Slaughtering establishments granted state meat inspection service shall notify the chief veterinary meat inspector of their hours of slaughter, and the chief veterinary meat inspector shall assign inspectors to said establishments to conduct meat inspection. The chief veterinary meat inspector may assign one inspector to conduct inspection at two or more slaughtering establishments having state meat inspection service where the animals slaughtered are less than one hundred head per week at each establishment. The hours of the day and the days of the week shall be satisfactorily arranged with the slaughtering establishments so that the inspector is present at each establishment during all periods of slaughter. Slaughtering establishments wishing to slaughter in excess of eight hours in any one day or slaughter on holidays or Sundays may do so, and the chief veterinary meat inspector shall assign an inspector to conduct meat inspection. Slaughtering establishments shall pay fees to the department when such services are provided commensurate with actual wages incurred. No slaughtering establishment with state meat inspection service is permitted to slaughter any cattle, sheep, swine, goats, horses, mules or other equines unless there is an assigned inspector on the premises of the establishment during all periods of slaughter.

Terms Used In Arizona Laws 3-2043

  • 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
  • Department: means the Arizona department of agriculture. See Arizona Laws 3-101
  • 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
  • Slaughter: means to kill cattle, sheep, swine, goats, horses, mules or other equines and to prepare the carcasses or parts of carcasses for human consumption. 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
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