1) If exempted custom slaughtering or other preparation of product is conducted in an official establishment, facilities and equipment in the official establishment used for custom operations shall be thoroughly cleaned and sanitized before they are reused for preparing each product for sale.

2) Each exempted custom slaughtered carcass and product will be kept separate and away from each inspected carcass and product while in an official establishment.

3) Each custom slaughtered carcass will be kept not less than 36 inches apart in the nearest proximity from each inspected carcass in chill and holding coolers.

4) The construction of an exempted slaughter or processing establishment will conform to minimum requirements as prescribed by the commissioner or designee to assure adequate facilities for the purpose intended as required in the licensing act.

KEY: custom slaughter, food inspection, food safety

Date of Last Change: February 24, 2020

Notice of Continuation: December 16, 2024

Authorizing, and Implemented or Interpreted Law: 3-32-107; 4-32-110; 4-2-103(1)(i)