Sec.19-13-B79. Construction and sanitary requirements

(a) Construction of rooms and floors. (1) The floors shall be of brick, concrete or other hard impervious material and properly sloped to outlets covered with removable grating, the bars of which shall not be more than one-half inch apart; (2) the walls shall be covered or made to a height of seven feet with concrete at least three inches thick or other approved impervious material; (3) all rooms shall be properly ventilated and well lighted, (4) properly ventilated and refrigerated cooling and storage rooms shall be provided and kept in a clean and sanitary condition. They shall be screened so as to prevent the entrance of flies and insects.

(b) Sterilization of apparatus. All apparatus, containers and implements used shall be thoroughly cleansed daily after using, with boiling water, live steam or other efficient sterilizing agent subject to the approval of the director of health.

(c) Meat to be kept off floor. Meat shall be placed on racks, hooks, tables or in suitable containers and shall never be placed on the floor

(d) Sterilization of offal and flesh. All offal or flesh fed to swine shall be sterilized by cooking before feeding.

(See Reg. § 22-320f-1 et seq.)

(e) Sanitation of yards. The yards, fences, pens, chutes and alleys on the premises, whether they are used or not, shall be maintained in a sanitary condition.

(f) Disposal of wastes. Proper facilities shall be provided for the collection and disposal of all liquid wastes, including blood, floor washings and other materials.

(g) Toilets to be provided. Toilets shall be provided for the use of the employees, the type and location to be approved by the director of health.