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There shall be available sufficient watertight, nonabsorbent and insect- and rodent-proof containers equipped with tight covers to store blood, offal and nonedible portions of the slaughtered poultry and animals. The containers shall be stored high enough above the ground or floor to permit cleaning under such containers, and their contents shall be transported to a rendering plant or buried daily. The containers shall be washed and rinsed after emptying. (Mont. Co. Code 1965, § 101-15.)
Sweepings and absorbent compounds shall be removed from the floor of slaughterhouses daily when in use. All holding pens, coops and hutches shall be cleaned daily when in use and manure stored in a watertight and flytight container or spread on fields. All manure shall be removed at least every four (4) days. (Mont. Co. Code 1965, § 101-16.)
The rooms of the slaughterhouses shall be kept free of flies, roaches, rodents and other vermin. The use of poisons for any purpose in rooms or compartments where any unpacked meat or meat products are handled shall be permitted only under supervision of the director. (Mont. Co. Code 1965, § 101-17; 1972 L.M.C., ch. 16, § 13; 1980 L.M.C., ch. 38, § 1.)
No visibly diseased or unduly emaciated animal shall be slaughtered in any slaughterhouse where animals are slaughtered, processed, cured, smoked or rendered for human consumption. If the director of the department of health believes an animal to be diseased or unduly emaciated, he may order the animal to be withheld from slaughtering until the licensee submits a written report signed by a licensed veterinarian to the director of the department of health stating that the animal is fit for human consumption. (Mont. Co. Code 1965, § 101-18; 1972 L.M.C., ch. 16, § 13; 1980 L.M.C., ch. 38, § 1.)