Extent and time of post-mortem inspection; post-mortem inspection staffing standards.

  1. Law
  2. CFR 9
  3. Animals and Animal Products
  4. Food Safety and Inspection Service, Department of Agriculture
  5. Agency Organization and Terminology; Mandatory Meat and Poultry Products Inspection and Voluntary Inspection and Certification
  6. Post-Mortem Inspection
  7. Extent and time of post-mortem inspection; post-mortem inspection staffing standards.

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§ 310.1 Extent and time of post-mortem inspection; post-mortem inspection staffing standards.

(a) A careful post-mortem examination and inspection shall be made of the carcasses and parts thereof of all livestock slaughtered at official establishments. Such inspection and examination shall be made at the time of slaughter unless, because of unusual circumstances, prior arrangements acceptable to the Administrator have been made in specific cases by the circuit supervisor for making such inspection and examination at a later time.

(b)

(1) The staffing standards on the basis of the number of carcasses to be inspected per hour are outlined in the following tables. Standards for multiple inspector lines are based on inspectors rotating through the different types of inspection stations during each shift to equalize the workload. The inspector in charge shall have the authority to require the establishment to reduce slaughter line speeds where, in his judgment, the inspection procedure cannot be adequately performed at the current line speed because of particular deficiencies in carcass preparation and presentation by the plant at the higher speed, or because the health condition of the particular animals indicates a need for more extensive inspection.

(2) Cattle inspection. For all cattle staffing standards, an “a” in the “Number of Inspectors by Stations” column means that one inspector performs the entire inspection procedure and a “b” means that one inspector performs the head and lower carcass inspection and a second inspector performs the viscera and upper carcass inspection.[1]

(i) Inspection Using the Viscera Truck.

Expand Table

Steers and Heifers

Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 27 a a a
28 to 56 b b b
57 to 84 1 1 1
85 to 86 1 2 1
87 to 143 2 2 1
Expand Table

Cows and Bulls

Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 27 a a a
28 to 55 b b b
56 to 77 1 1 1
78 to 81 1 2 1
82 to 134 2 2 1

(A) Rules for determining adjusted maximum slaughter rates for single-inspector kills considering walking distance according to the table in this subdivision: Determine the distances the inspector actually walks between the points shown in columns 2 through 14 of the following table. For each column, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 14. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus total of the deduction figures. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number.

Expand Table

One-Inspector Cattle Kill - Viscera Truck

[Table of deductions from maximum slaughter rates for each 2 feet between points (in tenths of cattle per hour)]

1
Number of feet between points 		2
Head rack and high rail 		3
Viscera and low rail 		4
Low rail and head rack 		5
Head rack and carcass2 		6
Carcass2 and washbasin 		7
Tags - brands and low rail 		8
Viscera and washbasin 		9
Viscera and high rail 		10
Low rail and high rail 		11
Head rack and closest washbasin 		12
Washbasin and high rail1 		13
Head rack and washbasin1 		14
Viscera and tags - brands
Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls
1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.1 0
5 0 0 0.1 0 0 0 0 0 0 0 0 0 0 0.1 0.1 0.1 0 0 0 0 0 0 0 0 0.2 0.1
7 0 0 0.1 0.1 0.1 0.1 0 0 0 0 0.1 0.1 0.1 0.2 0.2 0.2 0.1 0.1 0 0 0 0 0 0 0.3 0.3
9 0 0 0.2 0.1 0.1 0.1 0 0 0 0 0.1 0.1 0.1 0.3 0.3 0.3 0.1 0.1 0 0 0.1 0.1 0.1 0.1 0.4 0.4
11 0.1 0.1 0.2 0.2 0.2 0.2 0 0 0 0 0.1 0.2 0.2 0.4 0.4 0.4 0.2 0.2 0 0 0.1 0.1 0.1 0.1 0.5 0.6
13 0.1 0.1 0.3 0.2 0.2 0.2 0 0 0 0 0.2 0.2 0.2 0.5 0.5 0.5 0.2 0.2 0 0 0.1 0.1 0.1 0.1 0.6 0.7
15 0.1 0.1 0.4 0.3 0.3 0.3 0 0 0 0 0.2 0.3 0.3 0.5 0.6 0.6 0.3 0.3 0 0 0.2 0.2 0.2 0.2 0.7 0.9
17 0.1 0.1 0.4 0.3 0.3 0.3 0 0 0 0 0.3 0.3 0.3 0.6 0.7 0.7 0.3 0.3 0 0.1 0.2 0.2 0.2 0.2 0.9 1.0
19 0.1 0.1 0.5 0.4 0.4 0.4 0 0 0 0 0.3 0.4 0.4 0.7 0.8 0.8 0.4 0.4 0 0.1 0.2 0.2 0.2 0.2 1.0 1.1
21 0.2 0.2 0.5 0.4 0.4 0.4 0 0 0 0 0.3 0.4 0.4 0.8 0.9 0.8 0.4 0.4 0 0.1 0.3 0.2 0.3 0.2 1.1 1.3
23 0.2 0.2 0.6 0.5 0.5 0.5 0 0 0 0 0.4 0.5 0.5 0.9 1.0 0.9 0.5 0.5 0 0.1 0.3 0.3 0.3 0.3 1.2 1.4
25 0.2 0.2 0.7 0.5 0.5 0.5 0 0 0 0 0.4 0.5 0.5 1.0 1.1 1.0 0.5 0.5 0 0.1 0.3 0.3 0.3 0.3 1.3 1.5
27 0.2 0.2 0.7 0.5 0.6 0.5 0 0 0 0 0.4 0.5 0.6 1.1 1.2 1.1 0.6 0.6 0 0.1 0.3 0.3 0.3 0.3 1.4 1.7
29 0.2 0.2 0.8 0.6 0.6 0.6 0 0 0 0 0.5 0.6 0.6 1.2 1.3 1.2 0.6 0.6 0 0.1 0.4 0.3 0.4 0.3 1.5 1.8
31 0.3 0.2 0.8 0.6 0.7 0.6 0 0 0 0 0.5 0.6 0.7 1.3 1.3 1.4 0.7 0.7 0 0.1 0.4 0.4 0.4 0.4 1.6 1.9
33 0.3 0.3 0.9 0.7 0.7 0.7 0 0 0 0 0.6 0.7 0.7 1.3 1.4 1.4 0.7 0.7 0 0.1 0.4 0.4 0.4 0.4 1.7 2.1
35 0.3 0.3 1.0 0.7 0.8 0.7 0 0 0 0 0.6 0.7 0.8 1.4 1.5 1.5 0.8 0.8 0 0.2 0.5 0.4 0.5 0.4 1.8 2.2
37 0.3 0.3 1.0 0.8 0.8 0.8 0 0 0 0 0.6 0.8 0.8 1.5 1.6 1.6 .0.8 0.8 0 0.2 0.5 0.5 0.5 0.5 1.9 2.3
39 0.3 0.3 1.1 0.8 0.9 0.8 0 0 0 0 0.7 0.8 0.9 1.6 1.7 1.7 0.9 0.9 0 0.2 0.5 0.5 0.5 0.5 2.0 2.4
41 0.4 0.3 1.1 0.9 0.9 0.9 0 0.1 0 0.1 0.7 0.9 0.9 1.7 1.7 1.8 0.9 0.9 0 0.2 0.6 0.5 0.6 0.5 2.1 2.6
43 0.4 0.4 1.2 0.9 1.0 0.9 0 0.1 0 0.1 0.7 0.9 1.0 1.8 1.8 1.9 1.0 1.0 0.1 0.2 0.6 0.5 0.6 0.5 2.2 2.7
45 0.4 0.4 1.2 0.9 1.0 0.9 0 0.1 0 0.1 0.8 0.9 1.0 1.8 1.9 2.0 1.0 1.0 0.1 0.2 0.6 0.6 0.6 0.6 2.3 2.8
47 0.4 0.4 1.3 1.0 1.1 1.0 0 0.1 0 0.1 0.8 1.0 1.1 1.9 2.0 2.1 1.1 1.1 0.1 0.2 0.6 0.6 0.6 0.6 2.4 2.9
49 0.4 0.4 1.4 1.0 1.1 1.0 0 0.1 0 0.1 0.8 1.0 1.1 2.0 2.1 2.2 1.1 1.1 0.1 0.2 0.7 0.6 0.7 0.6 2.5 3.1
51 0.5 0.5 1.4 1.1 1.2 1.1 0 0.1 0 0.1 0.9 1.1 1.2 2.1 2.2 2.2 1.2 1.2 0.1 0.3 0.7 0.7 0.7 0.7 2.6 3.2
53 0.5 0.5 1.5 1.1 1.2 1.1 0 0.1 0 0.1 0.9 1.1 1.2 2.2 2.3 2.3 1.2 1.2 0.1 0.3 0.7 0.7 0.7 0.7 2.7 3.3
55 0.5 0.5 1.5 1.2 1.2 1.2 0 0.1 0 0.1 1.0 1.2 1.2 2.3 2.3 2.4 1.3 1.3 0.1 0.3 0.8 0.7 0.8 0.7 2.8 3.4
57 0.5 0.5 1.6 1.2 1.3 1.2 0 0.1 0 0.1 1.0 1.2 1.3 2.3 2.4 2.5 1.3 1.3 0.1 0.3 0.8 0.7 0.8 0.7 2.9 3.5
59 0.5 0.5 1.6 1.3 1.3 1.3 0 0.1 0 0.1 1.0 1.3 1.3 2.4 2.5 2.6 1.4 1.4 0.1 0.3 0.8 0.8 0.8 0.8 3.0 3.6

1 The washbasin referred to here is the one the inspector uses while enroute from the head rack to high rail inspection.

2 This refers to the carcass in the bleeding area.

(B) Rules for determining adjusted maximum slaughter rates for two-inspector kills considering walking distance according to the table in this subdivision: Determine the distances the inspectors actually walk between the points shown in columns 2 through 9 of the following table. Column 9 is used only if the condemned brands and tags the viscera inspector uses are kept at a location other than at the washbasin-sterilizer. For each column, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 9. Divide this total by 2. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus the number calculated above. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number.

Expand Table

Two-Inspector Cattle Kill - Viscera Truck

[Table of deductions from maximum slaughter rates for each 2 feet between points (in tenths of cattle per hour)]

Heads and low rail inspection Viscera and high rail inspection
1 2 3 4 5 6 7 8 91
Number of feet between points Head rack and washbasin Head rack and carcasses2 Washbasin and low rail Head rack and low rail Viscera and brands tags (washbasin) Viscera and high rail High rail and washbasin Viscera and washbasin
Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls
1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
3 0.1 0 0.1 0 0.1 0 0 0 0 0 0 0 0 0 0.1 0.2
5 0.1 0.1 0.1 0.1 0.1 0.1 0.8 0.7 0.4 0.5 0.5 0.5 0.1 0.2 0.2 0.3
7 0.1 0.2 0.1 0.1 0.1 0.1 1.5 1.4 0.7 0.9 1.0 0.9 0.3 0.3 0.3 0.4
9 0.2 0.2 0.1 0.2 0.1 0.2 2.2 2.0 1.1 1.3 1.5 1.3 0.4 0.5 0.4 0.5
11 0.2 0.3 0.1 0.2 0.2 0.2 2.8 2.7 1.4 1.7 1.9 1.8 0.5 0.6 0.4 0.6
13 0.2 0.4 0.1 0.3 0.2 0.2 3.5 3.3 1.7 2.1 2.4 2.2 0.6 0.7 0.5 0.8
15 0.3 0.4 0.1 0.3 0.2 0.3 4.1 3.9 2.0 2.5 2.9 2.6 0.7 0.9 0.6 0.9
17 0.3 0.5 0.1 0.4 0.2 0.3 4.8 4.5 2.4 2.9 3.3 3.0 0.8 1.0 0.7 1.0
19 0.3 0.6 0.2 0.4 0.3 0.4 5.4 5.1 2.7 3.3 3.7 3.4 0.9 1.2 0.7 1.2
21 0.3 0.6 0.2 0.4 0.3 0.4 6.0 5.7 3.0 3.7 4.2 3.7 1.0 1.3 0.8 1.3
23 0.4 0.7 0.2 0.5 0.3 0.5 6.6 6.3 3.3 4.0 4.6 4.1 1.2 1.4 0.9 1.4
25 0.4 0.7 0.2 0.5 0.3 0.5 7.2 6.8 3.6 4.4 5.0 4.5 1.3 1.6 1.0 1.6
27 0.4 0.8 0.2 0.6 0.4 0.5 7.8 7.4 3.9 4.7 5.4 4.9 1.4 1.7 1.0 1.7
29 0.5 0.9 0.2 0.6 0.4 0.6 8.3 7.9 4.2 5.1 5.8 5.2 1.5 1.8 1.1 1.8
31 0.5 0.9 0.2 0.7 0.4 0.6 8.9 8.5 4.5 5.4 6.2 5.6 1.6 2.0 1.2 2.0
33 0.5 1.0 0.2 0.7 0.4 0.7 9.4 9.0 4.8 5.8 6.5 5.9 1.7 2.1 1.3 2.1
35 0.6 1.1 0.3 0.8 0.5 0.7 10.0 9.5 5.0 6.1 6.9 6.3 1.8 2.2 1.3 2.3
37 0.6 1.1 0.3 0.8 0.5 0.7 10.5 10.0 5.3 6.4 7.3 6.6 1.9 2.4 1.4 2.4
39 0.6 1.2 0.3 0.9 0.5 0.8 11.0 10.5 5.6 6.8 7.6 6.9 2.0 2.5 1.5 2.5
41 0.7 1.2 0.3 0.9 0.6 0.8 11.5 11.0 5.9 7.1 8.0 7.2 2.1 2.6 1.5 2.6
43 0.7 1.3 0.3 0.9 0.6 0.9 12.0 11.4 6.1 7.4 8.3 7.6 2.2 2.8 1.6 2.8
45 0.7 1.4 0.3 1.0 0.6 0.9 12.5 11.9 6.4 7.7 8.7 7.9 2.4 2.9 1.7 2.9
47 0.8 1.4 0.3 1.0 0.6 1.0 13.0 12.4 6.7 8.0 9.0 8.2 2.5 3.0 1.8 3.0
49 0.8 1.5 0.3 1.1 0.7 1.0 13.4 12.8 6.9 8.3 9.4 8.5 2.6 3.2 1.8 3.1
51 0.8 1.6 0.3 1.1 0.7 1.0 13.9 13.3 7.2 8.6 9.7 8.8 2.7 3.3 1.9 3.3
53 0.9 1.6 0.4 1.2 0.7 1.1 14.4 13.7 7.4 8.9 10.0 9.1 2.8 3.4 2.0 3.4
55 0.9 1.7 0.4 1.2 0.7 1.1 14.8 14.1 7.7 9.2 10.3 9.4 2.9 3.5 2.0 3.5
57 0.9 1.7 0.4 1.3 0.8 1.2 15.2 14.6 7.9 9.5 10.6 9.7 3.0 3.7 2.1 3.6
59 0.9 1.8 0.4 1.3 0.8 1.2 15.7 15.0 8.2 9.7 10.9 9.9 3.1 3.8 2.2 3.8

1 This column to be used only if brands and tags are not located at the washbasin.

2 This refers to the carcasses in the bleeding area.

(ii) Inspection Using Viscera Table, Tongue-In Presentation of Heads.

Expand Table

Steers and Heifers

Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 32 a a a
33 to 58 b b b
59 to 84 1 1 1
85 to 86 1 2 1
87 to 143 2 2 1
144 to 171 3 2 1
172 to 198 3 3 1
199 to 226 3 3 2
227 to 253 4 3 2
254 to 280 4 4 2
281 to 306 5 4 2
307 to 333 5 5 2
Expand Table

Cows and Bulls

Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 29 a a a
30 to 56 b b b
57 to 77 1 1 1
78 to 81 1 2 1
82 to 134 2 2 1
135 to 159 2 3 1
160 to 187 3 3 1
188 to 213 3 4 1
214 to 234 3 4 2
235 to 264 4 4 2
265 to 289 5 4 2
290 to 314 5 5 2

(iii) Inspection Using Viscera Table, Tongue-Out Presentation of Heads.

Expand Table

Steers and Heifers

Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 32 a a a
33 to 58 b b b
59 to 86 1 1 1
87 to 103 1 2 1
104 to 156 2 2 1
157 to 186 2 3 1
187 to 216 3 3 1
217 to 246 3 3 2
247 to 275 3 4 2
276 to 304 4 4 2
305 to 333 4 5 2
334 to 362 5 5 2
363 to 390 5 6 2
Expand Table

Cows and Bulls

Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 29 a a a
30 to 56 b b b
57 to 79 1 1 1
80 to 98 1 2 1
99 to 147 2 2 1
148 to 174 2 3 1
175 to 205 3 3 1
206 to 233 3 4 1
234 to 256 3 4 2
257 to 288 4 4 2
289 to 316 5 4 2
317 to 343 5 5 2

(3) Swine inspection. There are two systems of post-mortem inspection: The New Swine Slaughter Inspection System (NSIS), which may be used for market hogs, and the traditional inspection system, which may be used for all swine.

(i) The NSIS may be used for market hogs if the official establishment requests to use it and meets or agrees to meet the requirements in 9 CFR 309.19 and § 310.26. The Administrator may permit establishments that slaughter classes of swine other than market hogs to use NSIS under a waiver from the provisions in 9 CFR 309.19 and § 310.26 as provided by 9 CFR 303.1(h). The Administrator also may permit establishments that slaughter both market hogs and other classes of swine to slaughter the market hogs under NSIS and slaughter the other classes of swine under traditional inspection.

(ii) Traditional inspection shall be used for swine when NSIS is not used. The following inspection staffing standards are applicable to swine slaughter configurations operating under traditional inspection when NSIS is not used. The inspection standards for all slaughter lines are based upon the observation rather than palpation, at the viscera inspection station, of the spleen, liver, heart, lungs, and mediastinal lymph nodes. In addition, for one- and two-inspector lines under traditional inspection, the standards are based upon the distance walked (in feet) by the inspector between work stations; and for three or more inspector slaughter lines, upon the use of a mirror, as described in § 307.2(m)(6) of this chapter, at the carcass inspection station. Although not required in a one- or two-inspector slaughter configuration, except in certain cases as determined by the inspection service, if a mirror is used, it must comply with the requirements of § 307.2(m)(6).

Expand Table

Table 1 to Paragraph (b)(3) - One Inspector - Staffing Standards for Swine

Distance walked1 in feet is - Maximum inspection rates (head per hour)
Market hogs
(heads attached or detached) 		Sows and boars
(heads detached)
Without mirror With mirror Without mirror With mirror
0 to 5 140 150 131 143
6 to 10 134 144 126 137
11 to 15 129 137 122 132
16 to 20 124 132 117 127
21 to 35 120 127 113 122
26 to 30 116 122 110 118
31 to 35 112 118 106 114
36 to 40 108 114 103 110
41 to 45 105 110 100 106
46 to 50 101 107 97 103
51 to 55 98 103 94 100
56 to 60 96 100 91 97
61 to 65 93 97 89 94
66 to 70 90 95 87 92
71 to 75 88 92 85 89
76 to 80 86 89 82 87
81 to 85 84 87 80 85
86 to 90 82 85 79 83
91 to 95 80 83 77 81
96 to 100 78 81 75 79

1 Distance walked is the total distance that the inspector will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, head, and wash-basin).

Expand Table

Table 2 to Paragraph (b)(3) - Two Inspectors - Staffing Standards for Market Hogs

Distance walked1 in feet by inspector B is - Maximum inspection rates
(head per hour with heads attached or detached)
Line configuration
Carcass,2 head viscera3 Viscera,2 head carcass3 Head,2 viscera carcass3
Without Mirror
0 to 5 151-253 151-271 151-296
6 to 10 151-239 151-255 151-277
11 to 15 151-226 151-240 151-260
16 to 20 151-214 151-227 151-244
21 to 25 151-204 151-215 151-231
With Mirror
0 to 5 151-253 151-303 151-318
6 to 10 151-239 151-283 151-304
11 to 15 151-226 151-265 151-289
16 to 20 151-214 151-249 151-270
21 to 25 151-204 151-235 151-254

1Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin).

2Inspector A.

3Inspector B.

Note 1 to Table 2 to paragraph (b)(3): In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.

Expand Table

Table 3 to Paragraph (b)(3) - Two Inspectors - Staffing Standards for Sows and Boars

Distance walked1 in feet by inspector B is - Maximum inspection rates
(head per hour)
Line Configuration
Carcass,2 head viscera,3 heads detached Viscera,2 head carcass,3 heads detached Head,2 viscera carcass,3 heads detached Head,2 viscera carcass,3 heads attached
Without Mirror
0 to 5 144-248 144-254 144-267 144-267
6 to 10 144-235 144-240 144-253 144-253
11 to 15 144-222 144-227 144-239 144-239
16 to 20 144-211 144-215 144-226 144-226
21 to 25 144-201 144-205 144-214 144-214
With Mirror
0 to 5 144-248 144-292 144-305 144-292
6 to 10 144-235 144-273 144-291 144-280
11 to 15 144-222 144-256 144-272 144-268
16 to 20 144-211 144-241 144-255 144-255
21 to 25 144-201 144-228 144-240 144-240

1Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin).

2Inspector A.

3Inspector B.

Note 1 to table 3 to Paragraph (b)(3): In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.

Expand Table

Table 4 to paragraph (b)(3) - Three Inspectors or More - Staffing Standards for Swine

Maximum inspection rates
(head per hour with heads attached) 		Number of inspectors by station
Head Viscera Carcass Total
Market hogs:
319 to 506 1 1 1 3
507 to 540 1 2 1 4
541 to 859 2 2 1 5
860 to 1,022 2 3 1 6
1,023 to 1,106 3 3 1 7
Sows and boars:
306 to 439 1 1 1 3
306 to 4621 1 1 1 3
440 to 475 2 1 1 4
476 to 752 2 2 1 5
753 to 895 3 2 1 6
896 to 964 3 3 1 7

1This rate applies if the heads of sows and boars are detached from the carcasses at the time of inspection.

Note 1 to table 4 to paragraph (b)(3): In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.

[35 FR 15567, Oct. 3, 1970, as amended at 47 FR 33676, Aug. 4, 1982; 50 FR 19903, May 13, 1985; 84 FR 52346, Oct. 1, 2019]

Footnotes - 310.1

[1] The “Maximum Slaughter Rates” figures listed in paragraph (b)(2)(i) of this section for one (a) and two (b) inspector kills are overstated because the time required to walk from one inspection station to another is not included. To determine the proper adjusted maximum slaughter line speed, paragraph (b)(2)(i)(A) of this section for one inspector kills or paragraph (b)(2)(i)(B) of this section for two inspector kills must be used along with their accompanying rules.


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