(x) Product. Any part or all of meat, meat byproduct, and meat food product.

(y) Immediate container or true container. The unit can, pot, tin, canvas, or other receptacle or covering in which any product is customarily shipped.

(z) Shipping container or outside container. The box, bag, barrel, crate, or other receptacle or covering enclosing any product packed in one or more immediate or true containers.

(aa) Person. Natural person, individual, firm, partnership, corporation, company, society, and association, and every officer, agent or employee thereof. This term shall import either the singular or the plural as the case may be. [Regs., Mar. 24, 1945, 10 F.R. 33161

PART 252-SCOPE OF INSPECTION

Sec. 252.1 Establishments requiring inspection. 252.2 Animals and product entering inspected establishments.

252.3 Horse slaughtering establishments requiring inspection.

252.4 Inspection during the present war at certain meat packing establishments engaged in intrastate commerce only.

SOURCE: §§ 252.1 to 252.4, inclusive, contained in Regulations, Acting Administrator, Mar. 24, 1945, 10 F.R. 3316.

§ 252.1 Establishments requiring inspection. Every establishment in which cattle, sheep, swine, or goats are slaughtered for transportation or sale as articles of interstate or foreign commerce, or in which meat, meat byproducts, or meat food products of, or derived from, cattle, sheep, swine, or goats are, wholly or in part, canned, cooked, 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 under the regulations in this subchapter, except as expressly exempted by Part 254 of this subchapter.

§ 252.2 Animals and product entering inspected establishments. All cattle, sheep, swine, and goats and all product entering an establishment at which inspection is required by this subchapter, and all product prepared, in whole or in part, therein, shall be inspected, handled, prepared, marked, and labeled as required by the regulations in this subchapter.

§ 252.3 Horse slaughtering establishments requiring inspection. Every establishment in which horses are slaughtered for transportation or sale as articles of interstate or foreign commerce, or in which carcasses, parts of carcasses, meat, meat byproducts, 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 279 of this subchapter.

§ 252.4 Inspection during the present war at certain meat packing establishments engaged in intrastate commerce only. For the duration of the present war and not exceeding 6 months after the termination thereof, the regulations in this subchapter, as amended, are extended to apply to slaughtering, meat canning, cooking, curing, smoking, salting, packing, rendering, and similar establishments, engaged in intrastate commerce only, at which a substantial quantity of product is prepared for purchase by Federal agencies when formal request is made to the chief of division by the proprietor or operator of the establishment: Provided, That the construction, equipment, facilities, and sanitation of the establishment are acceptable, under this subchapter, for conducting and maintaining emergency inspection.

Sec.

PART 253-ORGANIZATION OF FORCE

253.1 Appointments; classifications; promotions.

253.2 Inspectors; qualifications; assignments; duties.

SOURCE: §§ 253.1 and 253.2 contained in Regulations, Acting Administrator, Mar. 24, 1945, 10 F.R. 3317.

§ 253.1 Appointments; classifications; promotions. Meat inspection is conducted by the Meat Inspection Division. All permanent employees engaged in the work of meat inspection are appointed upon certification of the United States Civil Service Commission that they have met the requirements of that Commission. These employees are classified as shown in § 253.2. Promotions are made on the basis of efficiency, deportment, and length of service.

§ 253.2 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 division or to a person designated by him and are chosen by reason of their fitness for responsibility as determined by their records in the service. All stations where slaughtering is conducted shall have veterinary meat inspectors in charge.

(b) Supervising inspectors. These are inspectors assigned to instruct, direct, and supervise the work of division employees and perform other official duties as required. They are assigned as the needs of the service require and report directly to the inspector in charge.

(c) Traveling 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 confer with division employees including supervising inspectors and inspectors in charge. They instruct the inspectors in charge with a view of promoting uniformity and efficiency of the inspection. They report their findings with recommendations to the chief of division.

Veterinary meat

(d) Veterinary meat inspectors. All applicants examined for these positions must be graduates of veterinary colleges accredited by the United States Civil Service Commission. inspectors make ante-mortem and postmortem examinations, enforce the sanitary requirements in their respective departments and perform various other duties under the direction of the inspector in charge.

(e) Laboratory inspectors. These employees possess technical education and training in the microscopical, bacteriological, and chemical examination of product, and their inspections are conducted in laboratories located at various slaughtering centers. Pathological and Zoological laboratories are also accessible to which specimens may be sent, when necessary, for diagnosis.

(f) Meat 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, marking and labeling of product, examine such articles to detect unsound or unfit conditions, enforce sani

tary requirements, and perform various other duties.

(g) Perishable foodstuffs inspectors. These employees examine for specification compliance and condition, meat and meat food products, seafoods, dairy products, eggs, fruits, vegetables, breads, and other perishable foodstuffs offered under contract with certain governmental agencies, and perform various other duties.

(h) Inspectors of imported meats and animal byproducts. These employees inspect products, animal byproducts and the like offered for entry into the United States, and enforce regulations pursuant to various laws governing the importation and sanitary control of such articles, and perform various other duties.

(i) Meat laws investigators. These employees investigate complaints, irregularities, and apparent and alleged violations of laws and regulations governing meat inspection, and perform various other duties.

PART 254-APPLICATIONS FOR INSPECTION OR EXEMPTION; RETAIL BUTCHERS, RETAIL DEALERS, AND FARMERS

Exemption; holders of, limited to supplying own customers.

254.5

Shipments of farm dressed meat. 254.6 Inspection for violations.

SOURCE: §§ 254.1 to 254.6, inclusive, contained in Regulations, Acting Administrator, Mar. 24, 1945, 10 F.R. 3317.

§ 254.1 Application for inspection or exemption. The proprietor or operator of each establishment of the kind specifiled in §§ 252.1 and 252.3 of this subchapter shall make application to the chief of division for inspection or for exemption from inspection. Every application under this section shall be made on a form furnished by the division, Washington, D. C. In cases of change of ownership or change of location, a new application shall be made.

§ 254.2 Inspection; drawings, information to be furnished, subsidiary establishments, notice of grant of inspec

tion, false statements. (a) Triplicate copies of complete drawings, with specifications, consisting of floor plans showing the locations of such features as the principal pieces of equipment, floor drains, principal drainage lines, hand washing basins, and hose connections for cleanup purposes; roof plans; elevations; cross and longitudinal sections of the various buildings showing such features as principal pieces of equipment, heights of ceilings, conveyor rails, and character of floors and ceilings; and a plot plan showing such features as the limits of the plant's premises, locations in outline of buildings on the premises, cardinal points of the compass, and roadways and railroads serving the plant, properly drawn to scale, shall accompany applications for inspection. Applicants for inspection may request information from the chief of division concerning the requirements before submitting plans.

(b) Each application shall specify the names, addresses, and forms of organization of subsidiaries for which inspection is requested to do any of the business described in §§ 252.1 or 252.3 of this subchapter.

(c) Notice in writing shall be given to each applicant granted inspection, specifying the establishment to which the same applies.

(d) The chief of division is hereby authorized to determine whether applications for inspection or for exemption from inspection shall be granted or refused, and to revoke his prior approval of any application if he determines that any false statement was made in such application.

§ 254.3

Exemption. (a) Retail butchers and retail dealers in product, supplying their customers, as provided in the Meat Inspection Act, upon making application, pursuant to § 254.1, may be exempted from inspection. To each one so exempted a numbered certificate of exemption shall be furnished. No certificate of exemption 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, the use of dyes, chemicals, and preservatives, and the prescribed treatment of pork to destroy trichinae as required under Part 268 of this subchapter.

(b) On request of the chief of division, or an employee designated by him, an exempted establishment shall furnish such information concerning its business and operations as has a bearing on the exemption of the establishment from inspection.

(c) The chief of division is hereby authorized to withdraw exemption from any exempted establishment which fails to comply with any applicable provision of the Meat Inspection Act or of the regulations made pursuant thereto.

§ 254.4 Exemption; holders of, limited to supplying own customers. No establishment holding a certificate of exemption shall use the same for any purpose except to supply its own customers, as provided in the Meat Inspection Act.

§ 254.5 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 applicable regulations in this subchapter, may be transported in interstate or foreign commerce under the provisions of $275.11 of this subchapter. A farmer need not apply for exemption from inspection in order to procure the transportation of such carcasses and products.

§ 254.6 Inspection for violations. The issuance of certificates of exemption shall be conditioned on the granting of permission by the holder thereof to inspectors to make inspections to ascertain whether any of the regulations in this subchapter have been violated. 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.

Sec.

255.4 Inauguration of inspection. 255.5 Withdrawal of inspection for violations of regulations.

255.6 Reports of violations of regulations.

SOURCE: §§ 255.1 to 255.6, inclusive, contained in Regulations, Acting Administrator, Mar. 24, 1945, 10 F.R. 3318.

§ 255.1 Official numbers; 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 products prepared in the establishment. More than one number shall not be assigned to an 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) When inspection has been granted to a person at an establishment, it shall not be granted to any other person at the same establishment, except that a subsidiary of the grantee, doing any of the business described in § 252.1 of this subchapter may apply for and receive inspection.

§ 255.2 Separation of official from unofficial establishment. (a) Each official establishment shall be separate and distinct from any other official establishment, from any unofficial establishment in which any product is handled, and from any other unofficial establishment at the discretion of the chief of division. (b) 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 is separated from such quarters by floors, walls, and ceilings of solid concrete, brick, or similar material, and the floor, walls, and ceilings are without opening that directly or indirectly communicates with any part of the building used as living quarters.

§ 255.3 Sanitation and adequate facilities. Inspection shall not be begun if an establishment is not in a sanitary condition nor unless the establishment agrees to maintain such condition and provides adequate facilities for conducting such inspection.

$ 255.4 Inauguration of inspection. When an application for inspection is granted, the inspector in charge shall, at or prior to the inauguration of inspec

tion, 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 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.

§ 255.5 Withdrawal of inspection for violations of regulations. The chief of division is hereby authorized to withdraw inspection from any official establishment which fails to comply with any provision of the Meat Inspection Act or of the regulations made pursuant thereto.

§ 255.6 Reports of violations of regulations. Inspectors and other division employees shall report to the inspector in charge all violations and failures under § 255.5 of which they have knowledge, and the inspector in charge shall report the same to the chief of division.

PART 256-ASSIGNMENT OF DIVI

Sec. 256.1

256.2 256.3 256.4

SION EMPLOYEES

Designation of inspector in charge and assistants.

Division employees to have access to

establishments at all times.

Badge as identification of inspectors. Assignment of inspectors where members of family employed; soliciting employment.

SOURCE: §§ 256.1 to 256.4, inclusive, contained in Regulations, Acting Administrator, Mar. 24, 1945, 10 F.R. 3318.

§ 256.1 Designation of inspector in charge and assistants. The chief of division shall designate an inspector in charge of the inspection at each official station, and assign to said inspector such assistants as may be necessary.

$ 256.2 Division employees to have access to establishments at all times. For the purpose of any examination or inspection necessary to enforce any of the provisions of the regulations contained in this subchapter, division 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.

§ 256.3 Badge as identification of inspectors. Each division 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 division 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 § 268.3 of this subchapter.

§ 256.4 Assignment of inspectors where members of family employed; soliciting employment. Except as specifically authorized by the chief of division, no division 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. Division employees are forbidden to solicit, for any person, employment at any official establishment, or by any officer, manager, or employee thereof.

Sec.

PART 257-FACILITIES FOR INSPECTION

257.1 Facilities for division employees. 257.2 Hours of operation of official establishments.

257.3 Designation of days and hours of operation by inspector in charge. 257.4 Overtime work of meat inspection employees.

257.5 Facilities and conditions to be provided by establishment.

257.6 Inspectors to furnish implements and maintain hands and implements in sanitary condition.

SOURCE: §§ 257.1 to 257.6, with exceptions noted in text, contained in Regulations, Acting Administrator, Mar. 24, 1945, 10 F.R. 3319.

§ 257.1 Facilities for division employees. Furnished office room, including light, heat, and janitor service, shall be provided by official establishments, rent free, for the exclusive use for official purposes of the inspector and other division employees assigned thereto. The room or rooms set apart for this purpose shall

meet with the approval of the inspector in charge and shall be conveniently located, properly ventilated, and provided with lockers suitable for the protection and storage of division supplies and with facilities suitable for division employees to change clothing. Laundry service for inspectors' outer work clothing shall be provided by establishments.

§ 257.2 Hours of operation of official establishments. Each official establishment shall inform the inspector in charge, or his assistant, when work in each department has been concluded for the day, and of the day and hour when work will be resumed therein. Whenever any product is to be overhauled or otherwise handled in an official establishment during unusual hours, the establishment shall, a reasonable time in advance, notify the inspector in charge, or his assistant, of the day and hour when such work will be commenced, and such articles shall not be so handled except after such notice has been given. No department of an official establishment shall be operated except under the supervision of a division employee. All slaughtering of animals and preparation of products shall be done within reasonable hours, and with reasonable speed, the facilities of the establishment being considered. No shipment of any product shall be made from an official establishment until after due notice has been given to the inspector in charge or his assistant.

§ 257.3 Designation of days and hours of operation by inspector in charge. When one inspector is detailed to conduct the work at two or more official establishments where few animals are slaughtered or where but a small quantity of any product is prepared, the inspector in charge may designate the hours of the day and the days of the week during which such establishments may be operated.

§ 257.4 Overtime work of meat inspection employees. The management of an official establishment desiring to operate under conditions which will require the services of an employee of the division on Sunday or a holiday, or for more than eight working hours of any day, shall, sufficiently in advance of the period of overtime, request the inspector in charge or his assistant to provide inspection service during such overtime period, and shall reimburse the Secretary of Agriculture for the cost of such overtime upon receipt of notice from an authorized official of the department. It will be administratively deter