PHILLIPS LEE GOLDSBOROUGH, GOVERNOR. 1151

SEC. 2. The said State Board of Health of Maryland shall

cause to be inspected at reasonable hours, and as often as prac-
ticable, all factories, canneries, bakeries, confectioneries, cream-
eries, milk-plants and distributing dairies, hotels, restaurants or
eating-houses, packing and slaughter-houses, ice-cream plants,
and other places where food products are manufactured, packed,
stored, deposited, collected, prepared, produced or sold for any
purpose whatever, and to enforce the correction of all unsani-
tary conditions and practices found therein.

SEC. 3. The said State Board of Health of Maryland and
its agents and inspectors in the discharge of their duties under
the provisions hereof and every person, firm, association or
corporation engaged in the handling of food and food products,
shall be governed by the following rules and regulations, which

are hereby made the law of this State:

(a) The floors, side-walls, ceilings, furniture, receptacles,
implements and machinery of every establishment or place
where food is manufactured, packed, stored, sold or distributed,

and all cars, trucks, and vehicles used in the transportation of
food products, shall at all times be kept in a clean and sanitary
condition. Unclean and unsanitary conditions shall be deemed
to exist if the food in the process of manufacture, preparation,
packing, storing, sale, distribution or transportation, is not
protected as far as practicable from flies, filth and all foreign or
injurious contamination; or if the refuse, dirt and waste pro-
ducts subject to decomposition and fermentation incident to the
manufacture, preparation, packing, storing, selling, distribution
and transportation of food, are not removed daily; or if all the
trucks, trays, boxes, baskets and other receptacles, chutes, plat-
form, racks, tables, shelves and knives, saws, cleavers and other
utensils and other machinery used in moving, handling, cutting,
chopping, mixing, canning, and all processes, are not at all times
kept clean, or if the clothing and body of operatives, employees,
clerks or other persons therein employed are not kept as clean
as the nature of their employment will permit.

(b) The side-walls and ceilings of every bakery, confec-
tionery, creamery, cheese factory, ice-cream plant, milk plant
and distributing dairy, hotel and restaurant kitchen, shall be
kept clean; and the floor of every building, room, basement,
cellar or other place occupied or used for the preparation, manu-
facture, packing, storing, selling or distribution of food must be
kept clean.