§ 46-14. Sanitary requirements for employees.

Aprons, smocks and other outer clothing worn by persons who handle any meat or meat products in slaughterhouses shall be of a material that is readily cleaned, and only clean garments shall be worn. No person who has an infected wound or who has any communicable disease shall handle any meat or meat product. Every person connected with a slaughtering establishment shall furnish such information, permit such physical examination or X-rays and submit such laboratory specimens as the health officer may require for the purpose of determining freedom from infections. (Mont. Co. Code 1965, § 101-14.)