New Hampshire § 427:14 Inspectors;  Certification and Duties

New Hampshire Statutes

§ 427:14 — Inspectors; Certification and Duties

New Hampshire § 427:14

Title XLAGRICULTURE, HORTICULTURE AND ANIMAL HUSBANDRY

Ch. 427LIVESTOCK AND MEAT INSPECTION

SubdivisionMeat Inspection

This text of New Hampshire § 427:14 (Inspectors; Certification and Duties) is published on Counsel Stack Legal Research, covering New Hampshire primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook

N.H. Rev. Stat. Ann. § 427:14 (2026).

Text

I.No person shall practice as a meat inspector in this state, except as permitted in RSA 427:2-a, without certification issued under this subdivision. The commissioner shall certify any person who receives a passing score on a meat inspector examination approved by the commissioner and pays all required fees. The commissioner may require supervision for a probationary period for new certificate holders pursuant to rules adopted under RSA 541-A.

II.Fees, fines, and administrative charges established for the certification program and the auditing program shall be deposited in the general fund.

III.Said inspectors shall refuse to stamp, mark, tag, or label any carcass or any part thereof, or meat product therefrom, prepared in any such establishment until the same shall have actually been

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I. No person shall practice as a meat inspector in this state, except as permitted in RSA 427:2-a, without certification issued under this subdivision. The commissioner shall certify any person who receives a passing score on a meat inspector examination approved by the commissioner and pays all required fees. The commissioner may require supervision for a probationary period for new certificate holders pursuant to rules adopted under RSA 541-A.
II. Fees, fines, and administrative charges established for the certification program and the auditing program shall be deposited in the general fund.
III. Said inspectors shall refuse to stamp, mark, tag, or label any carcass or any part thereof, or meat product therefrom, prepared in any such establishment until the same shall have actually been inspected and found to be not adulterated.
IV. The inspectors shall perform such other duties as are provided by this subdivision and by rules adopted by the commissioner.
V. All inspections and examinations made under this subdivision shall be made as described in the rules adopted by the commissioner.