Additionally, if for some reason a customer gets sick, you could be held liable. Individuals found in violation could be assessed a civil money penalty of up to $5,000 per violation or face criminal prosecution. Not only is this is against the law, it can put your farm and livelihood at risk. If you slaughter animals for other individuals on your property, without first building an inspected slaughter facility, you are in violation of state and federal meat inspection laws. On Farm Slaughter Activities, MPID Notice 35-08Ĭan I sell a live animal to a customer and slaughter “their animal” myself as a service on my farm? Please see the following links for more information: There are specific rules and guidelines that need to be followed in order to process and sell your own poultry. You may sell meat from poultry that you have slaughtered, processed, packaged, and labeled yourself. You must use an inspected slaughter facility to sell meats. You may not sell meat from animals you have slaughtered on your farm.
You can slaughter animals that you have raised on your farm as long as the meat is for your family’s own personal use or the use of non-paying guests. The meat is cut, packaged, and labeled “not for sale.” These meats are returned to the owner of the animal and cannot be sold. Custom slaughter operations offer services for people who want an animal slaughtered for their own personal use. These establishments are regularly inspected for overall sanitation, but the animals themselves are not inspected for disease. A “TA plant” is a “federally-inspected” plant, which means that meats from this facility bear the USDA Inspection Legend can be sold across state lines.Ī custom slaughter facility is a slaughter and processing facility that does not have a state or federal inspector on duty and therefore the meat from these facilities are not considered state or federally inspected meats. This law allows trained inspectors that are state employees to staff meat packing plants with USDA inspection privileges. “TA” refers to the Talmadge-Aiken Act of 1962, a law passed to help coordinate state and federal food safety guidelines. State inspected meat and poultry products bear a state inspection legend versus a USDA inspection legend. This means that you may not cross state lines, sell these meats online, mail or in any other way ship them out of state. The main difference is that, by law, state-inspected meats can only be sold within the state. State and federally inspected processing plants follow the same guidelines to ensure that meat is wholesome and safe for consumption. What is the difference between a federally - and state-inspected plant? How does the inspection affect where and to whom I sell meats? If you have additional questions, call the NCDA&CS Meat and Poultry Inspection Division at 91. Inspection Requirements for Meat and Poultry Businesses, MPID Notice 3-18
The following link has a chart indicating the inspection requirements for various meat and poultry businesses.
I want to start a new business in the Meat and Poultry Industry. Restaurants and retail butcher shops are regulated by their County Health Department. The USDA inspects all poultry slaughterhouses in NC. Our agency inspects red meat (livestock) slaughter houses and businesses that further process / fabricate meat and poultry products for wholesale distribution. What type of businesses does the NCDA&CS Meat and Poultry Inspection Division regulate?
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