(a) For purposes of this section:
(1) “Poultry” has the same meaning as provided in section 22-326s; and
(2) “Producer” means any person, firm or corporation engaged in the breeding, raising or keeping of not more than five thousand turkeys or twenty thousand poultry of all species in a calendar year for the purpose of food production.
(b) The Commissioner of Agriculture shall be the state official in charge of inspecting any producer and any producer that also operates as a poultry processing facility. Any inspection conducted pursuant to this subsection shall be consistent with the requirements of the federal Poultry Products Inspection Act and any applicable provision of the Code of Federal Regulations, including, but not limited to, any health, sanitary and safety related provision. Poultry processing facilities that meet the applicable criteria for federal Food Safety and Inspection Services exemptions and that have passed Department of Agriculture facility inspections pursuant to this subsection shall be designated as approved food sources for household consumers, restaurants, hotels, boarding houses and retail food establishments.
(P.A. 10-103, S. 4; P.A. 13-38, S. 1.)
History: P.A. 10-103 effective June 2, 2010; P.A. 13-38 amended Subsec. (b) to add retail food establishments to list of places for which certain poultry processing facilities may be an approved food source, effective May 28, 2013.