| The commissioner, by inspectors appointed for that purpose, shall |
examine and inspect all meat food products prepared in a |
slaughtering, meat-canning, salting, packing, rendering or similar |
establishment where articles are prepared solely for intrastate |
commerce.__For the purposes of examination and inspection, the |
inspectors must have access at all times, whether the establishment |
is operating or not, to every part of the establishment.__The |
inspectors shall mark, stamp, tag or label as "Maine Inspected and |
Passed" all products found to be not adulterated.__The inspectors |
shall label, mark, stamp or tag as "Maine Inspected and Condemned" |
all products found adulterated, and all condemned meat food |
products must be destroyed for food purposes.__Such inspection and |
condemnation are not considered licensing or an adjudicatory |
proceeding as those terms are defined by the Maine Administrative |
Procedure Act.__On notice and opportunity for hearing in a manner |
consistent with the Maine Administrative Procedure Act as to |
adjudicatory proceedings, the commissioner may remove inspectors |
from any establishment that fails to destroy the condemned meat |
food products and replace them with new inspectors. |