A person that slaughters animals and processes meat shall ensure that: Animal slaughtering, meat processing, poultry processing, meat sales, and poultry sales are regulated and inspected in conformance with the applicable: Federal laws; Federal regulations; State laws; State regulations; Local laws; and Local regulations; Cattle, sheep, swine, goats, horses, mules, and other equine are slaughtered and processed in accordance with: The Federal Meat Inspection Act, 21 U.S.C. §§601—695; and Applicable federal, State, and local laws and regulations; Poultry are slaughtered and processed in accordance with: The Poultry Products Inspection Act, 21 U.S.C. §§451—471; and Applicable federal, State, and local regulations; When slaughtered and processed for food for the public, domesticated animals, including poultry and rabbits that are not required by federal law or regulation to be inspected by the United States Department of Agriculture, are: Inspected by the: United States Department of Agriculture under a voluntary inspection program; or Maryland Department of Agriculture under a voluntary inspection program; and Processed into human food while being regulated by: The United States Department of Agriculture under a voluntary inspection program; or A meat inspection program or poultry inspection program administered by the Maryland Department of Agriculture; and When processing deer meat for charitable donation: Any processed deer is legally harvested; Gutting and skinning of the deer and butchering operations shall be separated by: Time; or Distance; Processing other animal species is separated by: Time; or Distance; Hanging meat carcasses are stored at an internal temperature of 41°F or less; Deer is processed for distribution only as fresh or frozen: Raw whole cuts; or Raw, ground 100 percent venison; Organ meat is not donated; and A label containing cooking instructions is included.