§ 603-31. Lighting, Ventilating.

Latest version.

The rooms or compartments in which meats or meat food products are prepared, cured, stored, packed or otherwise handled shall be properly lighted and ventilated, and shall be so located that odors from toilet rooms, catch basins, casing departments, tank rooms, and hide cellars do not permeate them. All rooms or compartments shall be provided with cuspidors, which employees who expectorate shall be required to use.

(C.O. 603-34; renumbered to C.M.C. 603-31, eff. Jan. 1, 1972)

Cross reference

Penalty, § 603-99.

                    
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