As used in this chapter:
(A) "Horse meat market" means any establishment in which the parts of horses are processed and sold, or exposed or offered for sale at retail for human food other than a horse slaughterhouse.
(B) "Establishment" includes all premises where horses or parts thereof are processed and sold, or exposed or offered for sale at retail for human food such as canneries, sausage factories, rendering, salting, curing, and smoking houses or plants, markets, and similar places.
(C) "Inspection" means the examination, checking, or testing necessary to determine the wholesomeness, sanitary conditions, adulteration, misbranding, quality, and purity of horse meat products or the sanitary condition of horse meat processing establishments.
(D) "Processing" means to perform any act incidental to the manufacture, preparation, development, or changing of horse meat to convert it into marketable form to be sold or offered for sale at retail.
(E) "Horse" means an animal of the equine family.
(F) "Carcass" means the dressed body of a horse.
(G) "Horse meat" means the meat of a horse.
(H) "Horse meat food product" means any article intended for human food that is derived in whole or in part from horse meat.
(I) "At retail" means for use or consumption by the purchaser and not for resale.
(J) "Federal inspection" means the horse meat inspection service maintained by the food safety and inspection service of the United States department of agriculture.
(K) "State inspection" means the horse meat inspection service maintained by the department of agriculture of this state.
(L) "District health department inspection" means the horse meat inspection service maintained by district health departments.
(M) "Municipal inspection" means the horse meat inspection service maintained by municipal corporation officials.
Effective Date: 06-20-1994
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