§ 603-37. Diseased Carcasses, Sanitary Practices.

Latest version.

Butchers who dress diseased carcasses shall cleanse their hands of all grease and then immerse them in a prescribed disinfectant and rinse them in clear water before engaging again in dressing or handling healthy carcasses. All butchers' implements used in dressing diseased carcasses shall be cleansed of all grease and then sterilized, either in boiling water or by immersion in a prescribed disinfectant, and rinsed in clear water before being used again in dressing healthy carcasses. Facilities for such cleansing and disinfection approved by the health commissioner shall be provided by the establishment. Separate trucks shall be furnished for handling diseased carcasses and parts. Following the slaughter of an animal affected with an infectious disease, a stop shall be made until the implements have been cleansed and disinfected, unless duplicate implements are provided.

(C.O. 603-38; renumbered to C.M.C. 603-37, eff. Jan. 1, 1972)

Cross reference

Penalty, § 603-99.

                    
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