(a) Each person, before acting as a livestock meat inspector in a livestock custom slaughterhouse, shall apply to the director and shall receive from the director a license after passing an examination and a demonstration that shows the applicant’s ability to understand laws and regulations which pertain to meat inspection and a practical knowledge of all the following:
(1) Conditions which affect adulteration and wholesomeness of livestock and livestock products.
(2) The anatomy of livestock.
(3) Sanitary livestock slaughter and dressing procedures.
(4) Sanitation of the facilities and equipment used in custom livestock slaughterhouses.
(b) Applicants shall not be less than 18 years old.
(Added by Stats. 1982, Ch. 1128, Sec. 1.)