Meat & Poultry Bureau Goals & Objectives
MEAT AND POULTRY INSPECTION AUTHORIZATIONS:
Title 81, Chapter 9, part 2, MCA.
GOALS AND OBJECTIVES: The Meat and Poultry Inspection Program, within the Meat, Milk, and Egg Inspection Division, has as its primary function and goal to ensure clean, wholesome, properly labeled meat and poultry products for the consumer. (1-MT)
- Regularly scheduled slaughter inspections at establishments approved for state inspections. (1-MT & U.S.)
- Irregular processing inspections of establishments approved for state inspection. (1-MT & U.S.)
- Unannounced quarterly inspections of custom exempt establishments. These establishments may slaughter and process products for use by the owner, members of his household, and non-paying guests. These products cannot be resold and must be plainly marked "Not for Sale". (1-MT & U.S.)
- Monitoring sanitary conditions and procedures on a regular and on-going basis. Strict sanitation standards of all establishments, facilities, equipment, procedures, and personnel are required. (1-MT & U.S.)
- Findings of inspectors, in accordance with the Performance Based Inspection System, are documented in regularly submitted reports. The system provides guidance, direction, and information necessary to accomplish the objectives of the inspection program. (1-MT)
- Regularly scheduled systematic reviews are conducted by supervisory personnel to evaluate the manner in which in-plant inspection program personnel carry out assigned job responsibilities. (1-MT)
- Regularly scheduled systematic reviews by inspectors and supervisory personnel, are conducted to evaluate compliance with state law, regulations, and requirements. (1-MT)
- Contact retail outlets, hotels, restaurants, and institutions to assure only properly labeled and inspected meat/poultry products are prepared and offered for use or resale. (1-MT)
- Prior approval by the department of all proposed labels with formulation and product ingredients. (1-MT)
- Annual establishment licensing. Any person, firm, or corporation that engages in the business of slaughtering and/or processing of livestock and/or poultry, storing and/or wholesaling the meat products must be licensed by the department. (1-MT)
