Public Health (Meat) Regulations (ACT)

THE TERRITORY FOR THE SEAT OF

GOVERNMENT. •

Regulations under the Public Health

Ordinance 1928-1930.

I ' J O H N M C N E I L L , Minister of State for Health, ' acting for , on behalf of the Minister of State for Home Affairs, in pur-

and

suance of the powers conferred by the Seat of Government (Adminis-

tration) Ordinance, 1930, and the Public. Health Ordinance 1928-1930, hereby make the following Regulations, to come into operation forthwith. ;

Dated this sixteenth day of July, 1931. ;

J . M c N E I L L

for Minister of State for Homo Affairs.

• P U B L I C H E A L T H ( M E A T ) R E G U L A T I O N S .

P A K T 1.—PHEI.IMINAUY.

1. These Regulations may beL cited as the Public Heal th (Meat)

Regulations 1931.

2.

In these Regulations, unless the contrary intention appears :•— " Butcher's s h o p " means any place where meat . is sold or

intended to be sold; .

'.'"."	"Infect ious disease" means any infectious disease as defined by ••• • the Public Heal th (Infectious Diseases) Regulations; '
" I n s p e c t o r " means an Inspector, of Heal th appointed under the
" Licensed meat Arendor" means a - person to whom a Meat •.Public Health. Ordinance 1928-1930; .

Vendor's Licence has been granted under these

. Regulations;

" M e a t " means a carcase or any portion of a carcase of any
animal used for human consumption, but does not include

minced meat, prepared meat goods, tinned or canned goods,

dripping or la rd ; . .

" Meat vendor " means any person engaged in the sale of mea t ; "Medical . .Officer of H e a l t h " means the person appointed by

the Minister to be the Medical Officer of Health f orv the
Terr i tory;

" Minced m e a t " means meat which has been chopped or com- minuted with or without blood, salt,'.sugar, spices, herbs, saltpetre or wholesome farinaceous substances, and includes sausages in any form;

" Minister " means the Minister of State for Hea l th ;
" Officer " ' means an officer appointed under these Regulations;

"P repa red meat goods " "includes poultry^ rabbits, ham, bacon,

salt pork, cooked meat, trotters, smoked fish, salt fish and

. b r a w n ; . .

"Refuse ' ' i nc ludes 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; ,

' " Unwholesome meat " includes meat or minced meat which is unsound, diseased ' or adulterated which has suffered 'deterioration by exposure to flies, dust, or weather conditions, or by contact with unclean surfaces or which in any manner or condition is unfit for human' food;

" Vehicle " or " c a r t " includes, a conveyance or receptacle of

any kind used for the carriage of meat. -

3. No 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 aMe'a t Vendor's Licence;

(b) the meat has been killed.ayk public abattoir or an approved

slaughtering place; and '.' . . .

(c) the meat is branded, or is from animals whose carcasses are ;- branded in the manner., prescribed by the Meat Ordinance

1931 and Regulations thereunder.

Pena l ty :  Fif ty pounds. ! ' 7

4. The Director-General .may, oh the .application of any person in
accordance with Form A in the schedule accompanied by a fee of One

p o u n d / g r a n t to him a Meat Vendor's Licence in accordance.with F o r m

E in. the schedule. - . . • . , ' . . . . . . . . . . . . . .

A Meat Vendor's Licence shall, unless sooner suspended or revoked, be valid only for tho calendar year in which it is issued..

The .Director-General may, a t any time suspend or revoke, any M e a t
Vendor's Licence, and thereupon the person holding the licence shall'

not sell meat in the Terr i tory un t i l the suspension is.removed or a fresh

licence, is issued,... . . . . . .."•.. -':..

A Meat Vendor's Licence may bo renewed from the first day of J a n u a r y in each year upon' payment .of-a'fee of One pound in respect

:

of each, renewal. v

I f an application for a Meat Vendor's Licence or if the, renewal of

>	a licence is refused, the fee of. One pound shall bb refunded to the
applicant. > - '
5.-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 tho purpose of trade in meat.
6.- The Director-General may, on the application of any person in accordance with F o r m 0 in tho Schedulo and without the payment of any fee, grant to h im a Permi t to Sell Prepared Meat Goods in accordance with F o r m D in the Schedule.
A Pe rmi t to Sell P repared Meat Goods shall, unless sooner suspended or revoked, be valid only for the calendar year in which it is issued and may be renewed from the. first day of J a n u a r y in each year. The Director-General, may, at any time suspend or "revoke any Pe rmi t to Sell P repa red Meat Goods and thereupon the person holding the permit shall not sell prepared meat goods in the. Terr i tory unt i l the suspension is removed or .a fresh permit is issued.
7. No Licensed Meat Vendor shall expose or offer for sale any meat or minced meat otherwise than 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 ' su i t ab le	non-absorbent
material .

(&) The inner walls shall have a minimum height of 10 feet,

; lined with tiles, cemented, or constructed of other • impervious. and non-absorbent mater ia l with unbroken • surface, 'capable of being easily washed, to a height of

'"

• ' 6 feet.

(c) The coiling shall be constructed, to the satisfaction of tho
Inspector, of .such material as to offer the least possible

opportuni ty for tho lodgment of dust, flies, and other

insects'. • . .

(<})• The windows shall bo 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 j the .shop; and every doorway shall bo provided with a. l ight, 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 iu use for the purpose of ingress thereto or egress

therefrom. . '

( /) : 3Tor 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 eithor 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

(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 avail- able, other provision approved by an Inspector shall be made for the supply of clean water.

8. I n every case in which any person resides on the premises attached to a butcher's shop, a separate entrance shall be provided to those premises.

9. No person shall use, or permit to be used, any butcher's shop for domestic purposes, or as a sleeping apartment, or for any purpose 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.

10. • The yard attached to overy butcher's shop shall, except where an Inspector certifies that it is impracticable for i t 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 pro- perly laid and ventilated drain carrying the water to a sewer or to a distance of at least 100 feet from the yard. .

11. The occupier of every butcher's shop shall provide) to the satis- faction of an Inspector, sufficient facilities for the cleansing of all fittings, instruments and conveyors used therein.

12. The occupier of every butcher's shop shall provide a waters closot for the use of persons employed in the shop. ?

13.  A licensed meat vendor shall:— (a) 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) clean daily all waggons, carts, trollies, baskets, trays and • .containers of every kind used by him in connexion with , his business;

(c) place, in a suitable covered receptacle protected from flies, all scrap meat, fat, offal and bones, hot required for retail trade, and shall not mix them with other refuse, and shall remove them from the shop to the public abattoir at intervals sufficiently frequent as to ensure against .putrefaction;

(d) store all meat, or minced'meat, unless in the actual process

of conveyance, out of the direct rays of the sun ;

(«) insure that all utensils used in connexion with the sale of

• substance, and in such condition, as will preclude any

meat or minced meat shall be of such construction,

contamination of the meat ;

( /) insure that every vehicle used for the transport of any meat shall be so constructed or so covered as to prevent access of flies and dust to the meat therein carried, and shall be kept clean and in repair to the satisfaction of an

Inspector; , .

(g) consign all meat for transit 'by rail in vehicles or in > packages so constructed as to exclude dust ahd protect

the meat from flies;

(h) protect from rats, mice, cockroaches, flies, and all other ' insects, vermin or' dust, and from any unwholesome

substance or odour all meat or minced moat intended for sale and all ingredients used in the preparation or manufacture of meat or minced meat for sale; and

(i) shall provide clean towels for the use of his employees.

14. ISTo person engaged in the manufacture, preparation, packing, storage, carriage, or delivery of any meat for sale shall—

(a) use for any other purpose any copper or other cooking

apparatus used in connexion with the sale, or cooking

of mea t ;

(/>) place or allow to stand upon any public footpath or pave-
ment 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 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 beiug conveyed, delivered, or dispensed is kept covered and enclosed so as to protect it.r.from dust, flies, and other

impurities j . .

(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 oij. gauze of the window of his shop;

(g) sell Or offer for sale, or have in his possession with intent

to sell, .any meat which has been blown or spouted;

(7t) use, for any purpose which would be likely to contaminate or injuriously affect the wholesonieness or cleanliness 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 01' carriage, or delivery for sale of any meat; :

(i) spit, or smoke, or chew tobacco in any place used for the manufacture or preparation of. meat, or while .so engaged; "- x

(j) 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 meat' from becoming contaminated by dust or flies, or affected by weather conditions;

(7r) pack any meat so that it can come into contact with any unclean material, or with any writing or printing on any material. Textiles which are likely to come into contact with, meat shall be of clean'white washable materials.

15.—(1.) Every, person engaged in the manufacture, preparation,

packing, storage, carriage or delivery of any meat for sale shall, when .
so engaged, keop his clothing and his body clean.

(2.) Every person so engaged shall, at all times when so engaged, wear overalls or apron of a washable material, and shall keep them clean to the satisfaction of an inspector.

16. !No person who is suffering from any infectious disease, or has an infected sore or wound on the face or.on either arm, or is wearing unclean or medicated bandages, shall engage in the manufacture, pre- paration, packing, storage, carriage, or delivery for sale of any meatr

and an Inspector may require any person so engaged to present himself	for examination before the Medical Officer of Health.
17. Any person who refuses or fails to present himself for examina- tion when required so to do in pursuance of regulation 16 shall be
guilty of an offence. .

Penalty: Twenty-five pounds.

18. No person shall sell or have in his possession.for sale any meat, minced meat, or prepared meat goods which are unwholesome or unfit for human food, or which contains preservative in excess of the amount permitted by these Regulations.

*»•—(1.) A licensed meat vendor may manufacture, prepare, or sell minced meat or prepared meat goods.

(2.) Minced meat shall contain not less than seventy-five parts per
centum of meat of the kind or kinds designated in any label attached
to the outside of the package in which it is contained, not more than S l x
parts per centum of starch, nor more than fourteen grains of

saltpetre (potassium or sodium nitrate calculated as KISTO,)' to the

pound.

\i S- •) K minced meat, sausage meat, or saveloy sausage meat be sold

(

' • nclosed in a a^n 0f animal origin, the skin shall be deemed to be an

I. ' in tegral portion of the meat.

(4.) The skins may be coloured with Bismarck brown or roseine.
(5.) Tho 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 Bausage'meat.	-	••
(.6..). No person shall sell or have, in his possession for sale any mincgdmeat or any prepared meat goods unless he i s a licensed meat vendor," or .possess a Permi t t,d sell Prepared Meat Goods issued by the	Directqr'-Qeneraj. ,.' c ..'• ' . ' . , . . . . ' , '	' • ' " ' .

20.—.(1-) . N o person shall sell or have in his possession for sale any'riiinfeed meat or prepared meat' goods unless the meat from which these have beeir prepared has 'been derived from the Carcase of an animal slaughtered in accordance with the provisions of the. 'Meat Ordinance 193i or unless the minced meat or the prepared."moat goods have been obtained from a source approved by the Director-General.

(2.) .An Inspector may for the purposes of these Regulations demand the production of invoices .ox other ^business documents, . and if the licensed meat, vendor or ;the holder of.;a Permi t to sell Prepared Meat Goods fail :upon.such demand to produce tho documents demanded he

shall be guilty of an offence. • . ; . ... • ..' . . .

21..—,(1.)',No person shall use, ni\sufFer to be used, any room or place'for the boning, curing, canhjng, salting, mincing, or ..other similar process of-. preparation of meat or fat of animals for sale for human food, unless it he provided with a floor of, tiles, cement, concrete-cement, brick, hardwood blocks laid truly in cement, or mineral asphalt, or some other material imperyious ..to water, •,having a smooth surface, and graded and drained so that fall liquids .'spilt on i t may flow off 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.

. •.

(•&•) No person 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,rdirt,- 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 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 in ternal walls are constructed; of bricks, • tiles, stone, cement,1'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.

(4.) Notwithstanding anything con ta ined ' 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 ivashing from time to time

when directed by an Inspector: Provided thatvthe' ceiling and upper portion of the walls shall be constructed, 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. ,"

(5.)- 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 with any sleeping: apartment or cow-house, stable, urinal, privy, or water-closet.

22. The provisions of the Public Heal th (Sale of Foods and Drugs) Regulations shall apply to the sale of meat, minced meat, and prepared meat goods, except where they are inconsistent with these Regulations, in which case these Regulations shall prevail.

23 . Any contravention of these Regulations shall be. deemed to be an offence against these Regulations.

24. Any person who is guilty of any offence against these Regula-
tions for which no other penalty is provided shall be liable to a penalty,
not exceeding Fif ty pounds. ..;-...

. . . - - - - , , . • ' i , ' • • ••. •"; "Korm'A.1. i ~

' ' THE TERRITORY ' FOR THE SEAT? OF . GOVERNMENT. > ;. :

DEPARTMENT OP H E A L T H .

Public Health Ordinance. 1928il93tf.

APPLICATION FOR REGISTRATION AS A LICENSED MEAT VENDOR IN

THE TERRITORY FOR T H E SEAT OF GOVERNMENT.

To the Director-.General of Health, Canberra. ..,..%_<.. .

I 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 < r,. ' _. . ,

Description arid s i tuat ion of the butcher 's shop, meal; store, or ineat-pr'eparing

room	and	premises	• ' . '
I t r ansmi t herewith the sum of	.	. . - . . :	being.
Registrat ion Fee for the ensuing.year.

Date • • - . . ' • • ' , 1 9 ' •' ' ; ' •

. Signature of Applicant: •-. ..

:

" : ' Fo rm B'.

. T H E . T E R R I T O R Y FOR THE SEAT OF GOVERNMENT.- ' . ...

' DEPARTMENT OIT H E A L T H .

s

' ' • Public Health Ordinance 1928-1930. '

, MEAT VENDOR'S LICENCE. ' . ' . . • : .

The person named hereunder

Name '

Address •' - . - • . - . ' . . . . • "..

is licensed to sell meat in the Terr i tory for the Seat of Government. . .

The Licence shall, subject t o the Regulations, continue in force unt i l	p	•	-
Date	'	y_	, 1 9

_' . ' "' Director-General of Heal th . •

. Form C.

:

THE TERRITORY FOR THE SEAT OF GOVERNMENT.

DEPARTMENT off H E A L T H .

Public Health Ordinance 1928-1930.

APPLICATION FOR A P E R M I T TO SELL P R E P A R E D MEAT GOODS IN

T H E TERRITORY. FOR T H E SEAT OF GOVERNMENT.

To the Director-General of Heal th , Canberra. • , .

I hereby apply for a Pe rmi t to sell Prepared Meat Goods in accordance wi th

the Schedule hereunder—• • • ' . . ' " , ' . . . • - . . : - • . ' .."

SCHEDULE. • . • • : - :

Name in full

Style or firm under which the business is conducted

Address	. . .
Description and si tuation, of the premises
Date	\ 19 .

•. " Signature of Applicant.

' . ' . - . • :  • . ' Form D.

THE TERRITORY FOR THE SEAT OF GOVERNMENT..

DEPARTMENT OF H E A L T H .

Public Health Ordinance .1928-1930.

P E R M I T TO SELL PREPARED. MEAT GOODS. ' .

The person named /hereunder—

Name

Address.

has been issued with a Pe rmi t to sell Prepared Meat Goods in the Terr i tory

for the Seat of Government. '

This Permi t shall, subject to the Regulations, continue in force unt i l

Date " , 19. .

Director-General of Heal th .