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[Utah Administrative Code Table of Contents]
[Title R058. Table of Contents]
R58-13-1 Authority.
Promulgated under authority of Section 4-32-7.
R58-13-2 Inspection Exemptions.
A. The Commissioner of Agriculture and Food may exempt the operation of any person from inspection or other requirements of Title 4, Chapter 32, to the extent such operations would be exempt from corresponding requirements under the Federal Meat Inspection Act.
B. The Commissioner shall exempt from inspection the slaughtering and preparation by any person of any livestock which is exclusively for use by the owner of said livestock, members of his household, his nonpaying guests, or full time employees.
C. The custom operators claiming exemption from inspection will keep records showing the numbers and kinds of livestock slaughtered on a custom basis, the quantities and types of products prepared on a custom basis, and the names and addresses of the owners of the livestock and products. In addition to these records all beef animals slaughtered at an exempt slaughter establishment must have received a Utah State Brand Inspection prior to slaughter.
D. The establishment in which custom operations are conducted will conform to all sanitary requirements prescribed by the Commissioner or his designee and 9 C.F.R. 308.4 through 308.11, 308.13, 308.14 and 308.3 (except 308.3 (d) (2) and (3), January 1, 1996 edition.
R58-13-3 Identification of Carcasses.
The carcasses of custom slaughtered animals will be clearly and plainly marked "NOT FOR SALE," in letters not less than 3/8 of an inch in height, immediately after the slaughter process is completed. The custom slaughtered carcass will be marked on every primal cut; leg, rump, loin, rib, shoulder, brisket, and plate. Custom prepared products must be plainly marked "NOT FOR SALE," 3/8 inch letter height, immediately after being prepared and kept so identified until delivered to the owner.
R58-13-4 Separation of Custom and Official Slaughtering.
A. If exempted custom slaughtering or other preparation of products is conducted in an official establishment, all facilities and equipment in the official establishment used for such custom operations shall be thoroughly cleaned and sanitized before they are reused for preparing any products for sale.
B. Exempted custom slaughtered carcasses and products will be kept separate and away from all inspected carcasses and products while in an official establishment. Custom slaughtered carcasses will be kept not less than 36 inches apart in the nearest proximity from inspected carcasses in chill and holding coolers.
C. The construction of all exempted slaughter or processing establishments will conform to minimum requirements as prescribed by the Commissioner or his designee to assure adequate facilities for the purpose intended as required in the licensing act.
[Indexing]
KEY: food inspection
December 3, 1996
[Editor's note: Below are references
to the Utah Code that are listed by the
agency making this rule as authority
for the rule.]
4-32-7
Notice of Continuation October 8, 1996
