Regulations governing the inspection of meats, 1907.

  • Canada.
Date:
1907
Catalogue details

Licence: In copyright

Credit: Regulations governing the inspection of meats, 1907. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    22. If at any time during the slaughter of an animal, or the production of any foods therefrom, the inspector deems it necessary to further inspect the carcass, portion or products, he shall firmly attach thereto a black paper tag, numbered, and having thereon the word ‘ Held.’ In all cases where the inspector making the post-mortem examination is not the same individual as the one making the final inspection, the former shall furnish to the latter a description of the animal, disease or symptom thereof and the number of tag. If on final inspec- tion, which shall be made not less than twelve hours later, the carcass, portion or product, is found fit for food, the ‘ Held ’ tag shall be removed and carcass, portion or product marked ‘ Canada Approved.’ Should inspection show the same unfit for food, it shall be immediately marked as provided, and* removed to the ‘ rejected ’ room for final disposition. Carcases showing diseased or injured portions which cannot be readily removed at the time of slaughter, shall be marked ‘ Held,’ and placed in the ‘ detention ’ room until after carcass is chilled, when the inspector may, if he sees fit, remove and mark the affected portion, ‘ Condemned,’ and the remainder of the carcass shall be marked * Canada Approved.’ 23. Each carcass, or portion thereof, found on inspection or reinspection to be unfit for food purposes, but the condition of which is such as to allow of its being rendered into lard or tallow, shall be marked with a numbered red paper tag having thereon the word ‘ Rejected.’ All carcases or portions so marked must be cooked by steam at a temperature not lower than 220° E., for not less than four hours. 24. Upon each carcass, portion, or product thereof, found on inspection, reinspection, or during the process of produc- tion, to be in any way unfit for food, there shall be placed a black paper tag bearing a number and the word ‘ Condemned.’ All animals found dead, or in a dying condition, upon the premises of any establishment, shall be tagged in the right ear by an inspector with a metal tag bearing a number and the word ‘ Condemned.’ Such tag shall under no circumstances be removed except by the inspector supervising the final disposi- tion of the carcass, portion or product so marked, who shall report as to its disposition. 25. Every establishment having inspection shall be ecpiipped with facilities satisfactory to the department for the tanking