South Dakota Administrative Rules › Title 12 - Department of Agriculture › Article 12:79 - South Dakota CertifiedT beef program › Chapter 12:79:03 - SOUTH DAKOTA CERTIFIED ENROLLED CATTLET and SOUTH DAKOTA CERTIFIEDT beef program requirements › Section 12:79:03:09 - Licensed processor requirements

Current through Register Vol. 51, page 10, July 15, 2024
Each licensed processor shall meet the following requirements:
(1) A licensed processor shall be located in,
  and all processing of the beef products shall be done within the borders of,
  the State of South Dakota;
(2) All
  packaged beef products leaving the licensed processor's facility bearing the
  certification mark shall be traceable from the package back to the verifiable
  address or animal of origin;
(3)
  Beef products bearing the certification mark may only be derived from certified
  finished cattle or certified natural finished cattle;
(4) A licensed processor shall have a valid
  license from the meat inspection program or shall be subject to inspection
  authorized or conducted by the USDA Food Safety Inspection Service, 9 C.F.R.
  Ch. III (January 1, 2005);
(5) The
  beef product shall originate from live animals handled and harvested in
  conformity with the requirements of the meat inspection program as authorized
  under 9 C.F.R.
  321.1 (January 1, 2005), or with the USDA
  Food Safety Inspection Service requirements as listed in 9 C.F.R. Ch. III
  (January 1, 2005);
(6) Beef product
  processed from dark cutters, borderline dark cutters, and carcasses with
  excessive blood splashes are ineligible to carry the certification
  mark;
(7) Beef products processed
  under the beef program or the natural beef program shall be segregated from
  other beef products during harvesting and processing in order to carry the
  certification mark. Harvested tissue shall be traceable to the live animal of
  origin throughout harvesting and processing;
(8) Ground, comminuted, or marinated products
  shall be traceable to a "lot" or "batch" of beef product under the traceability
  program described in the processor procedures manual. All packaged beef product
  leaving the licensed processor's facility bearing the certification mark,
  including commingled or value-added beef product, must be made exclusively of
  beef product eligible to carry the certification mark and traceable back to the
  animal of origin;
(9) The licensed
  processor shall develop, implement, and maintain a processing procedures manual
  to comply with beef program or natural beef program requirements and submit it
  to the secretary for approval. The processing procedures manual must include a
  traceability program. The approval does not change or abrogate any meat
  processing standards for HACCP plans required by the Food Safety Inspection
  Service or the meat inspection program; and
(10) The licensed processor shall record, at
  a minimum, the following carcass data into the State's data management system
  for individual animals:
(a) Hot carcass
  weight;
(b) Ribeye area;
(c) Backfat thickness;
(d) Yield grade;
(e) Carcass defects;
(f) Marbling score;
(g) Harvest date;
(h) Processor identification; and
(i) Electronic identification
  number.