FOOD AND AGRICULTURAL CODE
SECTION 18990-18991
18990.  (a) Each person, before acting as a livestock meat inspectorin a livestock custom slaughterhouse, shall apply to the directorand shall receive from the director a license after passing anexamination and a demonstration that shows the applicant's ability tounderstand laws and regulations which pertain to meat inspection anda practical knowledge of all the following: (1) Conditions which affect adulteration and wholesomeness oflivestock and livestock products. (2) The anatomy of livestock. (3) Sanitary livestock slaughter and dressing procedures. (4) Sanitation of the facilities and equipment used in customlivestock slaughterhouses. (b) Applicants shall not be less than 18 years old.18991.  (a) A licensed livestock meat inspector, in accordance withregulations adopted hereunder, shall conduct antemortem examinationof each animal to be slaughtered in a licensed establishment andshall permit the slaughter of apparently healthy animals and withholdfrom slaughter all animals suspected, as well as those plainlyshowing evidence, of a disease. Animals so withheld shall be examinedby a department employee who shall order the disposition of theanimal pursuant to the regulations adopted hereunder. (b) The licensed livestock meat inspector shall conduct apostmortem examination and make dispositions of carcasses and partsthereof in accordance with regulations adopted hereunder. (c) A licensed livestock meat inspector shall conduct a sanitationinspection before the establishment commences operations for theday, and make periodic inspections throughout the day. (d) The licensed livestock meat inspector shall order theestablishment not to begin operations or to cease operations at anytime that the establishment sanitation fails to meet the requirementsof this chapter and the regulations adopted thereunder, or at anytime any product is not handled, retained, condemned, or disposed ofin violation of this chapter or the regulations thereunder. (e) (1) Passed carcasses and parts of cattle, sheep, swine, andgoat shall be stamped by the licensed livestock meat inspector orunder his or her supervision with an approved Californiaidentification number. (2) Passed carcasses and parts of fallow deer slaughtered andprepared for transportation or sale shall be stamped with an approvedmark of inspection.