(A) It shall be the responsibility of the owner or operator of each slaughterhouse to cause veterinary inspection to be made of all meat animals and meat and meat products as provided for herein.
(B) All inspections shall be conducted by qualified veterinarians.
(C) Veterinary inspection procedures shall comply insofar as practical with the requirements of the current edition of “Regulations Governing the Meat Inspection of the United States Department of Agriculture,” a copy of which is on file in the office of the Woodford County Health Department.
(D) Inspection at all slaughtering plants shall include both ante-mortem and post-mortem examination and other examinations as may be deemed necessary.
(E) All carcasses and parts thereof and products which have been inspected and approved by a veterinarian under this regulation shall be marked with the legend, “Inspected and Passed, Kentucky State Department of Health” together with the identifying number assigned to the plant by the State Department of Health. All these stamps issued by the State Department of Health shall remain in the custody of the veterinarian at all times. This subsection does not apply to meat inspected under federal supervision.
(F) The owner or operator of each slaughterhouse shall furnish those facilities as may be required to permit the efficient conduct of post-mortem inspections and to maintain the identity of all carcasses with their respective parts until their inspection has been completed.
(Prior Code, § 23.33) Penalty, see § 113.99