§ 6:500. Definitions.

For the purpose of this chapter the following words, phrases and terms shall be construed respectively to mean:

Carcass means all parts, including the viscera of a slaughtered animal or poultry which is capable of being used for food.

Director means the director of the health unit.

Eviscerated poultry or ready-to-cook poultry means dressed poultry from which the protruding pinfeathers, vestigial feathers, head, shanks, crop, oil gland, trachea, esophagus, entrails, reproductive organs, and lungs have been removed, and with or without giblets, is ready for cooking without need of further processing or cleaning.

Lay inspector means any person who assists veterinary inspectors in antemortem and postmortem inspections, handling and marking of meat and poultry and meat and poultry products.

Meat means the flesh of any cattle, hog, sheep, goat, or poultry (chicken, turkey, geese, ducks).

Meat products means any part or portion of any animal or poultry and shall include any mixture of meat from animals or poultry as defined in this chapter, which with other food products is intended for consumption.

Poultry products means any ready-to-cook poultry consisting of any edible part or parts of poultry in combination with other ingredients.

Veterinary inspector means any person appointed as such by the director. He shall be a graduate of a recognized veterinary school and shall possess the same qualifications as to experience as is now required by the meat inspection division of the United States Department of Agriculture.

(City Code 1951, Title 6, § 500; Parish Code 1962, Title 6, § 500)