(a) Every poultry plant in which poultry is slaughtered, dressed, or drawn, or in which poultry meat, poultry meat by-products, or poultry meat food products of, or derived from poultry, is wholly or in part cut up, recut, packed or repacked, canned, cooked, cured, smoked, salted, rendered, or otherwise prepared, that are capable of being used as food for man, shall have inspection under these regulations as provided by Division 12, Chapter 1 (section 24501 et seq.) Chapter 2 (section 24651 et seq.) and Chapter 3 (section 24951 et seq.), of the Food and Agricultural Code.

(b) All poultry and all poultry meat, and products entering a plant at which inspection is required by these regulations, and all products prepared, in whole or in part, therein, shall be inspected, handled, prepared, marked and labeled as required by these regulations.