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HomeMy WebLinkAbout05/09/1940 81 REGULAR MONTHLY MEETING, BOARD OF HEALTH HELD IN OFFICE OF BOARD MAY 9, 1940 Present: Chairman Addison Hewlett, Mr. H. M. Roland, Dr. J. C. Wessell, Dr. W. Houston Moore, and Dr. B. R. Morrison. Minutes of last meeting were read and approved. '- The Health Officer presented the rronthly reports. A group of ladies aopeared before the Board requesting that a nurse be provided for Tileston School. The Board members favored such a service and. said that the only question would be one of finance. Mr. Craig, of Market Street Road, appeared before the Board to ask if residents of that conmunity might have relief from odors and standing cattle near the Market Street Road and in front of the Leeuwenburg Dairy. The Board explained that such matters should be considered a civil action between the residents and Mr. Leeuwenburg and not a public health problem. Mr. E. L. Yow appeared before the Board to complain of a bad drainage situation just east of South 17th Street between what would be "Woo.ter and Dawson Streets. Mr. Yow explained this condition existed because of the fact that it was lower than the culvert on 17th Street. The Chainnan authorized the Health Officer to write Mr. Bibberstein, District Highway Engineer, and request a conference with him regarding the solution of this problem. It was moved by Dr. Moore, seconded by Mr. Roland, that the proposed sea food control regulations be adopted as shown on the following page. Carried. The Health Officer was authorized to attend the annual meeting of the State Health Officers Association at Pinehurst, May 13-14. There being no further business, the Board adjourned. '1 Approved ~ 13 1940 (J I-:;II~~ Clerk '-- r-U- ,- ., RULES AND REGULATIONS GOVERNING THE HANDLllm, PREPARING, AND SALE OF SHELLFISH IN NEN HANOVER COUNTY Section 1. It shall be unlawful for any person, firm, or corporation to sell to any public eating place or to any market any shucked oysters, clams, crab meat, or cooked and peeled shrimp in New Hanover county, unless the same have been prepared in plants approved by the Consolidated Board of Health of Wilmington and New Hanover county, such approval conditioned on neeting the requirements specified in Section Six of this ordinance. Section 2. Shell oysters or clams shall be handled and stored under such temperature conditions as will keep them alive, and shall be stored in a clean, tightly constructed bin or room provided for that purpose. The storage of shell oysters or clams on the ground or sidewalk shall be prohibited. 'j Section 3. Shucked oysters or clams shall be transported and stored at a tempera- ture of fifty degrees Fahrenheit or below, but should not be allowed to freeze. Cold storage rooms and ice boxes shall be kept clean and shall be provided with adequate drainage . Section 4. All shucked oysters or clams received by wholesalers or retailers shall be kept in the original containers, which shall not be opened except as required for dispensing by the retailers. The display of shucked stock in open cans, pans, windows, or show cases shall be prohibited. Section 5. All utensils coming in contact with shucked oysters or clams shall be cleaned in accordance with approved methods; and all containers furnished by the dealer for dispensing shucked stock to the customer shall be stored in a clean place and lmlst be clean when used. The manual handling of shucked stock shall be prohibited. Section 6 Construction. 1. All buildings in which cooked shrimp are prepared and handled shall be of such construction and location as to readily permit the production of a clean and wholesome product. The structure shall be made effective against the entrance of flies and all screen doors shall open outward and close automatically upon leaving or entering the plant. 2. The plant shall be so arranged that separatel:ooms are provided for the cooking, cleaning, and packing of the shrimp. 3. Light and ventilation shall be adequate in all parts of the plant. The windCllr area should equal at least 10% of the floor area. 4. The floors shall be smooth, tight, and so constructed that they will drain completely and can be readily cleaned. Floors should preferably be of concrete or other equally impervious material. 5. The side walls and ceiling shall be tightly constructed, and smooth, so that they may be easily cleaned. Side walls and ceilings shall be painted with a light colored washable paint. 6. The plant shall be kept free of flies, insects, and rodents. 7. The picking and packing tables shall be covered with metal in which all seams and grooves are soldBred flush and dressed to a smooth finish. Benches or chairs used in the plant shall be of smooth construction and painted white. "' " j' I . 8. A tightly constructed cabinet shall be provided in which shall be kept the cleaned pans, buckets, knives, or any other equipment that comes in contact with thE! cooked shrimp. All cleaned eauipnent shall be stored therein when the plant is not in operation. 9. Separate and adequate toilet facilities of the type approved by the Consolidated Board of Health shall be provided at the plant. Toilets and privies shall be maintained in a clean and sanitary condition at all times. 10. Suitable metal scrap containers shall be provided for the collection and storage of all plant waste, The waste and garbage shall be removed from the plant daily and disposed of in such manner as will not create a nuisance. 11. If waste material is stored in bins or IIJ3tal containers, they shall be of tight construction, well drained, and must be kept clean and disinfected regularly. Section 7. Cooking. 1. The cooking operations shall be located in a separate room from the picking or packing operations. The cooker shall be of smooth heavy guage material and shall be kept clean. 2. The time and temperature of cooking shall be adequate to render the cooked shrimp sterile and shall meet the approval of the Health Officer. Section 8. Equipment. 1. A clean, safe, and adequate water supply meeting the approval of the Con- solidated Board of Health shall be provided in the picking and cooking rooms. 2. Hand washing facilities including lavatories, soap, individual towels, and a chlorine solution of 100 P.P.M. for rinsing the hams shall be provided at all times when the plant is in operation. 3. All utensils and containers with which cooked shrimp come in contact shall be of non-corrosive metal and in good repair so that they may be readily and thoroughly cleaned. All equipnent, including knives, pans, stools, chairs, and tables must be thoroughly cleaned daily and immediately before being used. 4. Adequate facilities for washing and sterilizing the utensils and equipment shall be provided. Hot and cold miming water-"shall be required. Section 9. Operation 1. Each employee shall have a health certificate from a reputable physician or the Health Officer, showing that he or she is free from all communicable diseases. No person who has an open or running wound on the hams or arms shall be permitted to work in any shrimp packing plant. Health certificates shall be renewed at the beginning of each season. 2. Employees shall wash their hands before beginning work am each time before returning to work after visiting the toilet. 3. Employees shall wear clean washable clothing. Clean aprons and caps are reconunended. 4. Cooked shrimp shall be packed and sold in the original container which shall have the nalll3 am address of the packer stamped or embossed on the body of the can or container. The size and type of packing container shall be such as approved by the Health Officer -:-- 5. It shall be unlawful for any shrimp plant to cook and pack any shrimp that are spoiled or which have in any w~ been rendered unsafe or unwholesome as a food product. Likewise, cooked shrimp which have spoiled or which have been rendered unsafe by contamination shall not be sold or offered for sale. 6. Cooked shrimp shall be cooled to a temperature of fifty degrees Fahrenheit immediately after being packed and shall be maintained at or below that temperature until sold to the final consumer. 7. Ice boxes shall be lined with metal, l"!'ovided with proper drainage ani kept clean and free from odors at all times.