![]() ![]() In practice, producers may sell portions of an animal (ex: 1/4 steer, 1/2 hog) to several consumers while the animal is still alive. The slaughter and processing of livestock and poultry for the exclusive use of the owner, their household, guests or their employees, commonly called “custom exempt,” are exceptions to the typical inspection requirements. If you are interested in opening a slaughter and processing facility producing meat that can be sold to consumers, the appropriate contact information for your state will be found in the column labeled “inspected facilities”. The difference between the two approaches is that state inspection programs only allow for meat processed in these facilities to be sold within the state- “intrastate”- while FSIS inspected facilities can export meat to other states, or “interstate.” Ĭurrently, 27 states have chosen to run a meat state inspection program, while 25 states have chosen to implement a poultry state inspection program. State inspection programs operate under a cooperative agreement with FSIS, and facilities in states with state inspection can choose between FSIS or state inspection. That authority, however, may be designated to a state agency in those states that chose to apply for such authority, as long as the state requirements are “at least equal to” those enforced by USDA-FSIS. Further, for plants slaughtering and processing livestock, there are further requirements based on the Humane Slaughter Act. Additionally, there are various labeling, sanitation and building requirements. ![]() One of the main components of that oversight is the requirement that the slaughter of livestock and processing of meat products be subject to continuous inspection by government inspectors. In those laws, USDA-FSIS is given primary authority for oversight of meat products that will be offered for sale. Similarly, the processing of poultry, including chickens, turkeys, ducks, geese, ratites and squab is governed by the Poultry Products Inspection Act and implementing regulations. The processing of livestock- which includes animals such as cattle, sheep, swine, and goats- is governed on a national level by the Federal Meat Inspection Act, and implemented through USDA regulations. Additionally, it provides the relevant statutes in those states that have a state meat inspection program in place. The purpose of this resource is provide contact information to offices both with the United States Department of Agriculture, specifically the Food Safety and Inspection Service (“USDA-FSIS”) and with appropriate state authorities on a state-by-state basis. Because the requirements can vary so much from place to place, it is really important to obtain the correct information before any final plans are made, which allows potential operators to manage risk appropriately. ![]() James Wilkerson, Research Fellow, National Agricultural Law Centerįor people or companies interested in opening a meat slaughter and processing facility, there can be requirements ranging from health and sanitation to waste disposal to specific facility or building requirements. Rumley, Senior Staff Attorney, National Agricultural Law Center Meat Processing Laws in the United States A State CompilationĮlizabeth R. ![]()
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