KANSAN. 3U.WS, STATUTES, ETC. 
KANSAS MEAT AND POULTRY INSPECTION 
iM AND REGULATIONS 1045 : ' THE KANSAS 
MEAT and POULTRY INSPECTION 
LAW and REGULATIONS 
1945 
Meat and Poultry Inspection Section 
FOOD and DRUG DIVISION 
Kansas Slate Board of Health 
Topeka, Kansas FOREWORD 
Nearly four years ago the attention of the State Board of Health 
was directed to certain practices in the meat industry which were 
dangerous and repulsive. Slaughterers were found dressing out the 
carcasses of animals which had died of disease. This work was 
being done under insanitary conditions and the products were being 
sold in competition with those of legitimate establishments. At 
that time the State Board of Health adopted regulations which 
served, with proper enforcement, to clean up the conditions in the 
meat industries. These regulations were made applicable to poultry 
dressing establishments which were also often found in insanitary 
conditions. Four years of operation under these regulations proved 
the value of an active meat and poultry inspection program. The 
1945 legislature adopted House Bill No. 273 which was proposed by 
Representative Elder of Neosho County. This law embodies most 
of the plan under which the former regulations were administered 
and provides for sanitary regulations to be adopted by the Board 
of Health and a voluntary system of veterinary inspection of meat 
and poultry. This pamphlet is arranged in three sections; the first 
section being the new law, Chapter 254 of the Session Laws of 1945; 
the regulations pertaining to sanitation; and, lastly the regulations 
pertaining to veterinary inspection. 
Compliance with the sanitary regulations are mandatory. The 
acceptance of veterinary inspection is optional with the operator 
of any establishment covered by the law. 
Evan Wright, Director, Food and Drug Division. THE KANSAS MEAT AND POULTRY INSPECTION ACT 
CHAPTER 254, SESSION LAWS OF 1945 
CREATION OF A MEAT AND POULTRY INSPECTION SECTION 
WITHIN THE STATE BOARD OF HEALTH; DEFINING CERTAIN 
MEAT AND POULTRY ESTABLISHMENTS; PERMITS; FEES; 
SANITARY INSPECTIONS. 
House Bill No. 273 
An Act relating to the public health, defining certain meat and poultry estab- 
lishments, providing for the creation of a meat and poultry inspection 
section within the state board of health; providing for the adoption of 
regulations for the administration of the act; providing for the issuance of 
permits, collection of fees, sanitary inspections and a voluntary system of 
meat and poultry inspection; providing penalties for violations of the act; 
and repealing section 21-1210 of the General Statutes of 1935. 
Be it enacted by the Legislature of the State of Kansas: 
Section 1. As used in this act: (1) “Slaughterhouse” means an 
establishment in which animals other than poultry are slaughtered 
and dressed for human food. (2) “Packing house” means an estab- 
lishment in which animals are slaughtered and dressed and in which 
meat products are canned or otherwise processed or packed for ship- 
ment or storage. (3) “Sausage plant” means an establishment in 
which meats are processed into sausages and similar products. (4) 
“Poultry packing plant” means an establishment in which poultry 
is killed, dressed and packed, canned or otherwise processed for 
storage or shipment. (5) “Poultry dressing plant” means an estab- 
lishment in which poultry is killed and dressed for immediate whole- 
sale or retail sale. The above definitions 1, 2, 3, 4 and 5 shall not 
apply to any person, firm, corporation, institution or place of busi- 
ness referred to herein which are operating undpr federal inspec- 
tion. (6) “Board” shall mean the Kansas state board of health, 
the term “establishment” as used in the foregoing definitions shall 
not include any private home or farm building unless the same is 
used by some person, his agents, or employees, who regularly engage 
primarily in the business of selling, slaughtering, processing, canning, 
packing or dressing of meat, meat animals or poultry. (7) “Veter- 
inarian” means a duly qualified graduate veterinarian licensed to 
practice within the state and approved by the Kansas veterinary 
medical association. 
Sec. 2. There shall be established in the food and drug division 
of the state board of health a ipeat and poultry inspection section 
to enforce the provisions of this act. The section shall be under the 
supervision of a veterinarian to be appointed by the board and the 
board shall employ such other personnel as may be necessary for 
the proper administration of this act. 2 
Sec. 3. The state board of health shall make and adopt such 
reasonable rules and regulations as are necessary for the proper 
administration of this act, such regulations to have effect upon publi- 
cation in the official state paper and filing in the office of revisor 
of statutes as now provided by law. 
Sec. 4. Upon proper application, the state board of health shall 
issue annual permits for the operation of any of the establishments 
defined in section 1 of this act. The application shall be made upon 
a form provided for by the board of health. A fee of ten dollars 
shall be charged for a permit to operate a packing house, sausage 
plant or poultry packing plant. A fee of five dollars shall be charged 
for a permit to operate a slaugtherhouse or poultry dressing plant. 
The board shall have authority to revoke or suspend any permit 
after due notice and hearing for violation of any section of this act 
or for violation of any regulation adopted by the board under section 
3 of this act. 
Sec. 5. Any veterinarian or inspector of the state board of health 
shall, upon showing proper credentials, have free ingress and egress 
into any part of any establishment regulated by this act and may 
take samples, proffering payment for same, for the purposes, of ad- 
ministering the provisions of this act. 
Sec. 6. Any veterinarian or inspector of the state board of health 
when he finds any meat or poultry product which he believes to be 
in violation of any section of this act or any of the rules and regu- 
lations adopted hereunder, shall affix to the product tags which 
shall bear the following words: “Hold-—this product is under ex- 
amination of the state board of health,” and he shall issue to the 
owner of the product or to the person in whose custody the product 
is found an order in writing describing the product, and lot numbers, 
brands or other identifying devices, the quantity and reason for 
holding. Immediately upon issuing such an order the veterinarian 
or inspector shall proceed to sample the product if necessary, or 
if not, he shall file with the district court in whose jurisdiction 
the product falls a petition stating reasons for seizure. The court 
without unusual delay may issue an order of seizure and direct the 
sheriff to take into his custody the product described in the petition. 
If the violation is one which- may be corrected by proper processing 
and the claimant thereof admits to the charges of the petition and 
desires to process the product to ease the violation, the court may 
release to the claimant, under an adequate bond, the product for 
processing under the supervision of a veterinarian or inspector of 
the state board of health. When processed in such manner as to 
render it no longer in violation of the act, the court shall be informed 
by the veterinarian or inspector and the court shall release the 
product to the claimant and release the bond provided by him. 
If the terms of the petition are denied, the court shall consider the 
evidence submitted in trial, and if the product is found in viola- 
tion of the act it shall be disposed of at tbe direction of the court, 3 
the claimant to bear the cost of the disposition, and if the product 
is found not in violation of the act it shall be released to the claimant. 
Sec. 7. The state board of health may establish a system of 
voluntary veterinary inspection of meat and poultry upon volun- 
tary requests from meat or poultry establishments entitled to the 
benefits of this act as defined herein, which system may provide for 
the inspection of all live animals and poultry before slaughter and 
the examination of the carcasses and viscera after slaughter. The 
board shall have authority to collect reasonable fees which shall be 
agreed to by all parties involved for the inspection services. The 
board shall have authority to employ such veterinarians and other 
personnel as may be found necessary to carry out the provisions of 
this section. A veterinarian appointed and employed under this 
system shall have authority to stamp any meat or poultry with an 
official stamp or direct the same to be done. He shall permit the use 
of a design or device, prescribed by the state board of health in- 
dicating the products have been inspected and passed, upon any 
container used for packing such inspected products. He shall have 
authority to issue certificates in a form prescribed by the board upon 
any lot, shipment or car of meat or poultry products which have 
been inspected by him. He shall have authority in any plant under 
his inspection to condemn and supervise the disposition of the car- 
cass or organs of any diseased animals or fowl or any meat or meat 
products which have been rendered unfit for food by any means. 
Sec. 8. All fees collected under the provisions of this act shall 
be paid into the state treasury and the state treasurer shall credit 
the same to a fund which is hereby created and which shall be 
known as the “meat and poultry inspection fund” to be used at the 
direction of the state board of health for defraying the expenses of 
the inspections provided for by this act. 
Sec. 9. The following acts shall be unlawful: (a) The dressing 
for food of any animal or poultry which has died by means other 
than slaughter or the sale or possession with intent to sell any meat 
from any such animal or poultry. (b) The slaughter and dressing 
for human food of any diseased animal or the sale or possession with 
intent to sell any meats from such animals or poultry except under 
state, federal or municipal veterinary inspection, (c) The operation 
on or after September 1, 1945, of any slaughterhouse, packing house, 
sausage plant, poultry dressing plant, or poultry packing plant cov- 
ered by this act without having in effect a permit as provided in 
section 4 of this act. (d) The violation of any rule or regulation 
duly adopted under section 3 of this act. (e) The preparation of 
any meat or poultry not complying with standards of purity and 
identity established by the state board of health in any establish- 
ment covered by this act. (/) The use of any stamps or device indi- 
cating a meat or poultry product has had state inspection when in 
reality it had riot. (g) The unauthorized use of any official stamp 
or device adopted by the state board of health or any closely similar 4 
stamp or device. (h) The falsification, alteration or forgery of 
any certificate provided for in this act. (i) The unauthorized moving 
or sale of any meat or poultry product under a hold order or seizure 
provided for under section 6 of this act. (j) The refusal to permit 
free ingress and egress of duly authorized persons or refusal to aid 
in sampling products as provided in section 5 of this act. 
Sec. 10. 'The state board of health shall have the authority to 
apply to any district court for an injunction against any establish- 
ment violating any section of this act and against any person so 
operating any meat or poultry processing establishment in a fraudu- 
lent manner or in any manner which may be prejudicial to the health 
and well being of any citizen of the state, regardless of whether or 
not other relief at law exists. 
Sec. 11. Any person violating any section of this act shall upon 
conviction be fined in a sum of not more than one thousand dollars 
or be imprisoned in the county jail for a term of not longer than six 
months or both such fine and imprisonment at the discretion of the 
court. In case of violation of more than one section or subsection 
of this act or more than one violation of the same section or sub- 
section, each violation shall constitute a separate offense. 
Sec. 12. Section 21-1210 of the General Statutes of 1935 is hereby 
repealed. 
Sec. 13. This act shall take effect and be in force from and after 
July 1, 1945, and its publication in the statute book. 
Approved March 29, 1945. 
Sanitary Regulations Pertaining to Slaughter Houses and 
Other Meat Processing Plants 
The Kansas State Board of Health, pursuant to the authority 
vested in it by the laws of the State of Kansas and revoking all 
prior regulations pertaining to sanitation in slaughter houses, does 
hereby adopt the following rules and regulations which shall apply 
to every place, room, or building where cattle, sheep, swine', chickens, 
turkeys or other animals or birds are killed, slaughtered, dressed, 
or otherwise prepared for food purposes, and to any market, public 
or private, which sells to the public any cattle, sheep, swine, chick- 
ens, or turkeys or other birds or animals. 
(1) Sufficient Light. There shall be abundant light, both natural and 
artificial, and sufficient ventilation for all rooms and compartments to insure 
sanitary conditions. 
(2) Efficient Drainage and Plumbing. There shall be efficient drainage 
and plumbing system for the establishment, and drains and gutters shall be 
properly installed with approved traps and vents. 
(3) Sufficient Water Supply. The water supply shall be ample, clean and 
potable with adequate vents and distribution in the plant. Every establish- 
ment shall make known to the inspector, and, whenever required, shall afford 5 
opportunity for inspection of the source of its water supply and the location 
and character of its reservoir and sewage tanks.. 
(4) Structure of the Establishment. The floors, walls, ceilings, partitions, 
posts, doors, and other parts of all structures of the establishment shall be of 
such materials, construction, and finish as will make them susceptible of being 
readily and thoroughly cleaned. The floors shall be kept water tight and shall 
be made of cement or tile laid in cement or brick or other non-absorbent 
materials which can be flushed and washed clean with water. 
(5) The Rooms and Compartments of Establishment. The rooms and 
compartments of such establishments in which any meat or meat food product, 
poultry or poultry product is prepared or handled or processed shall be free 
from odor, from dressing and toilet rooms, catch basins, hide cellars, casing 
rooms, inedible tank and fertilizer rooms, stables, and live poultry feeding or 
holding rooms. 
(6) Keeping the Building Free From all Vermin. Eveiy practicable pre- 
caution shall be taken to keep establishments free of flies, rats, mice, and other 
vermin. The use of poisons for any purpose in rooms or compartment where 
any unpacked meat or product is stored or handled is forbidden. The use of 
poisons in hide cellars, inedible compartments, outbuilding or similar places or 
in storerooms containing canned or tierced products is not forbidden but so- 
called “rat viruses” shall not be used in any part of an establishment or the 
premises thereof. 
(7) Adequate Sanitary Facilities and Accommodations. Adequate sani- 
tary facilities and accommodations shall be furnished by every such establish- 
ment. Dressing rooms, toilet rooms and urinals, sufficient in number, ample 
in size, conveniently located, shall be provided and shall be properly ventilated 
and shall be kept clean at all times. 
(8) Washing Facilities. Washing facilities shall be provided for the em- 
ployees which shall include hot water, soap, and towels. The washing facilities 
shall be placed in or near urinal rooms and the employees shall be required to 
thoroughly wash their hands at the beginning of work and after each use of 
the toilet. 
(9) Separate Room for Processes of Evisceration. The processes of evis- 
ceration of poultry and subsequent cooling, wrapping, packing shall be carried 
on in a room separated from the processes of killing, bleeding, picking, holding 
and feeding. 
(10) The Care of the Equipment and Utensils. The equipment and uten- 
sils used for preparing, processing and otherwise handling any meat or meat 
food product, poultry or poultry product shall be of such materials and con- 
struction as will enable them to be easily and thoroughly cleaned in such a 
manner as will insure strict cleanliness in the preparation and handling of all 
meat and products therein. Such equipment and utensils shall be thoroughly 
cleaned at regular intervals and before the beginning of each day’s processing 
or handling and shall be kept in a sanitary condition at all times. 
(11) Cleanliness of Containers of Meat. All tubs, barrels, and boxes in- 
tended for or used as containers of any meat or meat food product, poultry or 
poultry product shall be thoroughly cleaned and disinfected before use. Such 6 
tubs, barrels, and boxes which, because of a defect in construction, are not 
adequate protection to meat or .products placed therein from dirt, flies, and 
other contaminations shall not be used. 
(12) Wearing Apparel Used by Personnel. Employees who dress or 
handle or otherwise process the meat or meat food product, poultry or poultry 
products therein produced shall be required to use aprons, frocks and other 
outer clothing which shall be of such materials as is readily cleansed and only 
clean garments shall be worn. Knife scabbards shall be kept thoroughly clean. 
(13) Care of Knives and Testing With Air From the Mouth. Such prac- 
tices as spitting on whetstones, placing skewers or knives in the mouth, inflating 
lungs or casing, or testing with air from the mouth such receptacles as tierces, 
kegs, casks, and the like, containing or intended as containers of any meat or 
meat food product, poultry or poultry product are prohibited. Only mechanical 
means can be used for testing. Care shall be taken to prevent the contamina- 
tion of meat and products with perspiration. 
(14) Wagons and Cars in Which Meat is Transported in the Plant. The 
wagons and cars in which any meat or meat food product, poultry or poultry 
product is transported shall be kept in a clean and sanitary condition. All 
food products transferred in such wagons and cars shall be so closed or covered 
as to prevent contamination by dust, dirt, flies, or otherwise. 
(15) Waste Disposal. All offal, blood, garbage, manure, or other offensive 
refuse shall be removed from the premises once every twenty-four hours, if the 
establishment is operated continuously or if only used occasionally, within 
twenty-four hours after using. No blood pit, dung pit, offal pool or privy 
shall remain or be constructed within any such place or establishment nor shall 
swine be kept or fed within 150 feet of said establishment. All containers used 
for transporting offal shall be cleaned before they are returned to the plant. 
(16) Cleanliness of Premises. The premises surrounding such establish- 
ment shall be kept in a clean and sanitary condition. 
(17) Carcasses Affected With Diseases. Carcasses or parts of carcasses of 
all animals or poultry slaughtered or otherwise handled in any such establish- 
ment which are found to be affected with any diseases communicable to man 
or other animal shall be removed from the establishment immediately upon 
such discovery of the said communicable disease and shall not be processed 
for food. All knives and equipment which came in contact with such carcasses 
or parts of carcasses shall be thoroughly cleansed and disinfected before use 
on any other carcasses or parts of carcasses. Employees who handle such in- 
fected carcasses shall thoroughly wash and disinfect their hands before handling 
noninfected carcasses or parts of carcasses. 
The burden of discovering and eliminating from production for food all 
carcasses or parts of carcasses of infected animals or poultry is hereby placed 
upon the processor. In the event that an infected carcass or part of carcass 
is processed and produced for food and such is discovered by the Kansas State 
Board of Health, upon notification the processor shall immediately terminate 
sale, processing, or handling, and shall not make any further sales of meat or 
meat food products, poultry or poultry products either at wholesale or retail 
until his said establishment and knives and equipment therein has been 
thoroughly cleansed and disinfected. 7 
Regulations Concerning State Inspection of Meat and Poultry 
1. Any establishment meeting the standard of sanitation established by regu- 
lations of the board of health may apply for state inspection of the meat, 
meat products or poultry produced therein. ' 
2. The products produced in any establishment under state inspection shall 
be marked with a stamp, label, tag or other marking device bearing the 
design of a sunflower and the following words: Kansas State Board of 
Health—State Inspection; and in 
addition thereto the number as- 
signed to the establishment. 
3. The veterinarian in charge of in- 
spection shall have full custody of 
the marking devices and shall per- 
mit their use only under his direc- 
tion. 
4. The veterinarian shall keep a 
daily record on a form to be 
supplied him by the board of 
health of all meat, meat products 
or poultry inspected in an estab- 
lishment and shall submit a 
monthly report to the board of 
health not later than the tenth 
day of the following month. 
5. An agreement shall be made between the establishment and the board of 
health stating conditions upon which fees shall be paid. The veterinarian 
shall submit with his monthly report a statement of inspection services 
rendered under the agreement including an account of fees due for such 
services. The establishment accepting the services shall submit a monthly 
statement of the production of meat, meat products or poultry, said state- 
ment to be signed by a person responsible for the operation of the estab- 
lishment. The statements shall be made on forms provided by the board 
of health. The statements shall be used as evidence of services rendered 
for the purpose of substantiating the collection of inspection fees and 
payment of the veterinarian. 
6. An agreement shall be made between the board of health and a veterinarian 
for veterinary inspection services. The board of health and the veterinary 
shall agree upon compensation for these services which in no case shall 
exceed the fees collected from the establishment. 
7. All meats, meat products and poultry produced in any establishment shall 
comply with the standards of quality, purity and identity established by 
the board of health. 
8. The veterinarian shall examine all animals and poultry within 24 hours 
before slaughtering. In the antemortem examination of animals he shall 
be guided by Part 259 of the federal meat inspection regulations. 8 
9. The veterinarian shall examine the carcasses and viscera of all animals and 
poultry slaughtered. He shall be guided in his postmortem examination 
by Part 260 of the federal meat inspection regulations. 
10. The veterinarian shall supervise the disposal of all carcasses or parts con- 
demned by him during inspection. He shall be guided in this disposition 
by Part 261 of the federal meat inspection regulations. 
11. The establishment receiving inspection shall provide adequate equipment 
and shall arrange processing in such a manner as to facilitate inspection. 
PRINTED BY KANSAS STATE PRINTING PLANT 
FERD V01LAND, JR.. STATE PRINTER 
TOPEKA, 1945 
21-321