Transcript New York State Department of Agriculture & Markets

New York State
Department of Agriculture & Markets
Division of Food Safety & Inspection
www.agmkt.state.ny.us
Poultry-Small Animal Slaughterhouse
Inspections and Exempt
Establishment Reviews
March 10, 2009
Albany, New York
Clarence Davis, Supervising Food Inspector
[email protected]
Exemptions
 Retail Exemption - household consumers,
hotels, restaurants and institutions.
 Producer/Grower or Other Person (PGOP)
20,000 Limit - household consumers,
restaurants, hotels and boarding houses.
 Producer/Grower 20,000 Limit - distributor, hotel,
restaurant, retail store, institution, or small
enterprise.
 Small Enterprise 20,000 Limit - dressed poultry
may be purchased and distributed as carcasses
and whose processing is limited to cutting up of
inspected or exempted poultry products.
Exemptions
Producer/grower 1,000 Limit:
250 turkeys or
1,000 birds of all other species
Marketed at:
On-farm stands
Roadside stands
Farmers markets
No inspection or license required
Labeling Requirements for Producer/Grower
Wholesales to Retail Stores
 Safe handling instructions
modified per 9 CFR
381.125(b)(2)(ii) as
product is not USDA
inspected.
 Producer’s name.
 Producer’s address.
 The statement “Exempt
P.L. 90-492.
 Adhered to the package
as a label or a wing tag.
Amendments to Article 5-A
 Subdivision 96-b - In a city with a population of
one million or more, the Commissioner shall not
license any person, firm, partnership or
corporation to operate any place or
establishment where animals and/or fowls are
slaughtered or butchered for food within a 1,500
food radius of a residential dwelling.
 Effective August 5, 2008
 Effective until 2012.
Amendments to Article 5-A
Amendment to Article 5-A,Section 96-C
Posting of inspection results required
Effective November 4, 2008.
Amendment to Article 5-A, Section 96-f(2)
5-A License shall be revoked upon
establishing failure of three consecutive
inspections.
Effective January 2, 2009.
What are the Issues?
 Overcrowding.
 Inadequate number of
storage cages.
 Improper use of
shipping crates.
 Improper storage of
shipping crates.
What are the Issues?
 Insanitary holding
cages.
 Improper processing
equipment.
 Equipment in good
repair.
 Unclean food contact
equipment.
 Inadequate
handwashing
facilities.
What are the Issues?
 Improper product
Storage
 Vermin
 Flies
 Cockroaches
 Rodents
Inspection Frequency
82 live poultry markets in New York City.
Inspected monthly.
Re-inspected within 10 days.
55 poultry & small animal slaughterhouses
on Long Island and Upstate NY.
Inspected 3 times yearly.
Re-inspected within 10 days.
Seasonal operations once before and
once after opening.
USDA EXEMPT ESTABLISHMENT
USDA Exempt Establishment Review
A custom exempt establishment is a
facility where an individual can bring his or
her animal, alive or slaughtered, for further
processing.
The processed products are to be used by
the owner, members of his or her
household, non-paying guests and
employees.
Processed products cannot be sold.
USDA Exempt Establishment Review)
All products must be
marked “Not for Sale”
with food grade ink.
Packaged products
must be labeled “Not for
Sale”.
Carcass and processed
products are exempted
from USDA inspection.
USDA Exempt Establishment Review
Division of Food Safety and
Inspection conducts reviews
of custom exempt
establishments under a
Cooperative Agreement with
USDA.
USDA Exempt Establishments
Exempt establishment reviews are
conducted in accordance with FSIS
Directive 5930.1, Revision 3.
Exempt Establishment Reviews are
conducted on an annual basis.
114 Upstate New York.
44 New York City area.
USDA Exempt Establishment
Reviews
Reviews are scored “Acceptable” or
“Unacceptable”.
Reports scored “Unacceptable” are jointly
reviewed with USDA to determine if follow
up is necessary.
Follow up review is conducted within 10
days if there is a likelihood of product
contamination, rodent or insect infestation.
30 days for recordkeeping, sewage and
waste issues.
What are the Issues?
Lack of certificates of water potability.
Inadequate recordkeeping.
Insanitary conditions and equipment.
Marking and labeling.
Product contamination.
Deficiencies are corrected during the
review when possible.
Questions?
Clarence Davis
Division of Food Safety And Inspection
NYS Dept of Agriculture and Markets
[email protected]
518-457-8835