established in 30-16-302 and must be renewed by the department on request of the licensee. However, when the department finds that the establishment for which the license is issued is not conducted in accordance with the rules and orders of the board made under 81-2-102, the department shall revoke the license and may not renew it until the establishment is in a sanitary condition in accordance with department rules.
Investor-owned equine slaughter or processing facilities must be licensed pursuant to this section.
A person, firm, or corporation violating this section or any rule or order promulgated by authority of 81-2-102 is guilty of a misdemeanor and upon conviction shall be fined not more than $500.
Section 13. Section 81-9-218, MCA, is amended to read:
"81-9-218. Exemptions. (1) The following persons are exempt from 81-9-201, 81-9-216 through 81-9-220, and 81-9-226 through 81-9-236:"
a person who slaughter living stock or poultry or prepares or processes livestock or poultry products for the person's own personal household use; and
a person who transports dead, dying, or diseased animals or poultry for the purpose of treatment, burial, or disposal in a manner that would prevent the carcasses from being used as human food; and
a producer as defined in [section 2] who sells homemade food or slaughterless fewer than 1,000 poultry birds a year pursuant to [section 3] except that the producer is subject to the requirements of 9 CFR 381.10(c) and the recordkeeping requirements of 9 CFR 381.175.
A person engaged in the custom slaughtering of livestock or poultry delivered by the owner for
custom slaughter or a person engaged in the preparation of the carcasses and parts and meat food products of
the livestock or poultry when slaughtered or prepared for exclusive use in the owner's household by the owner
or members of the owner's household or the owner's nonpaying guests or employees is exempt from 81-9-216
through 81-9-220 and 81-9-226 through 81-9-236 if the carcasses, parts, or meat food products or containers of
the articles are:
kept separate from carcasses, parts, or meat food products prepared for sale;
plainly marked "Not for Sale" immediately after being slaughtered or prepared and remain plainly marked until delivered to the owner; and
prepared and packaged in a sanitary manner and in a sanitary facility.