[Code of Federal Regulations]

[Title 29, Volume 3]

[Revised as of July 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 29CFR570.61]



[Page 271-272]

 

                             TITLE 29--LABOR

 

         CHAPTER V--WAGE AND HOUR DIVISION, DEPARTMENT OF LABOR

 

PART 570_CHILD LABOR REGULATIONS, ORDERS AND STATEMENTS OF INTERPRETATION

--Table of Contents

 

   Subpart E_Occupations Particularly Hazardous for the Employment of 

Minors Between 16 and 18 Years of Age or Detrimental to Their Health or 

                               Well-Being

 

Sec.  570.61  Occupations in the operation of power-driven meat-processing 

machines and occupations involving slaughtering, meat packing or processing, 

or rendering (Order 10).



    (a) Findings and declaration of fact. The following occupations in 

or about slaughtering and meat packing establishments, rendering plants, 

or wholesale, retail or service establishments are particularly 

hazardous for the employment of minors between 16 and 18 years of age or 

detrimental to their health or well-being:

    (1) All occupations on the killing floor, in curing cellars, and in 

hide cellars, except the work of messengers, runners, handtruckers, and 

similar occupations which require entering such workrooms or workplaces 

infrequently and for short periods of time.

    (2) All occupations involved in the recovery of lard and oils, 

except packaging and shipping of such products and the operation of 

lard-roll machines.

    (3) All occupations involved in tankage or rendering of dead 

animals, animal offal, animal fats, scrap meats, blood, and bones into 

stock feeds, tallow, inedible greases, fertilizer ingredients, and 

similar products.

    (4) All occupations involved in the operation or feeding of the 

following power-driven machines, including setting-up, adjusting, 

repairing, oiling, or cleaning such machines, regardless of the product 

being processed by these machines (including, for example, the slicing 

in a retail delicatessen of meat, poultry, seafood, bread, vegetables, 

or cheese, etc.): Meat patty forming machines, meat and bone cutting 

saws, meat slicers, knives (except bacon-slicing machines), 

headsplitters, and guillotine cutters; snoutpullers and jaw-pullers; 

skinning machines; horizontal rotary washing machines; casing-cleaning 

machines such as crushing, stripping, and finishing machines; grinding, 

mixing, chopping, and hashing machines; and presses (except belly-

rolling machines).

    (5) All boning occupations.

    (6) All occupations that involve the pushing or dropping of any 

suspended carcass, half carcass, or quarter carcass.

    (7) All occupations involving handlifting or handcarrying any 

carcass or half carcass of beef, pork, or horse, or any quarter carcass 

of beef or horse.

    (b) Definitions. As used in this section:

    (1) The term slaughtering and meat packing establishments means 

places in or about which cattle, calves, hogs, sheep, lambs, goats, or 

horses are killed, butchered, or processed. The term also includes 

establishments which manufacture or process meat products or sausage 

casings from such animals.

    (2) The term rendering plants means establishments engaged in the 

conversion of dead animals, animal offal, animal fats, scrap meats, 

blood, and bones into stock feeds, tallow, inedible greases, fertilizer 

ingredients, and similar products.

    (3) The term killing floor includes a workroom, workplace where 

cattle, calves, hogs, sheep, lambs, goats, or horses are immobilized, 

shackled, or killed, and the carcasses are dressed prior to chilling.

    (4) The term curing cellar includes a workroom or workplace which is 

primarily devoted to the preservation and flavoring of meat by curing 

materials. It does not include a workroom or workplace solely where 

meats are smoked.

    (5) The term hide cellar includes a workroom or workplace where 

hides are graded, trimmed, salted, and otherwise cured.



[[Page 272]]



    (6) The term boning occupations means the removal of bones from meat 

cuts. It does not include work that involves cutting, scraping, or 

trimming meat from cuts containing bones.

    (7) The term retail/wholesale or service establishments includes 

establishments where meat or meat products are processed or handled, 

such as butcher shops, grocery stores, restaurants/fast-food 

establishments, hotels, delicatessens, and meat-locker (freezer-locker) 

companies, and establishments where any food product is prepared or 

processed for serving to customers using machines prohibited by section 

(a) of this Order.

    (c) Exemptions. This section shall not apply to:

    (1) The killing and processing of poultry, rabbits, or small game in 

areas physically separated from the killing floor.

    (2) The employment of apprentices or student-learners under the 

conditions prescribed in Sec.  570.50(b) and (c).



[56 FR 58631, Nov. 20, 1991]