|
|
HOW TO OBTAIN STATE INSPECTION
I. Application for Inspection
A. Complete MPIS Form-1f, Application for State Meat and Poultry Inspection. Make sure all blocks are completed. If something does not apply, indicate so by placing "N/A" or "NONE" in the block.
B. The MPIS Form-1f should be submitted to the Raleigh office at the address on our "Contact Information" page. It will be reviewed and forwarded to the Area Supervisor, in the area in which you are located. The Area Supervisor will contact you and give further advice
A. After consultation with the Area Supervisor, a complete set of legible and properly prepared plans should be drawn up. It is recommended, but not required, that a competent architect or engineer experienced in laying out plans for operations under inspection be employed to prepare the drawings and specifications. Assistance may be obtained from the NCDA Property and Construction Division, 1001 Mail Service Center, Raleigh 27699-1001 (phone: (919) 715-0424). There is no charge for this service.
B. Drawings and specifications, in triplicate, that fully and clearly illustrate and describe the applicant's plant as he proposes to have it constructed and equipped for inspection must be presented to the appropriate Area Supervisor. The name and address of the applicant should be shown on each sheet of the drawings. The Area Supervisor will review and submit the drawings along with the completed blueprint submittal form (MPIS Form 1h, Submission and Approval of Plans and Specifications) to the State Director for final approval.
C. All plans should include the following:
1. Plot Plan: A plot plan of the entire premises showing the location of all buildings, railroad sidings, roadways and alleys adjoining the plant, streams, buildings existing on adjoining property, their height and use should be indicated. The character and surfacing of roadways, driveways, streets and paving of vehicular loading areas and alleys should be indicated. The north point of the compass is to be shown.
2. Floor Plan: A floor plan must be submitted for each entire floor of the establishment. Each floor plan should accurately illustrate the facilities as they will exist when the establishment operates under inspection.
Most floor plans should be drawn to a scale of 1/8 inch per foot. However, complicated layouts such as slaughtering departments, hog cutting departments and large sausage kitchens will need to be 1/4 inch per foot scale so that all necessary details can be clearly illustrated. Very large floor plans can be divided into two or more sheets by using match lines to show how the sheets relate to each other.
The essential things to show on floor plans are locations of walls, partitions, posts, doorways, windows, floor drainage openings and gutters, rail systems for conveying carcasses, principal pieces of equipment, hot and cold water hose connections, hand washing facilities, work positions of plant employees, pipelines for moving product ingredients, lockers and benches, toilets, urinals, shelves and racks, chutes, conveyors, ventilation fans, ramps and stairways.
In addition to the drawing features, some information must be printed on the floor plans. Include the name and use of each room, number of employees using each welfare and toilet room, room temperature, height of rails, height of all work platforms and height of inspection tables. The floors should be indicated as pitched to floor drains or drainage gutters. The required floor pitch is 1/4 inch per foot in areas where wet operations are conducted, and 1/8 inch per foot in areas where a limited amount of water is used. Either grade lines or arrows denoting direction of floor pitch can be used to show floor pitch.
3. Plumbing Plan: A plumbing plan on the floor drainage system and the toilet soil lines illustrating that the two systems are separate to a point outside of the building should be prepared.
4. Specifications or Notations: Specifications or notations cover such features as source of water supply, the room finished schedule (specifying the type of finish on walls, floors, ceilings, etc.), method of sewage disposal, description of the trapping and venting of drainage lines, description of hot water system, means to dispel steam and vapor in work rooms and screens for outer openings that would admit flies. Notations applying to the project should be typewritten on separate sheets, 8 x 10 1/2 inches, and attached to the set of drawings, the revised sheet, or the copy sheet with attached paster drawings, as the cause may be.
III. Label Approval:
Written confirmation is needed from the Labels and Standards Staff that the product labels meet the requirements of the applicable meat and poultry regulations. Therefore, all labels have to be approved by the State Director, NCDA, MPID, before product is shipped from your plant. As soon as your drawings are approved, you should start bringing your labels into conformity with inspection requirements. The area supervisor will assist you in obtaining a plant number with which to identify your products.
IV. Other General Requirements:
A. Obtain certification of the water potability from the local or state health agency that has jurisdiction.
B. A letter of acceptability of the plant sewage and waste system issued by the governmental agency having jurisdiction shall be obtained.
C. The water certificate and waste disposal letter must be given to the area supervisor.
D. You must build or remodel your plant as shown on the prints and notify the area supervisor that you are ready for a survey to determine conformity with approved prints.
E. An activities schedule must be submitted to provide information on products being produced.
F. An operating schedule, detailing the hours of operation, must be submitted and approved.
G. Brands must be ordered through the Raleigh Office for slaughter facilities.
H. An inedible letter specifying the method of byproduct disposal must be obtained from the office of Dr. David T. Marshall, State Veterinarian, NCDA, Veterinary Division, 1030 Mail Service Center, Raleigh, NC 27699-1030.
I. All equipment must be inspected by the area supervisor and found to be acceptable.
J. All chemicals, soaps, etc. must have MSDS and label directions for use.
K. Letters of guarantee for all packaging materials which contact product, spice mixtures, non-meat ingredients, etc. must be obtained from the manufacturer.
V. Assistance Available:
Most plant owners, architects, etc. need assistance in the preparation of plans and specifications; meat and poultry inspection technical assistance is available. These area supervisors can prevent problems before they occur and assure that the plant to be built or remodeled will indeed pass all necessary inspections to inaugurate State Meat Inspection. Do not hesitate to contact the supervisor in your area. Additional assistance can be obtained through the MPID office in Raleigh.
The following packets contain information that will be helpful to you in establishing state inspection:
|
|
NCDA&CS - Meat and Poultry Inspection Division, Donald H. DeLozier , Director
Mailing Address:1001 Mail Service Center Raleigh, NC 27699-1001
Physical Address: 2 West Edenton Street , Raleigh, NC 27601
Phone: (919) 733-4136; FAX: (919) 715-0246; TA Office: (919) 733-0167
|
|