Louisiana Administrative Code › Title 7 - AGRICULTURE AND ANIMALS › Part XXXIII - Meat and Poultry Inspections › Chapter 1 - Meat and Poultry Inspection Program › Section XXXIII-103 - Definitions

Current through Register Vol. 50, No. 6, June 20, 2024
A. As used in this
				Chapter, the words and terms defined in
				R.S.
				3:4201 and the following words and terms
				shall have the meanings given to them except where the context expressly
				indicates otherwise.
Combination Custom Slaughterer and
				  Processor
- a person which provides both slaughter and processing
				  services solely for the owners of animals.
Commissioner
- Commissioner of Agriculture
				  and Forestry.
Custom Processor
- any person which prepares,
				  processes, and/or transports intrastate the meat of animals slaughtered for the
				  owners of such animals.
Custom Slaughterer
- any person which offers
				  to the public the service of slaughtering cattle, sheep, poultry, swine, goats,
				  horses, mules or other equines for the owners thereof.
Department
- the Louisiana Department of
				  Agriculture and Forestry, Office of Animal Health Services, Division of Meat
				  and Poultry Inspection, Grading and Certification.
Establishment
-e ach place of business of a
				  licensee, registrant, or a person whose business is subject to
				  inspection.
Meat Jobber
- a person engaged in the
				  business of buying or selling carcasses, parts of carcasses, meat or meat food
				  products of cattle, sheep, poultry, swine, goats, horses, mules or other
				  equines at the wholesale level, but who does not subsequently change the form
				  of the product in any manner.
Meat Processor
- any person engaged in the
				  business of buying or selling carcasses, parts of carcasses, meat or meat food
				  products of cattle, sheep, poultry, swine, goats, horses or other equines at
				  the wholesale level; who receives the product in tact, and who changes the form
				  of the product before shipping out again.
Normal Retail Quantities
- sales to a single
				  customer not exceeding the amounts shown below (see also
				  9 CFR
				  303.1.d.2.ii, Federal Meat and Poultry
				  Inspection Regulations):
a. cattle, 300 pounds;
b. calves, 37.5 pounds;
c. sheep, 27.5 pounds;
d. swine, 100 pounds;
e. goats, 25 pounds.
Person
- an individual, company, corporation
				  limited liability company, or firm as defined in
				  R.S.
				  3:4201(2) and any other
				  legal entity or other form of organization.
Prepared
- slaughtered, canned, salted,
				  rendered, boned, cut up or otherwise manufactured or processed.
Primal Cut
- the first or main cut.
Restaurant
- any place of business:
a. where products are prepared solely for sale or service, as
				  meals or entrees, directly to individual consumers at such establishments;
				  and
b. where only federally or state inspected and passed
				  products or products prepared in a retail store or outlet are used.
Retail Outlet
- any place of business
				  operated in the traditional or usual manner of operation or a retail store,
				  with sales across-the-counter only in normal retail quantities. The term
retail outlet
applies solely to businesses with a single
				  location.
Traditional or Usual Manner of
				  Operation
-
a. cutting up, slicing and trimming carcasses, halves,
				  quarters or wholesale cuts into retail cuts such as steaks, chops and roasts,
				  and freezing such cuts;
b. grinding and freezing products made from meat;
c. curing, cooking, smoking, rendering or refining of
				  livestock fat or other preparation of products, except slaughtering or retort
				  processing of canned products;
d. breaking bulk shipments of products;
e. wrapping or re-wrapping of products.
USDA
- the United States Department of
				  Agriculture.
AUTHORITY NOTE:
				  Promulgated in accordance with
				  R.S.
				  3:4232.