Sec. 46-8. Construction requirements for buildings generally.

   All slaughterhouses shall be located on a well-drained site. All pens, coops and hutches shall be well drained so as to prevent standing pools of water. All floor areas shall be constructed of or covered with smooth concrete, tile or other impervious material and the floor material shall extend up to at least six (6) inches onto the walls. All floors shall be sloped to drain effectively. All walls and ceilings shall be covered with smooth, washable, nonabsorbent material, free from cracks, crevices and open joints. (Mont. Co. Code 1965, § 101-8.)

Sec. 46-9. Room conditions and facilities.

   Rooms in slaughterhouses for killing and dressing shall be separated by partitions from other parts of the building. Every room, except refrigeration and cold storage rooms, shall have adequate hand-washing facilities. All rooms shall be well ventilated and shall be kept free from excessive odors and condensation. All rooms shall be lighted so as to provide adequate illumination at all working surfaces. All killing rooms shall have available hot and cold water under pressure. (Mont. Co. Code 1965, § 101-9.)

Sec. 46-10. Refrigeration.

   Every slaughterhouse shall be provided with chilling and cold storage facilities of such capacity so that no meat will be required to be held without refrigeration for a longer period than four (4) hours. Refrigeration equipment shall be of such capacity as to maintain a uniform temperature no higher than forty-five (45) degrees Fahrenheit. All refrigeration chambers shall be provided with an indicating thermometer, and if products are kept over forty-eight (48) hours, a recording thermometer shall be provided. Charts from such recording thermometers shall be retained for six (6) months. There shall be no floor drains in refrigeration chambers. (Mont. Co. Code 1965, § 101-10.)

Sec. 46-11. Pest control.

   All new buildings in which slaughterhouses are located shall be of rat-proof construction, and all buildings existing on November 25, 1954 shall be rat-proof insofar as practicable. All windows and doors shall be effectively screened or otherwise protected against the entrance of flies and other insects. (Mont. Co. Code 1965, § 101-11.)

   Cross reference-Rat control, ch. 39.

Sec. 46-12. Water and sewage.

   Slaughterhouses shall be required to comply with applicable laws and regulations with respect to water and sewage. Blood shall be diverted from the sewer system. (Mont. Co. Code 1965, § 101-12.)

Sec. 46-13. Equipment and utensils.

   Equipment and utensils used for preparing, processing and otherwise handling any meat or meat products in slaughterhouses shall be of such material and of such construction as can be readily and thoroughly cleaned. All utensils and equipment used in the slaughtering, preparing, processing or packing of meat and meat products shall be thoroughly cleaned and shall be treated with an approved bactericidal process daily. (Mont. Co. Code 1965, § 101-13.)

Sec. 46-14. Sanitary requirements for employees.

   Aprons, smocks and other outer clothing worn by persons who handle any meat or meat products in slaughterhouses shall be of a material that is readily cleaned, and only clean garments shall be worn. No person who has an infected wound or who has any communicable disease shall handle any meat or meat product. Every person connected with a slaughtering establishment shall furnish such information, permit such physical examination or X-rays and submit such laboratory specimens as the health officer may require for the purpose of determining freedom from infections. (Mont. Co. Code 1965, § 101-14.)