Types of Meat Processors

• Required if a business wants to sell their products to other states or export to other countries

• Inspected by the USDA Food Safety and Inspection Service (FSIS)

• The USDA requires antemortem and post-mortem inspection of each animal

• This FSIS link has the steps required to being granted a Federal Meat and Poultry Inspection. (Steps include: file an application for inspection, meet regulatory performance standards, implement and maintain establishment sanitation plan, develop and implement Hazard Analysis and Critical Control Points plan, and application for label approval).

• This website put together by the Niche Meat Processor Assistance Network also lays out the steps for applying for meat and poultry inspection (Steps include: obtain approved water source letter, obtain a sewage system letter, facilities must meet regulatory performance standards, file an application for inspection, obtain approved labels and/or brands, provide a written standard operating procedure for sanitation, and provide a written hazard analysis and HACCP plan.

• Establishments must also have a recall plan

• The Minnesota Meat and Poultry Inspection Program (MMPIP) is “equal to” the federal inspection program; requirements are set by the Federal Meat Inspection Act. Minnesota E2 processing facilities operate under a cooperative agreement with FSIS. Minnesota meat inspectors are appointed by the MDA commissioner and must be present daily at E2 processors. These requirements are outlined in Minnesota statute Ch. 31A.

• Facilities under E2 inspection can only slaughter and process products to sell or distribute wholesale within the state, unless the state is part of a cooperative interstate shipping program. Minnesota is not currently a part of a cooperative interstate shipping program.

• Label:

• Allows for entities within Minnesota to serve their communities and farmers

  • “It is an important part of strengthening and diversifying local food systems, supporting local economic development, and helping consumers connect with local producers.”

• The process of applying for state inspection is basically the same as the federal inspection application process.

• Custom exempt processors do not require continuous inspection; not all carcasses are inspected and inspection is not done daily but on a regular basis by MDA inspectors (1-4 times per year). This document details what inspections involve, namely sanitation, handwashing and employee hygiene, handling carcasses, pest control, inedible material control, marking and labeling control, records and general operation.

• Meat cannot be sold and must be labeled “Not for sale”

• Only process meat for the owner of the animal – and only the owner and his immediate family and non-paying guests can eat the processed meat

• Wild game processing facilities fall under this category as well

• Custom exempt facilities still need to meet the same sanitation and construction standards as continuous inspection facilities

Here is a good resource for Minnesotans wanting to start a custom exempt meat plant: Starting a Minnesota Custom Exempt Meat Plant

• Retail exempt processors buy meat (not livestock) from approved, inspected sources and sell in their facilities directly to the final consumer

• These processors are inspected regularly (once a year) by the MDA Food and Feed Safety Division