(a) Livestock meat inspectors and processing inspectors shall inspect slaughter and processing operations in official establishments to ensure that meat and poultry products are produced in compliance with applicable requirements of Chapter 4 (commencing with section 18650) or Chapter 4.1 (commencing with section 18940) of Part 3, Division 9, of the Food and Agricultural Code, and this subchapter.

(b) Livestock meat inspectors and processing inspectors shall inspect official establishments to ensure they conduct operations that require state inspection on days and during hours specified on each establishment's current MPES Form 79-038 (Rev. 10/11), Schedule of Operations, unless different days or hours are approved in advance by the Department.

(c) A processing inspector shall complete, at least once a year, an in-depth review, on MPES Form 79-082 (Rev.10/11), In-Depth Review of Cooked Sausage, for each cooked sausage product and an in-depth review, on MPES Form 79-085 (Rev. 10/11), In-Depth Review of Cured, Cooked and Smoked Meats, for each cured, cooked, and smoked meat product produced in the meat processing establishment where the inspector is employed. The in-depth review forms shall be presented, upon completion, to a Department inspector for approval and signature.

(d) When, during an in-depth review for a product, the processing inspector finds any deviation(s) from the requirements of Chapter 4 (commencing with section 18650) or Chapter 4.1 (commencing with section 18940) of Part 3, Division 9, of the Food and Agricultural Code, this subchapter, and the approved MPES Form 79-080 (Rev. 10/11), Label and Formulation Approval, for the product, the inspector shall place a California Retained tag on the involved lot of product and immediately contact the Department. A program employee shall determine the disposition of the product and shall require the official establishment to take corrective measures, if necessary, to assure that the product conforms to its standard of identity and is wholesome and unadulterated before it is presented for sale. If the official establishment does not or cannot correct the deviation(s), the product shall be condemned and disposed of in accordance with section 907 of this subchapter.

(e) The processing inspector shall review all labels and product formulations with the Department inspector before sending them, with a completed MPES Form 79-080 (Rev. 10/11), Label and Formulation Approval, to the Department for approval.

(f) A processing inspector shall record the temperature of each lot of smoked product on MPES Form 79-086 (Rev. 10/11), Smokehouse Chart, and shall complete all items on a line on the smokehouse chart at least once a month.

(g) A processing inspector shall notify the Department when the official establishment makes a change in product formulation or in product manufacturing procedures.

(h) A processing inspector shall inspect the processing of each cured pork or cured beef product produced by the establishment at least once a month, using the following procedure: