California Code of Regulations
Title 3 - Food and Agriculture
Division 2 - Animal Industry
Chapter 4 - Meat Inspection
Subchapter 1
Article 3 - Facilities for Inspection and Sanitation
Section 902.2 - Other Facilities and Conditions Provided by Official Establishments

(1) Pens, equipment, and assistants for conducting ante-mortem inspection and for separating, marking, and holding livestock marked "California Suspect" or "California Condemned" apart from passed livestock. Pens, alleys, and runways shall be paved, drained, and supplied with hose connections for cleanup purposes.

(2) Natural or artificial lighting or a combination of natural and artificial lighting in order to conduct inspections. The following measurements shall be taken at a height of 30 inches off the floor:

(3) Racks, receptacles, or other suitable devices for retaining parts such as the head, tongue, tail, thymus gland, and viscera, and all parts and blood to be used in the preparation of meat food products or medical products, until after the post-mortem examination is completed, in order that they may be identified in case of condemnation of the carcass.

(4) Equipment, trucks, and receptacles for the handling of viscera of slaughtered animals to prevent contact with the floor.

(5) Tables, benches, and other equipment on which inspection is to be performed, of such design, material, and construction as to enable inspectors to conduct their inspections in an efficient and sanitary manner.

(6) Watertight trucks or receptacles for holding and handling diseased carcasses and parts, so constructed as to be readily cleaned; such trucks or receptacles shall have the phrase "CONDEMNED" in letters not less than 2 inches high, and, when required by the area supervisor, shall be equipped with facilities for locking or sealing.

(7) Liquid soap, cleansers, sanitizers, and hot water for cleansing and disinfecting hands and for sterilizing all implements used in dressing diseased carcasses, floors, and such other articles and places as may be contaminated by diseased carcasses or otherwise. Custom livestock slaughterhouses shall have a container of hot water near the eviscerating area that is maintained during all scheduled hours of operation at a temperature of 180°F or greater. This container of hot water shall be large enough to enable immersion of the blade of each knife, saw, or other similar implement used in skinning, evisceration, and splitting of livestock carcasses.

(8) Retention rooms, cages, or other compartments, and receptacles in which carcasses and product may be held for further inspection, shall be in such number and in such locations as the needs of inspection in the establishment require; shall be equipped for secure locking or sealing and shall be held under locks or official seals furnished by the Department; the keys of such locks shall not leave the custody of program employees. Every such room, compartment, or receptacle shall be marked with the phrase "RETAINED" in letters not less than 2 inches high; rooms or compartments for these purposes shall be locked or sealed and kept clean, including sanitary disposal of floor liquids; establishment employees shall not enter any retention rooms or compartments or open any retention receptacles unless authorized by program employees.

(9) Facilities, equipment, and denaturing materials for the disposal of condemned articles in accordance with the regulations in this subchapter.

(10) Docks and receiving rooms shall be designated by the operator of the official establishment and approved by the area supervisor for the receipt and inspection of all products.

(1) A minimum of 50 foot candles of shadow-free lighting at the inspection surfaces of the head, viscera, and carcass.

(2) A hand wash lavatory (other than one which is hand operated) located adjacent to the inspector's work area and furnished with liquid soap, disposable single-use towels, a waste receptacle, and hot and cold running water.