 1X011*9 • |
(2) No person shall be entitled to any compensation in respect of
any dog destroyed in pursuance of this regulation.
16. No person shall remove from the public abattoirs or approved Removal of slaughtering places any carcass or portion of a slaughtered animal abattorrs1011' unless—
(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 treatment of the carcass or portion have been carried out.
| Prevention of | 17. An Inspector may prevent the removal, from the public abattoirs |
carcass' °f o r approved slaughtering places, of the carcass or portion of any insufficiently slaughtered animal -which, in the opinion of the Inspector, is
insufficiently cooled.
| Engaging in | 18.— (1) ]Sro person, other than an employee in the course of his |
noxious
| processes. | duty shall at the public abattoirs or approved slaughtering place do any of the following acts or engage in any of the following processes:— |
(a ) Fa t melting or tallow extracting;
(6) bone grinding or manure manufactur ing;
(c) blood boiling or drying;
(d) glue making;
(e) soap or candle making;
( / ) gut scraping;
(g) fellmongering or tanning;(h) any other trade which the Federal Capital Commission
declares by notice in the Gazette to be a " noxious pro-
cess •"; or (i) feeding pigs or poultry with offal or putrescible animal
wastes.
(2) Every employee at the public abattoirs or approved slaughtering place and every contractor or other person authorized by the Com- mission shall comply with and carry out any instructions of the Con- troller, medical officer of health or an inspector in respect of the dis- posal, storage or transport of refuse at or from such public abattoirs or approved slaughtering place.
Pena l ty : Twenty-five pounds. Part III.—Preparation and, Sale of Meat.
| Meat vendor't | 19.— (1) The Controller may, on the application of any person in accordance with Form C in the schedule accompanied by a fee of One pound, grant to him a Meat Vendor's Licence in accordance with Form D in the schedule, to sell meat in the Territory. |
| licence. | |
| (2) A H e a t Vendor's Licence shall continue in force for twelve months from the date of issue unless sooner suspended or revoked. | |
| (3) The Controller may at any time suspend or revoke any Meat Vendor's Licence, and thereupon the person holding the licence shall not sell meat in the Terri tory 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 from 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 renewal 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 | |
| |
| Register of | 20. The Controller shall keep a Register of Meat Vendors in' |
| meat vendor?. | accordance with Form E in the schedule. |
| Sale of meat. | 21. ]STo person shall sell, or offer for sale, or have in his possession for the purpose of sale, any meat unless— |
(a ) he is in possession of a Meat Arendor's Licence;
(b) 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.
Pena l ty : Fif ty pounds.
| construction of | 22. ISTo Licensed Meat Vendor shall 'expose or offer for sale any |
| butchers' shops. | m e a t | 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 suit- able non-absorbent material.
(l>) The inner walls shall have a minimum height of 10 feet, lined with tiles, cemented, or constructed of other impervious 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 possible opportunity 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 pa r t 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.
( / ) Fo r 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 provided either in the hack or side wall ; such means of ventilation shall be always in opera- tion, shall have an effective area equal to not Jess than 2 per cent, of the floor space of the said shop, and shall extend to 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 provided 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 watery or
( i i) I n a cart so constructed as to protect the meat from dust,
flies, and other impurities, and approved by an inspector.
23. I n every case where any person resides on the premises attached separate
to a butcher's shop, a separate entrance shall be provided to those prnste
premise s . residence. 24. No person shall use, or permit to be used, any butcher's shop Butcher's shop
for domestic purposes, or as a sleeping apartment, or for any purpose as bedroom!6 incompatible 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.
25. No licensed meat vendor shall permit any fowl-house, stable, stables &B.,
ash-heap, manure-heap or bin, privy, earthcloset, or ui'inal to be in or butcher's shop,
about, or within a distance of 50 feet, or in the case of a water-closet,within a distance of 10 feet from any par t of any butcher's shop.
26. No licensed meat vendor shall permit any inlet to a drain or Drain not to be gully-trap to be within his butcher's shop.
an inspector certifies that it is impracticable for it to be done, be pro- n y a r ' 27. The yard attached to every butcher's shop shall, except where Water supply vided 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 100 feet from the yard.
28. The occupier of every butcher's shop shall provide, to the satis- a ' p™^ 0 '
faction of an inspector, sufficient facilities for the cleansing of all
fitting's, instruments, and conveyors used therein.
29. The occupier of every butcher's shop shall provide a water sanitary
or earth closet for the use of persons employed in the shop. conveniences. 30. In addition to any other duties impose/1 by these regulations, a Duties of
licensed meat vendor— " "endo?meat (o) shall keep clean, to the satisfaction of an inspector, the floors, walls, ceilings, and fittings in his shop, and all instruments and appliances used there in;
(h) shall clean daily all wagons, 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 hones) in a suitable covered receptacle, provided for the purpose, 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 convey-
ance, out of the direct rays of the sun ;
(e) shall insure that all utensils used in connexion with the sale of meat shall he of such construction, substance, and in such condition, as will preclude any contamination of the mea t ;
( / ) shall insure that every vehicle used for the transport of any meat shall he so constructed or so covered as to prevent access of flies and dust to the meat therein carried, and shall he 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 flies;
(h) shall cleanse, daily, all baskets and trays used in the
carriage or conveyance of meat ; and
(i) shall provide clean towels for the use of his employees.
| Prohibited | 31, No person shall— | r |
| acts. |
(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 upon any public footpath or pave- ment any meat or any package or other vessel or utmsil used for the carriage of meat ;
(c) use for the carriage of meat any cart used for the carting of manure or for the carting of any substance likely to cause injury to meat ;
(d) convey, 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 as to protect it from dust, flies, and other impuri t ies;
(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 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.
| Sale of | 32. No person shall sell or have in his possession for sale any meat |
| meatlora e | which is deteriorated, unwholesome, or unfit for human food, |
| prohibited. | Pena l ty : | Fifty | pounds. |
| Powersoi | 33 ]?or, the purpose of carrying out these Regulations the C'on- | ||||||||
| Controller&c. |
|
troller, Medical (Jiticer ot JtLealth, or an inspector, may—
(a) at any reasonable time, and at all times when work is being performed, 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 orpackage is intended for sale^ inspect that meat ;
(c) at any time, with such assistance as he thinks necessary, enter upon 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.
| 'empfoyera8"' | 3 4 " — ^ Every person engaged in the manufacture, preparation, |
packing, storage, carriage or delivery of any meat for sale shall, when
so engaged, keep his clothing, and body clean.(2) Every person so engaged shall, unless exempted by the Con- troller, at 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.
| in the manufacture, preparation, packing, storage, carriage, or delivery smoklns *c- | 35. No person shall spit, or smoke, or chew tobacco while engaged prohibition of |
of any meat for sale, and no person shall spit, or smoke, or chew tobacco
in £ ny place used for the manufacture or preparation of meat.
36.—(1) No person who is suffering from any contagious or infec- Persons
J- • • 1 1- j . J U 1 1 11 suffering from
tious disease, or is wearing unclean or medicated bandages, shall engage contagious
in the manufacture, preparation, packing, storage, carriage, or delivery prep^'meat
for sale of any meat, and an Inspector may require any person so for sale.
engiged to present himself for examination before the Medical Officer
of Health.
(2) Any person who refuses or fails to present himself for examina- tion when required so to do in pursuance of the last preceding sub- regulations shall be guilty of an offence against these regulations.
Pena l ty : Twenty-five pounds.
37. No licensed meat vendor shall sell, carry for sale, or deliver Name of
any meat from any vehicle unless his name and the words "Licensed vendor tcTb"'
| Meat Vendor " are conspicuously inscribed on the vehicle. | displayed. |
38. No person shall carry on the footboard or any part of the Meat not to be
exterior of any vehicle any meat which is intended for sale or delivery, {̂ covered,
unless it is 'Contained in a box or a receptacle, or appliance so constructed
as to prevent the m e a t from becoming contaminated by dust or flies, or
affected by weather conditions.
39. No licensed meat vendor, and no person employed by him, shall Returned meat
not to be sold
receive into any place or vehicle for the reception or storage of meat for sale, or shall sell, any meat whidh has been returned after having
| been previously delivered at any dwelling or to any private consumer.. | 40. No person shall pack any meat so that it can come into contact pleCkld"cieaniy |
with any unclean material, or with any writing or printing on any material. Textiles or other wrappers or coverings which are likely to coir e into contact with meat shall be of clean white washable materials.
41. Every licensed meat vendor shall protect all meat in his shop Protection from
from flies, and as far as practicable from dust, by storage in covered receptacles or by means of metal covers or glass or other suitable covers, or by protecting all open windows, ventilators, and apertures by means of fly-proof wire gauze or other similar fly-proof material.
42. Every licensed meat vendor shall, by the provision of suitable Protection of
and effective means, at all times protect from rats, mice, cockroaches, &c.
flieK, spiders, bugs, moths, and all other vermin, and from any unwhole-
soH'.e substance, odour, or smell, all meat intended for sale and all
ingredients used in the preparation or manufacture of meat for sale.
43. Every person who uses any room or compartment, premises, or Protection of
place for the manufacture, preparation, packing, storage, sale or rat?, &c.
carriage, or delivery for sale of any meat, shall keep or cause to be
kept free from rats, mice, cockroaches, flies, spiders, bugs, moths, and
all other vermin every such room, compartment, premises, or place.
| ments, premises, or places used for the manufacture, preparation, pack- premlses- | 44. Every licensed meafvendor shall'keep clean all rooms, compart- Cleanliness of |
ing, storage, sale or carriage, or delivery for sale of any meat, and shall
| or in any other manner approved by the Controller, and shall cause all | cause the walls to be constructed or lined with some impervious material, | |
| floors and ceilings to be properly constructed and kept in good repair, and to be constructed of such material as the Controller approves. | ||
| ||
| thing is kept, or any work is carried on, which would be likely to con- taminate the meat, or injuriously affect its wholesomeness or cleanliness. | ||
| ||
| mcf.t any vehicle, receptable, articles, utensils, tools of trade, benches, purposes, fittings, machinery, or other appliances used for the manufacture, pre- paration, packing, storage, sale or carriage, or delivery for sale of any meat. |
47.—(1) A licensed meat vendor may manufacture or prepare Minced meat,
| mir.ced meat, sausage meat, or saveloy sausage meat. | ana'tlveioy* |
(2) Minced meat, sausage meat, or saveloy sausage meat shall con- sausage meat,
tain 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 K N 0 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) The skins may be coloured with Bismarck brown or roseiue.
(5) The preservative substance known as sulphur dioxide (or .sul-phites 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) I n this regulation the words "minced meat," "sausage meat,'' or " saveloy sausage meat " mean chopped or comminuted meat,, with or without salt, sugar, spices, herbs, saltpetre (potassium or sodiuan ni trate) , and wholesome farinaceous substance.
| Duties of | 48. ( J ) No person shall use, or suffer to be used, any room or |
| ! icensed meat | |
| vendor with | place for the boning, curing, canning, salting, mincing, or other similar |
| respect to the | |
| preparation of | process of preparation of the meat or fat of animals for sale for human |
| meat. | food, unless it be provided with a floor of tiles, cement, concrete-cement, 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 person shall use, or suffer to be used, any such floor as is referred to in the hist 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. | |
| (3) No person 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 person 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- regulation, the walls may be constructed of wood, if the internal surfaces be covered, to a height of 6 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: | |
| |
| (6) No person 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 communication wTith 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.
| Branding of | 49.— (1) Where an Inspector passes meat as fit for human con- |
| meat. | sumption he shall brand meat with the prescribed brand and in the manner prescribed. |
(2) The brand shall be as follows:—
The letters p enclosed by an interrupted circle over a numeral enclosed in an interrupted circle.
The letters and numeral shall not be less than half an inch in
height.
(3) The brand shall be applied to the following parts of the
animal:—
(a) In the case of beef and veal—
(i) on the upper surface of the tongue; and
(ii) on the buttock, flank, outside of the ribs and
shoulder, on each side of the carcass;
(ft) in the case of an unflayed carcass of veal, en the brisket
and the inner side of the flank on each side of the carcass;(c) in the case of pork, on the cheek, hand, loin, and leg on
each side of the carcass; and
(d) in the case of parts of a carcass, on such parts as the
Inspector thinks fit.
(4) Any person, other than an Inspector, who brands any meat
with a prescribed brand shall be guilty of an offence.
Part V.—Miscellaneous.
| of Health, or any officer or employee, acting in accordance with his offlcers- | 50. Any person who obstructs the Controller or the Medical Officer obstrnction'ot |
duty under these Regulations, or who refuses to obey any direction or instruction given in accordance with these Regulations, shall be guilty of an offence.
Penalty: Fifty pounds.
51. Any contravention of these Regulations shall be deemed to be contravention i
| an offence against these Regulations. | SnSce.'0113- |
| tions for which no other penalty is provided shall be liable to a penalty o£fence3- | 52. Any person who is guilty of any offence against these Regula- Penalty for |
not exceeding Fifty pounds.
53. The Meat Regulations 1920 are hereby repealed. Repeal of Meat Eesulationa
1920.THE SCHEDULE.
T H E TERRITORY FOR THE SEAT OF GOVERNMENT.
Federal Capital Commission.
Meat Ordinance 1920-1926.
APPLICATION" FOR PERMIT TO SLAUGHTER.
| To the Meat Controller, Canberra. |
I, CO hereby apply for a permit to slaughter (1) H e r e 9e t o n t
| animals a t the public abattoirs and approved slaughtering iplaces. | name of |
I t ransmit herewith the sum of £2, being the fee payable for the ensuing aPP l l c an t ln '""•
year.
Signature of Applicant—
Date—
FORM B.
T H E TERRITORY FOR THE SEAT OF GOVERNMENT.
Federal Capital Commission.
Meat Ordinance 1920-1926. PERMIT TO SLAUGHTER.
This permit to slaughter animals a t the public abattoirs and approved
| slaughtering places has been issued this | day of | 19 |
| to— |
Name-—
Address—
This permit, subject to the Regulations, will remain in force one year from
the date of issue.
Meat Controller.
FOBM C. T H E TEREITOBY FOB.THE SEAT OP GOVEBNMENT.
Federal Capital Commission.
Meat Ordinance 1920-1926.
APPLICATION FOR REGISTRATION AS A LICENSED MEAT VENDOR IN
THE TERRITORY FOR THE SEAT OF GOVERNMENT.
To the Meat Controller, Canberra.
1 hereby apply to be registered as a Licensed Meat Vendor in accordance
with the Schedule hereunder—
SCHEDULE.
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 t ransmit herewith the sum of being Registration Fee for the ensuing year.
Date— 19 . Signature of Applicant—
FOBM D.
T H E TEBMTOBY FOE THE SEAT OF GOVEBNMENT.
Federal Capital Commission.
Meat Ordinance 1920-1926.
MEAT VENDOR'S LICENCE.
The (person named hereunder—
Name—
Address—
is licensed to sell meat in tile Territory for the Seat of Government. The Licence shall, subject to the Regulations, continue in force until D a t e -
Meat Controller.
FOBM E. T H E TERRITORY FOB THE SEAT OF GOVEBNMENT.
Federal Capital Commission.
Meat Ordinance 1920-1926.
REGISTER OF MEAT VENDORS.
Name of person or firmi—
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 Remai ks— Part iculars of— Cance l la t ions-
Suspensions—
0
0
0