Meat preparation establishment sanitation requirements
(1) Every establishment, including all equipment therein or thereon, shall be kept in a clean, healthful and sanitary condition.
(2) Unclean, unhealthful and insanitary conditions shall be deemed to exist if:
(a) All the equipment utilized is not thoroughly cleaned on a daily basis, or more often as required by the State Department of Agriculture.
(b) Meat and meat products being prepared, packed, stored, sold, distributed or transported are not securely protected from flies, dust, dirt and, as far as may be necessary, by all reasonable means from all other foreign or injurious contamination.
(c) The persons and clothing of all employees or other persons therein are unclean.
(d) The refuse, dirt and waste products, subject to decomposition or fermentation generated in the operation of the establishment, are not removed at least on a daily basis or as otherwise authorized by the department. [1973 c.174 §5]
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