{"data":{"id":"us/9-cfr-310.1","jurisdiction":"us","citation":"9 CFR 310.1","heading":"Extent and time of post-mortem inspection; post-mortem inspection staffing standards.","body":"(a) A careful post-mortem examination and inspection shall be made of the carcasses and parts thereof of all livestock slaughtered at official establishments. Such inspection and examination shall be made at the time of slaughter unless, because of unusual circumstances, prior arrangements acceptable to the Administrator have been made in specific cases by the circuit supervisor for making such inspection and examination at a later time.\n(b)(1) The staffing standards on the basis of the number of carcasses to be inspected per hour are outlined in the following tables. Standards for multiple inspector lines are based on inspectors rotating through the different types of inspection stations during each shift to equalize the workload. The inspector in charge shall have the authority to require the establishment to reduce slaughter line speeds where, in his judgment, the inspection procedure cannot be adequately performed at the current line speed because of particular deficiencies in carcass preparation and presentation by the plant at the higher speed, or because the health condition of the particular animals indicates a need for more extensive inspection.\n(2) Cattle inspection. For all cattle staffing standards, an “a” in the “Number of Inspectors by Stations” column means that one inspector performs the entire inspection procedure and a “b” means that one inspector performs the head and lower carcass inspection and a second inspector performs the viscera and upper carcass inspection. 1\n(i) Inspection Using the Viscera Truck.\nSteers and Heifers\nMaximum slaughter rates (head per hour) Number of inspectors by stations\nHead Viscera Carcass\n1 to 27 a a a\n28 to 56 b b b\n57 to 84 1 1 1\n85 to 86 1 2 1\n87 to 143 2 2 1\nCows and Bulls\nMaximum slaughter rates (head per hour) Number of inspectors by stations\nHead Viscera Carcass\n1 to 27 a a a\n28 to 55 b b b\n56 to 77 1 1 1\n78 to 81 1 2 1\n82 to 134 2 2 1\n(A) Rules for determining adjusted maximum slaughter rates for single-inspector kills considering walking distance according to the table in this subdivision: Determine the distances the inspector actually walks between the points shown in columns 2 through 14 of the following table. For each column, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 14. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus total of the deduction figures. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number.\nOne-Inspector Cattle Kill—Viscera Truck\n[Table of deductions from maximum slaughter rates for each 2 feet between points (in tenths of cattle per hour)]\n1 Number of feet between points 2 Head rack and high rail 3 Viscera and low rail 4 Low rail and head rack 5 Head rack and carcass 2 6 Carcass 2 and washbasin 7 Tags—brands and low rail 8 Viscera and washbasin 9 Viscera and high rail 10 Low rail and high rail 11 Head rack and closest washbasin 12 Washbasin and high rail 1 13 Head rack and washbasin 1 14 Viscera and tags—brands\nStrs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls\n1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0\n3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.1 0\n5 0 0 0.1 0 0 0 0 0 0 0 0 0 0 0.1 0.1 0.1 0 0 0 0 0 0 0 0 0.2 0.1\n7 0 0 0.1 0.1 0.1 0.1 0 0 0 0 0.1 0.1 0.1 0.2 0.2 0.2 0.1 0.1 0 0 0 0 0 0 0.3 0.3\n9 0 0 0.2 0.1 0.1 0.1 0 0 0 0 0.1 0.1 0.1 0.3 0.3 0.3 0.1 0.1 0 0 0.1 0.1 0.1 0.1 0.4 0.4\n11 0.1 0.1 0.2 0.2 0.2 0.2 0 0 0 0 0.1 0.2 0.2 0.4 0.4 0.4 0.2 0.2 0 0 0.1 0.1 0.1 0.1 0.5 0.6\n13 0.1 0.1 0.3 0.2 0.2 0.2 0 0 0 0 0.2 0.2 0.2 0.5 0.5 0.5 0.2 0.2 0 0 0.1 0.1 0.1 0.1 0.6 0.7\n15 0.1 0.1 0.4 0.3 0.3 0.3 0 0 0 0 0.2 0.3 0.3 0.5 0.6 0.6 0.3 0.3 0 0 0.2 0.2 0.2 0.2 0.7 0.9\n17 0.1 0.1 0.4 0.3 0.3 0.3 0 0 0 0 0.3 0.3 0.3 0.6 0.7 0.7 0.3 0.3 0 0.1 0.2 0.2 0.2 0.2 0.9 1.0\n19 0.1 0.1 0.5 0.4 0.4 0.4 0 0 0 0 0.3 0.4 0.4 0.7 0.8 0.8 0.4 0.4 0 0.1 0.2 0.2 0.2 0.2 1.0 1.1\n21 0.2 0.2 0.5 0.4 0.4 0.4 0 0 0 0 0.3 0.4 0.4 0.8 0.9 0.8 0.4 0.4 0 0.1 0.3 0.2 0.3 0.2 1.1 1.3\n23 0.2 0.2 0.6 0.5 0.5 0.5 0 0 0 0 0.4 0.5 0.5 0.9 1.0 0.9 0.5 0.5 0 0.1 0.3 0.3 0.3 0.3 1.2 1.4\n25 0.2 0.2 0.7 0.5 0.5 0.5 0 0 0 0 0.4 0.5 0.5 1.0 1.1 1.0 0.5 0.5 0 0.1 0.3 0.3 0.3 0.3 1.3 1.5\n27 0.2 0.2 0.7 0.5 0.6 0.5 0 0 0 0 0.4 0.5 0.6 1.1 1.2 1.1 0.6 0.6 0 0.1 0.3 0.3 0.3 0.3 1.4 1.7\n29 0.2 0.2 0.8 0.6 0.6 0.6 0 0 0 0 0.5 0.6 0.6 1.2 1.3 1.2 0.6 0.6 0 0.1 0.4 0.3 0.4 0.3 1.5 1.8\n31 0.3 0.2 0.8 0.6 0.7 0.6 0 0 0 0 0.5 0.6 0.7 1.3 1.3 1.4 0.7 0.7 0 0.1 0.4 0.4 0.4 0.4 1.6 1.9\n33 0.3 0.3 0.9 0.7 0.7 0.7 0 0 0 0 0.6 0.7 0.7 1.3 1.4 1.4 0.7 0.7 0 0.1 0.4 0.4 0.4 0.4 1.7 2.1\n35 0.3 0.3 1.0 0.7 0.8 0.7 0 0 0 0 0.6 0.7 0.8 1.4 1.5 1.5 0.8 0.8 0 0.2 0.5 0.4 0.5 0.4 1.8 2.2\n37 0.3 0.3 1.0 0.8 0.8 0.8 0 0 0 0 0.6 0.8 0.8 1.5 1.6 1.6 .0.8 0.8 0 0.2 0.5 0.5 0.5 0.5 1.9 2.3\n39 0.3 0.3 1.1 0.8 0.9 0.8 0 0 0 0 0.7 0.8 0.9 1.6 1.7 1.7 0.9 0.9 0 0.2 0.5 0.5 0.5 0.5 2.0 2.4\n41 0.4 0.3 1.1 0.9 0.9 0.9 0 0.1 0 0.1 0.7 0.9 0.9 1.7 1.7 1.8 0.9 0.9 0 0.2 0.6 0.5 0.6 0.5 2.1 2.6\n43 0.4 0.4 1.2 0.9 1.0 0.9 0 0.1 0 0.1 0.7 0.9 1.0 1.8 1.8 1.9 1.0 1.0 0.1 0.2 0.6 0.5 0.6 0.5 2.2 2.7\n45 0.4 0.4 1.2 0.9 1.0 0.9 0 0.1 0 0.1 0.8 0.9 1.0 1.8 1.9 2.0 1.0 1.0 0.1 0.2 0.6 0.6 0.6 0.6 2.3 2.8\n47 0.4 0.4 1.3 1.0 1.1 1.0 0 0.1 0 0.1 0.8 1.0 1.1 1.9 2.0 2.1 1.1 1.1 0.1 0.2 0.6 0.6 0.6 0.6 2.4 2.9\n49 0.4 0.4 1.4 1.0 1.1 1.0 0 0.1 0 0.1 0.8 1.0 1.1 2.0 2.1 2.2 1.1 1.1 0.1 0.2 0.7 0.6 0.7 0.6 2.5 3.1\n51 0.5 0.5 1.4 1.1 1.2 1.1 0 0.1 0 0.1 0.9 1.1 1.2 2.1 2.2 2.2 1.2 1.2 0.1 0.3 0.7 0.7 0.7 0.7 2.6 3.2\n53 0.5 0.5 1.5 1.1 1.2 1.1 0 0.1 0 0.1 0.9 1.1 1.2 2.2 2.3 2.3 1.2 1.2 0.1 0.3 0.7 0.7 0.7 0.7 2.7 3.3\n55 0.5 0.5 1.5 1.2 1.2 1.2 0 0.1 0 0.1 1.0 1.2 1.2 2.3 2.3 2.4 1.3 1.3 0.1 0.3 0.8 0.7 0.8 0.7 2.8 3.4\n57 0.5 0.5 1.6 1.2 1.3 1.2 0 0.1 0 0.1 1.0 1.2 1.3 2.3 2.4 2.5 1.3 1.3 0.1 0.3 0.8 0.7 0.8 0.7 2.9 3.5\n59 0.5 0.5 1.6 1.3 1.3 1.3 0 0.1 0 0.1 1.0 1.3 1.3 2.4 2.5 2.6 1.4 1.4 0.1 0.3 0.8 0.8 0.8 0.8 3.0 3.6\n1 The washbasin referred to here is the one the inspector uses while enroute from the head rack to high rail inspection.\n2 This refers to the carcass in the bleeding area.\n(B) Rules for determining adjusted maximum slaughter rates for two-inspector kills considering walking distance according to the table in this subdivision: Determine the distances the inspectors actually walk between the points shown in columns 2 through 9 of the following table. Column 9 is used only if the condemned brands and tags the viscera inspector uses are kept at a location other than at the washbasin-sterilizer. For each column, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 9. Divide this total by 2. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus the number calculated above. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number.\nTwo-Inspector Cattle Kill—Viscera Truck\n[Table of deductions from maximum slaughter rates for each 2 feet between points (in tenths of cattle per hour)]\nHeads and low rail inspection Viscera and high rail inspection\n1 2 3 4 5 6 7 8 9 1\nNumber of feet between points Head rack and washbasin Head rack and carcasses 2 Washbasin and low rail Head rack and low rail Viscera and brands tags (washbasin) Viscera and high rail High rail and washbasin Viscera and washbasin\nStrs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls\n1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0\n3 0.1 0 0.1 0 0.1 0 0 0 0 0 0 0 0 0 0.1 0.2\n5 0.1 0.1 0.1 0.1 0.1 0.1 0.8 0.7 0.4 0.5 0.5 0.5 0.1 0.2 0.2 0.3\n7 0.1 0.2 0.1 0.1 0.1 0.1 1.5 1.4 0.7 0.9 1.0 0.9 0.3 0.3 0.3 0.4\n9 0.2 0.2 0.1 0.2 0.1 0.2 2.2 2.0 1.1 1.3 1.5 1.3 0.4 0.5 0.4 0.5\n11 0.2 0.3 0.1 0.2 0.2 0.2 2.8 2.7 1.4 1.7 1.9 1.8 0.5 0.6 0.4 0.6\n13 0.2 0.4 0.1 0.3 0.2 0.2 3.5 3.3 1.7 2.1 2.4 2.2 0.6 0.7 0.5 0.8\n15 0.3 0.4 0.1 0.3 0.2 0.3 4.1 3.9 2.0 2.5 2.9 2.6 0.7 0.9 0.6 0.9\n17 0.3 0.5 0.1 0.4 0.2 0.3 4.8 4.5 2.4 2.9 3.3 3.0 0.8 1.0 0.7 1.0\n19 0.3 0.6 0.2 0.4 0.3 0.4 5.4 5.1 2.7 3.3 3.7 3.4 0.9 1.2 0.7 1.2\n21 0.3 0.6 0.2 0.4 0.3 0.4 6.0 5.7 3.0 3.7 4.2 3.7 1.0 1.3 0.8 1.3\n23 0.4 0.7 0.2 0.5 0.3 0.5 6.6 6.3 3.3 4.0 4.6 4.1 1.2 1.4 0.9 1.4\n25 0.4 0.7 0.2 0.5 0.3 0.5 7.2 6.8 3.6 4.4 5.0 4.5 1.3 1.6 1.0 1.6\n27 0.4 0.8 0.2 0.6 0.4 0.5 7.8 7.4 3.9 4.7 5.4 4.9 1.4 1.7 1.0 1.7\n29 0.5 0.9 0.2 0.6 0.4 0.6 8.3 7.9 4.2 5.1 5.8 5.2 1.5 1.8 1.1 1.8\n31 0.5 0.9 0.2 0.7 0.4 0.6 8.9 8.5 4.5 5.4 6.2 5.6 1.6 2.0 1.2 2.0\n33 0.5 1.0 0.2 0.7 0.4 0.7 9.4 9.0 4.8 5.8 6.5 5.9 1.7 2.1 1.3 2.1\n35 0.6 1.1 0.3 0.8 0.5 0.7 10.0 9.5 5.0 6.1 6.9 6.3 1.8 2.2 1.3 2.3\n37 0.6 1.1 0.3 0.8 0.5 0.7 10.5 10.0 5.3 6.4 7.3 6.6 1.9 2.4 1.4 2.4\n39 0.6 1.2 0.3 0.9 0.5 0.8 11.0 10.5 5.6 6.8 7.6 6.9 2.0 2.5 1.5 2.5\n41 0.7 1.2 0.3 0.9 0.6 0.8 11.5 11.0 5.9 7.1 8.0 7.2 2.1 2.6 1.5 2.6\n43 0.7 1.3 0.3 0.9 0.6 0.9 12.0 11.4 6.1 7.4 8.3 7.6 2.2 2.8 1.6 2.8\n45 0.7 1.4 0.3 1.0 0.6 0.9 12.5 11.9 6.4 7.7 8.7 7.9 2.4 2.9 1.7 2.9\n47 0.8 1.4 0.3 1.0 0.6 1.0 13.0 12.4 6.7 8.0 9.0 8.2 2.5 3.0 1.8 3.0\n49 0.8 1.5 0.3 1.1 0.7 1.0 13.4 12.8 6.9 8.3 9.4 8.5 2.6 3.2 1.8 3.1\n51 0.8 1.6 0.3 1.1 0.7 1.0 13.9 13.3 7.2 8.6 9.7 8.8 2.7 3.3 1.9 3.3\n53 0.9 1.6 0.4 1.2 0.7 1.1 14.4 13.7 7.4 8.9 10.0 9.1 2.8 3.4 2.0 3.4\n55 0.9 1.7 0.4 1.2 0.7 1.1 14.8 14.1 7.7 9.2 10.3 9.4 2.9 3.5 2.0 3.5\n57 0.9 1.7 0.4 1.3 0.8 1.2 15.2 14.6 7.9 9.5 10.6 9.7 3.0 3.7 2.1 3.6\n59 0.9 1.8 0.4 1.3 0.8 1.2 15.7 15.0 8.2 9.7 10.9 9.9 3.1 3.8 2.2 3.8\n1 This column to be used only if brands and tags are not located at the washbasin.\n2 This refers to the carcasses in the bleeding area.\n(ii) Inspection Using Viscera Table, Tongue-In Presentation of Heads.\nSteers and Heifers\nMaximum slaughter rates (head per hour) Number of inspectors by stations\nHead Viscera Carcass\n1 to 32 a a a\n33 to 58 b b b\n59 to 84 1 1 1\n85 to 86 1 2 1\n87 to 143 2 2 1\n144 to 171 3 2 1\n172 to 198 3 3 1\n199 to 226 3 3 2\n227 to 253 4 3 2\n254 to 280 4 4 2\n281 to 306 5 4 2\n307 to 333 5 5 2\nCows and Bulls\nMaximum slaughter rates (head per hour) Number of inspectors by stations\nHead Viscera Carcass\n1 to 29 a a a\n30 to 56 b b b\n57 to 77 1 1 1\n78 to 81 1 2 1\n82 to 134 2 2 1\n135 to 159 2 3 1\n160 to 187 3 3 1\n188 to 213 3 4 1\n214 to 234 3 4 2\n235 to 264 4 4 2\n265 to 289 5 4 2\n290 to 314 5 5 2\n(iii) Inspection Using Viscera Table, Tongue-Out Presentation of Heads.\nSteers and Heifers\nMaximum slaughter rates (head per hour) Number of inspectors by stations\nHead Viscera Carcass\n1 to 32 a a a\n33 to 58 b b b\n59 to 86 1 1 1\n87 to 103 1 2 1\n104 to 156 2 2 1\n157 to 186 2 3 1\n187 to 216 3 3 1\n217 to 246 3 3 2\n247 to 275 3 4 2\n276 to 304 4 4 2\n305 to 333 4 5 2\n334 to 362 5 5 2\n363 to 390 5 6 2\nCows and Bulls\nMaximum slaughter rates (head per hour) Number of inspectors by stations\nHead Viscera Carcass\n1 to 29 a a a\n30 to 56 b b b\n57 to 79 1 1 1\n80 to 98 1 2 1\n99 to 147 2 2 1\n148 to 174 2 3 1\n175 to 205 3 3 1\n206 to 233 3 4 1\n234 to 256 3 4 2\n257 to 288 4 4 2\n289 to 316 5 4 2\n317 to 343 5 5 2\n(3) Swine inspection. There are two systems of post-mortem inspection: The New Swine Slaughter Inspection System (NSIS), which may be used for market hogs, and the traditional inspection system, which may be used for all swine.\n(i) The NSIS may be used for market hogs if the official establishment requests to use it and meets or agrees to meet the requirements in 9 CFR 309.19 and § 310.26. The Administrator may permit establishments that slaughter classes of swine other than market hogs to use NSIS under a waiver from the provisions in 9 CFR 309.19 and § 310.26 as provided by 9 CFR 303.1(h). The Administrator also may permit establishments that slaughter both market hogs and other classes of swine to slaughter the market hogs under NSIS and slaughter the other classes of swine under traditional inspection.\n(ii) Traditional inspection shall be used for swine when NSIS is not used. The following inspection staffing standards are applicable to swine slaughter configurations operating under traditional inspection when NSIS is not used. The inspection standards for all slaughter lines are based upon the observation rather than palpation, at the viscera inspection station, of the spleen, liver, heart, lungs, and mediastinal lymph nodes. In addition, for one- and two-inspector lines under traditional inspection, the standards are based upon the distance walked (in feet) by the inspector between work stations; and for three or more inspector slaughter lines, upon the use of a mirror, as described in § 307.2(m)(6) of this chapter, at the carcass inspection station. Although not required in a one- or two-inspector slaughter configuration, except in certain cases as determined by the inspection service, if a mirror is used, it must comply with the requirements of § 307.2(m)(6).\nTable 1 to Paragraph (b)(3)—One Inspector—Staffing Standards for Swine\nDistance walked 1 in feet is— Maximum inspection rates (head per hour)\nMarket hogs (heads attached or detached) Sows and boars (heads detached)\nWithout mirror With mirror Without mirror With mirror\n0 to 5 140 150 131 143\n6 to 10 134 144 126 137\n11 to 15 129 137 122 132\n16 to 20 124 132 117 127\n21 to 35 120 127 113 122\n26 to 30 116 122 110 118\n31 to 35 112 118 106 114\n36 to 40 108 114 103 110\n41 to 45 105 110 100 106\n46 to 50 101 107 97 103\n51 to 55 98 103 94 100\n56 to 60 96 100 91 97\n61 to 65 93 97 89 94\n66 to 70 90 95 87 92\n71 to 75 88 92 85 89\n76 to 80 86 89 82 87\n81 to 85 84 87 80 85\n86 to 90 82 85 79 83\n91 to 95 80 83 77 81\n96 to 100 78 81 75 79\n1 Distance walked is the total distance that the inspector will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, head, and wash-basin).\nTable 2 to Paragraph (b)(3)—Two Inspectors—Staffing Standards for Market Hogs\nDistance walked 1 in feet by inspector B is— Maximum inspection rates (head per hour with heads attached or detached)\nLine configuration\nCarcass,2 head viscera 3 Viscera,2 head carcass 3 Head,2 viscera carcass 3\nWithout Mirror\n0 to 5 151-253 151-271 151-296\n6 to 10 151-239 151-255 151-277\n11 to 15 151-226 151-240 151-260\n16 to 20 151-214 151-227 151-244\n21 to 25 151-204 151-215 151-231\nWith Mirror\n0 to 5 151-253 151-303 151-318\n6 to 10 151-239 151-283 151-304\n11 to 15 151-226 151-265 151-289\n16 to 20 151-214 151-249 151-270\n21 to 25 151-204 151-235 151-254\n1 Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin).\n2 Inspector A.\n3 Inspector B.\nNote 1 to Table 2 to paragraph (b)(3): In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.\nTable 3 to Paragraph (b)(3)—Two Inspectors—Staffing Standards for Sows and Boars\nDistance walked 1 in feet by inspector B is— Maximum inspection rates (head per hour)\nLine Configuration\nCarcass,2 head viscera,3 heads detached Viscera,2 head carcass,3 heads detached Head,2 viscera carcass,3 heads detached Head,2 viscera carcass,3 heads attached\nWithout Mirror\n0 to 5 144-248 144-254 144-267 144-267\n6 to 10 144-235 144-240 144-253 144-253\n11 to 15 144-222 144-227 144-239 144-239\n16 to 20 144-211 144-215 144-226 144-226\n21 to 25 144-201 144-205 144-214 144-214\nWith Mirror\n0 to 5 144-248 144-292 144-305 144-292\n6 to 10 144-235 144-273 144-291 144-280\n11 to 15 144-222 144-256 144-272 144-268\n16 to 20 144-211 144-241 144-255 144-255\n21 to 25 144-201 144-228 144-240 144-240\n1 Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin).\n2 Inspector A.\n3 Inspector B.\nNote 1 to table 3 to Paragraph (b)(3): In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.\nTable 4 to Paragraph (b)(3)—Three Inspectors or More—Staffing Standards for Swine\nMaximum inspection rates (head per hour with heads attached) Maximum number of inspectors by station\nHead Viscera Carcass Total\nMarket hogs:\n319 to 506 1 1 1 3\n507 to 540 1 2 1 4\n541 to 859 2 2 1 5\n860 to 1,022 2 3 1 6\n1,023 to 1,106 3 3 1 7\nSows and boars:\n306 to 439 1 1 1 3\n306 to 462 1 1 1 1 3\n440 to 475 2 1 1 4\n476 to 752 2 2 1 5\n753 to 895 3 2 1 6\n896 to 964 3 3 1 7\n1 This rate applies if the heads of sows and boars are detached from the carcasses at the time of inspection.\nNote 1 to table 4 to paragraph (b)(3): In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.","path":["Title 9—Animals and Animal Products","CHAPTER III—FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE","SUBCHAPTER A—AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION","PART 310—POST-MORTEM INSPECTION"],"source_url":"https://www.ecfr.gov/api/versioner/v1/full/2026-08-25/title-9.xml","current_through":"2026-08-25","vintage":"","retrieved_at":"2026-08-27T02:24:03Z","sha256":"a259e548d4484cebb1db371e5c43526b02a77d3581400d3d4fb0c483c0c960f7","source_id":"us-cfr","stale":true,"prev":"us/9-cfr-309.19","next":"us/9-cfr-310.2"},"notice":"GroundRules: Original legal text. Not legal advice."}