(a) Satisfactory pens, equipment, and assistants for conducting ante-mortem inspection and for separating, marking, and holding apart from passed animals those marked "Omaha Held."

(b) Sufficient natural light and abundant artificial light at times of the day when natural light may not be adequate at places of inspection. Such places shall be kept sufficiently free from steam and vapors for inspection to be prop erly made.

(c) Racks, receptacles, and other suitable devices for retaining such parts as the head, tongue, tail, thymus gland and viscera, and all parts and blood to be used in the preparation of meat food products or medical products until after the post-mortem examination is completed, in order that they may be identities] in case of condemnation of the carcass; equipment, trucks, and receptacles for handling viscera of slaughtered animals so as to prevent their becoming com taminated, or other necessary equipment for separate and sanitary handling of carcasses and parts.

(d) Tables, benches, and other equipment on which inspection is to be performed of such design, material, and construction as to enable an inspector to conduct their inspection in a ready, efficient, and cleanly manner.

(e) Sanitary water-tight metal trucks or receptacles for holding and handling diseased carcasses and parts.

(f) Adequate arrangements for cleansing and disinfecting the hands, for sterilizing all implements used in dressing diseased carcasses, and for disinfecting hides, floors, and such other articles as may be contaminated by diseased carcasses.

(g) Adequate facilities including denaturing materials for the proper dis posal of condemned articles in accordance with this ordinance.

(h) A suitable locker to meet the approval of the inspector in charge shall be provided for the use of the inspector. All such lockers to be equipped for locking with locks supplied by this department, the keys of which shall not leave the custody of the inspector.

(i) The walls and ceilings of all edible departments shall be frequently painted with a good grade of oil or waterproof paint.

ART. 6. SANITATION.

SECTION 1. (1) Establishments at which market inspection is conducted, as well as all other establishments in which meats are handled or sold for food purposes, shall be maintained in a sanitary condition, and to this end the requirements of paragraphs 2 to 7, inclusive, of this section shall be complied with. (2) There shall be abundant light, both natural and artificial, and sufficient ventilation for all rooms and compartments to insure sanitary condition.

(3) There shall be an efficient drainage and plumbing system for the establishment and premises, and all drains and gutters shall be properly installed with approved traps and vents.

(4) The water supply shall be ample, clean, and potable, with adequate facilities for distribution in the plant.

(5) The floors, walls, ceilings, partitions, posts, doors, and other parts of all structures shall be of such materials, construction, and finish as will make then susceptible of being readily and thoroughly cleansed. The floors shall be kept water-tight. The rooms and compartments used for edible products shall be separate and distinct from those used for inedible products.

(6) The rooms and compartments in which meat or product is prepared of handled shall be free from odors from dressing rooms, toilet rooms, catch basins. hide cellars, casing rooms, inedible tank rooms, and stables.

(7) Every practicable precaution shall be taken to keep the establishment free from flies, rats, mice, and other vermin.

SEC. 2. Adequate sanitary facilities and accommodations shall be furnished by every establishment. Of these the following are specifically required:

(a) Dressing rooms, toilet rooms, and urinals sufficient in number, ample in size, conveniently located, properly ventilated, and meeting all requirements as to sanitary construction and equipment. These shall be separate from the rooms and compartments in which meat and products are prepared, sold, or handled.

(b) Modern lavatory accommodations, including running hot and cold water, soap, and towels. These shall be placed in and near toilet and urinal rooms, and also in such other places in the establishment as may be essential to assure cleanliness of all persons handling any meats or products.

(c) Properly located facilities for disinfecting and cleansing utensils and hands of all persons handling any meat or product.

(d) Cuspidors of such shape as not readily to be upset and such material as to be readily disinfected. They shall be sufficient in number and accessibly placed near rooms and places designated by the inspector in charge; all persons who expectorate shall be required to use them.

SEC. 3. Equipment and utensils used for preparing, dressing, and otherwise handling any meat or product shall be of such materials and construction as will make them susceptible of being readily and thoroughly cleaned, and such as will insure strict cleanliness in the preparation and handling of meats.

SEC. 4. All rooms and compartments in which meats are prepared, sold, or otherwise handled shall be kept clean and sanitary.

SEC. 5. Aprons, frocks, and other outer clothing worn by persons who handle any meat or product shall be of material that is readily cleansed, and only clean garments shall be worn. Knife scabbards shall be kept clean.

Such practices as spitting on whetstones, placing of skewers or knives in the mouth, or testing with air blown from the mouth are prohibited.

SEC. 6. The wagons or cars in which any meat and product is transported to, from, or within the city shall be kept in a clean and sanitary condition. Wagons used in transporting loose meats and products shall be closed or so covered that the contents will be kept clean.

SEC. 7. The outer premises of every establishment embracing any areas where cars and wagons are loaded and the driveways, approaches, yards, pens, and alleys shall be properly drained and kept in a clean and orderly condition. All pens and stockyards shall be paved and drained to the sewer and shall be frequently flushed and cleaned.

SEC. 8. No establishment shall employ in any department where any meat or product is handled or prepared any person affected with tuberculosis or other communicable disease.

SEC. 9. Meats and pastry [sic] must at all times be securely protected from dust, flies, dirt, and all other injurious contamination. Screening or covering with netting is not sufficient. Tight cases with only necessary ventilation are provided by all modern sanitary stores. The indiscriminate piling of meat on counters or show cases is a most reprehensible practice and not in any possible sense proper protection. Dressed carcasses, cuts, hamburger, sausage, poultry, game, and fish should be kept under refrigeration or in artifically cooled display

cases.

ART. 7. ANTE-MORTEM AND POST-MORTEM INSPECTION AND THE DISPOSAL OF DISEASED

CARCASSES.

SECTION 1. Except as provided in article 8 of this ordinance, animals intended for human food in the city of Omaha shall be required to undergo an ante-mortem examination before being allowed to pass to the slaughter room and a post mortem examination on the floor of the slaughter room, said examinations to be made and conducted by the inspector in charge or his assistant or by an inspector of the United States Department of Agriculture, and it is hereby declared unlaw ful for any person, firm, or corporation in the city of Omaha to keep for sale or to offer or expose for sale or to sell within the corporate limits of said city the carcasses or part of the carcass of any animal intended for human food without the same having first undergone such ante-mortem and post-mortem examinations.

SEC. 2. (a) Any animals suspected of being affected with any diseases which might cause condemnation of carcass in whole or in part shall be tagged with a metal tag bearing the words "Omaha Held," and the inspector shall make a record for identification and require that the animal shall be held separate and slaughtered separate from other animals.

(b) When considered necessary by the inspector, he shall take the tempera ture of animals, and if they show a temperature of 106° F. or above he sha require that they be held until their temperature becomes normal, or if slaugh tered while registering this temperature they shall be condemned.

(c) Any animal entering the yards or pens of an establishment shall not be removed unless permission is granted by the inspector in charge.

SEC. 3. A careful post-mortem examination and inspection shall be made of a carcass and parts thereof of all cattle, sheep, swine, and goats slaughtered at establishments.

SEC. 4. The head, tongue, tail, thymus gland, and all the viscera and parts and blood to be used in the preparation of meat food products shall be held in a manner prescribed by the inspector in charge so as to preserve the identity until post-mortem examination has been completed, in order that they may be identified in case of condemnation of the carcass.

SEC. 5. Each carcass, including all parts and detached organs thereof in which any lesion of disease or other condition is found that might render the meat or any organ unfit for food purposes, and which for that reason would require a subsequent inspection, shall be retained by the inspector at the time of inspection and held for final disposition. The identity of every such retained carcass, part, and detached organ thereof shall be maintained until the final inspection has been completed. Retained carcasses shall not be either washed or trimmed unless authorized by the inspector.

SEC. 6. Such devices and methods as may be approved by the Inspector In charge may be used for the temporary identification of retained carcasses, parts, or organs. In all cases the identification shall be further established by affixing "Retained" tags as soon as practicable and before final inspection. These tags shall not be removed except by inspectors.

SEC. 7. Each carcass or part which is found on final inspection to be unsound. unhealthful, unwholesome, or otherwise unfit for human food shall be conspicuously marked on surface tissues thereof by the inspector at the time of inspection with the word "Condemned." Condemned detached organs and parts of such character that they can not be so marked shall be immediately placed in receptacles which shall be kept sealed or locked. All condemned carcises, parts, and organs shall remain in the custody of the inspector and shall be

tanked as required in these regulations. Condemned articles shall not be allowed to accumulate unnecessarily.

SEC. 8. (1) Carcasses and parts passed for sterilization shall be conspicuously marked on the surface tissues thereof by the inspector with the words “Sterilization.” All such carcasses and parts shall be heated until every part is brought up to a temperature of 170° F. and held at that temperature or higher for at least 30 minutes. Cooking vats used for this purpose shall be equipped for locking or sealing, and a satisfactory thermometer shall be provided by the establishment.

(2) In all cases where carcasses showing localized lesions of disease are passed for food or for sterilization, the diseased part shall be removed before the retained tag is taken from the carcass, and such parts shall be condemned. SEC. 9. Carcasses and parts found to be sound, healthful, wholesome, and fit for human food shall be marked as provided in these regulations.

SEC. 10. (1) When a carcass is to be dressed with the skin or hide left on, the skin or hide left on, the skin or hide shall be thoroughly washed and cleaned before evisceration.

(2) All hair, scurf, and dirt shall be removed from hog carcasses and the carcasses thoroughly washed and cleaned before incision is made for inspection or evisceration.

SEC. 11. When only a portion of a carcass is to be condemned on account of slight bruises either the bruised portion shall be immediately removed and condemned, or the carcass shall be held by retaining tag until chilled and the bruised portion removed and tanked.

ART. 7A. DISPOSAL OF DISEASED CARCASSES AND PARTS.

SECTION 1. The carcasses or parts of carcasses of all animals slaughtered at an official establishment and found at the time of slaughter or at any subsequent inspection to be affected with any of the diseases or conditions named in other sections of this article shall be disposed of according to the section of this regulation pertaining to the disease or condition. Owing to the fact that it is impracticable to formulate rules covering every case and to designate at Just what stage a process becomes loathsome or a disease noxious, the decision as to the disposal of all carcasses, parts, or organs not specifically covered by these regulations shall be left to the inspector in charge.

Anthrax.-All parts, including hides, hoofs, horns, viscera, intestinal contents, fat, and blood, of animals the carcasses of which show lesions of anthrax, regardless of the extent of the disease, shall be condemned and immediately incinerated or otherwise completely destroyed. The killing bed upon which the animal was slaughtered shall be disinfected with a 1 to 1,000 solution of bichlorid of mercury, and all knives, saws, cleavers, and other instruments which have come in contact with the carcass shall be cleansed of all grease and thoroughly sterilized by boiling before being used upon another carcass. [No section 2.]

SEC. 3. Tuberculosis.—(1) The following principles are declared for guidance in passing on carcasses affected with tuberculosis:

“Principle A.”-No meat should be used for food if it contains tubercle bacilli, or if there is a reasonable possibility that it may contain tubercle bacilli, or if it is impregnated with toxic substance of tuberculosis or associated septic infections.

"Principle B."-Meat should not be destroyed if the lesions are localized and not numerous, if there is no evidence of distribution of tubercle bacilli through

the blood or by other means to the muscles or to parts that may be eaten with the muscles, and if the animal is well nourished and in good condition, since in this case there is no proof or even reason to suspect that the flesh is unwholesome. "Principle C."-Evidences of generalized tuberculosis are to be sought in such distribution and number of tuberculous lesions as can be explained only upon the supposition of the entrance of tubercle bacilli in considerable number into the systemic circulation. Significant of such generalization is the presence of numerous uniformly distributed tubercles through both lungs, also tubercles in the spleen, kidneys, bones, joints, and sexual glands and in the lymph glands connected with these organs and parts, or in the splenic, renel, prescapular, popliteal, and inguinal glands, when several of these organs and parts are coincidentally affected.

"Principle D."-Localized tuberculosis is tuberculosis limited to a single or several parts or organs of the body without evidence of recent invasion of numerous bacilli into the systemic circulation.

(2) The meat of animals affected with tuberculosis shall be disposed of as follows:

"Rule A."-The entire carcass shall be condemned if any of the following conditions occur:

(a) When it was observed before the animal was killed that it was suffering with fever.

(b) When there is a tuberculosis or other cachexia, as shown by anemia and emaciation.

(c) When the lesions of tuberculosis are generalized, as shown by their pres ence not only at the usual seats of primary infection but also in parts of the carcass or in the organs that may be reached by the bacilli of tuberculosis only when they are carried in the systemic circulation. Tuberculous lesions in any two of the following-mentioned organs are to be accepted as evidence of gen eralization when they occur in addition to local tuberculous lesions in the diges tive or respiratory tracts, including the lymph glands connected therewith: spleen, kidney, uterus, udder, ovary, testicle, adrenal gland, and brain or spinal cord or their metnbranes. Numerous tubercles uniformly distributed throughout both lungs also afford evidence of generalization.

(d) When the lesions of tuberculosis are found in the muscles or intermuscolar tissues or bones or joints or in the body lymph glands as a result of draining the muscles, bones, or joints.

(e) When the lesions are extensive in one or both body cavities.

(f) When the lesions are multiple, acute, and actively progressive. Evidence of active progress consists in signs of acute inflammation about the lesions, or liquefaction necrosis, or the presence of young tubercles.

"Rule B."-An organ or a part of a carcass shall be condemned under any of the following conditions:

(a) When it contains lesions of tuberculosis.

(b) When the lesion is localized but immediately adjacent to the flesh, as in the case of tuberculosis of the parietal pleura or peritoneum. In this case not only the membrane or part affected but also the adjacent thoracic or abdominal wall is to be condemned.

(c) When it has been contaminated by tuberculous material through contact with the floor or a soiled knife or otherwise.

(d) Heads showing lesions of tuberculosis shall be condemned, except tha: when the heads of hogs are from carcasses passed for food or for sterilization and the lesions are slight, are calcified or encapsulated, and are confined to lymph glands in which not more than two glands are involved, the head may be