New Hampshire § 427:6 Access to Premises

New Hampshire Statutes

§ 427:6 — Access to Premises

New Hampshire·Title XL AGRICULTURE, HORTICULTURE AND ANIMAL HUSBANDRY·Ch. 427 LIVESTOCK AND MEAT INSPECTION·Subdivision Meat Inspection

For the purposes of any examination and inspection:

I.Certified meat inspectors shall have access, by day or night, whether the establishment is operating or not, to every part of establishments subject to the provisions of this subdivision, provided that they have the written authorization of the commissioner for such access.

II.Said inspectors shall mark, stamp, tag, or label as "New Hampshire Inspected and Passed" all such products found to be not adulterated.

III.Said inspectors shall label, mark, stamp, or tag as "New Hampshire Inspected and Condemned" all such products found adulterated, and all such condemned meat food products shall be destroyed for food purposes.

IV.Said inspectors shall label, mark, stamp, or tag as "New Hampshire Inspected; Results Pending," all such food pr

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For the purposes of any examination and inspection:
I. Certified meat inspectors shall have access, by day or night, whether the establishment is operating or not, to every part of establishments subject to the provisions of this subdivision, provided that they have the written authorization of the commissioner for such access.
II. Said inspectors shall mark, stamp, tag, or label as "New Hampshire Inspected and Passed" all such products found to be not adulterated.
III. Said inspectors shall label, mark, stamp, or tag as "New Hampshire Inspected and Condemned" all such products found adulterated, and all such condemned meat food products shall be destroyed for food purposes.
IV. Said inspectors shall label, mark, stamp, or tag as "New Hampshire Inspected; Results Pending," all such food products that have been inspected but for which final test results have not been received.
V. The commissioner may remove inspectors from any establishment which fails to so destroy such condemned meat food products.

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