Article 5-B, Inspection and Sale of Meat, as added by chapter 324 of the Laws of 1962 and article 5-C, Licensing of Rendering Plants, as added by chapter 391 of the Laws of 1968, of the Agriculture and Markets Law, and all acts amendatory thereof or supplementary thereof.

The New York State Department of Agriculture and Markets.

The Commissioner of Agriculture and Markets of the State of New York or his delegate.

The Federal Meat Inspection Act of March 4, 1907, 34 Stat. 1260, as amended by the Wholesome Meat Act of 1967, 81 Stat. 584 (21 U.S.C., sec. 601seq.).

(e)-(f) [Reserved]

An inspector of the department.

Any inspector or other individual employed by the department who is authorized by the commissioner to do any work or perform any duty in connection with the law.

Any slaughtering, cutting, boning, meat canning, curing, smoking, salting, packing, rendering, or similar establishment at which inspection is maintained under the regulations in this Article.

The officer in charge of a region.

One or more official establishments included under the supervision of an officer in charge.

Any individual, firm, or corporation.

Any partnership, association, or other unincorporated business organization.

Any person engaged in the business of buying or selling carcasses, parts of carcasses, meat or meat food products or livestock on commission, or otherwise negotiating purchases or sales of such articles other than for his own account or as an employee of another person.

Any person engaged in the business of rendering carcasses or parts or products of the carcasses of any livestock except rendering conducted under inspection or exemption under the law.

Any article intended for use as food for dogs, cats, or other animals derived wholly, or in part, from the carcass or parts or products of the carcass of any livestock, except that the term animal food as used herein does not include livestock and poultry feeds manufactured from processed animal by-products (such as meatmeal, tankage, meat and bonemeal, bloodmeal, and feed grade animal fat).

Any person engaged in the business of manufacturing or processing animal food except manufacture of livestock and poultry feeds with respect to any activity of acquiring or using processed animal by-products (such as meat meal tankage, meat and bonemeal, bloodmeal, and feed grade animal fats) in the manufacture of such feeds.

(r)-(u) [Reserved]

This term applies to any carcass, or part or product of a carcass, of any livestock, unless it is denatured or otherwise identified as required by the applicable provisions of 314.3, 314.10, 325.11, 325.13 of this Article to deter its use as a human food, or it is naturally inedible by humans; e.g., hoofs or horns in their natural state.

Intended for use as human food.

Adulterated, uninspected, or not intended for use as human food.

Slaughtered, canned, salted, rendered, boned, cut up, or otherwise manufactured or processed.

Any division of any carcass or part thereof, except that the trimming of carcasses or parts thereof to remove surface contaminants is not considered as cutting up.

This term applies to any carcass, part thereof, meat or meat food product under one or more of the following circumstances:

This term applies to any carcass, part thereof, meat or meat food product under one or more of the following circumstances:

A display of written, printed, or graphic matter upon the immediate container (not including package liners) of any article.

All labels and other written, printed, or graphic matter;

(ee) Federal Food, Drug, and Cosmetic Act. The act so entitles, approved June 25, 1938 (52 Stat. 1040); and acts amendatory thereof or supplementary thereto.

These terms shall have the same meanings for purposes of the law and the regulations in this Article as under the Federal Food, Drug, and Cosmetic Act.

Cattle, sheep, swine, goat, horse, mule, or other equine.

All parts, including viscera, of any slaughtered livestock.

The part of the muscle of any cattle, sheep, swine, or goats, which is skeletal or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accompanying and overlying fat, and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. It does not include the muscle found in the lips, snout, or ears. This term, as applied to the products of equines, shall have a meaning comparable to that provided in this subdivision with respect to cattle, sheep, swine and goats.

Any part capable for use as human food, other than meat, which has been derived from one or more cattle, sheep, swine, or goats. This term, as applied to products of equines, shall have a meaning comparable to that provided in this subdivision with respect to cattle, sheep, swine, and goats.

Any article capable of use as human food which is made wholly or in part from any meat or other portion of the carcass of any cattle, sheep, swine, or goats, except those exempted from definition as a meat food product by the commissioner in specific cases or by the regulations in Part 317 of this Article, upon a determination that they contain meat or other portions of such carcasses only in a relatively small proportion or historically have not been considered by consumers as products of the meat food industry, and provided that they comply with any requirements that are imposed in such cases or regulations as conditions of such exemptions to assure that the meat or other portions of such carcasses contained in such articles are not adulterated and that such articles are not represented as meat food products. This term, as applied to food products of equines, shall have a meaning comparable to that provided in this subdivision with respect to cattle, sheep, swine, and goats.

Any carcass, meat, meat by-product, or meat food product, capable of use as human food.

The receptacle or other covering in which any product is directly contained or wholly or partially enclosed.

The outside container (box, bag, barrel, crate, or other receptacle or covering) containing or wholly or partly enclosing any product packed in one or more immediate containers.

Any substance, including metabolites, remaining in livestock at time or slaughter or in any of its tissues after slaughter as the result of treatment or exposure of the livestock to a pesticide, organic or inorganic compound, hormone, hormone-like substance, growth promoter, antibiotic, anthelmintic, tranquilizer, or other therapeutic or prophylactic agent.

Any animal used in any research investigation involving the feeding or other administration of, or subjection to, an experimental biological product, drug, or chemical or any nonexperimental biological product, drug or chemical used in a manner for which it was not intended.

The body (cadaver) of livestock which has died otherwise than by slaughter.

Livestock which has or displays symptoms of having any of the following:

The controls, as prescribed in instructions to department employees, to be exercised by them over particular operations to insure that such operations are conducted in compliance with the law and the regulations in this Article.

Smoking, cooking, canning, curing, refining, or rendering in an official establishment of product previously prepared in official establishments.

A flavoring containing any sapid or aromatic constituent which constituent was manufactured by a process of synthesis or other similar artifice.

A coloring containing any dye or pigment, which dye or pigment was manufactured by a process of synthesis or other similar artifice, or a coloring which was manufactured by extracting a natural dye or natural pigment from a plant or other material in which such dye or pigment was naturally produced.

Any chemical that, when added to a meat or meat food product, tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils extracted from spices or substances added to meat and meat food products by exposure to wood smoke.

Meat from animals slaughtered by a bona fide farmer who, as an incident of such farm operation, slaughters his own domestic animals on his own premises exclusively for use, in his household, by him and members of his household and his nonpaying guests and employees.

Meat from animals which have been slaughtered by a custom slaughterer for the owner exclusively for use, in the household of such owner, by him and members of his household and his nonpaying guests and employees.

Any edible part other than meat which is derived from animals slaughtered by a custom slaughterer or by a farmer for his own use, and which product is produced or prepared for the owner exclusively for use, in the household of such owner, by him and members of his household and his nonpaying guests and employees. This term shall apply only to those parts which have not been manufactured, cured, smoked, processed or otherwise treated.

A person granted a custom slaughter permit pursuant to the provisions of section 96-c of the Agriculture and Markets Law.

A person granted a custom processor permit pursuant to the provisions of section 96-j(2) of the law.

Boning, cutting up, salting, curing, smoking, heat treating, rendering, canning and other manufacturing of farm dressed meat, custom slaughtered meat, or custom meat by-product.

Any farm dressed meat, custom slaughtered meat or custom meat by-product which has been custom processed.