« PreviousContinue »
DIRECTORY OF THE DEPARTMENT OF HEALTH
Telephone, 6280 Frankia
Te'ephone. 1975 Tremont Borough of Brooklyn. Flatbush Avenue and Willoughby Streer.
Telephone, 4720 ! :Borough of Queens, 372-374 Parton Street, Jamaica, L. I...
Telephone, 120) Taana Borough of Richmond, 514-516 Bay Stree:, Stapleton. S. I..
Telephone, 44+ Topkinsville Office Hours-9 a... to 5 p...; Saturdays, 9 a.m. to 12 I.
HOSPITALS FOR CONTAGIOUS DISEASES
Poot of East Sixteenth Street. Telephone, 1610 Stuyvesans.
INFANTS' MILK STATIONS
Manhattan 1. 172 East 3d St.
8. Varderbilt Clinic 15. 1391 Avenue A 22. 73 Caaron St. 2. 522 East 11:5 St.
9. 326 East Ilth S:. 16. 200) Eas: 97:6 St. 23. 110 Susfolk St. 3. 281 Avenue A
10. 114 Thompson St. 17. 209 Stanton St. 2. 96 Monroe S:. 4. 210) East 29th St.
11. 315 East 11h St. 1S. 2297 First Ave. 25. 231 Monroe S:. 5. 225 East 107th St. 12. 214 Mulberry S:. 19. 108 Cherry S:. 26. 413 West 40.b St. 6. 211 East 40th St.
13. 439 West 48 h S:. 20. 122 Mulberry St. 27 74 Aller S: 7. 174 Eldridge S:.
11. 78 Vinth Ave. 21. 207 Division St.
Brooklyn 1. 268 South 24 St.
7. 339 Manhattan Ave. 13. 651 Manhattan Ave. 19. 699 Henr St. 2. 660 Fourth Ave.
8. 104 President St. 11. 185 Bedford Ave. 20. 303 Warns Ave. 3. 205 Hoyt St.
9. 698 Leonari S:. 13. 296 Bushwick Ave. 21. 167 Hopkins St. 4. 325 Hudson Ave. 10. 233 Suydim S:. 16. 994 Flushing Ave.
M Park Ave. 5. 724 Glenmore Ave. 11. 329 Osborre St. 17. 176 Nassai S:. 23. 239 Graham Ave. 6. 184 Fourth Ave. 12. 126 Dupont St.
129 Osborn St. 21. 1.597 Pitkin Ave. The Bronx-1, 511 East 149th Street. 2. 1354 Webster Avenue. Queens-1. 114 Fulton Avenue, Astoria, L. I. Richmond-1. 689 Bay Street, Stapleton, S. I.
CLINICS FOR SCHOOL CHILDREN Manhattan-Gouverneur Slip. Telephone, 2916 Orchard.
Pleasant Avenue and 118th Street. Telephone, 972 Harlem. Brooklyn--330 Throop Avenue. Telephone, 5319 Williamsburg.
124 Lawrence Street. Telephone, 3623 Main.
1219 Herkimer Street. Telephone, 2654 East New York. The Bronx-580 East 169th Street. Telephone, 2558 Tremont.
East Side Clinic, Si Second Street. Telephone, 5536 Orchard.
Day Camp, Ferryboat “ Middletown," foot of East 91st Street. Telephone, 2957 Lenor.
Southern Clinic, 493 East 139th Street. Telephone, 3702 Melrose.
Germantown Clinic, 55 Sumner Avenue. Telephone, 3229 Williamsburg.
Da Camp, Ferryboa: “Rutherford," foot of Fuiton St. Te!.. 153. Nain.
SANATORIUM FOR TUBERCULOSIS
TUBERCULOSIS HOSPITAL ADMISSION BUREAU Maintained by the Department of Health, the Department of Public Charities, and Bellevue and Allied
Hospitais, 426 First Avenue. Telephone, 8667 Madison Square. Hours 9 a... to 50 m.
M. DOCWN PW.NO&O NON CO.
49 TO 57 PARK JACE, NEW YORK
522-B-13 (B) 2000
DEPARTMENT OF HEALTH
Report for Week Ending February 15, 1913
Roient Resolutions of the Board of Health in Regard to Chi ken Slaughter Houses,
Protection of Foods, leat Certification and Tagging, Sausage Factories and Establishments for Preserving Mcats.
At a meeting of the Board of Health held February 10, 1913, certain resolutions were adopted, of which what later follows is an abstract. The resolutions are published in full in the City RECORD of February 15, and should be there consulted by those especially interested in any or all of the subjects affected. Full copies of these new rules and regulations will also be supplied upon request addressed to the Com. missioner or Secretary of the Department of Health.
The new regulations or modifications relate to the following subjects :
(1) Chicken slaughter houses and places where chickens are kept for sale in crate lots.
(2) The better protection of food from contamination by dust and flies.
(3) (New). Requiring that after July 1, 1913. all meat brought into the City must be tagged, showing that it has been officially inspected and approved.
(4) Stringent rules and regulations in regard to the management of sausage sactories and establishments for smoking and preserving meats.
(5) (New). More stringent rules and regulations relating to slaughter houses.
The Comunissioner of Health has issued the following statement explaining the significance of the new requirements, which constitute a marked advance in the local official control of foods and meat :
(1) CHICKEN SLAUGHTER Houses. For years there have been suspicions of improper practices in the granting of permits to chicken slaughter houses and the manner in which these houses have been conducted has not been entirely satisfactory. As a result of investigations made by the Commissioner, it was discovered that persons not connected with the Department of Health had extorted large sums of money from dealers interested in this industry. In one instance it was found that an Inspector of the Department was involved, anil he was dismissed and prosecuted criminally. In order to put a stop to such practices and to minimize further the nuisances arising from this industry, the future granting of permits will be restricted as follows:
(a) The site must not be within 200 feet of an inhabited dwelling, factory, office building, church, hospital or school.
(b)) In the Boroughs of Manhattan and Brooklyn, no sites shall be approved when at a greater distance than 200 feet from the water front, except in the localities set aside by law as slaughter house districts.
(2) PROTECTION OF Foods. Section 46 of the Sanitary Code was amended so as to read as follows:
Section 46. No food, except fruits and vegetables that are peeled, pared or cooked before consumption, shall be kept, sold or offered for sale or be displayed or transported unless protected from dust, dirt, flies or other contamination. The term "food" as herein used shall include every article of food and every beverage used by man, and all confectionery.
This section of the Sanitary Code is more stringent than that which it supersedes, because it not only includes foods displayed outside of stores, but also those exposed within stores, bakeries, restaurants, factories and other places. The protection of foo from infection by flies will minimize the danger of transmission of typhoid fever and other diseases by foods.
(3) MEAT CERTIFICATION AND TAGGING. After July 1, 1913, no meat products shall be brought into New York City, held. kept or offered for sale as food unless bearing a tag or other approved mark denoting inspection and approval by the Department of Health of The City of New York or by the Federal or State authorities. At the present time it is possible to ship into the city
from the interior of the State meats which have not been inspected, and the City has neither a sutiicient force nor proper facilities to inspect such meat. It is not practicable under ordinary circumstances to determine whether or not an animal is healthy and fit for human food except by post mortem examination. Post mortem examinabons are made of all animals slaughtered in The City of New York, and no carcasses of animals slaughtered outside the City will henceforth be allowed to enter unless they have been inspected and passed in accordance with the provisions of the Act of Congress relating to the Federal inspection of meat and meat products intended for interstate commerce, or have been inspected and passed in accordance with the laws of a State or the ordinance of a municipal division thereof which maintains a system of post mortem inspection and marking of the standard maintained by The City of New York. Ti the meat trade of the State with this city is to continue, it will be necessary for the State to establish an adequate system of official inspection. (4) SALSAGE MANUFACTORIES AND ESTABLISHMENTS FOR SMOKING AND PRESERVING
MEATS. Permits will hereafter be required for such establisliments. The term “sausage" and "sausage meat" are defined as follows:
Sausage or sausage meat shall be held to be a comminuted meat from cattle or swine, or a mixture of such meats, either fresh. salted, pickled or smoked, with or without added salt and spices, and with or without the addition of edible animal fats, blood and sugar.
111 animal tissues used as containers, such as casings or stomachs, must be clean and sound, and impart to the contents no other substance than salt.
Each applicant for a permit to manufacture sausages or to smoke and preserve meats shall tile with his application a statement showing all materials and foodstuffs used or intended to be used in such manufacture, together with the source or sources from which the same were obtained, and shall, whenever required by the Board of Health or the Sanitary Superintendent, furnish further statements giving like information.
linder the heading of equipment, specific regulations are made as to floors, walls and ceilings, tables, lighting and ventilation. Adequate toilets and wash rooms are required and individual towels must be provided.
Under the heading of methods, the new regulations require strict cleanliness and workmen must exchange their street clothes for clean washable suits. The use of iungs and cow's' udders is prohibited and the working over of sausages is forbidden. Coloring matter is prohibited, as are also preservatives except salt, sugar, saltpeter and spices, vinegar and wood smoke.
(5) SLAUGHTER HOUSE REGULATIONS. The Federal Government, through its Bureau of Animal Industry of the Department of Agriculture, maintains in this city an elaborate system of meat inspection in all establishments in which cattle are killed for shipment to other states or to foreign countries. In those establishments in which meat is prepared for sale only in this City or State, the Federal Government exercises no supervision, inspection being maintained by the Department of Health of New York City. The Board of Health has now adopted more stringent rules and regulations for such establishments, so that, as far as possible, with the limited force of Inspectors, the consumers in the City will receive the same protection in regard to their meat as is guaranteed by Federal inspection to those who use meat shipped from other states.
No animals shall be slaughtered except under the supervision of an Inspector of the Department of Health. The employees shall be cleanly in their habits and clothing All knives and other tools shall be thoroughly cleaned at least once a day and shall be kept clean during use. The rooms in which meat is prepared, packed or otherwise handled, shall be well ventilated, suitabıly lighted, free from odors, and shail be kept free from fies and other vermin. Poisonous exterminators may be used only under the supervision of an Inspector. Butchers, after handling diseased carcasses, shall cleanse their hands of all grease by means of hot water and soap and properly disinfect them before handling healthy carcasses. All butchers' implements used in dressing diseased carcasses shall be sterlized following the slaughter of any animal afferied with an infectious disease, all slaughtering to cease until the implements are disiniected or other clean implements are provided. Skins and hides from animals condemned for tuberculosis or any other diseases infectious to man (except those animals showing lesions of anthrax or charbon, regardless of the extent of the discase). but showing no outward appearance of the disease, may be removed for tanning or other uses in the arts. Whenever an animal is condemned on account of anthrax every part of said animal, including the hide, shall be tanked and destroyed. Retaining rooms shall be rat-proof, large enough for carcasses to hang separately, furnished with abundant light, and provided with suitable tables and other necessary apparatus ; the floors shall be of cement, asphalt, metal or brick laid in cement, and shall have proper sewer connections. Wagons, cars or other vehicles used in transporting meat through the City shall be so closed and covered that the contents shall be free from dust, dirt and flies. Persons affected with tuberculosis or any other communicable disease, shall not be employed in any of the departments where carcasses are dressed, meat is handled, or meat food products are prepared. Upon all carcasses slaughtered under the supervision of the Department of Health which have passed inspection there shall be placed a meat inspection stamp, and no such stamp shall be placed ưpon meat or meat food products except under the supervision of an Inspector of this Department.
Proprietors of abattoirs, shall, upon the completion of each day's operations, furnish to the Inspector detailed to said abattoir statements containing accurate information in regard to the number and kind of animals slaughtered and the weight of the meat produced therefrom. Hides, feet, offal and dressed carcasses must not be allowed to accumulate on the killing floor. The owner, or person in charge of each slaughter house, shall inform the Inspector detailed thereto when work for the day has been concluded, and when slaughtering will next take place.
In all slaughter houses established after January 1, 1913, all water closets, toilet rooms and dressing rooms shall be entirely separated from apartments in which carcasses are dressed or meat or meat food products are cured, stored, packed, handled or prepared. In slaughter houses which were established prior to January 1, 1913, where such rooms open into apartments in which meat or meat food products are handled, they must be provided with properly ventilated vestibules with doors which close automatically.
Water closets and toilet rooms shall be conveniently located, sufficient in number, ample in size, and fitted with fixtures which have been approved by the Department of Health. The lavatories shall adjoin the water closet apartment, but shall not be in the same room or apartment. These rooms shall be properly lighted, suitably ventilated, and kept inoffensive at all times. They shall be provided with running hot and cold water, soap, individual towels and toilet paper.