Laws and Regulations

Document No. 5069
CLEMSON UNIVERSITY
STATE LIVESTOCK-POULTRY HEALTH COMMISSION
CHAPTER 27
Statutory Authority: 1976 Code Sections 47-4-30, 47-19-30, and 47-19-170

Synopsis:

These regulations are being promulgated to modernize, clarify and update existing regulations which govern, to the extent authorized by S.C. Code, Title 47, Chapter 4, the inspection of poultry products produced for intrastate commerce. These updated regulations are necessary to comply with the federal Poultry Products Inspection Act (21 USCA 454, Section 5) which establishes Federal-State Cooperative Poultry Inspection Programs. This is a grant program with equal federal-state funding. A cooperating state is required to adopt regulations “at least equal to” those adopted by the federal government. This regulation will, in effect, adopt the current Federal Poultry Products Inspection Regulations with some minor exceptions for some state specific requirements.

The Notice of Drafting was published in the State Register on August 27, 2021.

Instructions:

Print the regulation as shown below. All other items remain unchanged.

Text:

27-1022. State Poultry Products Inspection Regulation.

1. Definitions.
   Commission means the State Livestock-Poultry Health Commission, Clemson University.
   Director means the Director, Livestock-Poultry Health Programs, Clemson University.
2. Adoption of Federal Poultry Products Regulations.
   
   1. The United States Department of Agriculture, Food Safety and Inspection Service, Poultry Products Inspection Regulations, 9 CFR, Chapter III, Subchapter A, Parts 362 and 381 and Subchapter E. Parts 412, 416-418, 424, 430, 441, 442 and 500 and all changes thereto in effect as of January 1, 2022 are hereby adopted as the State Poultry Inspection Regulations, with exception as noted below.
3. Exceptions to the Federal Poultry Products Inspection Regulations.
   
   1. Subchapter A, Part 362, Voluntary Poultry Inspection Regulations, Section 362.5. Fees and charges for voluntary inspection services will be established, as required, by the Commission.
   2. Subchapter A, Part 381, Subpart G, Facilities for Inspection, Section 381.38. State holidays as designated by the State Budget and Control Board will be utilized by the state inspection program.
   3. Subchapter A, Part 381, Subpart G, Facilities for Inspection, Section 381.39. Fees and charges for overtime and holiday inspection services will be established, as required, by the Commission.
   4. Subchapter A, Part 381, Subpart M, Official Marks, Devices and Certificates. Official state marks, devices and certificates of inspection will be utilized by the state inspection program.
4. The complete text of these regulations is available for review at the Meat-Poultry Inspection Department, Livestock-Poultry Health Programs, Clemson University.

Fiscal Impact Statement:

No additional state funding is requested.

Statement of Rationale:

None.

Document No. 5068
CLEMSON UNIVERSITY
STATE LIVESTOCK-POULTRY HEALTH COMMISSION
CHAPTER 27
Statutory Authority: 1976 Code Sections 47-4-30 and 47-17-130

Synopsis:

These regulations are being promulgated to modernize, clarify and update existing regulations which govern, to the extent authorized by S. C. Code, Title 47, Chapter 4, the inspection of meat and meat food products produced for intrastate commerce. These updated regulations are necessary to comply with the Federal Meat Inspection Act (21 USCA 661, Section 301) which established Federal-State Cooperative Meat Inspection Programs. This is a grant program with equal federal-state funding. A cooperating state is required to adopt regulations “at least equal to” those adopted by the federal government. This regulation will, in effect, adopt the current Federal Meat Inspection Regulations with some minor exceptions for some state specific requirements.

The Notice of Drafting was published in the State Register on August 27, 2021.

Instructions:

Print the regulation as shown below. All other items remain unchanged.

Text:

27-1023. State Meat Inspection Regulation.

1. Definitions.
   1. Commission means the State Livestock-Poultry Health Commission, Clemson University.
   2. Director means the Director, Livestock-Poultry Health Programs, Clemson University.
   3. Custom Processor means the custom preparation by any person of carcasses, parts thereof, meat or meat food products derived from the slaughter by any individual of cattle, sheep, swine or goats of his own raising or from game animals, delivered by the owner thereof for such custom preparation and transportation in commerce of such custom prepared article, exclusively for the use in the household by the owner and members of the owners household and the owners non-paying guests and employees in an establishment permitted by the State Meat Inspection Department for that purpose.
2. Permit required; fee; application; refusal, revocation or suspension.
   1. Custom processors shall secure a permit from the Commission.
   2. The permit fee is twenty-five dollars ($25.00) annually or for part of a year. The permit year is July 1 to June 30. The fee must be retained by the Commission. The Commission by regulation may increase the fee to not more than fifty dollars ($50.00).
   3. The Commission, for cause, may refuse to grant a permit, may revoke or modify a permit, or assess a civil penalty in accordance with Section 47-4-130, South Carolina Code of Laws (1976) as amended.
3. Adoption of Federal Meat Inspection Regulations.
   1. The United States Department of Agriculture, Food Safety and Inspection Service, Meat Inspection Regulations, 9 CFR, Chapter III, Subchapter A, Parts 300-321, 325, 329, 332, 335, 352 and 354, and Subchapter E, Parts 412, 416-418, 424, 430, 441, 442 and 500 and all changes thereto in effect as of January 1, 2022 are hereby adopted as the State Meat Inspection Regulations, with exceptions as noted below.
4. Exceptions to the Federal Meat Inspection Regulations.
   1. Subchapter A, Part 307, Section 307.5(a) – Overtime Inspection Service. Fees and charges for overtime inspection service will be established, as required, by the Commission.
   2. Subchapter A, Part 307, Section 307.5(b) – Holiday Inspection Service. State holidays as designated by the State Budget and Control Board will be utilized by the state inspection program.
   3. Subchapter A, Part 312 – Official Marks, Devices and Certificates. Official state marks, devices and certificates of inspection will be utilized by the state inspection program.
   4. Subchapter A, Part 352, Section 352.5 – Holiday and Overtime Inspection Services. Fees and charges for overtime and state holiday inspection services will be established, as required by the Commission.
   5. Subchapter A, Part 352, Section 352.7 – Marking Inspected Products. Official state marks, devices and certificates of inspection will be utilized by the state inspection program.
5. In addition to temporary suspension in whole or in part of inspection services, as provided for in this regulation, the Director may, when he determines that the operator of any official establishment or any subsidiary therein, acting within the scope of his office, employment or agency, has threatened to forcible assault or has forcibly assaulted, intimidated, harassed or interfered with any program employees in or on account of his official duties under the law, assess a civil penalty in accordance with Section 47-4-130(b), S.C. Code of Laws, (1976) as amended.
6. The complete text of these regulations is available for review at the Meat-Poultry Inspection Department, Livestock-Poultry Health Programs, Clemson University.

Fiscal Impact Statement:

No additional state funding is requested.

Statement of Rationale:

None.

Document No. 2318
CLEMSON UNIVERSITY
CHAPTER 27
Statutory Authority: 1976 Code Section 47-4-30, 47-17-130 & 47-19-170

Synopsis: This regulation provides preapproval requirements for permitted meat and poultry slaughter and processing establishment facilities, equipment and labels.

Subpart A. Establishes the drawings and additional information that must be submitted to obtain approval.

Subpart B. Establishes the drawings and room schedules required prior to building or remodeling an official establishment.

Subpart C. Establishes that equipment and utensils must be made of material and constructed in a manner that facilitates thorough and adequate cleaning.

Subpart D. Establishes that facility and equipment must be approved prior to granting inspection service.

Subpart E. Establishes that edible products must be labeled with an approved label.

Instructions: Add new R27-1029, Preapproval Requirements for Official Meat & Poultry Establishments

Text:

27-1029 Preapproval Requirements for Official Meat & Poultry Establishments

A. DRAWINGS AND INFORMATION TO BE FURNISHED.
Each applicant for inspection shall submit to the Director a set of complete drawings containing the floor plans of the establishment for which inspection is requested, showing the locations of principal pieces of equipment, floor drains, principal drainage lines, handwashing basins and hose connections for cleanup purposes; a plot plan showing limits of the establishment=s premises, locations in outline of buildings on the premises, cardinal points of the compass; and a room schedule showing the finish of walls, floors, and ceilings of all rooms in the establishment.

B. DRAWINGS AND ROOM SCHEDULES TO BE FURNISHED IN ADVANCE OF CONSTRUCTION.
Drawings and room schedules for remodeling any official establishment (or part thereof) and for any new structures to be used as an official establishment must be submitted to the Director. Written approval must be obtained prior to commencing any remodeling, additions or building a new structure. The Director will issue appropriate directives stipulating minimum facility requirements.

C. EQUIPMENT AND UTENSILS APPROVAL.
Equipment and utensils used for preparing or otherwise handling any edible product, or ingredient thereof in any official establishment shall be of such material and construction as in the judgment of the Director will facilitate the thorough and adequate cleaning thereof and ensure cleanliness in the preparation and handling of all edible products and otherwise avoid adulteration and misbranding of such products. The Director will issue appropriate directives stipulating minimum equipment and utensil requirements.

D. GRANT OF INSPECTION.
Inspection service will not be provided and a grant of inspection issued until the Director has determined that the establishment has been constructed, and facilities and equipment are installed in accordance with the approved drawings and room schedules and facility, equipment and utensils requirements.

E. LABELING APPROVAL.
No label shall be used on any edible product unless the label has been submitted to and approved by the Director in writing. The currently-approved label is the only label authorized to be used on any product, unless authorized by the Director.

Fiscal Impact Statement: No additional state funding is required.

A. Planos e información que se deben suministrar:

Todos los candidatos para la inspección deben enviar al Director un juego completo de planos que contenga los planos de los pisos del establecimiento para el que se solicita la inspección. Estos planos deben mostrar las ubicaciones de los equipos más importantes, los desagües del suelo, las líneas de drenaje principales, los lavamanos y las conexiones de mangueras para la limpieza; un plano de la parcela que muestre los límites de las instalaciones del establecimiento, las ubicaciones en los bocetos de los edificios del establecimiento, los puntos cardinales y una planificación del espacio que muestre las terminaciones de las paredes, los pisos y los cielos rasos de todas las habitaciones del establecimiento.

B. Planos y planificación del espacio a suministrar antes de la construcción:

Se deben proporcionar al Director los planos y la planificación de espacios de las remodelaciones de los establecimientos oficiales (o parte de ellos) y de la construcción de estructuras nuevas que se fueren a utilizar como establecimiento oficial. Se debe recibir aprobación por escrito antes de comenzar las remodelaciones, las ampliaciones o la construcción de una estructura nueva. El Director expedirá las directivas adecuadas para estipular los requisitos mínimos del complejo.

C. Aprobación de equipamiento y utensilios:

Los equipos y los utensilios que se utilicen para preparar o manipular productos comestibles o ingredientes en los establecimientos oficiales deben estar hechos de un material o construidos de manera tal que, a juicio del Director, faciliten una limpieza rigurosa y adecuada, y garanticen la higiene en la preparación y la manipulación de todos los productos comestibles; y que, por otro lado, eviten la adulteración y los problemas con el etiquetado. El Director expedirá las directivas adecuadas para estipular los requisitos mínimos de equipos y utensilios.

D. Certificado de inspección

No se proporcionará el servicio de inspección ni se otorgará el certificado de inspección hasta que el Director haya determinado que la construcción del establecimiento, y la instalación del complejo y el equipamiento cumplen con los planos y la planificación de espacios aprobados; y el complejo, el equipamiento y los utensilios cumplen con los requisitos.

E. Aprobación de etiqueta:

No se podrá usar ninguna etiqueta en ningún producto comestible hasta que se haya enviado al Director y este la haya aprobado por escrito. La etiqueta aprobada actualmente es la única etiqueta autorizada para ser usada en los productos, a menos que el Director autorice otra.