California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 2 - Supplemental Requirements, Licensing and Inspection › Section 901.8 - Inspector Responsibilities

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Livestock meat inspectors and processing inspectors shall inspect slaughter and
					 processing operations in official establishments to ensure that meat and
					 poultry products are produced in compliance with applicable requirements of
					 Chapter 4 (commencing with section
					 18650) or Chapter 4.1 (commencing
					 with section
					 18940) of Part 3, Division 9, of
					 the Food and Agricultural Code, and this subchapter.
(b) Livestock meat inspectors and processing
					 inspectors shall inspect official establishments to ensure they conduct
					 operations that require state inspection on days and during hours specified on
					 each establishment's current MPES Form 79-038 (Rev. 10/11), Schedule of
					 Operations, unless different days or hours are approved in advance by the
					 Department.
(c) A processing
					 inspector shall complete, at least once a year, an in-depth review, on MPES
					 Form 79-082 (Rev.10/11), In-Depth Review of Cooked Sausage, for each cooked
					 sausage product and an in-depth review, on MPES Form 79-085 (Rev. 10/11),
					 In-Depth Review of Cured, Cooked and Smoked Meats, for each cured, cooked, and
					 smoked meat product produced in the meat processing establishment where the
					 inspector is employed. The in-depth review forms shall be presented, upon
					 completion, to a Department inspector for approval and signature.
(d) When, during an in-depth review for a
					 product, the processing inspector finds any deviation(s) from the requirements
					 of Chapter 4 (commencing with section
					 18650) or Chapter 4.1 (commencing
					 with section
					 18940) of Part 3, Division 9, of
					 the Food and Agricultural Code, this subchapter, and the approved MPES Form
					 79-080 (Rev. 10/11), Label and Formulation Approval, for the product, the
					 inspector shall place a California Retained tag on the involved lot of product
					 and immediately contact the Department. A program employee shall determine the
					 disposition of the product and shall require the official establishment to take
					 corrective measures, if necessary, to assure that the product conforms to its
					 standard of identity and is wholesome and unadulterated before it is presented
					 for sale. If the official establishment does not or cannot correct the
					 deviation(s), the product shall be condemned and disposed of in accordance with
					 section 907 of this subchapter.
(e) The processing inspector shall review all
					 labels and product formulations with the Department inspector before sending
					 them, with a completed MPES Form 79-080 (Rev. 10/11), Label and Formulation
					 Approval, to the Department for approval.
(f) A processing inspector shall record the
					 temperature of each lot of smoked product on MPES Form 79-086 (Rev. 10/11),
					 Smokehouse Chart, and shall complete all items on a line on the smokehouse
					 chart at least once a month.
(g) A
					 processing inspector shall notify the Department when the official
					 establishment makes a change in product formulation or in product manufacturing
					 procedures.
(h) A processing
					 inspector shall inspect the processing of each cured pork or cured beef product
					 produced by the establishment at least once a month, using the following
					 procedure:
(1) Mark one or more pieces of
					 uncured meat with its weight. This is called the green weight of the
					 product.
(2) Determine the weight
					 of the cured product before it is cooked/smoked. This is called the pumped
					 weight of the product. Check the pumped weight against the green weight to
					 determine compliance with procedures in the approved MPES Form 79-080 (Rev.
					 10/11), Label and Formulation Approval, for the product.
(3) Plant management shall notify the
					 processing inspector of the time the establishment plans to cure or pump
					 product. This is to provide opportunity for the inspector to record the green
					 weight of the meat and the amount of curing solution uptake during
					 processing.