1. A. Operators of exempt poultry and rabbit slaughter and processing are required to submit an application and register their business with the MPID. The registration is subject to licensing fees and annual renewal fees as established in 21.32.10 NMAC so long as the firm is in operation. Failure to register could result in enforcement actions pursuant to 21.33.2.35 NMAC.
2. B. Adulterated poultry or rabbits, as defined in this subchapter, may not be slaughtered for the purpose of selling the carcass or parts for food. Only healthy poultry and rabbits, exhibiting no abnormalities, may be slaughtered for sale as food.
3. C. Unhealthy or unsound poultry and rabbits are those that exhibit any condition not normally expected to be exhibited in a healthy and sound member of that species. Examples of abnormal or unsound animals include animals that are not able to get up, or animals that have a missing or abnormal eye, swellings, rectal or vaginal prolapse, ocular or nasal discharge, a cough, or a limp.
4. D. Operators of facilities conducting slaughter under a poultry or rabbit exemption shall keep records such as bills of sale, invoices, bills of lading, and receiving and shipping papers for transactions in which any poultry or rabbit or poultry or rabbit carcass, meat, or meat food product is purchased, sold, shipped, received, transported, or otherwise handled for a period of one year. These records shall be available to department representatives on request.
5. E. Low-volume poultry or rabbit slaughter operations shall be maintained in sanitary condition during slaughter and processing operations.
6. F. Carcasses and parts there from that are prepared under the poultry or rabbit exemption shall be packaged and the container shall be marked with each of the following in letters at least 1/4 inch in height, unless otherwise stated:
7. (1) the slaughterer's name and address of the business and the term "Exempted P.L. 90-492" and the statement "not produced under inspection";

8. (2) the common or usual name of the product, or a truthful descriptive designation of the product;

   1. (3) a special handling label such as, "keep refrigerated," "keep frozen," "keep refrigerated or frozen," "perishable - keep under refrigeration," or any other similar statement that entails the product is perishable and needs to be stored properly before cooking.

[21.33.2.14 NMAC - N, 11/07/2025]