Section 6

the slaughterhouse is so located such that the building and surrounding area can be kept reasonably free of objectionable odour, smoke, dust or other contamination;

the slaughterhouse is of sufficient size for the purpose intended without crowding of equipment or personnel;

the slaughterhouse is so designed as to protect the slaughtering operations from inclement weather, dust and other sources of contamination;

the slaughterhouse is so designed and constructed to facilitate effective cleaning and disinfection;

the slaughterhouse is of sound construction and kept in good repair;

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no portion of the slaughterhouse is being used as living quarters unless it is permanently and adequately separated by floor, walls and ceilings made of brick, concrete or similar material from the remainder of the slaughterhouse and there is no direct or indirect access from such living quarters to any other part of the slaughterhouse;

the dressing room, lavatory and toilet accommodation are adequate, fully equipped, functioning and sanitary with satisfactory lighting and ventilation, and shall be entirely apart from any room or compartment used for the storage and production of meat;

the floors, wall partitions, posts, doors, and other parts of all structures are of such material, construction and finish which make them impervious, non-absorbent and susceptible of being readily and thoroughly cleaned;

and the walls and partitions are of such a finish to a height of not less than eight feet from the floor;

the floors are free from cracks and crevices and slope sufficiently for liquids to be drained off to strapped outlets projected by a grill; and the angles at the wall to floor junctions are coved;

the drains are of an adequate size and sufficiently graded to prevent stagnation and are connected directly or indirectly to a sewer system where all drains and gutters are properly equipped with traps and vents;

the rooms and compartments used for edible products are separated and distinct from those used for inedible products;

the refrigeration facilities including freezer facilities where necessary, for the storage of meat and edible offal are available;

rails are provided so that any exposed product does not come in contact with floor, posts, walls, and other fixed parts of the building, or with barrels, boxes, and other containers trafficked through holding and oper-ating areas; and exposed products are not placed or stored beneath carcases in chillers or holding areas;

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the slaughterhouse is adequately lighted and ventilated, and all equipments are of such materials and construction which facilitate thorough cleansing;

The water supply is ample, clean and potable; there are adequate facilities for its protection against contamination and pollution, and there are facilities for providing adequate supply of hot water having temperature at least 83°C for cleaning sterilizing purposes;

except in the case of heavy equipment such as scalding tanks, all implements, utensils and equipment used in the preparation of meat or edible offal are made of rust-resistant substance in so far as may be practicable;

trucks and receptacles used for inedible or condemned meat are of such materials and construction that can be readily and thoroughly cleaned and bear some conspicuous and distinctive mark to show that they are not to be used for meat or edible offal;

boning tables and work tables are of an acceptable design, and the tops are constructed with a material which is rust-resistant, impervious, non-absorbent and susceptible of being readily and thoroughly cleaned;

chopping blocks and deboning mats are made of material that is hard, rust-resistant, non-toxic, susceptible of being readily cleaned and disinfected, and does not transmit odour or taste and their surfaces are smooth, impervious and free from pits and crevices;

all yards and pens used in connection with a slaughterhouse are suitably constructed and equipped; pens, alley ways and runways are hard surfaced and have adequate hose connections and drainage facilities for clean up purposes;

facilities for separating healthy livestock from those showing symptoms of or suspected of being affected with disease are available;

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tanks, fertilizer driers, and other equipment used in the preparation of inedible products are properly equipped with condensers and other appliances that will satisfactorily suppress odours incidental to such preparation, and prevent them from entering the edible section of the slaughterhouse;

separated rooms, compartments or spaces for the accommodation and isolation of products detained and are adequately lighted, provided with chilling and freezing facilities and are so constructed as to facilitate cleansing and disinfection;

inspectors engaged in post-mortem inspection duties are provided with adequate work space on the slaughtering floor;

where the Veterinary Authority deems necessary, the slaughterhouse shall have suitably furnished office space for the exclusive use of the inspector and his staff, with adequate ventilation and lighting and janitor service; such office space shall be conveniently located, shall be furnished with adjoining wash room facilities, and provided with lockers suitable for the protection and storage of the belongings and supplies used by the inspector.

Suspension and revocation of licence.