Usda Rules for Selling Meat

There`s a lot of interest in locally produced food, but federal, state, and local regulations can be confusing. The purpose of this document is to be a “one-stop shop” for Florida residents who wish to sell meat and poultry from their own livestock and poultry. Yes. However, you cannot legally entrust a carcass slaughtered in the field or prepared on the farm in a contract processor unless the owner of the livestock provides written documentation that the animal was ambulatory at the time of slaughter (www.fsis.usda.gov/sites/default/files/media_file/2021-02/8160.1.pdf) (USDA, 2007). Everyone in the food chain, from the farmer to the consumer, has a responsibility to maintain the security of the food supply. Processed meat, poultry and egg products can become contaminated with bacteria at any time during production, distribution and consumption. The FDA works closely with other federal agencies that play a role in regulating meat, poultry, and processed egg products along the farm-to-fork continuum. In certain situations where a recall is not warranted, but there is still a risk to public health, FSIS may issue a public health warning. [13] PHAs were issued when a product was not considered adulterated but diseases were involved; when diseases have been associated with a meat or poultry product, but no source of contamination has been identified; or a product is no longer commercially available, but may be owned or used by consumers. Cattle, pigs, sheep, goats or horses are defined as “accessible animal species” by the Food Safety Inspection Service (USDA-FSIS) of the U.S.

Department of Agriculture. This means that the U.S. government is responsible for the products of these species (www.fsis.usda.gov/wps/wcm/connect/fsis-content/internet/main/topics/rulemaking/federal-meat-inspection-act/federal-meat-inspection-act) (21 U.S.C. ยง 601-695). Facilities that seal vacuum, contain nitrites, smoke, and/or dehydrate for preservation must have a HACCP plan approved by the FDACS. In addition, a person or entity currently registered by the FDACS who also wishes to perform processing as you proceed with meat must submit a HACCP plan with all supporting documentation and obtain approval from the special FDACS process before proceeding. An example would be a retail store that wants to grind individually slaughtered deer or beef at the end of its normal processing day. For a fact sheet on industry guidelines for customs processing approved by the FDACS, see www.fdacs.gov/content/download/92253/file/Custom-Animal-Processing-at-Retail-Industry-Guidance.pdf. Meat slaughtered and processed under USDA inspection may be sold as carcasses (or halves, quarters, etc.) or individual retail pieces.

Meat sold in restaurants, grocery stores, or farmers` markets must be inspected by the USDA. Farmers who sell individual retail cuts or packages of meat directly to consumers must also be inspected by the USDA, and additional licenses are required in Michigan. The federal laws cited for poultry can be found on this website: www.fsis.usda.gov/wps/portal/fsis/topics/rulemaking/poultry-products-inspection-acts. The USDA`s Bureau of Chemistry and its Bureau of Animal Industry (BAI) have been tasked with enforcing the Pure Food and Drug Act and the FMIA, respectively. This means that the IEA has carried out the meat inspection. [17] The USDA`s Bureau of Chemistry was later reorganized and renamed the Food and Drug Administration (FDA), which is now part of the Department of Health and Human Services. In the period after World War 2, the invention and commercialization of the refrigerator led to a modernization of the meat industry. The Agricultural Marketing Act of 1946 expanded the scope of USDA inspections by authorizing inspections of exotic products and wildlife, as well as inspection and certification of agricultural products.

[18] USDA-FSIS describes this as a “duty exemption,” and this can be done in two ways: owners of an animal (1) slaughter the animal themselves or (2) deliver it to a duty-exempt slaughterhouse for slaughter and processing. Meat and by-products cannot be sold, and products can only be consumed by the owner`s household and non-paying guests and staff. In both cases, professional liability insurance is recommended. Cider requires a licence under Article 20-C for processing. Good manufacturing practices must be followed. Apples should be firm and washed. Pasteurization or UV treatment is required. HACCP (Hazard Analysis Critical Control Points) plans are required for cider and juice processing plants when sold wholesale. For more information, please contact the Food Safety and Inspection Department at (518) 457-4492 or online at www.agriculture.ny.gov/FS/FSHome.html. A good source of information on meat marketing is “A Resource Guide to Direct Marketing Livestock and Poultry”, available from smallfarms.cornell.edu/resource-guide-to-direct-marketing-livestock-and-poultry/.

Below is a brief summary of some of the regulations. Poultry exemption: Farmed poultry is exempt from New York State and USDA inspection if the farmer does not raise and slaughter more than 250 turkeys OR no more than 1000 of all other poultry (chickens, ducks, geese, etc.) per year. Four birds of other species correspond to a turkey. If you raise more than this amount per year, the birds must be processed in a licensed facility and stamped for commercial or retail sale. Other meat (beef, lamb, goat, pork): This farm meat must be processed in a USDA-approved facility if it is intended for commercial sale. This meat may only be processed in a New York State duty-exempt slaughterhouse if it is consumed by the animal`s original owner, its employees, or non-paying guests. In other words, a live animal can be sold directly to the customer and then processed in a New York State customs-exempt slaughterhouse. This meat must bear the stamp “Not for resale”.

Further processing of meat, such as sausage production, must be carried out at a USDA-certified facility or at a processing facility or kitchen certified with a Section 20-C license. Exotic animals: Bison, deer, rabbits, and ratites must be slaughtered at a NYS customs facility when the meat is sold. An inspection is not required for retail sales (to the final consumer). For questions about slaughtering and selling meat, contact the NYS Department of Agriculture & Markets at (518) 457-4492. For example, a facility defined as a “meat market” has an annual food permit fee of $455. Individual descriptions of all possible retail food approvals in Florida can be found online at www.flrules.org/gateway/ChapterHome.asp?Chapter=5K-4 (click on the Word document to view the appropriate food approval, application, and fees). If you sell meat, it must be inspected by a government inspection program or an inspector from the USDA Food Safety Inspection Service (Slaughter and Slaughter). We`ll go into more detail about what this means below. FSIS`s parent organization, the U.S. Department of Agriculture, was founded in 1862 by President Abraham Lincoln. [14] Harvey W.

Wiley, M.D., who was appointed chief chemist at the USDA in 1883, devoted his career to the fight against foodborne illness, including advocating for the Pure Food and Drug Act. [15] However, it was to come into force in 1905, the rapid growth of the meat industry and the publication of The Jungle, which detailed the meat industry and its working conditions, so that the law could be passed. The main purpose of the Pure Food and Drug Act was to prohibit foreign and interstate trade in adulterated and mislabeled foods and its instruction from the U.S. Bureau of Chemistry to inspect food and refer violators to prosecutors. It was also an important step towards the creation of the Food and Drug Administration. [16] On the same day, the Federal Meat Inspection Act (FMIA) was passed, which prohibited the sale of adulterated or mislabelled meat and meat products and stipulated that the slaughter of animals for meat products must take place under certain hygienic conditions. As consumer demand for poultry products increased in the period after 2. After World War II, the Poultry Products Inspection Act was passed, which, like the FMIA for meat products, ensured that poultry products shipped in interstate trade were continuously monitored. [19] After continuous changes to existing regulations in the 1950s and 1960s to address concerns about the increasing complexity of meat production, chemical contamination, and animal welfare, federal meat and poultry inspections were consolidated into a single program.