58.05.030 Class 1 Meat Products
(a) Class 1 meat products are limited to fresh and frozen cuts of meat that have not been ground. Chapter 4 [Hazard Analysis Critical Control Point] apply to the production of all Class 1 meat products.
(b) A valid class 1 meat vendor license issued by the Turtle Mountain Band of Chippewa is required to produce class 1 meat products outside of a tribally-licensed food processing plant. Class 1 meat vendor licenses shall be issued upon the submission of complete applications and satisfactory inspections, if inspection is required. Class 1 meat vendor licenses may be revoked or suspended for non-compliance with the standards set forth within this chapter. The TMBCI tribal licensing authority may refuse to issue a class 1 meat vendor license to an individual with ownership or management interest in an operation which has been subject to any serious, or ongoing or unresolved violations of this chapter. An application for a class 1 meat vendor permit must be submitted to the TMBCI tribal licensing authority annually, for each physical location and mobile processing unit used to process meat as a Class 1 food, containing the following information:
(1) The name of the food producer and mailing address;
(2) Physical address of the facility or residence used to process the meat;
(3) A statement agreeing to comply with the requirements and standards set forth in this chapter, including any required inspections required by the TMBCI tribal licensing authority; and
(4) Payment of required fees.
(c) Inspections
(1) An annual inspection is required for all facilities used to process and package class 1 meat.
(2) The TMBCI tribal regulatory agency may inspect facilities licensed to process and package class 1 meat upon a reasonable belief that the operation is in violation of the requirements contained in this chapter or in response to a public health emergency (e.g. such as a foodborne illness outbreak associated with the consumption of foods produced by the operation).
(3) Inspections may include a walk-through of the premises used for the cleaning and sanitizing of surfaces, tools and equipment, for processing and packaging cuts of meat and storage areas, and review of the facility's records. Additionally, during the inspection, the vendor must demonstrate an understanding of the applicable food safety standards and the capacity to comply with those standards.
