Ordinance 2730 - Laserfiche WebLink

_ The word "Sausage" , commonly known as country sausage or homemade sausage, as used in this ordinance shall be deemed and construed to mean and 'nclude ground veal, pork and beef, containing no offal and n t more than Thirty percent (30 ) fat. (Heart,liver, tongue and tripe sell be deemed offal within the meaning of this secti onj . "Pork Sausage" as used in this ordinance shall be deemed and construed to mean only lean pork, and not to exceed more than Thirty percent (30 ) back fat. Section 10 : . egulations covering Sausage Shops: Every Sausage Shop shall be constructed, equipped, maintained and operated in accordance with tie following rules and regulations , to-wit: Every such shop shall contain a refrigerator or cooler containing a minimum of Twenty (20) cubic feet , so con- structed as to be capable of maintaining a temperature therein at not to exceed 2ifty degrees (50°) above zero .rahreheit; dressing rooms; toilet rooms conforming to the re _uireinents of the Building code, and lavatory facilities in or adjacent to toilet • rooms in the building. Every such shop shall be maintained in a sanitary condition, and shall be free from flies , rats, mice and vermin. All knives, instruments and utensils used therein, shall be thoroughly cleaned after each day's work; all vehicles in which "Sausage" is transported shall be maintained in a clean and sanitary condition, and cleaned daily. Section 11 : REGULATIONS COVERING WHOLESALE MEAT SHOP: Every Wholesale Meat Shop shall be constructed, equipped, maintained and operated in accordance •with the following rules and regulations, to-wit: Every such shop shall contain a refrigerator or cooling room containing a minimum of one hundred twenty (120) square feet of floor space with a six (6) foot overhead clearance and door Six (6) feet in height, not to exceed r'orty (40) degrees above zero ?ahrenheit; dressing rooms; toilet rooms conforming to the requirements of the Building Code; lavatory facilities in or adjacent to toilet rooms; floors, walls, ceilings, partitions, posts, doors and other structural parts of such material construction and finish as to be susceptible of thorough cleaning; hot water tank capable of ;providing hot water under pressure for cleaning purposes, provided, however, that any such shop in which sausage is manufactured shall be equipped with steam hose and necessary equipment for steam cleaning in lieu of such hot water tank; water-tight floors and screened doors and windows. -6-