parts of carcasses, meat, meat products, or meat food products of, or derived from, horses are, wholly or in part, canned, cured, smoked, salted, packed, rendered, or otherwise prepared for transportation or sale as articles of interstate or foreign commerce which are capable of being used as food for man, shall have inspection in accordance with the terms prescribed in Part 29. (41 Stat. 241; 21 U.S.C. 96) [Reg. 2, sec. 3, BAI order 211 rev., Sept. 1, 1922] Sec. PART 3-ORGANIZATION OF FORCE Sec. 3.1 Appointments; classification; pro- 3.2 Inspectors; qualifications; assignmotions. ments; duties. Section 3.1 Appointments; classification; promotions. Meat inspection is conducted, under the direction of the Secretary of Agriculture, by the Bureau of Animal Industry. All permanent employees engaged in the work of meat inspection are appointed upon certification of the United States Civil Service Commission that they have passed the examination prescribed by that commission. These employees are classified as shown in § 3.2. Promotions are made on the basis of efficiency, deportment, and length of service. (34 Stat. 1260-1265; 21 U.S.C. 71-79, 83-91) [Reg. 3, sec 1, BAI order 211 rev., Sept. 1, 1922] CROSS REFERENCE: For Civil Service Commission regulations covering certification and promotion, see 5 CFR Parts 7, 11. 3.2 Inspectors; qualifications; assignments; duties-(a) Inspectors in charge. These are inspectors assigned to supervise and perform official work at each official station. Such employees report directly to the chief of bureau and are chosen by reason of their fitness for responsibility as determined by their records in the service. At stations where slaughtering is conducted, only veterinary inspectors are placed in charge. (b) Veterinary inspectors. All applicants examined for these positions must be graduates of veterinary colleges, accredited by the United States Civil Service Commission. Veterinary inspectors make all final post-mortem examinations, enforce the sanitary requirements in their respective departments, and perform various other duties under the direction of the inspector in charge. (c) Traveling veterinary inspectors. These employees inspect official stations and the conduct of operations and ascertain whether the regulations and instructions governing meat inspection are properly observed. They also confer with and instruct bureau employees with a view to uniformity and efficiency of the service, and report thereon, with recommendations, to the chief of bureau. (d) Laboratory inspectors. These employees possess technical education and training in the microscopical and chemical examination of meat and products, and their inspections are conducted in laboratories located at various slaughtering centers. Pathological laboratories are also maintained to which diseased specimens may be sent, when necessary, for diagnosis. Page 8 (e) Lay inspectors. These employees are laymen who assist veterinary inspectors in ante-mortem and post-mortem inspections, supervise the curing, canning, packing, and other preparation, handling, and marking of meat and products, examine such articles to detect unsound or unfit conditions, assist in the enforcement of sanitary requirements, and perform various other duties. (34 Stat. 1260-1265; 21 U.S.C. 71-79, 83-91) [Reg. 3, secs. 2-6, BAI order 211 rev., Sept. 1, 1922] PART 4-APPLICATIONS FOR INSPECTION OR EXEMPTION; RETAIL BUTCHERS, RETAIL DEALERS, AND FARMERS 4.1 Applications for inspection or ex- 4.2 Exemption. 4.3 Exemption; holders of limited to Section 4.1 Applications for inspection or exemptions; drawings; subsidiary establishments; information to be furnished; notice of granting inspection; false statements. (a) The proprietor or operator of each establishment of the kind specified in § 2.1 shall make application to the Secretary of Agriculture for inspection or for exemption from inspection. Every application under this section shall be made on a form furnished by the Bureau of Animal Industry, Washington, D. C. In cases where inspection or exemption is already in effect, new applications for inspection or exemption shall not be required. In cases of change of ownership or change of location, a new application shall be made. (b) Triplicate copies of complete drawings, consisting of floor plans, elevations, and sections, properly drawn to scale, and of specifications, including plumbing and drainage, of plants shall accompany, and the prints or diagrams required by § 13.3 should accompany, applications for inspection. (c) Each application shall specify the names and addresses of all the applicant's subsidiaries doing any of the business described in § 2.1 and the location of each establishment of such subsidiaries. Each subsidiary making an application shall specify the name and address of the person, firm, corporation, or association of which it is a subsidiary. (d) Notice in writing shall be given to each applicant granted inspection, specifying the establishment to which the same applies. (e) Inspection or exemption may be refused, or if granted may be revoked, for any false statement in the application therefor.*+ [Reg. 4, sec. 1] *88 4.1 to 4.5, inclusive, issued under the authority contained in 34 Stat. 1260-1265; 21 U.S.C. 71–79, 83–91. †The source of §§ 4.1 to 4.5, inclusive, is BAI order 211 rev., Sept. 1, 1922. 4.2 Exemption. Retail butchers and retail dealers in meat and meat food products, supplying their customers, upon making appli Page 9 cation, pursuant to § 4.1, may be exempted from inspection. To each one so exempted a numbered certificate of exemption shall be furnished for use with transportation agencies to procure the movement of his products in interstate or foreign commerce. No certificate shall be issued unless all the premises on which the products are prepared and handled are maintained in a sanitary condition. Failure by certificate holders to maintain sanitary conditions or to conform to such of the regulations in this subchapter as apply to them shall be cause for withdrawal of exemption and the cancellation of certificates. Such exempted establishments shall conform to the same regulations as govern official establishments in regard to labeling and the use of dyes, chemicals, and preservatives.*+ [Reg. 4, Sec. 2] 4.3 Exemption; holders of limited to shipping to own customers. No holder of a certificate of exemption shall use the same for any purpose except for making shipments in supplying his own customers.* [Reg. 4, sec. 3] 4.4 Shipments of farm dressed meat. The carcasses and products of animals slaughtered by any farmer on the farm, provided they can be identified as such and are sound, healthful, wholesome, and fit for human food, and otherwise meet the requirements of the regulations in this subchapter, may be transported in interstate or foreign commerce under the provisions of § 25.11. In order to procure the transportation of such products, a farmer need not apply for exemption from inspection.** [Reg. 4, sec. 4] 4.5 Inspection for violations. Inspectors shall make inspections to ascertain whether any of the regulations in this subchapter applying to retail butchers, retail dealers, farmers, or other persons have been violated.** [Reg. 4, sec. 5] PART 5-OFFICIAL NUMBERS AND INAUGURATION OF INSPECTION 5.1 Official numbers and inauguration 5.3 Sanitation and adequate facilities. of inspection; subsidiary establish- 5.4 Inauguration of inspection. ments. 5.5 Withdrawal of inspection for violation of regulations. 5.2 Separation of official from unofficial establishment.. 5.6 Reports of violations of regulations. Section 5.1 Official numbers and inauguration of inspection; subsidiary establishments. (a) To each establishment granted inspection an official number shall be assigned. Such number shall be used to identify all inspected and passed meat and products prepared in the establishment. (b) Two or more official establishments under the same ownership or control may be granted the same official number, provided a serial letter is added in each case to identify each establishment and the products thereof. (c) No meat or products shall be handled or prepared in an official establishment for a subsidiary of the proprietor or operator, nor shall any article handled or prepared therein be sold or transported Page 10 *For statutory and source citations, see note to § 4.1. in interstate or foreign commerce by or in the name of a subsidiary of the proprietor or operator, unless such subsidiary is named in an application of the establishment for inspection, and is granted inspection in such establishment, under the regulations in this subchapter. [Reg. 5, sec. 1] *§§ 5.1 to 5.6, inclusive, issued under the authority contained in 34 Stat. 1260-1265; 21 U.S.C. 71-79, 83–91. The source of §§ 5.1 to 5.6, inclusive, is BAI order 211 rev., Sept. 1, 1922. 5.2 Separation of official from unofficial establishment. Each official establishment shall be separate and distinct from any unofficial establishment in which any meat or product is handled. Inspection shall not be inaugurated in any building any part of which is used as living quarters, unless the part for which inspection is requested shall be so constructed that the floors, walls, and ceilings are of solid concrete, brick, or similar material, and the floors, walls, and ceilings are without opening that directly or indirectly communicates with any part of the building used as living quarters.*† [Reg. 5, sec. 2] 5.3 Sanitation and adequate facilities. Inspection shall not be begun if an establishment is not in a sanitary condition nor unless the establishment provides and agrees to maintain adequate facilities for conducting such inspection.*† [Reg. 5, sec. 3] 5.4 Inauguration of inspection. When an application for inspection is granted, the inspector in charge shall, at or prior to the inauguration of inspection, inform the proprietor or operator of the establishment of the requirements of these regulations. If the establishment, at the time inspection is inaugurated, contains any meat or product which has not theretofore been inspected, passed, and marked in compliance with the regulations in this subchapter, the identity of the same shall be maintained and it shall not be transported or offered for transportation in interstate or foreign commerce, or otherwise dealt with, as inspected and passed under the regulations in this subchapter. The establishment shall adopt and enforce all necessary measures, and shall comply with all such directions as the inspector in charge may prescribe, for carrying out the purposes of this section.*t [Reg. 5, sec. 4] 5.5 Withdrawal of inspection for violations of regulations. Inspection may be withdrawn from any official establishment which violates or fails to comply with any provision of the meat-inspection act or of the regulations in this subchapter.* [Reg. 5, sec. 5] 5.6 Reports of violations of regulations. Inspectors and other bureau employees shall report to the inspector in charge all violations and failures under § 5.5 of which they have knowledge, and the inspector in charge shall report the same to the chief of bureau.*t [Reg. 5, sec. 6] **For statutory and source citations, see note to § 5.1. Page 11 Sec. PART 6-ASSIGNMENT OF BUREAU EMPLOYEES 6.1 Designation of inspector in charge and assistants. 6.2 Bureau employees to have access to establishments at all times. Sec. 6.3 Badge as identification of inspectors. 6.4 Assignment of inspectors where members of family employed; soliciting employment. Section 6.1 Designation of inspector in charge and assistants. The chief of bureau shall designate an inspector in charge of the inspection at each official station, and assign to said inspector such assistants as may be necessary.*† [Reg. 6, sec. 1] *§§ 6.1 to 6.4, inclusive, issued under the authority contained in 34 Stat. 12601265; 21 U.S.C. 71-79, 83-91. †The source of §§ 6.1 to 6.4, inclusive, is BAI order 211 rev., Sept. 1, 1922. 6.2 Bureau employees to have access to establishments at all times. For the purpose of any examination or inspection, bureau employees shall have access at all times, by day or night, whether the establishment is operated or not, to every part of any official establishment to which they are assigned.** [Reg. 6, sec. 2] 6.3 Badge as identification of inspectors. Each bureau employee will be furnished with a numbered official badge, which he shall not allow to leave his possession, and which he shall wear in such manner and at such times as the chief of the bureau may prescribe. This badge shall be sufficient identification to entitle him to admittance at all regular entrances and to all parts of the establishment and premises to which he is assigned, and to any place, at any time, for the purpose of making an inspection pursuant to § 23.3.* [Reg. 6, sec. 3] 6.4 Assignment of inspectors where members of family employed; soliciting employment. No bureau employee shall be detailed for duty at an establishment where any member of his family is employed by the establishment, nor shall any inspector in charge or other employee acting in a supervisory capacity be continued on duty at an official station where any member of his family is employed by any establishment under his jurisdiction. Bureau employees are forbidden to solicit, for any person, employment at any official establishment, or by any officer, manager, or employee thereof.** [Reg. 6, sec. 4] Sec. PART 7-FACILITIES FOR INSPECTION 7.1 Facilities for bureau employees. 7.3 Designation of hours of operation 7.4 Official establishments not to operate when prohibited by local law. Sec. 7.5 Overtime work of meat inspection 7.6 Overtime pay for holidays. 7.8 Inspectors to furnish implements Section 7.1 Facilities for bureau employees. Office room, including light, heat, and janitor service, shall be provided by official Page 12 *†For statutory and source citations, see note to § 6.1. |