544 APPENDIX I 
nary inspectors perform all final post-mortem examinations and enforce the sanitary 
requirements in their respective departments, under the direction of the inspector 
in charge. 
sao 4. Traveling veterinary inspectors. These employees inspect official 
stations and the conduct of operations and ascertain whether the regulations and instruc 
tions governing meat inspection are properly observed. They also confer with and. 
instruct bureau employees with a view to uniformity and efficiency of the service, 
and report thereon, with recommendations, to the chief of bureau. 
Section 5. Laboratory Inspectors. These employees possess technical education. 
and training in the microscopical and chemical examination of meat and products, 
and their inspections are conducted in laboratories located at various slaughtering 
centers. Pathological laboratories are also maintained, to which diseased specimens. 
may be sent, when necessary, for diagnosis. : 
Section 6. Lay inspectors. These employees are laymen who assist veterinary 
inspectors in ante-mortem and post-mortem inspections, supervise the curing, canning, 
packing, and other preparation, handling, and marking of meat and products, examme 
such articles to detect unsound or unfit conditions, assist in the enforcement of sanitary 
requirements, and perform various other duties. 
Regulation 4. Applications for Inspection or Exemption; Retail Butchers, Retait 
~ Dealers, and Farmers; Declarations for Inedible Products Establishments. 
Srecrion 1. Paragraph 1. The proprietor or operator of each establishment. 
of the kind specified in section 1 of regulation 2 shall make application to the Secre- 
tary of Agriculture for inspection or for exemption from inspection, or shall file with 
the Secretary of Agriculture the declaration prescribed by paragraph 1 of section 6 
of this regulation. Every application and declaration under this regulation shall 
be made on a form furnished by the Bureau of Animal Industry, Washington, D. C. 
In cases where inspection or exemption is already in effect, new applications for inspec- 
tion or exemption shall not be required. In cases of change of ownership or change: 
of location, a new application shall.be made. 
Paragraph 2. Triplicate copies of plans, properly drawn to scale, and of specifica- 
tions, including plumbing and drainage, of plants shall accompany, and the prints. 
or diagrams required by section 2 of regulation 13 should accompany, applications. 
for inspection. 
Paragraph 3 Each application shall specify the names and addresses of all the 
applicant’s subsidiaries doing any of the business described in section 1 of regulation. 
2 and the location of each establishment of such subsidiaries. Each subsidiary making. 
an application shall specify the name and address of the person, firm, corporation, 
or association of which it is a subsidiary. 
Paragraph 4. Notice in writing shall be given to each applicant granted inspection,,. 
specifying the establishment to which the same applies. 
Paragraph 5. Inspection or exemption may be refused, or if granted may be re- 
voked, for any false statement in the application therefor. 
Section 2. Retail butchers and retail dealers in meat and meat food products, 
supplying their customers, upon making application, pursuant to section 1 of this 
regulation, may be exempted from inspection. To each one so exempted a numbered. 
certificate of exemption shall be furnished for use with transportation agencies to pro- 
cure the movement of his products in interstate or foreign commerce. No certificate 
shall be issued unless all the premises on which the products are prepared and handled. 
are maintained in a sanitary condition. Failure by certificate holders to maintain 
sanitary conditions or to conform to such of these regulations as apply to them shall 
be cause for withdrawal of exemption and the cancellation of certificates. Such exemp- 
ted establishments shall conform to the same regulations as govern official establish- 
ments in regard to labelling and the use of dyes, chemicals, and preservatives. 
Section 3. No holder of a certificate of exemption shall use the same for any pur- 
pose except for making shipments in supplying his own customers. 
Section 4. The carcasses and products of animals slaughtered by any farmer 
on the farm, provided thay can be identified as such and are sound, healthful, whole- 
some, and fit for human food, and otherwise meet the requirements of these regulations, 
