Each person, before acting as a licensed processing inspector in a retail meat processing establishment, shall apply to the department and receive from the department a license after passing an examination and a demonstration that shows the applicant’s ability to understand laws and regulations that pertain to meat inspection and a practical knowledge of all the following:
(a) Conditions that affect adulteration, misbranding, and wholesomeness of livestock and poultry products.
(b) Sanitary meat and poultry processing procedures.
(c) Sanitation of the facilities and the equipment used in retail meat processing establishments.
(Amended by Stats. 2000, Ch. 373, Sec. 6. Effective January 1, 2001.)