Section 25-3-13 - Rules and regulations.
25-3-13. Rules and regulations.
The board, upon the recommendation of the chief veterinary meat inspector, shall adopt reasonable rules and regulations which shall conform as far as possible to the requirements of the rules governing meat inspection of the United States department of agriculture. The rules shall:
A. require ante-mortem and post-mortem inspections, quarantines, segregation and reinspections with respect to the slaughter of livestock and poultry and the preparation of livestock and poultry products at all licensed establishments;
B. require the identification of livestock and poultry and the marking and labeling of livestock or poultry products as "New Mexico Inspected and Condemned" if the products are found upon inspection to be adulterated and "New Mexico Inspected and Passed" if they are found upon inspection not to be adulterated;
C. require the destruction for food purposes of all livestock, poultry, livestock products and poultry products which have been marked "New Mexico Inspected and Condemned";
D. set standards for ingredients of livestock products, meat and poultry products;
E. set standards for labeling, marking or branding of meat, livestock products and poultry products;
F. set standards for the weights or measures of meats, livestock products and poultry products;
G. set standards for the filling of containers for meat, livestock products and poultry products;
H. regulate the false or fraudulent advertising of meat, livestock products or poultry products;
I. provide for periodic investigations of the sanitary conditions of each establishment and withdraw or otherwise refuse to license and inspect those establishments where the sanitary conditions are such as to render adulterated any livestock products or poultry products prepared or handled therein;
J. prescribe regulations relating to sanitation for all establishments licensed or subject to state inspection under the Meat Inspection Act [25-3-6 to 25-3-21 NMSA 1978];
K. require all persons subject to the Meat Inspection Act to maintain full and complete records of all transactions involving meat, livestock products or poultry products, and make such records available on request to the chief veterinary meat inspector or his inspectors at any reasonable time; and
L. prescribe such additional standards, methods and procedures as are necessary to effect the purposes of the Meat Inspection Act.