SECTIONS 19000-19002 - California Statutes

State Codes and Statutes

Statutes > California > Fac > 19000-19002

FOOD AND AGRICULTURAL CODE
SECTION 19000-19002




19000.  Each person, before acting as a licensed processing
inspector in a retail meat processing establishment, shall apply to
the department and receive from the department a license after
passing an examination and a demonstration that shows the applicant's
ability to understand laws and regulations that pertain to meat
inspection and a practical knowledge of all the following:
   (a) Conditions that affect adulteration, misbranding, and
wholesomeness of livestock and poultry products.
   (b) Sanitary meat and poultry processing procedures.
   (c) Sanitation of the facilities and the equipment used in retail
meat processing establishments.



19001.  (a) A licensed processing inspector shall conduct a
sanitation inspection before the establishment commences operations
for the day, and shall make periodic inspections throughout the day.
   (b) The licensed processing inspector shall order the
establishment not to begin operations or to cease operations at any
time that the establishment sanitation fails to meet the requirements
of this chapter and the regulations adopted thereunder, or at any
time any product is not handled, retained, condemned, or disposed of
in violation of this chapter or the regulations thereunder.
   (c) The licensed processing inspector shall direct the application
of the mark of inspection as provided by regulations on products
that are inspected by him or her and found to be wholesome, not
adulterated, and derived from (1) United States Department of
Agriculture inspected carcasses, or (2) fallow deer carcasses at
custom livestock slaughterhouses.


19002.  The department may suspend or revoke the license of a
licensed processing inspector for permitting the processing or
labeling of products not meeting the requirements provided for in
this article.

State Codes and Statutes

Statutes > California > Fac > 19000-19002

FOOD AND AGRICULTURAL CODE
SECTION 19000-19002




19000.  Each person, before acting as a licensed processing
inspector in a retail meat processing establishment, shall apply to
the department and receive from the department a license after
passing an examination and a demonstration that shows the applicant's
ability to understand laws and regulations that pertain to meat
inspection and a practical knowledge of all the following:
   (a) Conditions that affect adulteration, misbranding, and
wholesomeness of livestock and poultry products.
   (b) Sanitary meat and poultry processing procedures.
   (c) Sanitation of the facilities and the equipment used in retail
meat processing establishments.



19001.  (a) A licensed processing inspector shall conduct a
sanitation inspection before the establishment commences operations
for the day, and shall make periodic inspections throughout the day.
   (b) The licensed processing inspector shall order the
establishment not to begin operations or to cease operations at any
time that the establishment sanitation fails to meet the requirements
of this chapter and the regulations adopted thereunder, or at any
time any product is not handled, retained, condemned, or disposed of
in violation of this chapter or the regulations thereunder.
   (c) The licensed processing inspector shall direct the application
of the mark of inspection as provided by regulations on products
that are inspected by him or her and found to be wholesome, not
adulterated, and derived from (1) United States Department of
Agriculture inspected carcasses, or (2) fallow deer carcasses at
custom livestock slaughterhouses.


19002.  The department may suspend or revoke the license of a
licensed processing inspector for permitting the processing or
labeling of products not meeting the requirements provided for in
this article.

State Codes and Statutes

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State Codes and Statutes

Statutes > California > Fac > 19000-19002

FOOD AND AGRICULTURAL CODE
SECTION 19000-19002




19000.  Each person, before acting as a licensed processing
inspector in a retail meat processing establishment, shall apply to
the department and receive from the department a license after
passing an examination and a demonstration that shows the applicant's
ability to understand laws and regulations that pertain to meat
inspection and a practical knowledge of all the following:
   (a) Conditions that affect adulteration, misbranding, and
wholesomeness of livestock and poultry products.
   (b) Sanitary meat and poultry processing procedures.
   (c) Sanitation of the facilities and the equipment used in retail
meat processing establishments.



19001.  (a) A licensed processing inspector shall conduct a
sanitation inspection before the establishment commences operations
for the day, and shall make periodic inspections throughout the day.
   (b) The licensed processing inspector shall order the
establishment not to begin operations or to cease operations at any
time that the establishment sanitation fails to meet the requirements
of this chapter and the regulations adopted thereunder, or at any
time any product is not handled, retained, condemned, or disposed of
in violation of this chapter or the regulations thereunder.
   (c) The licensed processing inspector shall direct the application
of the mark of inspection as provided by regulations on products
that are inspected by him or her and found to be wholesome, not
adulterated, and derived from (1) United States Department of
Agriculture inspected carcasses, or (2) fallow deer carcasses at
custom livestock slaughterhouses.


19002.  The department may suspend or revoke the license of a
licensed processing inspector for permitting the processing or
labeling of products not meeting the requirements provided for in
this article.