NAC583.380. Appointment and duties of inspectors.

     1. The Officer shall appoint inspectors to make examinations and inspections of all cattle, sheep, swine, goats, horses, mules and other equines, of all carcasses and parts thereof, of all meat and meat food products, and of the sanitary conditions of all establishments in which the meat and meat products are prepared.

     2. The inspectors shall refuse to stamp, mark, tag or label any carcass or any part thereof, or meat food product prepared in any establishment, until they have actually been inspected and found to be not adulterated.

     3. The inspectors shall perform any other duties provided by NAC 583.211 to 583.530, inclusive.

     4. All inspections and examinations made pursuant to NAC 583.211 to 583.530, inclusive, must be made in the manner prescribed by the Officer.

     [Bd. of Health, Meat Inspection Reg. Art. II § XIII, eff. 11-4-70; renumbered as § M, 3-5-71]