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establishments, rent free, for the exclusive use, for official purposes, of the inspector and other bureau employees assigned thereto. The room or rooms set apart for this purpose shall meet with the approval of the inspector in charge and shall be conveniently located, properly ventilated, and provided with lockers suitable for the protection and storage of bureau supplies and with facilities suitable for the dressing of bureau employees.*[Reg. 7, sec. 1]

*887.1 to 7.8, inclusive, (with the exceptions noted in the text,) issued under the authority contained in 34 Stat. 1260-1265; 21 U.S.C. 71–79, 83-91.

*The source of 88 7.1 to 7.8, inclusive, (except for supplemental documents noted in the text,) is BAI order 211 rev., Sept. 1, 1922.

7.2 Hours of operation of official establishments. Each official establishment shall inform the inspector in charge, or his assistant, when work in each department has been concluded for the day, and of the day and hour when work will be resumed therein. Whenever any meat or product is to be overhauled or otherwise handled in an official establishment during unusual hours, the establishment shall, a reasonable time in advance, notify the inspector in charge, or his assistant, of the day and hour when such work will be commenced, and such articles shall not be so handled except after such notice has been given. No department of an official establishment shall be operated except under the supervision of a bureau employee. All slaughtering of animals and preparation of meat and products shall be done within reasonable hours, and with reasonable speed, the facilities of the establishment being considered. No shipment of any meat or product shall be made from an official establishment until after due notice has been given to the inspector in charge or his assistant.*+ [Reg. 7, sec. 2]

7.3 Designation of hours of operation by inspector in charge. When one inspector is detailed to conduct the work at two or more official establishments where few animals are slaughtered or where but a small quantity of any meat or product is prepared, the inspector in charge may designate the hours during which such'establishment may be operated.** [Reg. 7, sec. 3]

7.4 Official establishments not to operate when prohibited by local law. No work shall be performed at official establishments during any day on which such work is prohibited by the law of the State, or Territory, or District of Columbia in which the establishment'is located. However, the department requires that it be judicially determined that such work is so prohibited.** [Reg. 7, sec. 4]

7.5 Overtime work of meat inspection employees. (a) All work performed in an official establishment, pursuant to an application made under paragraph (g), which requires Bureau of Animal Industry employees to remain on duty more than eight working hours in any one regular working day shall be paid for as overtime for the period each employee is on duty in excess of eight working hours.

(b) All work on Sundays and on New Year's Day, Washington's Birthday, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, Christmas, or the days legally celebrated in lieu of said national holidays, or on national holidays so declared by Executive

**For statutory and source citations, see note to 7.1.

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order, shall be paid for as overtime; but no other days shall be regarded as holidays within the meaning of this order. Sundays and holidays shall be regarded as beginning and ending at midnight.

(c) The overtime pay of an employee who receives the additional compensation $240 authorized by Congress shall be calculated on the basis of his entire compensation, including his basic salary and such additional compensation.

(d) Overtime pay shall be calculated by the hour, and the pay of each employee shall be used, taking one-eighth of his daily pay as the basis for calculating the hourly rate. For Sunday and holiday work the rate of pay shall be double the employees' regular rate of pay, and for other periods of overtime work it shall be one and oneregular rate pay

But overtime will not be computed for less than one-half hour. Half hours and hours only will be regarded. When the overtime service is 15 minutes or less it shall not be calculated; when it is nearer the half hour than the hour it will be calculated on the basis of one-half hour.

(e) The actual time when the employee is required to commence the supervision of operation or inspection is the time when the working day of the employee shall be considered to begin. The time an employee is allowed 'for changing clothing or for meals shall be deducted from the working time, and the time an employee finished supervision of operation or inspection in the departments to which he is assigned shall be considered as the time the working day ends.

(f) The management of an establishment desiring to operate any of its departments under conditions which will require the services of any Bureau of Animal Industry employee on Sunday or a holiday, or for more than eight working hours of a week day, shall, in the manner and form hereinafter prescribed, request inspection for such overtime, and shall agree to reimburse the Secretary of Agriculture for such'overtime upon receipt of notice from the Bureau of Animal Industry.

(g) When overtime work is requested application therefor shall be made by a responsible official of the establishment on 0. T. form No. 1 (in duplicate), as follows:

(Date)

Inspector in Charge, Bureau of Animal Industry,

Dr.

Permission is requested to operate

department of Establishment No. during the following hours

Therefore please arrange to provide inspection during such hours. The undersigned hereby agrees to reimburse the Secretary of Agriculture on demand in an amount equal to that paid by him to the employees of the Bureau of Animal Industry for the overtime work performed by said employees in accordance with this request and the regulations governing overtime payment.

(Signed)

(Per)

(Title of official) (h) Upon receipt by the bureau of a monthly overtime report, there shall be prepareď by the office of accounts an overtime pay

roll covering employees rendering overtime service. Payment for such

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overtime service shall then be made in the usual manner, and thereupon a claim, based on payments made, shall be submitted to the establishments for whom overtime service has been performed. Remittances should be sent to the Bureau of Animal Industry, Department of Agriculture, District of Columbia, and should be made payable to "Disbursing Clerk, U. S. Department of Agriculture."

(i) The regulations in this subchapter will be effective only in cases of emergency and under specific instruction from the Chief of the Bureau of Animal Industry. (41 Stat. 241) [Sec. memo. 288, Aug. 4, 1919, as amended by Sec. memo. 489, June 18, 1924]

7.6 Overtime pay for holidays. Hereafter meat inspection furnished on New Year's Day, Washington's Birthday, Memorial Day, Independence Day, Labor Day, Thanksgiving Day, and Christmas Day at establishments subject to the Meat Inspection Act of June 30, 1906 (34 Stat. 674-679; 21 U.S.C. Chapter 4), and the Horse Meat Act of July 24, 1919 (41 Stat. 241; 21 U.S.C. 96), shall constitute overtime work by the employees of the Bureau required to conduct said inspection. Claim will be made by the Department of Agriculture for the cost of said overtime inspection in conformity with $ 7.5. (41 Stat. 241; Sec. memo. 489, June 18, 1924) [Circ. letter 5105, BÀI May 21, 1938] ]

7.7 Facilities and conditions to be provided by establishment, When required by the chief of bureau or the inspector in charge, the following facilities and conditions, and such others as may be essential to efficient conduct of inspection, shall be provided by each official establishment:

(a) Satisfactory pens, equipment, and assistants for conducting ante-mortem inspection and for separating, marking, and holding apart from passed animals those marked "Ú. S. suspect” and those marked “U. S. condemned.”

(b) Sufficient natural light, and abundant artificial light at times of the day when natural light may not be adequate, at places for inspection. Such places shall be kept sufficiently free of steam and vapors for inspection to be properly made.

(c) Racks, receptacles, or other suitable devices for retaining such parts as the head, tongue, tail, thymus gland, and viscera, and all parts and blood to be used in the preparation of meat food products or medical products, until after the post-mortem examination is completed, in order that they may be identified in case of condemnation of the carcass; equipment, trucks, and receptacles for the handling of viscera of slaughtered animals so as to prevent contact with the floor; trucks, racks, marked receptacles, tables, or other necessary equipment for the separate and sanitary handling of carcasses or parts passed for sterilization.

(d) Tables, benches, and other equipment on which inspection is performed, of such design, material, and construction as to enable bureau employees to conduct their inspection in a ready, efficient, and cleanly manner.

(e) Sanitary, water-tight metal trucks or receptacles for holding and handling diseased carcasses and parts; such trucks or receptacles to be marked in a conspicuous manner with the phrase "U. S. con

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demned,” in letters not less than 2 inches high, and, when required by the inspector in charge, to be equipped with facilities for locking or sealing

(f) Adequate arrangements, including disinfectants, for cleansing and disinfecting hands, for sterilizing all implements used in dressing diseased carcasses, and for disinfecting hides, floors, and such other articles and places as may be contaminated by diseased carcasses or otherwise.

(g) In establishments in which slaughtering is done, rooms, com. partments, or specially prepared open places, to be known as “final inspection places,” at which the final inspection of retained carcasses shall be conducted. Final inspection places shall be sufficient in size and their rail arrangement and other equipment shall be adequate to prevent carcasses and parts, passed for food or sterilization, from being contaminated by contact with condemned carcasses or parts. They shall be equipped with hot water, stationary washstands, sanitary tables, and other apparatus essential to a ready, efficient, and sanitary conduct of the inspection. The floors shall be of sanitary construction and shall have proper sewer connections, and when the final inspection place is part of a larger floor it shall be separated by a curb and railing.

(h) In each establishment at which any condemned article is held until a day subsequent to its condemnation, a suitably located room or compartment in which the same shall be placed. This room or compartment shall be secure, rat proof, and susceptible of being kept clean, including a sanitary disposal of the floor liquids. It shall be equipped for secure locking, and shall be held under a lock furnished by the department, the key of which shall not leave the custody of a bureau employee. The door or doors of such room or compartment shall be conspicuously marked with the phrase “U. S. condemned," in letters not less than 2 inches high.

(i) Rooms, compartments, and receptacles in such number and in such locations as the needs of the inspection in the establishment may require, in which carcasses and products may be held for further inspection. These shall be equipped for secure locking and shall be held under locks furnished by the Department,

the keys of which shall not leave the custody of bureau employees. Every such room, compartment, or receptacle shall be conspicuously marked with the phrase “U. S. retained,” in letters not less than 2 inches high.

(j) Adequate facilities, including denaturing materials, for the proper disposal of condemned articles in accordance with the regulations in this subchapter. Tanks which, under the regulations in this subchapter, must be sealed, shall be properly equipped for sealing as may be specified by the chief of bureau.

(k) Docks and receiving rooms, to be designated by the establishment, with the approval of the inspector in charge, for the receipt and inspection of all meat and products as provided in 8 18.4.

(1) Suitable lockers in which brands bearing the inspection legend shall be kept when not in use. All such lockers shall be equipped for locking with locks to be supplied by the department, the keys of which shall not leave the custody of bureau employees.** [Reg. 7, sec. 5] Page 16

**For statutory and source citations, see note to $ 7.1.

7.8 Inspectors to furnish implements and maintain hands and implements in sanitary condition. Inspectors shall furnish their own implements, such as knives, steels, and triers, for conducting inspection, and shall cleanse their hands and implements as prescribed by 8 8.8 (c).*1 [Reg. 7, sec. 6]

PART 8-SANITATION

Sec.

Sec. 8.1 Examination and specifications for 8.9 Paper in contact with fresh meat sanitation prior to granting in

shipped in slack barrels; require spection.

ments. 8.2 Drawings and specifications to be 8.10 Burlap wrapping for meat; meat

furnished in advance construc wrapped in to be previously tion.

wrapped in paper or cloth. 8.3 Official establishments; sanitary 8.11 Wagons and cars to be clean and condition; requirements.

sanitary. 8.4 Sanitary facilities and accommo- 8.12 Second-hand tubs, barrels, other dations; specific requirements.

containers and tank cars; inspec8.5 Equipment to be easily cleaned ; tion and cleaning.

that for inedible products to be 8.13 Inedible operating and storage marked.

rooms; outer premises, docks, 8.6 Scabbards for knives.

driveways, approaches, pens, al8.7 Rooms, compartments, etc., to be leys, etc.; fly-breeding material; clean and sanitary.

nuisances. 8.8 Operations, procedures, rooms, 8.14 Employment of diseased persons;

clothing, utensils, etc. to be clean equines.
and sanitary.

8.15 Tagging insanitary equipment, etc. Section 8.1 Examination and specifications for sanitation prior to granting inspection. Prior to the inauguration of inspection, an examination of the establishment and premises shall be made by á bureau employee and the requirements for sanitation and the necessary facilities for inspection specified.**** [Reg. 8, sec. 1]

**88 8.1 to 8.15, inclusive, issued under the authority contained in 34 Stat. 1260-1265; 21 U.S.C. 71–79, 83–91.

ifThe source of 88 8.1 to 8.15, inclusive, (except for supplemental documents noted in the text,) is BAI order 211 rev., Sept. 1, 1922.

8.2 Drawings and specifications to be furnished in advance construction. Triplicate copies of complete drawings, consisting of floor plans, elevations, and sections, properly drawn to scale, and of specifications, including plumbing and drainage, for remodeling plants of official establishments and for new structures, shall be submitted to the Chief of Bureau in advance of construction.**** (Reg. 8, sec. 2]

8.3 Official establishments; sanitary condition; requirements. (a) Official establishments, establishments at which market inspection is conducted, and premises on or in which any meat or product is prepared or handled by or for persons to whom certificates of exemption have been issued, shall be maintained in sanitary condition, and to this end the requirements of paragraphs (b)-(h) shall be complied with.

(b) There shall be abundant light, both natural and artificial, and sufficient ventilation for all rooms and compartments, to insure sanitary condition.

**For statutory and source citations, see note to 8 7.1.

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