1722
THE NEW ZEALAND GAZETTE.
[No. 49

(h.) Adequate provision shall be made by means of sinks and
like sanitary fittings for the cleansing of appliances used
on the premises, and ablution-basins shall be provided for
the use of persons employed in or about the premises. Hot
and cold water shall be supplied for use in such sinks,
fittings, and basins, and there shall be adequate provision
for the sterilization of appliances used in breaking eggs or
receiving egg-pulp.

(i.) There shall be adequate provision of means for the accurate
candling of eggs.

(j.) Provision shall be made for the individual breaking of the
eggs by hand.

(k.) In every yard, pathway, and cartway used in connection with
the premises such area as may be indicated by by-law, or,
in the absence of such by-law, by an Inspector of Health,
shall be provided with a covering of macadam, concrete,
asphalt, or other hard, even surface, suitably graded and
drained.

(3.) No person shall dry or pulp eggs for sale for human consumption otherwise than in accordance with the following provisions :—

(a.) The floor and walls of every room on the premises shall at
all times be reasonably clean.

(b.) Every receptacle and appliance used in drying or pulping
eggs for sale shall be so constructed as to be easily cleansed,
and shall be kept clean.

(c.) Materials for use in the preparation of food shall be so stored
and protected as to keep them free from any source of
contamination or taint.

(d.) Every person employed in handling, preparing, or packing
food for sale, or in cleansing jars, vats, and like containers,
shall at all times keep his person and clothing clean, and
shall observe the provisions of clause 4 of these regulations.

(e.) Every yard and passage-way on the premises shall be kept
clean and free from accumulation of boxes, tins, and any
material which may offer harbourage for rats or become
offensive.

(f.) Every appliance used in the drying, pulping, and mixing of
eggs shall be effectively cleansed and sterilized after use,
and troughs, tubs, and containers shall be rinsed with
boiling water, and so covered or placed as to prevent dust
or dirt accumulating therein while not in use. Appliances
which have been contaminated by any tainted or decomposed egg shall be cleansed and immersed for not less than
ten minutes in boiling water.

(g.) Containers used for packing pulped eggs shall be cleansed and
sterilized, and incapable of imparting odour to the contents.

(h.) Cupboards, trays, and shelves in which food is stored shall be
washed frequently so as to be clean and free from debris.

(i.) Troughs, containers, or other vessels which are broken or
cracked, or which have rough, rusted, or uneven surfaces or
edges, shall not be used to hold food.

(j.) Every person while engaged in breaking or otherwise preparing
eggs for drying or pulping shall wear a clean white smock
or overall (washable).

(k.) No person shall smoke or chew tobacco while engaged in
drying or pulping or preparing eggs for pulping, and no
person shall smoke or spit or urinate in any room where
such drying or pulping is being carried on.

(l.) Sweepings and other refuse shall be removed daily from every
drying or pulping plant or storeroom.

(4.) The processes employed in pulping eggs or in drying eggs
for sale shall be subject to the following provisions :—

(a.) The eggs shall be individually examined by the candling
process, and a further examination shall be made after
breaking. Eggs of doubtful quality shall not be used for
sale for human consumption.

(b.) Eggs shall be deemed unfit for pulping if their contents show
any change from the normal.

(c.) All egg-pulp shall be dried or frozen as soon as possible after
the eggs are broken.

(d.) No preservative or other substance shall be added to any
dried egg, egg-pulp, or other egg-mixture.

F. D. THOMSON,
Clerk of the Executive Council.