Transcript Meat - Nc State University

Permits, Licenses and Food
Handling Regulations
September 14, 2005
Mike Lanier
Area Agent – Agribusiness
NC A&T State University
Legal Framework
► The
Legal Guide for Direct Farm Marketing
by Neil Hamilton
► Both Federal and State involved in
regulation and inspection
Legal Vocabulary
► Intrastate
v. interstate
► Custom slaughter - preparing uninspected
meat for the sole consumption of the owner
► Amenable - liable to be brought to account
► Non-amenable
► HACCP - Hazard Analysis and Critical Control
Point
► Exemptions
Where to Find NC Regs Concerning
Sales Of Foods Produced from Animals
► NC
Department of Agriculture & Consumer
Services website
► Which divisions are responsible for
regulations?
Risk Management Issues
► Product
liability insurance
► Incorporation
► Protection of investments in leased land
► Predator control
► Disease issues
Meat
► Product
category where most activity taking
place
► Good availability of processing for large
animal processing, but limited availability of
poultry processing
► Confusion on farmers part by meat they
process for personal consumption labeled as
“Not for Resale”
Inspection Issues
► Amenable
vs. non-amenable species
► Commercial sales of meat from wildlife is
prohibited
► Exemptions for poultry and rabbits
► Where is meat to be sold?
Types of Slaughter Plants
► State
Inspected Plants
► TA (Talmadge-Aikens) Plants
► Federally Inspected Plants
► Is there a correlation of the number of
plants available to independent farmers in
states that have state inspection?
Permits and Licenses
► Meat
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


Handler’s License
Where meat is stored
How meat is transported
Label requirements
No repackaging
Points of Contact
► Meat
and Poultry Inspection Service
► Compliance Officers
► Plant Inspector
Labeling
► Plant
Inspector
► Federal Guidelines
http://www.fsis.usda.gov/regulations_&_poli
cies/Label_Submission_Checklist/index.asp
► FSIS PowerPoint presentation on labeling
http://www.fsis.usda.gov/OPPDE/larc/Policie
s/Label101/Index.htm
► Sources of labels
► Responsibility for labels
Finding Processors in Your State
► Meat
Processing Associations
 http://www.aamp.com/about/Affiliations.asp
 http://www.aamp.com/links/Stateassoc.asp
► State
Departments of Agriculture
► Individual Processors
What Does Processor Have to Offer?
► Reputation
► Packaging
► What
parts of animal does farmer get back?
► What kind of value-added processing does
processor do?
► What services does processor offer for
labeling?
Additional Meat Marketing Resources
► Farmer
Checklist for Marketing Meat
Products
► Direct Marketing Your Meats Fact Sheet
► Independent Farmers’ Directory of Slaughter
Facilities in North Carolina
► Dr.
LaFontaine’s presentation on Meat and
Poultry Licenses and Permits
Understand Customer Needs
► Home
market – frozen, whole animal, come
to farm
► Restaurant, retail – fresh, individual cuts,
delivered
► Market segment that wants organ meats –
will processor return to farmer or keep?
► Greater diversity in population creates more
niches to be exploited (prosciutto)
Market Needs and Opportunities
► How
big is the local food market?
► What are the demographics for your market?
► Market segments where efforts should be focused






LOHAS
People concerned about their health
People with environmental concerns
“Foodies”
People concerned with animal welfare
Religious and ethnic demand
Eggs
► Egg
Law
► Does sales location matter?
► Egg Law exemption
► Local market
Categories of Dairy Products
► PMO
Products – fluid milk, yogurt, cottage
cheese, and sour cream
► Non-PMO Products – cheese, ice cream, and
butter
Dairy Regulations
► PMO
(Pasteurized Milk Order or the Grade A
Milk Program) dairy products are the
responsibility of the federal government
http://www.cfsan.fda.gov/~ear/imsprsn.html#state
► Non-PMO dairy products are the
responsibility of the states
http://www.ncagr.com/fooddrug/index.htm
Involvement of Local Government
► Planning
Department
► Health Department