1714

THE NEW ZEALAND GAZETTE.

[No. 49

(b.) Every place in which bread or pastry is sold or exposed for sale shall be in accordance with the requirements of clause 5 of these regulations, and no place in which is kept any substance which may, in the opinion of the Medical Officer of Health, taint or render unwholesome bread or pastry may be used for the sale of bread or pastry.

(c.) Every vehicle for the conveyance of bread and pastry for sale shall be so constructed as to be easily cleaned, and so as to protect any bread and pastry carried therein from rain and dust. Such vehicle shall at all times be kept clean, and no article which might contaminate or taint or render unwholesome bread or pastry shall at any time be carried therein.

(d.) Bread and pastry for sale or delivery shall be carried in a portion of a vehicle or in a basket or other receptacle so constructed and covered as to protect such bread or pastry from rain and dust, and every such basket or receptacle and all appliances in connection therewith shall be kept at all times clean.

(e.) No bread or pastry shall be packed so that it can come in contact with paper or other material which is not clean, or with any writing on any paper or material.

(7.) No person who sells bread or pastry, and no employee of such person, shall receive into any place or vehicle for the storage or conveyance of bread or pastry for sale any bread or pastry which has been exposed for sale in any place in which, in the opinion of the Medical Officer of Health, such bread or pastry is liable to become tainted or unwholesome or deteriorated.

Places for the Mincing, Curing, Canning, and otherwise Preparing of Meat for Sale.

9. (1.) For the purpose of this regulation “meat” shall include the edible part of any mammal, fish, fowl, crustacean, or mollusc ordinarily used for human consumption.

(2.) No person shall use or suffer to be used any room or place for the boning, curing, canning, salting, mincing, or other similar process of preparation of meat or fat for sale for human food otherwise than with the permission in writing of the local authority, subject to such conditions as to license as the local authority may by by-law prescribe.

(3.) No person shall use or suffer to be used any room or place for the boning, curing, canning, salting, mincing, or other similar process of preparation of meat or fat for sale for human food otherwise than in accordance with the following provisions, that is to say :—

(a.) The floor of every such room or place shall be constructed of tiles, cement, mineral asphalt, or some other material impervious to water, having a smooth surface, and graded and drained so that all liquids spilt on it may flow off it without impediment. If any such floor is constructed of tiles the joints between the tiles shall be of a material which is impervious to water. Such floors shall at all times be kept in good repair, smooth, and free from cracks and inequalities.

(b.) The internal walls of every such room or place shall be finished with an even surface of tiles, stone, cement, or other material impervious to water, and shall at all times be kept constantly clean either by washing with water or by limewashing or calcimining from time to time: provided that such walls may be constructed of wood if the internal surfaces to a height of not less than six feet from the floor-level are covered with smooth impervious material painted a light colour, and if the portion of the walls above the impervious material is constructed with an even surface and is kept constantly clean either by painting a light colour and washing from time to time, or by calcimining from time to time.

(c.) The material of which the floor is constructed shall be carried up the wall to a height of not less than three inches in such manner that the angles between the walls and the floor of every such room or place are rounded off.

(d.) The ceiling or roof of every such room or place shall be dust-proof, and painted a light colour or calcimined.