I. Certified meat inspectors shall inspect all slaughtering establishments in which livestock are slaughtered and the meat and meat food products thereof are prepared solely for commerce as may be necessary to inform the inspector concerning the sanitary conditions of them.
II. Where the sanitary conditions of any such establishment are such that the meat or meat food products are rendered adulterated, said meat or meat food products shall be labeled, marked, stamped, or tagged as “New Hampshire Inspected and Condemned.”