NH Rev Stat § 427:3-a (2021)
2021 New Hampshire Revised Statutes|Title XL - Agriculture, Horticulture and Animal Husbandry|Title 427 - Livestock and Meat Inspection|Section 427:3-a - Rulemaking.

    427:3-a Rulemaking. –||I. The commissioner shall adopt rules, pursuant to RSA 541-A, relative to:||(a) Procedures used in ante mortem and postmortem inspections, quarantine, segregation, and reinspections with respect to the slaughter of livestock and the preparation of meat food products at all establishments in this state, including procedures for obtaining access to establishments under RSA 427:6.||(b) The sanitation for all establishments required to be inspected under this subdivision.||(c) The identification of carcasses, parts of carcasses, meat or meat food products that are intended for human consumption prior to being sold, transported, offered for sale or transport, or received for transport. Such identification requirements shall include the identification of the kinds of animals from which the products were derived.||(d) The identification of carcasses, parts of carcasses, meat or meat food products that are not intended for human consumption prior to sale or transportation.||(e) The issuance of shipper's certificates or other nonofficial or official certificates.||(f) Requirements for the registration and registration renewal of establishments regulated by this subdivision.||(g) The duties of meat inspectors certified under this subdivision.||(h) The application procedure for meat inspector certification under this subdivision.||(i) The qualifications of applicants for meat inspector certification to practice as a meat inspector in addition to those requirements set by statute.||(j) How an applicant for meat inspector certification shall be examined, including the time and place of the examination and any requirements for supervision during a probationary period.||(k) How meat inspector certification under this subdivision shall be renewed or reinstated, including late fees and any requirements for continuing education.||(l) The establishment of all fees required under this subdivision.||(m) Procedures for the filing of complaints and conduct of hearings consistent with the requirements of due process.||(n) The determination of disciplinary sanctions authorized by this subdivision, including the determination of administrative fines.||(o) Procedures for periodic review of the work of certified inspectors and registered establishments.||II. The commissioner may adopt rules, pursuant to RSA 541-A, relative to:||(a) Conditions for limiting entry of carcasses, parts of carcasses, meat and meat food products, and other materials into inspected establishments consistent with the purposes of this subdivision.||(b) The styles and sizes of type to be used with respect to material required to be incorporated in labeling to avoid false or misleading labeling of any articles or animals subject to this subdivision.||(c) Definitions and standards of identity or composition for articles subject to this subdivision and standards of fill of container for such articles not inconsistent with any such standards established under the Federal Food, Drug, and Cosmetic Act or under the Federal Meat Inspection Act. There shall be consultation between the commissioner and the Secretary of Agriculture of the United States prior to the issuance of such standards to avoid inconsistency between such standards and the federal standards.||(d) Conditions under which carcasses, part of carcasses, meat, and meat food products of livestock, capable of use as human food, shall be stored or otherwise handled by any person, firm, or corporation engaged in the business of buying, selling, freezing, storing, or transporting such articles in or for commerce. Such rules may be adopted whenever the commissioner deems such action necessary to assure that such articles will not be adulterated or misbranded when delivered to the consumer.||(e) Transactions involving, including the transportation of, animals that died by means other than slaughter, to ensure that they are not used for human food purposes.|||Source. 2011, 130:1, eff. Aug. 5, 2011.|