18 AAC 32.675. Ante-mortem and post-mortem inspection

(a) A reindeer that is slaughtered for human consumption must have an ante- and post-mortem inspection conducted by the department.

(b) The department will

(1) conduct an ante-mortem inspection only on the day of the slaughter; and

(2) withhold a reindeer from slaughter if that reindeer shows signs of disease or other conditions that would make that reindeer unfit for human consumption on ante-mortem inspection.

(c) During the post-mortem inspection and until the post-mortem examination is completed, the operator of a slaughtering facility shall ensure that all viscera of each slaughtered reindeer are kept with the rest of the carcass to identify the viscera as being derived from the same reindeer.

(d) If the department condemns only a portion of a carcass due to bruising or contamination that can be trimmed, the operator may remove the bruised or contaminated portion immediately so that the uncondemned portion may be reinspected.

(e) If the department determines the carcass and parts are sound, healthful, wholesome, and otherwise not adulterated, the department will mark the carcass and parts as inspected and passed.

(f) The department will not mark a carcass and parts as inspected and passed if

(1) the department determines that the carcass or part is adulterated or contaminated, has a foul or sexual odor, or is diseased, and if the state veterinarian concurs with the determination made by the department; if the carcass or part is not marked as inspected and passed, the department may condemn and require the destruction of the carcass or part; or

(2) a reindeer is shot in a place other than the head or neck; if a reindeer is shot in the body, the carcass must be removed from the premises and is not eligible for inspection.

(g) The operator shall ensure that each field stunned reindeer is transported to the facility for post-mortem inspection in the shortest length of time practicable after being shot, to minimize the changes in the carcass that can affect the post-mortem examination, disposition, and wholesomeness of the carcass and parts. Those changes include bloating or souring due to increased meat temperature.

History: Eff. 9/6/2003, Register 167

Authority: AS 03.05.011

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