All persons engaged in the handling of meat, meat-food products, fish, game or poultry shall maintain their bodies and clothing in a cleanly manner. Knife scabbards shall be kept clean.
Butchers and others who dress or handle diseased carcasses or parts shall, before handling or dressing other carcasses or parts, cleanse their hands of grease, immerse them in a prescribed disinfectant and rinse them in clean water. Implements used in dressing diseased carcasses shall be thoroughly cleansed in boiling water or in a prescribed disinfectant, followed by rinsing in clean water. The employees of the establishment who handle any meat or product shall keep their hands clean, and in all cases, after visiting the toilet rooms or urinals, shall wash their hands before handling any meat or product or implements used in the preparation of the same.
Such practices as spitting on whetstones, placing skewers or knives in the mouth, inflating lungs or casings or testing with air from the mouth such receptacles as tierces, kegs, casks and the like, containing or intended as containers of any meat or products, are prohibited. Only mechanical means may be used for testing. Care shall be taken to prevent the contamination of meats and products with perspiration.
(Ord. 3057. Passed 6-23-30.)