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BULLETSt. Louis City Revised Code Chapter 11.48 Meat and Meat Products

St. Louis City Revised Code (annotated) has been converted to electronic format by the staff of the St. Louis Public Library. This electronic version has been done for the interest and convenience of the user. These are unofficial versions and should be used as unofficial copies.

Official printed copies of St. Louis City Revised Code may be obtained from the Register's Office at the St. Louis City Hall.



Chapter 11.48
Meat and Meat Products

Sections:

11.48.010 Definitions.
11.48.020 License--Retail meat shops.
11.48.030 License--Permit prerequisite.
11.48.040 Permit--Required.
11.48.050 Permit--Establishments outside city--Required.
11.48.060 Permit--Establishments outside city--Obtaining.
11.48.070 Permit--Application.
11.48.080 Permit--Certification of health officer.
11.48.090 Permit--Revocation--Nontransferable
11.48.100 Permit--Rules of board.
11.48.110 Display and refrigeration.
11.48.120 Adulteration--Prohibited.
11.48.130 Adulteration--Penalty for violation.
11.48.140 Prepackaged meat and meat products.
11.48.150 Retail meat shops to be kept clean.
11.48.160 Horse or mule meat.
11.48.170 Meat control section--Established.
11.48.180 Meat control section--Chief meat inspector.
11.48.190 Meat control section--Veterinarians.
11.48.200 Meat control section--Sanitarians.
11.48.210 Meat control section--Accountants.
11.48.220 Meat control section--Clerks and stenographers.
11.48.230 Inspection brand.
11.48.240 Inspections--General sanitation.
11.48.250 Inspections--Ante-mortem.
11.48.260 Inspections--Post-mortem.
11.48.270 Inspections--Reinspection.
11.48.280 Inspections--Withdrawal
11.48.290 Inspections--Personnel.
11.48.300 Inspections--Facilities.
11.48.310 Inspections--Inspector's accommodations.
11.48.320 Inspections--Vehicles and containers.
11.48.330 Official numbers.
11.48.340 Labels.
11.48.350 Brands.
11.48.360 Work orders.
11.48.370 Right of entry.
11.48.380 Interference with inspection or sampling.
11.48.390 Sampling.
11.48.400 Condemnation, retention and holding.
11.48.410 Counterfeiting.
11.48.420 Rules and regulations.
11.48.430 Hours of operation.
11.48.440 Inspector's work time.
11.48.450 Inspection fees--Slaughtering plants outside city.
11.48.460 Inspection fees--Processing plants outside city.
11.48.470 Inspection fees--Storage facilities outside city.
11.48.480 Inspection fees--Deposits.
11.48.490 Disposition of fees and overtime charges.
11.48.500 Mileage charges.
11.48.510 General sanitation.
11.48.520 Floors.
11.48.530 Walls and ceilings.
11.48.540 Insects and vermin.
11.48.550 Lighting and ventilation.
11.48.560 Water supply.
11.48.570 Handwashing facilities.
11.48.580 Separation of operation.
11.48.590 Pens.
11.48.600 Cleaning utensils and equipment.
11.48.610 Poisonous utensils and equipment.
11.48.620 Premises.
11.48.630 Disposal of liquid and solid wastes.
11.48.640 Accommodations and facilities.
11.48.650 Separate facilities for cleaning utensils and equipment.
11.48.660 Construction of equipment.
11.48.670 Employee cleanliness and health.
11.48.680 Handling and storage of edible meat.
11.48.690 Denaturing and labeling inedible meat.
11.48.700 Penalty for violation.

V.A.M.S.:

196.010--196.959 Foods and drugs, generally

196.160 Lawful to sell goat meat

570.140 Deceptive business practices

City Counselor Ops.: 8547, 8769

McQuillin:

24.411 Meat

11.48.010 Definitions.

For the purpose of this chapter the following words shall have the meanings ascribed to them in this section:

A. "Adulteration" means the addition of any substance which impairs the wholesomeness of the product or which contains any dye, coloring, preservative, sodium sulphite, sodium benzoate, or other added chemical whereby damage or inferiority is concealed, or whereby it is made to appear of better or greater quality or value than it is, or which is poisonous or injurious to health, or which contains any substance mixed therewith so as to lower, mask, or injuriously affect the strength, quality or purity of such meat, meat products, or meat food products;

B. "Approved." As used in regard to utensils, materials, techniques, and processes, means satisfactory to the health officer and meeting the requirements of this chapter and the standards and specifications set forth in the rules and regulations, made and adopted hereunder, established to prevent the use and consumption of unsound, unhealthful, unwholesome, diseased, contaminated, adulterated or otherwise unfit or inedible meat. As used in regard to sources of supply, the term refers to such sources as operate under permits issued by the board of public service of the city or those furnished inspection services by the meat inspection branch of the United States Department of Agriculture;

C. "Board of public service" means the board of public service of the city;

D. "Carcass" means all parts, including viscera, of a slaughtered animal that are capable of being used for human food.

E. "Distributor" means a person, firm or corporation, operating independently as a wholesaler to purvey product to retail outlets. He may or may not operate his own storage facilities or trucks;

F. "Establishment" means any slaughtering, meat canning, curing, smoking, packing, rendering, processing, storing or other similar establishment, at which inspection is maintained under this chapter;

G. "Meat processing establishment" means any establishment in which meat or meat byproduct is reduced in size by cutting, sawing, or grinding, or is manufactured into meat food products, provided that any establishment that sells only to the retail trade, such as a retail grocery or retail meat market, shall not be termed a meat processing establishment, if all product is sold to the ultimate consumer on or at the premise where prepared or processed;

H. "Meat slaughtering establishment" means an establishment where cattle, sheep, swine, goats, horses or mules are slaughtered and dressed for human consumption, but where the carcass is not divided beyond the primal parts;

I. "Slaughtering and processing establishment" means establishments in this class may conduct operations coming under both subsections G. and H.;

J. "Storage establishment" means a wholesale storage facility where refrigerated storage is the only operation and there is no subdivision of the carcass below primal parts, as commonly accepted in the meat industry, and no change in character of the meat by any process;

K. "Health officer" means the health commissioner of the city or his duly appointed agent or representative;

L. "Immediate container or true container" means the unit, pan, pot, tin, canvas or other receptacle or covering in which any product is customarily shipped;

M. Inspection marks, brands and legends.

1. "Condemned" means the animals so marked have been inspected and found to be immature, in a dying condition, or to have died otherwise than by slaughtering, or to be affected with any other condition or disease that would require condemnation of the carcass,

2. "Inspected and condemned" means that the carcass, viscera, part of carcass, meat, meat by-product, meat food product so marked or identified is unsound, unhealthful, or otherwise unfit for human food,

3. "Inspected and passed" means the product so marked has been inspected and passed under the provisions of this chapter and, at the time it was inspected, passed and so marked it was found to be sound, wholesome and fit for human food,

4. "Passed for cooking" means the product so marked has been inspected and passed on condition that it be rendered into lard, rendered pork fat or tallow or otherwise cooked by a method approved by the health officer,

5. "Passed for refrigeration" shall mean the product so identified has been inspected and passed on condition that it be refrigerated or otherwise handled by a method approved by the health officer,

6. "Retained" means that the carcass, viscera, part of the carcass, meat, meat by-product, meat food product so marked or identified is held for further inspection by the health officer to determine its disposal,

7. "Suspect" means that the animal so marked is suspected of being affected with a disease or condition which may require its condemnation in whole or in part when slaughtered and is subject to further examination by the health officer to determine its disposal;

N. "Meat" means the edible part of the muscle of cattle, sheep, swine, goats, horses and mules, which is skeletal or which is found in the tongue, in the diaphragm, in the heart or in the esophagus with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout, or ears;

O. "Meat by-product" means any edible part other than meat which has been derived from one or more cattle, swine, sheep, goats, horses or mules such as tripe, lungs, liver, spleen, kidneys, brains, sweetbreads, chitterlings, feet, snouts, ears, tails;

P. "Meat food products" mean any article of food or any article intended for or capable of being used as human food, which is derived or prepared in whole or in substantial and definite part from any portion of any cattle, sheep, swine, goat, horse, or mule, except such articles as organo-therapeutic substances, meat juice, meat extract and the like which are only for medicinal purposes and are advertised only to the medical sciences;

Q. "Meat products" mean those products, coming under the definition of meat which are offered for sale with no change in character other than that they may be subdivided further than the commonly accepted primal parts or wholesale cuts of the carcass;

R. "Misbranded" means all meat, meat products, or meat food products, the label of which bears any statement, design or device regarding such article, or the ingredients or substitutes contained therein, which shall be false or misleading;

S. "Person" means a natural person, individual, firm, partnership, corporation, company, society or association. This term shall import either the singular or the plural whichever is applicable;

T. "Product" means any part or all of meat, meat by-product, meat product or meat food product;

U. "Retail meat shop" means an establishment where meat, meat products, meat by-products, meat food products, are prepared or displayed for sale to the ultimate consumer in retail trade on the same premises and where no wholesale operations or street peddling are carried on, by such establishment, from the same premises;

V. "Shipping container or outside container" means the box, bag, barrel, crate, or other receptacle or covering enclosing any product packed in one or more immediate or true containers.
(Ord. 48606 1 (1), 1957: 1948 C. Ch. 39 1: 1960 C. 473.010.)

11.48.020 License--Retail meat shops.

Any keeper of a retail meat shop who shall fail to obtain a merchant's license or shall fail to keep such license posted in his shop shall be deemed guilty of a misdemeanor.
(Ord. 48606 1 (2), 1957: 1948 C. Ch. 39 2: 1960 C. 473.020.)

11.48.030 License--Permit prerequisite.

The license collector shall issue no license to a meat slaughtering, processing, wholesale storing, or distributing establishment unless the application therefor is accompanied by a certificate from the board of public service reciting that the applicant is the holder of a permit to operate such business, provided that no permit shall be required for retail establishments as defined in Section 11.48.010 G. and U.

When the health officer finds that an establishment is operating in violation of this chapter he shall notify, in writing, the license collector that such is the case and recommend that any existing license be cancelled.
(Ord. 48606 1 (24), 1957: 1948 C. Ch. 39 24: 1960 C. 474.170, 474.180.)

11.48.040 Permit--Required.

It shall be unlawful for any person to engage in the business of slaughtering animals for human food, making or preparing meat products, manufacturing or processing meat food products, cleansing or rendering any part of the carcass of such animals to be used as or in the preparation of human food, or maintaining a wholesale storage or distribution facility for any meat or product within the city without first having applied for and obtained from the board of public service a permit to engage in such business except in a plant or establishment under the inspection of the meat inspection branch of the United States Department of Agriculture, or in an establishment defined as a retail market in Section 11.48.010 G. and U. Permits when granted shall remain in effect until revoked for cause by the board of public service.
(Ord. 48606 1 (16), 1957: 1948 C. Ch. 39 16: 1960 C. 474.080.)

11.48.050 Permit--Establishments outside city--Required.

It shall be unlawful for any person to transport into or to sell, within the city, meat or product slaughtered or processed in a plant operating outside the boundaries of the city of St. Louis and not under inspection by the meat control section of the city or the meat inspection branch of the United States Department of Agriculture, unless such plant shall have made application for and obtained from the board of public service a reciprocity permit. Such permits when granted, shall remain in effect for one year unless sooner revoked for cause by the board of public service and may be renewed upon application.
(Ord. 48606 1 (17), 1957: 1948 C. Ch. 39 17: 1960 C. 474.090.)

11.48.060 Permit--Establishments outside city--Obtaining.

Establishments located outside the city of St. Louis may obtain permits for merchandising their product in the city in either of two ways:

A. Slaughtering plant, processing plants, storage facilities, and wholesale distributors located outside of the city may obtain a permit as a regularly inspected plant under the St. Louis meat control section inspection program if, in the opinion of the health officer, sufficient personnel for making inspections is available and the travel time involved would not be excessive. All inspections under this plan must be made by regularly appointed St. Louis meat control section employees and an inspection fee shall be paid by the establishment for this service at the rates as provided in this chapter. A mileage fee in addition to the inspection fees, may be charged to reimburse the city for travel expense outside of the city for inspections as provided in Section 11.48.500. Plants operating under the provisions of this subsection shall submit to the chief meat inspector the same reports as required from plants operating within the city.

B. Permission may be granted to plants located outside the city of St. Louis and not under the inspection of the St. Louis meat control section or the meat inspection branch, United States Department of Agriculture to bring into the city and offer for sale meats, meat products, meat by-products, or meat food products prepared therein provided that the municipalities or other political subdivision in which such plants are located have passed a meat inspection ordinance or made and adopted meat inspection regulations that conform to this chapter in all essential details and that such municipalities or political subdivisions maintain an inspection service that is approved by the health commissioner of St. Louis as equivalent to the meat inspection program of the city of St. Louis; and provided further that the health commissioner or his authorized representative shall have free access at all times to inspect the sanitary conditions of such plants and the manner in which such inspection is being maintained; and provided further that the permit requirements of this chapter are satisfied.

The plant holding such permit shall submit or have submitted to the health commissioner each month, a copy of the inspection form showing the sanitation conditions in the plant, prepared and certified by the approved official health agency performing the inspections.
(Ord. 48606 1 (18), 1957: 1948 C. Ch. 39 18: 1960 C. 474.100.)

11.48.070 Permit--Application.

Every application for any permit provided for by this chapter shall be in the form approved by the board of public service and shall state the name and address of the applicant, the precise nature of the business to be carried on, the extent of his interest in the business for which the permit is desired, and, if the applicant is not the owner of such business, then the application shall state name and address of the owner; such application shall further state the location of the business for which the permit is desired and shall be submitted together with such plans and specifications and other information as may be required by the board of public service or the health officer.

The permit application for any type of permit for plants outside the city shall be accompanied by a deposit as specified in Section 11.48.480.
(Ord. 48606 1 (19), 1957: 1948 C. Ch. 39 19: 1960 C. 474.110.)

11.48.080 Permit--Certification of health officer.

The board of public service shall not issue a permit to engage in any business covered by this chapter until the health officer has certified to the board of public service that the applicant has complied with the provisions of this chapter and with all laws, ordinances and regulations applicable to such business.
(Ord. 48606 1 (20), 1957: 1948 C. Ch. 39 20: 1960 C. 474.120.)

11.48.090 Permit--Revocation--Nontransferable.

The board of public service shall have power, upon reasonable notice and a hearing thereon, to revoke any permit issued pursuant to this chapter if the establishment operating under such permit does not comply with its provisions and with all ordinances and lawful regulations of the health commissioner applicable to such establishments, or if the holder of the permit shall have been repeatedly convicted of violating the ordinances of the city or the laws of the state of Missouri relating to the business in which he or it is engaged, or if any false or misleading statement upon a material matter shall be made by the applicant in connection with the issuance of such permit. Permits shall not be transferable with respect to persons or locations.
(Ord. 48606 1 (21), 1957: 1948 C. Ch. 39 21: 1960 C. 474.130, 474.140.)

11.48.100 Permit--Rules of board.

The board of public service is authorized to adopt such rules and regulations governing its procedures relating to issuance and revocation of permits not inconsistent with the provisions of this chapter.
(Ord. 48606 1 (23), 1957: 1948 C. Ch. 39 23: 1960 C. 474.160.)

11.48.110 Display and refrigeration.

No person shall cause the sidewalk display of meat or meat products at any place within the city or cause any meat or meat products to be displayed on, above or over any sidewalk, street, alley, or other public place within the city, nor display meat or product in such manner that said meat or product may be subjected to handling or contamination by customers or to contamination by any other animal, vegetable, or chemical source, whereby substances injurious to health might be added to the food.

No meat or other perishable product, unless enclosed in a sealed container and sterilized completely, shall be stored or displayed at a temperature of above fifty degrees Fahrenheit.
(Ord. 48606 1 (3), 1957: 1948 C. Ch. 39 3: 1960 C. 473.030.)

11.48.120 Adulteration--Prohibited.

No person shall within the city manufacture, produce, sell, offer for sale, any adulterated meat, meat products, or meat food products intended for human consumption.
(Ord. 48606 1 (7), 1957: 1948 C. Ch. 39 7: 1960 C. 473.090.)

V.A.M.S.:

265.442 Transportation or sale of adulterated, misbranded or certain unmarked meats prohibited

11.48.130 Adulteration--Penalty for violation.

Any person who shall violate any of the provisions of Section 11.48.120 shall be deemed guilty of a misdemeanor, and upon conviction thereof shall be punished by a fine of not less than one hundred dollars nor more than five hundred dollars or by imprisonment in the workhouse for not more than six months, or by both such fine and imprisonment.
(Ord. 48606 1 (8), 1957: 1948 C. Ch. 39 8.)

11.48.140 Prepackaged meat and meat products.

Prepackaged fresh meat or meat food products may be sold in open, self-service, refrigerated cabinets in retail meat shops if each such cabinet is at all times maintained at a temperature not higher than thirty-six degrees Fahrenheit, at the cooling surface or not higher than fifty degrees Fahrenheit at the rim of the cabinet and if each portion of meat so sold is thoroughly prepackaged by wrapping and completely sealed so as to prevent contamination of the product. All such packages shall be legibly labeled so as to comply with the ordinances of the city, and such regulations as have been made and adopted to cover such operations.

No prepackaged fresh meat or fresh meat products shall be sold or offered for sale at retail unless there be displayed upon such fresh meat or fresh meat products or on the containing package, words and figures noting the place where such fresh meat or fresh meat products was prepackaged.

If prepackaged fresh meat or fresh meat products are transferred from the first place where offered for sale at retail to another place to be offered for sale at retail, then the date when first offered for sale at retail shall be plainly stamped on such fresh meat or fresh meat products or on the containing package.

Noncompliance with any of the provisions of this section shall be punishable by a fine of not less than twenty-five dollars nor more than two hundred dollars and each failure to comply with any fresh meat or fresh meat products prepackaged hereunder shall constitute a separate offense.
(54630 2, 3, 1967: prior Ord. 48606 1 (4), 1957: 1948 C. Ch. 39 4: 1960 C. 473.050.)

11.48.150 Retail meat shops to be kept clean.

Every person who is duly licensed to keep a retail meat shop shall keep it properly cleaned and free from all foul smells and nuisances of every description and on failure thereof shall be deemed guilty of a misdemeanor.
(Ord. 48606 1 (5), 1957: 1948 C. Ch. 39 5: 1960 C. 473.060.)

11.48.160 Horse or mule meat.

It shall be unlawful to slaughter horses or mules or handle the meat or meat products thereof in establishments engaged in the slaughter of cattle, sheep, swine or goats or in the manufacture of meat food products therefrom.

No person shall sell or offer for sale or have in possession with intent to sell any horse or mule meat without having attached thereto a tag or label plainly and legibly identifying such meat as horse or mule meat, or without having prominently displayed over or in conjunction with such meat a legible sign or placard identifying such meat as horse or mule meat, and without also advising the purchaser thereof by verbal or written notice that such meat is horse or mule meat. All such notices, tags, or labels shall set forth the true name of the animal from which such meat or flesh was taken.
(Ord. 48606 1 (6), 1957: 1948 C. Ch. 39 6: 1960 C. 473.080.)

V.A.M.S.:

196.150 Sale of horse and mule meat

11.48.170 Meat control section--Established.

There is hereby established in the division of health of the department of health and hospitals a meat control section under the direction of the health commissioner.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (9), 1957: 1948 C. Ch. 39 9: 1960 C. 474.010.)

V.A.M.S.:

265.300 et seq.Meat inspection

11.48.180 Meat control section--Chief meat inspector.

There shall be a chief meat inspector whose duty it shall be to supervise and direct the activities of the meat control section and carry out the provisions of ordinances relating to the slaughter, processing, handling, storage, and distribution of meat, meat by-products, meat products, and meat food products in wholesale trade in the city of St. Louis, Missouri.
(Ord. 48606 1 (10), 1957: 1948 C. Ch. 39 10: 1960 C. 474.020.)

11.48.190 Meat control section--Veterinarians.

There shall be a sufficient number of veterinarians to assist the chief meat inspector in making such administrative and survey field contacts as he may assign or by assuming the responsibility for routine or ante-mortem and post-mortem inspections as may be necessary.
(Ord. 48606 1 (11), 1957: 1948 C. Ch. 39 11: 1960 C. 474.030.)

11.48.200 Meat control section--Sanitarians.

There shall be a sufficient number of sanitarians who shall assist the chief meat inspector in making sanitation inspections and surveys and routine ante-mortem and post-mortem inspections, or other duties, as assigned.
(Ord. 48606 1 (12), 1957: 1948 C. Ch. 39 12: 1960 C. 474.040.)

11.48.210 Meat control section--Accountants.

There may be one or more bookkeepers or accountants, as the health commissioner deems necessary, whose duty it shall be, under the supervision of the chief meat inspector, to maintain such account books, render such statements and bills as are necessary.
(Ord. 48606 1 (13), 1957: 1948 C. Ch. 39 13: 1960 C. 474.050.)

11.48.220 Meat control section--Clerks and stenographers.

Sufficient clerical and stenographic personnel shall be provided to assist the chief meat inspector in the keeping of records and the transaction of all office business of the meat control section.
(Ord. 48606 1 (14), 1957: 1948 C. Ch. 39 14: 1960 C. 474.060.)

11.48.230 Inspection brand.

It shall be unlawful for any person, firm, or corporation to prepare or sell any edible meat which does not bear the meat inspection brand or other mark of identification of the meat control section of the St. Louis division of health, the meat inspection branch, United States Department of Agriculture, or an inspection agency holding a reciprocity permit issued by the board of public service. Such brand or other mark of identification shall indicate that the meat has been slaughtered and prepared under the supervision of one or more of the aforementioned inspection services and that the same has been inspected and passed as edible.
(Ord. 48606 1 (15), 1957: 1948 C. Ch. 39 15: 1960 C. 474.070.)

11.48.240 Inspections--General sanitation.

At all establishments permitted under the provisions of this chapter there shall be a general sanitation inspection. This inspection shall determine compliance with all provisions of this chapter and with the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (23), 1957: 1948 C. Ch. 39 25: 1960 C. 474.190.)

11.48.250 Inspections--Ante-mortem.

There shall be an ante-mortem examination of all animals about to be slaughtered. Such ante-mortem examination shall be made in pens on the premises of the establishment in which the animals are about to be slaughtered before the animals shall be permitted into the slaughter area. Animals which are not passed by such ante-mortem examination shall be condemned by the health officer or retained and held under supervision of the health officer. Procedures for disposition of animals showing evidence of abnormalities shall be subject to the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (26), 1957: 1948 C. Ch. 39 26: 1960 C. 474.200.)

11.48.260 Inspections--Post-mortem.

All animals shall receive a post-mortem examination by the health officer at the time of slaughter. Disposition of carcasses in which abnormalities are found shall be subject to the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals.
(Ord. 49556 2 (part), 1958: prior Ord. 48606 1 (27), 1957: 1948 C. Ch. 39 27: 1960 C. 474.210.)

11.48.270 Inspections--Reinspection.

Reinspection of meat, meat products, meat by-products, and meat food products, may be made at any time in order to determine compliance with the requirements of this chapter and with the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals.
(Ord. 49556 2 (part), 1959: prior Ord. 48606 1 (28), 1957: 1948 C. Ch. 39 28: 1960 C. 220.)

11.48.280 Inspections--Withdrawal.

The health commissioner may withdraw inspection from establishments operating under a board of public service permit in the following instances:

A. When in the judgment of the health commissioner an immediate hazard to the public health exists;

B. When an establishment after having been issued a work order as provided in this chapter has failed to comply within the time limit allowed; and

C. When an establishment has failed to promptly pay fees or deposits or submit reports as required by this chapter.

During such period of withdrawal of inspection it shall be unlawful to sell, offer for sale, or deliver in the city of St. Louis, any meat or product processed or slaughtered in such plant.
(Ord. 48606 1 (22), 1957: 1948 C. Ch. 39 22: 1960 C. 474.150.)

11.48.290 Inspections--Personnel.

For the purposes of carrying out the inspections required by this chapter, the health officer shall determine the number and types of personnel needed to properly inspect each establishment.
(Ord. 48606 1 (29), 1957: 1948 C. Ch. 39 29: 1960 C. 474.230.)

11.48.300 Inspections--Facilities.

All establishments shall provide personnel and facilities for the conduct of ante-mortem examinations, post-mortem examinations, and for separating and holding apart healthy animals from all animals showing signs or symptoms of disease and separating and holding apart all carcasses, meat and product which are ordered condemned or retained, all in accordance with the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals. It shall be unlawful to fail to separate and hold apart as directed by the health officer animals, carcasses, meat, and product which are ordered to be retained or condemned.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (30), 1957: 1948 C. Ch. 39 30: 1960 C. 474.240.)

11.48.310 Inspections--Inspector's accommodations.

All establishments furnished inspection services by the meat control section shall provide rent free for the use of the health officer suitable office space, locker facilities, and washing facilities, as described by the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (31), 1957: 1948 C. Ch. 39 31: 1960 C. 474.250.)

11.48.320 Inspections--Vehicles and containers.

All vehicles and containers used in transporting edible meat and product shall be inspected by the health officer to determine compliance with the requirements of the rules and regulations made and adopted hereunder.
(Ord. 48606 1 (32), 1957: 1948 C. Ch. 39 32: 1960 C. 474.260.)

11.48.330 Official numbers.

All official establishments shall be assigned official numbers which shall be used on any brands, marking devices, trade labels, or bulk labels as an identification of the establishment. It shall be unlawful for any person, firm or corporation to use as an identification number any number except one which has been assigned to the establishment by the health officer or an approved inspection agency.
(Ord. 48606 1 (33), 1957: 1948 C. Ch. 39 33: 1960 C. 474.270.)

11.48.340 Labels.

All trade labels which include wording, other than the inspection legend, shall be approved as to design, color and context by the health officer before use.

Bulk labels for shipping containers shall meet the requirements of the rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (34), 1957: 1948 C. Ch. 39 34: 1960 C. 474.280.)

11.48.350 Brands.

Official ink or burning brands of a type approved by the health commissioner shall be supplied by all establishments. All official brands shall be registered with the meat control section, this registry to contain such information as number, size and type of all official brands in the official establishments. In the event of suspected misuse of official brands the health officer is empowered to maintain the official brands of an establishment in his custody and to permit their use only under his direct supervision, and within any eight hour period between the hours of six a.m. and six p.m. Monday through Friday. All official stamps or brands shall be surrendered or defaced under supervision of the health officer when their use is no longer authorized.
(Ord. 48606 1 (35), 1957: 1948 C. Ch. 39 34: 1960 C. 474.290.)

11.48.360 Work Orders.

The health officer may order any establishment in which edible meat is prepared, stored, or sold to effect cleaning, repair or construction operations that are necessary to place such establishment in conformity with the requirements of this chapter, which orders shall not be arbitrary or unreasonable. If the order involves a cleaning, repair or construction operation which requires expenditures of considerable time or money, said order shall be delivered personally or by registered mail to the establishment and shall specify a reasonable period within which compliance shall be had. While cleaning, repairing, or construction operations are being undertaken pursuant to said order, the areas of the establishment affected by such order shall not be used for the preparation or sale of edible meat without the permission of the health officer. It shall be unlawful for any person to refuse or neglect to comply with any order lawfully issued pursuant to this section.
(Ord. 48606 1 (36), 1957: 1948 C. Ch. 39 36: 1960 C. 474.300.)

11.48.370 Right of entry.

The right of entry into any establishment in which edible meat is prepared, stored, or sold is hereby granted, to authorized agents of the health commissioner, for the purpose of conducting inspections or investigations.
(Ord. 48606 1 (37), 1957: 1948 C. Ch. 39 37: 1960 C. 474.310.)

11.48.380 Interference with inspection or sampling.

It shall be unlawful for any person to hinder, interfere with, prevent, or refuse to permit any duly authorized inspection or investigation or to conceal any animal, meat, or product so as to prevent inspection or sampling or to run or drive away to prevent inspection or sampling.
(Ord. 48606 1 (38), 1957: 1948 C. Ch. 39 38: 1960 C. 474.320.)

11.48.390 Sampling.

Samples sufficient for analysis of edible meat or product, or water, dyes, chemical preservatives, spices, or other articles used in connection with the preparation or sale of edible meat may be taken by the health officer without cost as often as may be deemed necessary by the health officer.
(Ord. 48606 1 (39), 1957: 1948 C. Ch. 39 39: 1960 C. 474.330.)

11.48.400 Condemnation, retention and holding.

When in the course of any inspection, survey, or investigation, the health officer finds meat or product that is unsound, unhealthful, unwholesome, diseased, contaminated, adulterated, uninspected or otherwise unfit, or inedible under provisions of this chapter or rules and regulations made and adopted by the health commissioner with the approval of the director of health and hospitals, he may issue an order of condemnation or an order for retention or holding pending further investigation and examination. It shall be unlawful to dispose of any animal, carcass, or meat which has been ordered by the health officer to be retained and held until such article has been further inspected or examined and either approved or ordered condemned.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (40), 1957: 1948 C. Ch. 39 40: 1960 C. 474.340.)

11.48.410 Counterfeiting.

It shall be unlawful for any person, firm or corporation to destroy, alter, counterfeit, imitate or colorably imitate or cause to be destroyed or altered, counterfeited, imitated or colorably imitated the meat inspection brand or other mark of identification of the St. Louis meat control section or of the United States Department of Agriculture, or of any inspection service approved by the St. Louis health commissioner, except that labels, brands, or other marking devices which are no longer authorized, must be surrendered to the health officer or destroyed under his supervision.

It shall be unlawful for any person, firm, or corporation to possess, use, or cause to be used any meat inspection brand or other mark of identification of one or more of the aforementioned official inspection services unless such possession or use is authorized and permitted by the appropriate official inspection agency.
(Ord. 48606 1 (41), 1957: 1948 C. Ch. 39 41: 1960 C. 474.350, 474.360.)

11.48.420 Rules and regulations.

In order to prevent the use and consumption of unsound, unhealthful, unwholesome, diseased, contaminated, adulterated, or otherwise unfit or inedible meat, the health commissioner of the city of St. Louis, with the approval of the director of health and hospitals, is hereby empowered to make and adopt rules and regulations consistent with the requirements of this chapter.

Such rules and regulations may provide procedures for the inspection of such establishments by the health officer.

Such rules and regulations may establish standards, specifications and interpretations designed to protect the health and safety of those who prepare, sell or consume meat and may provide for the condemnation of unsound, unhealthful, diseased, contaminated, uninspected, adulterated, misbranded or otherwise unfit or inedible carcasses and product.

If, in the judgment of the health officer, the interpretations of certain portions of this chapter, in accordance with published editions of the "Manual of Inspection Procedures" and the "Regulations Governing Meat Inspection" of the United States Department of Agriculture are reasonable interpretations the health officer may make and adopt, as provided herein, portions of such published editions as regulations insofar as they are applicable to municipal meat inspection.
(Ord. 49566 2 (part), 1959: prior Ord. 48606 1 (43), 1957: 1948 C. Ch. 39 43: 1960 C. 475.190.)

11.48.430 Hours of operation.

Normal hours of operation of slaughtering and processing establishments shall be any eight-hour period between the hours of six a.m. and six p.m., Monday through Friday; except that when one inspector is assigned to conduct the work at two or more establishments where only a few animals are slaughtered by reason of which the plants operate at irregular intervals, it shall be the duty of such establishments to regulate the hours during which they operate so that the inspector may be at the plant when his presence is necessary, in the opinion of the chief meat inspector.
(Ord. 48606 1 (44 part), 1957: 1948 C. Ch. 39 44 (part): 1960 C. 474.370.)

11.48.440 Inspector's work time.

The inspector's work time shall begin at the beginning of the ante-mortem and plant sanitation inspections for which one-half hour shall be allowed before the scheduled beginning of the kill and the inspector's work time shall end as the last carcass goes into the cooler. At the end of each day's operation, the management of the plant shall inform the inspector of the hour and date when operation will be resumed. If the management fails to give the inspector this information the inspector will appear for duty at the normal starting time of the plant on the next regular operating day and the time worked by the inspector on that day will be calculated from such nominal starting time. Any inspectional services provided in any one plant in excess of eight hours in any one week day shall be regarded as ordinary overtime and need not have been previously requested. All inspection services performed on Saturdays, Sundays or any holiday, established by city ordinance, will be considered as extraordinary overtime and must be requested in advance in writing by the management of the establishment. All overtime shall be paid for by the plants at the rates established by the current compensation plan of the city for the particular classification of employee involved plus an amount sufficient to reimburse the city for bookkeeping cost as established by the health commissioner with the approval of the board of estimate and apportionment. The minimum time charged for extraordinary overtime service on any one day shall be four hours. Each plant will be billed each month by the health officer for overtime inspections performed during the prior month from the record of inspector hours performed in the plant.
(Ord. 48606 1 (44 part), 1957: 1948 C. Ch. 39 44 (part): 1960 C. 474.380.)

11.48.450 Inspection fees--Slaughtering plants outside city.

Slaughtering plants operating under the provisions of Section 11.48.060A shall pay for inspections at the rate of not more than five dollars per inspector hour as established by the health commissioner with the approval of the board of estimate and apportionment for regularly scheduled work in any eight-hour period between six a.m. and six p.m. Monday through Friday. Regular overtime and extraordinary overtime shall be as defined in Section 11.48.440 and shall be paid for at the rate of one and one-half times the regular rate as established by the health commissioner. In addition a charge shall be made for the travel cost of all necessary inspection personnel from the city limits to the plant as set forth in Section 11.48.500. The minimum time charged for services in any one day shall be four hours. Each slaughtering plant will be billed each month by the health officer for all inspection services performed during the prior month, as determined from the record of inspector hours performed in the plant and the travel charge.
(Ord. 48606 1 (45), 1957: 1948 C. Ch. 39 45: 1960 C. 474.390.)

11.48.460 Inspection fees--Processing plants outside city.

Processing plants operating under the provisions of Section 11.48.060A shall be charged an annual fee for inspections of three hundred dollars per calendar year.

This inspection fee shall be payable in advance on January 20 of each calendar year and at the time a permit is first granted, the fee shall be paid for the balance of the current calendar year at the rate of twenty-five dollars per month.
(Ord. 48606 1 (46), 1957: 1948 C. Ch. 39 46: 1960 C. 474.400.)

11.48.470 Inspection fees--Storage facilities outside city.

Storage facilities operating under the provisions of Section 11.48.060A shall be charged an annual fee for inspections of one hundred dollars per calendar year. This inspection fee shall be payable in advance on January 20 of each calendar year and at the time the permit is first granted, the fee shall be paid for the balance of the current calendar year at the rate of ten dollars per month.
(Ord. 48606 1 (47), 1957: 1948 C. Ch. 39 47: 1960 C. 474.410.)

11.48.480 Inspection fees--Deposits.

An inspection deposit shall be made by any plants applying for a reciprocity permit as provided in Section 11.48.050 and by plants applying for a permit under the provisions of Section 11.48.060A to defray the salary and expenses of the health officer making the necessary inspections and surveys. Expenses may include the costs of transportation, lodging, meals, any other necessary expenses incurred by the health officer or the city.

An applicant for such a permit shall make such deposit with the comptroller of the city of St. Louis in an amount determined by the health officer but not to exceed two hundred fifty dollars before any required inspections and surveys are made by the health officer. The comptroller shall draw upon such deposit for the salary and expenses occasioned by any required inspections and surveys. If the permit is denied any balance remaining in such deposit shall be returned to the applicant. If a reciprocity permit is granted, the permit holder shall deposit with the comptroller additional amounts of money, when billed by the health officer, to maintain the amount of deposit, as determined by the health officer as set forth herein, so long as a permit is retained by such establishment, to provide for the cost of periodic reinspections and surveys. Any balance remaining of such deposit shall be returned to the applicant when the reciprocity permit is revoked or expires. Any balance remaining of such deposit shall be returned to the applicant when a permit under the provisions of Section 11.48.060A is granted or denied.
(Ord. 48606 1 (48), 1957: 1948 C. Ch. 39 48: 1960 C. 474.420.)

11.48.490 Disposition of fees and overtime charges.

All fees and overtime charges collected under the provisions of this chapter shall be deposited with the treasurer of the city of St. Louis and credited to the general revenue account.
(Ord. 48606 1 (49), 1957: 1948 C. Ch. 39 49: 1960 C. 474.430.)

11.48.500 Mileage charges.

When travel by automobile beyond the city limits of St. Louis is occasioned to carry out inspections and surveys of slaughtering plants or of plants applying for a reciprocity permit, a mileage charge shall be made at a rate per mile established by the health commissioner, with the approval of the board of estimate and apportionment, for the mileage from the city limits by the most direct route to the plant and return. If such travel is by the private automobile of a city employee, he shall be reimbursed at this same rate for all mileage traveled beyond the city limits, in addition to any auto allowance he receives for travel within the city.
(Ord. 48606 1 (50), 1957: 1948 C. Ch. 39 50: 1960 C. 474.440.)

11.48.510 General sanitation.

All establishments in which edible meat is prepared or sold shall be maintained in a clean and sanitary condition, shall be provided with suitable distribution of space, location of equipment and facilities, and arrangement of all areas in which operations are to be conducted in order to facilitate cleanliness and prevent contamination of product; shall be constructed, designed and equipped in a manner approved by the health officer and shall comply with the following requirements in Sections 11.48.510--11.48.690 and all rules and regulations made and adopted under authority of this chapter.
(Ord. 48606 1 (42 part), 1957: 1948 C. Ch. 39 42 (part): 1960 C. 475.010.)

11.48.520 Floors.

The floors of all areas in which edible meat or product is prepared or sold or in which utensils, equipment or containers are washed shall be constructed of an impervious and easily cleaned material and shall be smooth, properly drained, and kept clean and in good repair.
(Ord. 48606 1 (42, a), 1957: 1948 C. Ch. 39 42 (a): 1960 C. 475.020.)

11.48.530 Walls and ceilings.

Walls and ceilings of areas in which edible meat or product is prepared or sold or in which utensils, equipment or containers are washed shall have smooth, washable, impervious light colored surfaces and shall be kept clean and in good repair.
(Ord. 48606 1 (42, b), 1957: 1948 C. Ch. 39 42 (b): 1960 C. 475.030.)

11.48.540 Insects and vermin.

There shall be adequate protection against flies, rodents and other insects and vermin.
(Ord. 48606 1 (42, c), 1957: 1948 C. Ch. 39 42 (c): 1960 C. 475.040.)

11.48.550 Lighting and ventilation.

All areas shall be well lighted and well ventilated.
(Ord. 48606 1 (42, d), 1957: 1948 C. Ch. 39 42 (d): 1960 C. 475.050.)

11.48.560 Water supply.

The water supply shall be easily accessible, adequate in quantity, and pressure and of a safe sanitary quality. Hot water, under ample pressure and in ample quantity, of an approved temperature, in convenient locations throughout such establishment, shall be provided.
(Ord. 48606 1 (42, e), 1957: 1948 C. Ch. 39 42 (e): 1960 C. 475.060.)

11.48.570 Handwashing facilities.

In all areas where meat is prepared and sold there shall be provided adequate and convenient handwashing facilities including warm running water, soap, and sanitary towels.
(Ord. 48606 1 (42, f), 1957: 1948 C. Ch. 39 42 (f): 1960 C. 475.070.)

11.48.580 Separation of operation.

All areas used in connection with edible meat or product shall be separate and distinct from those areas used in connection with products not suitable or intended for consumption by humans.
(Ord. 48606 1 (42, g), 1957: 1948 C. Ch. 39 42(g): 1960 C. 475.080.)

11.48.590 Pens.

All animals intended to be slaughtered shall be provided with sufficient food and water and adequate ventilation and shall be kept in pens which are paved and drained in an approved manner and maintained in a clean condition. Adequate flushing facilities shall be provided.
(Ord. 48606 1 (42, h), 1957: 1948 C. Ch. 39 42 (h): 1960 C. 475.090.)

11.48.600 Cleaning utensils and equipment.

Utensils and equipment used in the preparation, storage, handling or sale of edible meat, or product shall be thoroughly cleaned in approved utensil washing facilities. All utensils and equipment used in connection with the operation of any establishment shall be kept clean and free from dust, dirt, insects and other contaminating materials.
(Ord. 48606 1 (42, i), 1957: 1948 C. Ch. 39 42(i): 1960 C. 475.100.)

11.48.610 Poisonous utensils and equipment.

Utensils and equipment containing or plated with cadmium, lead, or other poisonous substances shall not be used, except lead solder may be used for joining.
(Ord. 48606 1 (42, j), 1957: 1948 C. Ch. 39 42 (j): 1960 C. 475.110.)

11.48.620 Premises.

Premises of all such establishments shall be kept clean and free of all refuse. Processing, display or sale of meat or product or washing of utensils concerned with such operations in living or sleeping quarters is prohibited.
(Ord. 48606 1 (42, k), 1957: 1948 C. Ch. 39 42 (k): 1960 C. 475.120.)

11.48.630 Disposal of liquid and solid wastes.

All refuse shall be kept in approved receptacles and all wastes and refuse shall be disposed of in an approved manner.
(Ord. 48606 1 (42, l), 1957: 1948 C. Ch. 39 42 (l): 1960 C. 475.130.)

11.48.640 Accommodations and facilities.

An adequate number of conveniently located dressing rooms, toilet rooms and hand washing accommodations shall be provided for employees in all establishments which prepare or sell edible meat or product.
(Ord. 48606 1 (42, m1), 1957: 1948 C. Ch. 39 42 (m1): 1960 C. 475.140 (1).)

11.48.650 Separate facilities for cleaning utensils and equipment.

Separate facilities for cleaning, disinfecting, and sterilizing utensils and other equipment shall be conveniently accessible to all areas where edible meat or product is prepared or sold and where animals are slaughtered.
(Ord. 48606 1 (42, m2), 1957: 1948 C. Ch. 39 42 (m2): 1960 C. 475.140 (2).)

11.48.660 Construction of equipment.

Equipment and utensils used in any establishment preparing or selling edible meat or product shall be constructed in such manner as to be readily and thoroughly cleanable and shall be kept in good repair. All equipment used in the preparation and sale of meat shall be constructed of corrosion resisting metals with the exception of actual cutting or chopping surfaces which may be constructed of material approved by the health officer, provided however that black iron may be used in lard manufacture. All equipment shall have smooth seams and joints and, insofar as possible, all edges and corners shall be rounded.
(Ord. 48606 1 (42, n), 1957: 1948 C. Ch. 39 42 (n): 1960 C. 475.150.)

11.48.670 Employee cleanliness and health.

All employees in establishments which prepare or sell edible meat or product shall keep clean and shall wear clean garments of washable material. Special types of clothing, and head covering may be required in such instances as are deemed essential by the health officer.

It shall be unlawful for any person in any such establishment to engage in any practice which is insanitary or which tends to be detrimental to the cleanliness and sanitation of the establishment or the edible meat prepared or sold therein.

No establishment shall employ any person affected with a disease in a communicable form or any person with open lesions or sores.
(Ord. 48606 1 (42, o), 1957: 1948 C. Ch. 39 42 (o): 1960 C. 475.160.)

11.48.680 Handling and storage of edible meat.

During preparation, handling, storage of edible meat, establishments shall use all means necessary to prevent product from coming in contact with any animal, vegetable, or chemical contaminant which might add injurious or unhealthful substances to such product. Edible meat shall be segregated effectively from inedible meat in all phases of preparation or sale. Adequate refrigeration facilities shall be provided for the storage of edible meat in all such establishments.
(Ord. 48606 1 (42, p1), 1957: 1948 C. Ch. 39 42 (p1): 1960 C. 475.170.)

11.48.690 Denaturing and labeling inedible meat.

All inedible meat shall be denatured or decharacterized in a manner approved by the health officer. Inedible meat shall be denatured or decharacterized before shipment from the establishment of slaughter or before importation into the city of St. Louis. Containers, receptacles and covering of inedible meat shall be marked and labeled in a manner approved by the health officer, provided, however, that inedible meat intended and clearly labeled and marked for animal food which is packed in hermetically sealed cans and processed at temperatures or pressures approved by the health officer need not be further denatured or decharacterized.
(Ord. 48606 1 (42, p2), 1957: 1948 C. Ch. 39 42 (p2): 1960 C. 475.180.)

11.48.700 Penalty for violation.

Any person who shall violate or fail to comply with any provision of this chapter shall be deemed guilty of a misdemeanor and shall upon conviction, unless otherwise provided by this chapter, be punished by a fine of not less than one dollar nor more than five hundred dollars. Each day any violation of any provision of this chapter shall continue shall constitute a separate offense.
(Ord. 48606 1 (52), 1957: 1948 C. Ch. 39 52.)

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