North Carolina Department of Agriculture and Consumer …



1674495-82821700 Processing & Selling Exotic Meat in North CarolinaMeat Handler License Requirement: There are various requirements that must be met in order to sell meat and meat products to the public in North Carolina. An individual or business selling these products must have a Meat Handlers License (see appendix 1).Farmer’s Market Requirements: Check with your farmer’s market to ensure you meet any additional requirements the farmer’s market may have. Some items that may be required are business license, tax identification number (for the business), plete the following steps:Prior to Slaughter- 1. Complete and submit inspection request form to the appropriate agency.2. Coordinate with the inspection agency, processing facility, and hauler (if needed) prior to the day of slaughter.Day of Slaughter – Farm3. Inspector arrives at farm and inspects animal(s) prior to slaughter (ante-mortem inspection).4. Animal(s) are slaughtered humanely in accordance with applicable laws.5. All waste products must be captured and disposed of in accordance with applicable laws.6. Animal carcass must be moved to processing facility on same day as field slaughter.7. Notify NCDA&CS Farmed Cervid Program of animal(s) that were slaughtered (must include official identification numbers).Day of Slaughter – Processing Facility8. Animal carcass move to processing facility for post-mortem inspection.9. Approved animal(s) move through processing facility and are packaged appropriately (see appendix 2).10. Packaged meat must be kept at proper temperature in order to avoid spoilage.Post Processing – Packaged Product11. Contact the farmer’s market for vendor registration and all other applicable rules and requirements in order to sell meat. Requirements include ensuring the product(s) are kept below 41 degrees, packed in ice, etc. It is the seller’s responsibility to know and meet all of the requirements.Answers to commonly asked questions:Q: How much does it cost to obtain a Meat and Poultry Handler's Registration?A: There is no fee for this registration.Q: How long does it take to obtain a Meat and Poultry Handler's Registration?A: In most cases, field personnel can arrange a visit with you within one week of notification by our office. Once on-site, the registration typically takes around 2 hours. If all requirements are met, you will be issued a temporary license so you can immediately start selling product. Allow another 7-10 days for the completed registration to be processed by our office and a final copy mailed to you.Q: Do I have to have product on hand prior to registration?A: It is preferred that product is available to ensure it is properly marked, labeled and wholesome. If product is not available, the person conducting the registration may have to make a second visit.Q: Do I have to purchase a refrigerated truck to transport product?A: No. Product must be transported in a manner that is sanitary and that prevents perishable product from temperature abuse. A refrigerated truck is not required. Some Meat and Poultry Handlers use portable ice chest style coolers (which contain alternative cooling methods), or have a cooler/freezer unit on the back of a pick up truck powered by an inverter or other alternative cooling method.Q: Can I sell at any farmer's market once I have my Meat and Poultry Handler's Registration?A: Your registration allows you to sell meat and poultry products anywhere in North Carolina. However, farmer's markets operate independently and set their own rules about what type products they will allow to be sold on their premises. It is advised to contact the farmer's market ahead of time to learn their policies. Some farmer's markets may require perishable meat and poultry products to be stored and displayed under active refrigeration in self-contained temperature controlled freezers or refrigeration units. Other markets allow perishable products to be sold from ice chests with alternative cooling methods.Q: Can I have a label made with my farm name on it instead of the name of the packing plant that processed my animals?A: Yes, as long as the packing plant you use will agree to do this for you.Q: I would like to have "All Natural Angus Beef" and "Raised without Antibiotics or Added Hormones" on my label. How can I do this?The approval process for labeling claims is as follows:A: The owner of the inspected establishment that is applying the label must submit the label to the appropriate agency for claim approval. For products slaughtered and processed in facilities under Federal Inspection, the label approval request, FSIS Form 7234-1, available from their in-plant inspector, along with documentation to support the claim must be submitted by the establishment owner to the USDA Labeling and Consumer Protection Branch in Washington DC. Questions about necessary documentation for supporting claims may be addressed to:USDA, FSIS, OPPD, LPDD Labeling Distribution Unit Beltsville, MD 20705 Phone: 301-504-0879For products slaughtered and processed in facilities under State Inspection, the label approval request, MPIS Form 11, available from their in-plant inspector, along with documentation to support the claim must be submitted by the establishment owner to the NCDA&CS, Meat and Poultry Inspection Division in Raleigh, NC, via their in-plant inspector. Questions about necessary documentation for supporting claims may beAddressed to:NCDA&CS Meat and Poultry Inspection Division 1001 Mail Service Center Raleigh, NC 27699-1001 Phone: 919-707-3180Appendix 1How to Become a Meat and Poultry Handler21336002924810DefinitionsNCDA&CS- North Carolina Department of Agriculture & Consumer ServicesUSDA- United States Department of AgricultureMPID- Meat and Poultry Inspection DivisionExotic Meat- Meat from an exotic animal such as reindeer, deer, antelope, water buffalo or bison00DefinitionsNCDA&CS- North Carolina Department of Agriculture & Consumer ServicesUSDA- United States Department of AgricultureMPID- Meat and Poultry Inspection DivisionExotic Meat- Meat from an exotic animal such as reindeer, deer, antelope, water buffalo or bisonTo initiate the registration process, call the NCDA&CS Meat and Poultry Inspection Division at 919-707-3180. The receptionist will take down your name, address and phone number and ask a few questions to ensure a Meat and Poultry Handler's Registration is required for your new business venture. This information will be forwarded to the appropriate field personnel. A member of the field staff will contact you to arrange an appointment for an on-site visit to further your registration. This on-site visit is free of charge. Department employees conducting the Meat and Poultry Handler registration review process will check for the following: All meat and poultry products are properly marked, labeled and wholesome. Storage units such as coolers or freezers are clean, in good repair, and are able to keep product at safe temperature. Storage units are dedicated for the meat and poultry products you will be offering for sale (no other personal items inside). Storage units are indoors and the general housekeeping around the coolers / freezers is such that it does not pose a sanitation hazard to the meat and poultry products inside. Adequate pest control measures are taken to maintain sanitary conditions in the area where product is stored. Any damaged or returned product is properly disposed of. Our field personnel revisit each registered meat and poultry handler at least annually for review.Appendix 2Packaging, Labeling, and Marketing-Meat and poultry may be sold fresh or frozen. Farmers selling at farmers’ markets should check the market’s rules governing the sale of meat and poultry, as some may only allow frozen product. Product labels must include product name, statement of ingredients, inspection legend (applied by processor), net weight statement, farm name and address, and safe handling statement (applied by processor). The processing plant will apply the labels. If you want a custom label, you will need to work with your processor to get USDA approval. Verify that all your product is properly labeled before you leave the processing facility; otherwise you will not be able to sell it. You may not alter labels in any way, nor add any additional labels. Price and UPC stickers may be added by the retailer or vendor. Meat and Poultry Handlers may not open packages, relabel products, repackage products, or apply net weights.Note: It is the seller’s responsibility to conform to all local, state and federal laws.-63324814272100 ................
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