Section 18

No person affected with a communicable disease in a transmissible stage, or known to be a carrier of such a disease, or while affected with boils, sores, infected wounds, or other abnormal sources of microbiological contaminants shall be engaged in handling or preparing any meat, and every employee shall produce a medical certificate of health at any time if requested by an inspector; employees shall observe such general rules of sanitation as are prescribed by the inspector.