A. The associate director, with the approval of the director, shall employ an Arizona licensed veterinarian as chief veterinary meat inspector. The chief veterinary meat inspector must have at least four years’ experience of meat inspection work in slaughtering establishments. The duties of the chief veterinary meat inspector shall be to supervise the state meat inspection service and enforce and efficiently carry out the provisions of this chapter, so as to assure the public that only pure and wholesome meats are offered for sale.

Terms Used In Arizona Laws 3-2041

  • Associate director: means the associate director of the division. See Arizona Laws 3-2001
  • Chief veterinary meat inspector: means a qualified licensed veterinarian appointed by the director to supervise the state meat inspection service for the state and to carry out the provisions of this chapter. See Arizona Laws 3-2001
  • Establishment: means a mobile or stationary building, plant, vehicle or structure where meat or meat food products are slaughtered or processed or offered for sale. See Arizona Laws 3-2001
  • Inspector: includes chief veterinary meat inspector, veterinary meat inspector, lay meat inspector, livestock officer or any other employee appointed by the associate director, with the approval of the director, to carry out the purposes of this chapter, the livestock laws and rules adopted thereunder. See Arizona Laws 3-2001
  • Meat: means the edible part of the muscle of cattle, sheep, swine, goats or equines which is skeletal or which is found in the tongue, in the diaphragm, in the heart or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. See Arizona Laws 3-2001
  • State meat inspection service: means the meat inspection provided in sections 3-2041 through 3-2047 and sections 3-2049, 3-2051 and 3-2052, providing approved slaughtering plants with inspectors during all periods of slaughter to conduct antemortem and postmortem inspections of all cattle, sheep, swine, goats, horses, mules or other equines slaughtered. See Arizona Laws 3-2001
  • Veterinary meat inspector: means a qualified licensed veterinarian appointed by the associate director, with the director's approval, to work under the direction of the chief veterinary meat inspector. See Arizona Laws 3-2001

B. Upon qualification by the chief veterinary meat inspector, the associate director, with the director’s approval, shall employ veterinary meat inspectors and lay meat inspectors who shall be responsible to the chief veterinary meat inspector and who shall conduct antemortem and postmortem inspections, enforce sanitary requirements, perform other duties necessary to conduct proper meat inspection and carry out the provisions of this chapter. The director may also assign personnel from the office of inspections to perform inspections under this chapter under the supervision of the chief veterinary meat inspector.

C. An inspector assigned to a slaughtering establishment with state meat inspection service shall neither be related to the management of such establishment nor have a financial interest therein.

D. Each inspector shall take the oath of office.

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