1. What are the primary laws and regulations governing meat and poultry inspection in New Mexico?
In New Mexico, the primary laws and regulations governing meat and poultry inspection include:
1. The Federal Meat Inspection Act (FMIA) and the Poultry Products Inspection Act (PPIA): These federal laws mandate that all meat and poultry products distributed in interstate commerce must be inspected by the U.S. Department of Agriculture (USDA) or by a state inspection agency that has been approved by the USDA.
2. New Mexico Meat and Poultry Inspection Act: This state law establishes the framework for the inspection of meat and poultry products produced within the state of New Mexico. It outlines specific requirements for the inspection process, as well as the enforcement of food safety standards.
3. New Mexico Administrative Code (NMAC): The NMAC contains additional rules and regulations that govern meat and poultry inspection in the state. These regulations address various aspects of meat and poultry processing, including sanitation standards, labeling requirements, and record-keeping procedures.
4. New Mexico Department of Agriculture (NMDA): The NMDA is responsible for overseeing meat and poultry inspection activities in the state. The department works in conjunction with the USDA to ensure that all meat and poultry products produced in New Mexico meet regulatory standards for food safety and quality.
Overall, these laws and regulations work together to ensure that meat and poultry products produced in New Mexico are safe for consumption and meet established quality standards. Compliance with these regulations is essential to protect public health and maintain consumer confidence in the meat and poultry industry.
2. What are the key differences between state and federal meat and poultry inspection programs?
1. One of the key differences between state and federal meat and poultry inspection programs lies in the scope of their authority. Federal inspection programs, such as those overseen by the United States Department of Agriculture (USDA), have jurisdiction over all meat and poultry products that are sold across state lines or exported internationally. On the other hand, state inspection programs typically regulate products that are produced and sold within the state’s borders.
2. Another significant difference is the level of resources and expertise available. Federal inspection programs often have more extensive resources, including funding, staffing, and research capabilities, which allow them to enforce stricter standards and conduct more thorough inspections. State inspection programs may vary in their resources and capabilities, depending on the size and priorities of the state government.
3. Additionally, the standards and regulations enforced by federal and state inspection programs may differ slightly. While both are required to adhere to basic food safety and quality standards set by the USDA, states may have some flexibility in implementing additional regulations or requirements based on specific regional needs or preferences.
4. Collaboration and coordination between federal and state inspection programs are crucial for ensuring consistent and effective oversight of the meat and poultry industry. While federal programs set the overarching guidelines and standards, state programs play a vital role in enforcing regulations at the local level and addressing unique challenges that may arise within their jurisdictions. By working together, federal and state inspection programs can help maintain the safety and integrity of the food supply chain.
3. How frequently are meat and poultry establishments inspected in New Mexico?
In New Mexico, meat and poultry establishments are inspected regularly to ensure compliance with food safety regulations and standards. The frequency of inspections can vary depending on factors such as the type of establishment, its size, and the products it produces. However, as per federal guidelines, establishments that operate under the United States Department of Agriculture’s Food Safety and Inspection Service (FSIS) jurisdiction are required to be inspected continuously when operating. This means that these establishments are subject to daily inspection by USDA personnel to ensure the safety and wholesomeness of the meat and poultry products they produce.
Additionally, New Mexico may have its own state-specific inspection requirements that dictate how often inspections are conducted at meat and poultry establishments within its jurisdiction. State inspectors also play a crucial role in conducting regular inspections to complement federal efforts and ensure overall food safety in the state. Furthermore, establishments may be subject to random or follow-up inspections based on previous findings or complaints to address any potential issues promptly. Regular inspections are essential to maintaining the safety and quality of meat and poultry products available to consumers in New Mexico.
4. What are the specific requirements for labeling meat and poultry products in New Mexico?
In New Mexico, there are specific requirements for labeling meat and poultry products that must be adhered to in order to ensure consumer safety and compliance with regulations. Some key requirements include:
1. Name of the product: The label must accurately reflect the name of the meat or poultry product being sold. This includes specifying whether the product is beef, chicken, pork, turkey, etc.
2. Inspection legend: All meat and poultry products must bear the official USDA inspection legend, indicating that the product has been inspected and passed by the appropriate regulatory authorities.
3. Ingredients list: The label should include a list of ingredients used in the product, in descending order of predominance by weight.
4. Handling instructions: Proper handling and cooking instructions should be provided on the label to ensure that consumers safely prepare and consume the product.
5. Net weight: The label must also indicate the net weight of the product, allowing consumers to accurately assess the quantity they are purchasing.
6. Nutrition facts: For processed meat and poultry products, nutritional information, including calories, fat content, protein, etc., must be provided on the label.
7. Allergen information: If the product contains any common allergens such as soy, wheat, dairy, etc., it must be clearly stated on the label to alert consumers with food allergies.
Compliance with these labeling requirements is crucial to ensure transparency and safety for consumers when purchasing meat and poultry products in New Mexico.
5. How does the New Mexico Meat Inspection Act impact meat and poultry inspection in the state?
The New Mexico Meat Inspection Act plays a crucial role in overseeing the meat and poultry industry within the state. Firstly, it establishes mandatory inspection protocols to ensure the safety and quality of meat and poultry products for consumers. This includes regular inspections of slaughterhouses, processing facilities, and retail establishments to monitor compliance with sanitation, handling, and labeling requirements. Secondly, the Act provides guidelines for proper food safety practices and the prevention of foodborne illnesses, ultimately contributing to public health protection. Additionally, it helps maintain the reputation of New Mexico’s meat and poultry products by upholding industry standards and regulations. Overall, the New Mexico Meat Inspection Act significantly influences and improves the meat and poultry inspection processes within the state, safeguarding both consumers and the industry itself.
6. What are the main challenges faced by meat and poultry inspectors in New Mexico?
Meat and poultry inspectors in New Mexico face several challenges in ensuring the safety and quality of food products. Some of the main challenges include:
1. Staffing shortages: Insufficient staffing levels can make it difficult for inspectors to conduct thorough and timely inspections, increasing the risk of tainted or contaminated products entering the market.
2. Compliance with regulations: Keeping up with the ever-evolving regulations and requirements set forth by federal and state authorities can be a daunting task for inspectors, especially in smaller facilities with limited resources.
3. Technological advancements: The rapid advancements in food processing technologies can pose challenges for inspectors in keeping abreast of new techniques and equipment used in the industry to ensure proper compliance with safety standards.
4. Limited resources: Inadequate funding and resources can hinder the ability of inspectors to carry out their duties effectively, such as investing in training programs, equipment, and conducting regular inspections.
5. Foodborne illness outbreaks: The occasional outbreak of foodborne illnesses linked to meat and poultry products can put extra pressure on inspectors to quickly identify and contain any potential risks to public health.
Overall, addressing these challenges requires a collaborative effort between regulatory agencies, industry stakeholders, and inspectors to ensure the safety and quality of meat and poultry products in New Mexico.
7. How does the Meat and Poultry Inspection Division of the New Mexico Department of Agriculture operate?
The Meat and Poultry Inspection Division of the New Mexico Department of Agriculture operates by ensuring the safety and quality of meat and poultry products within the state. Here is a brief overview of how this division operates:
1. Inspection Procedures: The division enforces federal and state laws related to meat and poultry inspection. This includes conducting regular inspections of slaughterhouses, processing facilities, and retail establishments to ensure compliance with food safety regulations.
2. Licensing and Certification: The division is responsible for issuing licenses to meat and poultry establishments that meet the necessary requirements for operation. They also certify products that meet specific standards for quality and safety.
3. Hazard Analysis and Critical Control Points (HACCP): The division requires meat and poultry establishments to implement HACCP plans to identify and control potential food safety hazards. Inspectors review these plans and verify that they are being properly implemented.
4. Sampling and Testing: Inspectors collect samples of meat and poultry products for testing to ensure that they are free from harmful pathogens and contaminants. This helps to prevent foodborne illnesses and protect public health.
5. Collaboration with Federal Agencies: The division works closely with the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) to ensure consistent enforcement of meat and poultry regulations at both the state and federal levels.
6. Training and Education: The division provides training and educational resources to meat and poultry industry professionals to help them understand and comply with food safety regulations. This includes workshops, seminars, and online resources.
7. Public Outreach: The division also engages in public outreach efforts to educate consumers about safe handling and consumption of meat and poultry products. This helps to raise awareness about food safety and empower consumers to make informed choices when purchasing these products.
Overall, the Meat and Poultry Inspection Division of the New Mexico Department of Agriculture plays a critical role in ensuring the safety and quality of meat and poultry products in the state through rigorous inspection, enforcement, and education efforts.
8. What are the key components of a successful meat and poultry inspection program in New Mexico?
In New Mexico, a successful meat and poultry inspection program requires several key components to ensure the safety and quality of the products entering the market:
1. Regulatory Framework: A robust regulatory framework that is in line with federal guidelines and standards such as those set by the USDA is essential. This framework should cover all aspects of meat and poultry inspection including slaughter, processing, packaging, labeling, and transportation.
2. Trained Inspectors: Having well-trained and knowledgeable inspectors is crucial to conducting thorough and effective inspections. Inspectors should be trained in identifying potential hazards, conducting proper sampling and testing, and enforcing compliance with regulations.
3. Hazard Analysis and Critical Control Points (HACCP): Implementing a HACCP plan is key to identifying and controlling potential food safety hazards throughout the production process. This systematic approach helps reduce the risk of foodborne illness and ensures product safety.
4. Facility Compliance: Ensuring that meat and poultry processing facilities comply with sanitation and hygiene standards is essential. Regular inspections of facilities, equipment, and processes are necessary to prevent contamination and ensure product safety.
5. Traceability: Establishing a system for traceability is important for tracking products from farm to table. This can help identify and address any issues that may arise during production, processing, or distribution.
By incorporating these key components into the meat and poultry inspection program in New Mexico, regulators can maintain high standards of food safety and quality, protect consumer health, and uphold the reputation of the state’s meat and poultry industry.
9. How are meat and poultry establishments licensed and permitted in New Mexico?
Meat and poultry establishments in New Mexico are licensed and permitted by the New Mexico Environment Department (NMED) Food Program. The process for obtaining a license and permit involves several steps:
1. Application Submission: Establishments must submit a completed application form to the NMED Food Program, providing details about the facility, including its location, ownership, and the types of products to be processed.
2. Plan Review: The NMED Food Program reviews the establishment’s operational plans, which detail how the facility will comply with state and federal food safety regulations, including sanitation practices, hazard analysis, and critical control points (HACCP) plans.
3. Inspection: Prior to issuing a license and permit, the NMED Food Program conducts an on-site inspection of the establishment to ensure that it meets the necessary food safety requirements.
4. Compliance: If the establishment meets all necessary criteria and requirements, the NMED Food Program will issue a license and permit to operate as a meat and poultry processing facility in New Mexico.
It is important for meat and poultry establishments to adhere to all licensing and permitting requirements to ensure the safety and quality of the products processed within the facility and to maintain compliance with food safety regulations.
10. What are the consequences for non-compliance with meat and poultry inspection regulations in New Mexico?
Non-compliance with meat and poultry inspection regulations in New Mexico can have serious consequences for individuals and businesses involved in the industry. Some of the consequences of non-compliance may include:
1. Fines: Violations of meat and poultry inspection regulations can result in financial penalties imposed by regulatory authorities in New Mexico.
2. Legal Action: Non-compliance may lead to legal action, including the possibility of civil or criminal charges being brought against the offending parties.
3. Suspension or Revocation of Permits: Businesses found to be in violation of inspection regulations may have their permits, licenses, or certifications revoked or suspended, which can halt their operations until the issues are resolved.
4. Product Recalls: Non-compliant products may need to be recalled from the market, leading to reputational damage, financial losses, and potential health risks to consumers.
5. Risk to Public Health: Failing to adhere to meat and poultry inspection regulations can pose significant risks to public health, potentially resulting in foodborne illnesses and outbreaks.
Overall, the consequences of non-compliance with meat and poultry inspection regulations in New Mexico are aimed at ensuring the safety and quality of meat and poultry products for consumers while holding businesses and individuals accountable for upholding industry standards.
11. How does New Mexico ensure the humane handling of animals in meat and poultry establishments?
In New Mexico, the humane handling of animals in meat and poultry establishments is ensured through various regulations and inspection procedures mandated by the New Mexico Livestock Board and the United States Department of Agriculture (USDA).
1. Training and Certification: The state requires all personnel involved in the handling of animals in meat and poultry establishments to undergo training and certification programs to ensure they are knowledgeable about proper handling techniques and animal welfare standards.
2. Facility Design and Maintenance: Meat and poultry establishments in New Mexico must adhere to specific guidelines regarding the design and maintenance of facilities to ensure the welfare of animals being processed. This includes proper ventilation, lighting, flooring, and overall cleanliness to minimize stress and discomfort for the animals.
3. Inspection Procedures: Regular inspections are conducted by the USDA and state inspectors to ensure that animals are being handled in compliance with humane treatment standards. Inspectors monitor the handling of animals from arrival at the facility to the point of processing to identify any potential violations.
4. Enforcement of Regulations: Any violations of humane handling regulations are taken seriously, and establishments found to be in non-compliance may face penalties, fines, or even closure. This enforcement helps to deter violations and ensure that animals are treated humanely throughout the processing chain.
Overall, New Mexico’s approach to ensuring the humane handling of animals in meat and poultry establishments involves a combination of regulations, training, facility standards, inspections, and enforcement measures to uphold animal welfare standards and promote ethical treatment throughout the industry.
12. What are the specific requirements for sanitation and hygiene in meat and poultry processing facilities in New Mexico?
In New Mexico, meat and poultry processing facilities are required to adhere to strict sanitation and hygiene standards to ensure the safety and quality of the products produced. Some of the specific requirements for sanitation and hygiene in these facilities include:
1. Regular cleaning and sanitizing of equipment, surfaces, and utensils used in processing to prevent cross-contamination and bacterial growth.
2. Adequate handwashing facilities and procedures for all personnel working in the facility to prevent the spread of pathogens.
3. Proper storage of raw and cooked products to prevent contamination and spoilage.
4. Implementation of a Hazard Analysis and Critical Control Points (HACCP) plan to identify and control food safety hazards throughout the production process.
5. Regular inspection and monitoring of the facility by regulatory authorities to ensure compliance with sanitation and hygiene requirements.
6. Training programs for employees on proper hygiene practices and food safety protocols.
These requirements are in place to protect the public health and ensure that meat and poultry products produced in New Mexico are safe for consumption. Compliance with these regulations is crucial for meat and poultry processing facilities to maintain their operating licenses and reputation within the industry.
13. How does New Mexico handle recalls of meat and poultry products?
In New Mexico, recalls of meat and poultry products are handled by the New Mexico Department of Agriculture (NMDA) under the Food Safety and Consumer Services Division. When a recall of meat or poultry products is initiated, the NMDA works closely with the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture to ensure that the recall is conducted effectively and efficiently.
Here are several key steps in how New Mexico typically handles recalls of meat and poultry products:
1. Notification: The NMDA is notified by the FSIS or the company involved in the recall about the contaminated or adulterated products.
2. Investigation: The NMDA conducts an investigation to determine the scope and source of the contamination or adulteration, working in collaboration with the FSIS and other relevant agencies.
3. Recall Plan: A recall plan is developed detailing the specific products involved, the reason for the recall, and the steps that will be taken to remove the products from the market.
4. Public Notification: The NMDA issues public notifications through press releases, social media, and other communication channels to alert consumers about the recall and provide information on the affected products.
5. Product Removal: The NMDA works with retailers and distributors to ensure that the recalled products are removed from shelves and no longer available for purchase.
6. Monitoring and Verification: The NMDA monitors the progress of the recall and verifies that the affected products have been effectively removed from the market.
7. Investigation Closure: Once the recall is complete and the contaminated products have been disposed of properly, the NMDA closes the investigation and ensures that corrective actions have been taken to prevent future occurrences.
Overall, New Mexico follows stringent protocols and works in coordination with federal agencies to manage recalls of meat and poultry products effectively to protect public health and safety.
14. What are the training and certification requirements for meat and poultry inspectors in New Mexico?
In New Mexico, meat and poultry inspectors are required to undergo specific training and certification to ensure they are knowledgeable and qualified to carry out their duties effectively. The training and certification requirements for meat and poultry inspectors in New Mexico typically include the following:
1. Formal Education: Prospective meat and poultry inspectors should have a minimum educational requirement, such as a high school diploma or equivalent, to qualify for training programs.
2. Training Programs: Individuals interested in becoming meat and poultry inspectors in New Mexico must complete a specialized training program approved by the New Mexico Livestock Board or another relevant regulatory agency. These programs cover topics such as food safety, inspection procedures, and relevant regulations.
3. On-the-Job Training: In addition to formal training programs, aspiring meat and poultry inspectors may be required to undergo on-the-job training under the supervision of experienced inspectors. This hands-on training is crucial for gaining practical skills and experience in the field.
4. Certification Exams: Upon completion of training, individuals must pass a certification exam administered by the New Mexico Livestock Board or another authorized certifying body. The exam typically assesses the candidate’s knowledge of meat and poultry inspection protocols, food safety regulations, and related topics.
5. Continuing Education: To maintain certification, meat and poultry inspectors in New Mexico must participate in continuing education programs to stay updated on industry trends, regulations, and best practices.
By meeting these training and certification requirements, meat and poultry inspectors in New Mexico can ensure they have the necessary skills and knowledge to safeguard public health and ensure the safety of meat and poultry products in the state.
15. How does New Mexico collaborate with federal agencies like the USDA for meat and poultry inspection?
New Mexico collaborates with federal agencies like the USDA for meat and poultry inspection through a cooperative agreement known as the Cooperative Interstate Shipment (CIS) program. This program allows selected state-inspected meat and poultry facilities to ship their products across state lines with federal inspection equivalency. Here’s how New Mexico’s collaboration with the USDA works:
1. New Mexico’s meat and poultry processing facilities can apply to participate in the CIS program if they meet certain requirements and adhere to federal standards for food safety and inspection.
2. The New Mexico Department of Agriculture works closely with the USDA’s Food Safety and Inspection Service (FSIS) to ensure that state-inspected facilities comply with federal regulations and standards.
3. FSIS provides technical assistance and training to New Mexico inspectors to help them align with federal inspection procedures and protocols.
4. New Mexico’s participation in the CIS program benefits local meat and poultry producers by allowing them to access wider markets beyond the state borders while maintaining high food safety standards.
5. Through this collaboration, New Mexico can leverage both state and federal resources to enhance the safety and quality of meat and poultry products originating from the state.
Overall, the partnership between New Mexico and federal agencies like the USDA demonstrates a commitment to ensuring the safety and integrity of the meat and poultry supply chain while facilitating interstate commerce for local producers.
16. What are the emerging trends and technologies impacting meat and poultry inspection in New Mexico?
In New Mexico, there are several emerging trends and technologies impacting meat and poultry inspection. Here are some key points:
1. Automation and Robotics: One of the significant trends is the increasing use of automation and robotics in meat and poultry inspection processes. These technologies can help improve efficiency, accuracy, and safety in the inspection process by reducing human error and enhancing the speed of inspections.
2. Data Analytics and Artificial Intelligence: Another emerging trend is the adoption of data analytics and artificial intelligence in meat and poultry inspection. These technologies can analyze large volumes of data to identify trends, patterns, and potential risks, thereby improving the overall effectiveness of inspections and ensuring compliance with regulations.
3. Blockchain Technology: Blockchain technology is also starting to make an impact on meat and poultry inspection in New Mexico. By providing a secure and transparent way to track the entire supply chain of meat and poultry products, blockchain can enhance traceability and accountability, helping to prevent fraud and ensure food safety.
4. Remote Inspection Solutions: With advancements in technology, remote inspection solutions are becoming more prevalent in meat and poultry inspection. These solutions enable inspectors to conduct inspections remotely using digital tools such as video streaming and data sharing platforms, reducing the need for physical presence while maintaining inspection quality.
Overall, these emerging trends and technologies in meat and poultry inspection in New Mexico are aimed at improving efficiency, accuracy, and safety in the inspection process while ensuring compliance with regulations and enhancing overall food safety standards.
17. How does New Mexico address issues related to food safety in meat and poultry processing facilities?
1. In New Mexico, the Department of Agriculture is responsible for overseeing the inspection and regulation of meat and poultry processing facilities to ensure food safety. The state follows the guidelines set forth by the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) to maintain high standards of food safety and quality control in these facilities.
2. Meat and poultry processing facilities in New Mexico are required to adhere to specific sanitation and hygiene practices to prevent contamination and ensure safe handling of products. This includes regular cleaning and sanitizing of equipment and facilities, proper storage and refrigeration of products, and strict adherence to safe food handling procedures.
3. Inspectors from the Department of Agriculture conduct routine inspections of meat and poultry processing facilities in New Mexico to ensure compliance with state and federal regulations. They check for proper labeling of products, accurate record-keeping of production processes, and overall cleanliness and hygiene standards in the facility.
4. In the event of a food safety issue or contamination concern, New Mexico has protocols in place to respond quickly and effectively to mitigate any risks to public health. The Department of Agriculture works closely with the USDA FSIS to investigate and address any violations or issues identified during inspections.
5. Overall, New Mexico places a strong emphasis on food safety in meat and poultry processing facilities to protect consumers and ensure that products meet the highest standards of quality and safety. By enforcing strict regulations and conducting thorough inspections, the state works to maintain a safe and reliable food supply for its residents.
18. How does New Mexico support small and local meat and poultry producers in complying with inspection requirements?
In New Mexico, the state supports small and local meat and poultry producers in complying with inspection requirements through various initiatives and programs aimed at assisting them in meeting regulatory standards while fostering economic growth in the local food industry. Some ways in which New Mexico supports small and local producers in this regard include:
1. Custom Exemption Programs: New Mexico allows certain small-scale meat and poultry producers to operate under custom exemption programs, where products are processed for personal use or direct sale to consumers without inspection by the U.S. Department of Agriculture (USDA).
2. Cooperative Meat Inspection Program: The state offers a Cooperative Meat Inspection Program, where small processors can opt to undergo state inspection instead of federal inspection, provided that they meet specific criteria and standards.
3. Technical Assistance and Training: New Mexico provides technical assistance, resources, and training programs to help small and local producers understand and comply with inspection requirements, including proper sanitation practices, record-keeping, and labeling regulations.
4. Grant Opportunities: The state may offer grant opportunities or financial assistance to help small and local producers invest in equipment, facilities, or processes necessary to meet inspection requirements.
By offering these supportive measures, New Mexico aims to encourage the growth and success of small and local meat and poultry producers while ensuring that products meet necessary safety and quality standards for consumers.
19. How does New Mexico address the unique challenges of inspecting wild game meat in the state?
New Mexico addresses the unique challenges of inspecting wild game meat through a comprehensive set of regulations and procedures tailored specifically for this type of meat. Some of the ways in which New Mexico handles the inspection of wild game meat include:
1. Licensing and Permitting: In New Mexico, individuals who wish to process and sell wild game meat must obtain the necessary licenses and permits from the state’s Department of Game and Fish.
2. Inspection Protocols: The state has established specific inspection protocols for wild game meat to ensure that it is safe for consumption. This includes visual inspections, microbial testing, and verification of proper handling practices.
3. Traceability: New Mexico requires that all wild game meat products are properly labeled and traceable to their source to facilitate recalls and trace back in case of any food safety issues.
4. Collaboration with Federal Agencies: The state works closely with federal agencies such as the USDA to ensure that wild game meat processing facilities meet the necessary hygiene and safety standards.
5. Education and Outreach: New Mexico provides education and training programs for hunters, processors, and consumers to raise awareness about safe handling practices and the importance of proper inspection of wild game meat.
By implementing these measures, New Mexico aims to mitigate the risks associated with inspecting wild game meat and protect public health while also supporting the sustainable use of wildlife resources.
20. What are the key considerations for consumers when purchasing and consuming meat and poultry products in New Mexico?
When purchasing and consuming meat and poultry products in New Mexico, consumers should consider the following key factors to ensure safety and quality:
1. Look for USDA inspection label: Ensure that the meat or poultry product has been inspected and passed by the United States Department of Agriculture (USDA). This label confirms that the product meets the federal safety and quality standards.
2. Check for sell-by and use-by dates: Always check the expiration dates on meat and poultry packages to ensure freshness and avoid consuming expired products that may pose health risks.
3. Store properly: Store meat and poultry products in the refrigerator or freezer according to the recommended guidelines to prevent contamination and spoilage.
4. Cook to safe temperatures: Properly cooking meat and poultry products to their recommended internal temperature is crucial to kill harmful bacteria such as salmonella and E. coli.
5. Handle with care: Practice good food safety habits, such as washing hands and utensils after handling raw meat and poultry, to prevent cross-contamination.
6. Purchase from reputable sources: Buy meat and poultry products from trusted retailers or local producers known for their adherence to safety and quality standards.
By considering these key factors, consumers in New Mexico can make informed decisions when purchasing and consuming meat and poultry products to protect their health and well-being.
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