Georgia Meat Inspection Act

The act regulates the slaughter, processing, handling, and sale of meat and meat products intended for human food, setting sanitation standards for the establishments where that work is done. It requires operators to be licensed and registered, and provides for ante-mortem and post-mortem inspection of animals — including exotic animals — along with reinspection, controls on labeling, marking, and branding, rules for storage and transportation, and requirements governing dead, dying, disabled, or diseased animals and articles not intended for human food. Enforcement runs through inspectors and recordkeeping obligations, with authority to refuse or withdraw inspection, issue citations and summonses, and impose penalties for violations such as bribery or forgery of an official mark, and with provision for cooperative agreements with federal and other authorities.

Editorial summary generated from the text of this act. It is not part of the statute — read the sections below for the operative language.