Sec. 46-10. Refrigeration.

Every slaughterhouse shall be provided with chilling and cold storage facilities of such capacity so that no meat will be required to be held without refrigeration for a longer period than four (4) hours. Refrigeration equipment shall be of such capacity as to maintain a uniform temperature no higher than forty-five (45) degrees Fahrenheit. All refrigeration chambers shall be provided with an indicating thermometer, and if products are kept over forty-eight (48) hours, a recording thermometer shall be provided. Charts from such recording thermometers shall be retained for six (6) months. There shall be no floor drains in refrigeration chambers.