MEAT & POULTRY INSPECTION INFORMATION STATEMENT
mission is to enforce state and federal laws designed to ensure the meat and poultry
products sold to consumers are wholesome, unadulterated, and properly labeled.
NCDA & CS Meat and Poultry Inspection Division (MPID) is one of 27 state meat
and poultry inspection programs.
Our agency receives up to
50 per cent of its funding from the Federal government and operates in an "equal
to" status as the USDA, Food Safety Inspection Service. All poultry slaughter
facilities in NC are inspected by the USDA, Food Safety Inspection Service. Our
agency inspects 186 red meat slaughter and processing facilities and poultry processing
The agency employs approximately 120 personnel
including meat and poultry inspectors, veterinarians, compliance officers, supervisory
staff, trainers, and office staff.
In 2011, 186 meat and poultry
plants under inspection by our agency processed 244,752,621 pounds of red meat
and 77,238,078 pounds of poultry. Slaughter inspection was performed on more than
161,452 cattle; 1,033 calves; 454,028 swine; 10,633 sheep; 13,809 goats; 97 ostrich;
and 90 bison. Veterinarians condemned 2,129 domestic livestock deemed unfit for
human consumption at slaughter.
Our regulatory authority comes
from the Federal Meat Inspection Act (21 U.S.C. 601 et seq.) and the Federal Poultry
Products Inspection Act (21 U.S.C. 451 et seq.) as well as the North Carolina
Compulsory Meat Inspection Law and the North Carolina Poultry Products Inspection
Law. Federal meat and poultry inspection regulations can be found in 9 CFR Part
300 to end. State regulations are found in North Carolina General Statutes 106-549.15
Firms that slaughter animals and/or wholesale meat and
poultry products are required to be inspected by either the NCDA Meat and Poultry
Inspection Division or the USDA Food Safety Inspection Service.
We only inspect on-site
retail sales of meats when establishments under our inspection also operate a
retail meat counter at the same location. State and federal regulations require
any individual or firm who processes canned meat products for retail or wholesale
sale to be under inspection by the US or NC Department of Agriculture.
are 3 types of inspected establishments regulated by our agency:
Custom Exempt establishments are ones that process meat, poultry and wild game
for private individuals only. These facilities are inspected for sanitation, but
the meats are not inspected. All product from these facilities must be clearly
marked "NOT FOR SALE," identified with the owner's name, and used only
for the owner's personal consumption, for his/her family and for his/her non-paying
guests. These facilities are inspected at a minimum one time annually, based on past sanitation
history. Note, however, that our agency does not regulate facilities that process
exclusively game animals such as white tail deer and bear.
State Inspected establishments and (3) Talmadge-Aiken (TA) establishments are
inspected daily by a trained Meat and Poultry Inspector. The only difference between
these establishments is that the state inspected ones may sell their products
in NC only, and the TA establishments may ship product outside NC. Animals slaughtered
at these establishments are inspected for disease or abnormalities to include
any conditions that would have a negative impact on human health. Any diseased
or contaminated parts are removed. Trained veterinarians examine and condemn animals
with generalized illness. Meat and poultry products that pass inspection are stamped
and/or labeled "Inspected and Passed" and either bear a rhomboid-shaped
legend (state inspected) or a round legend (TA inspected). Both state inspected
and TA inspected establishments may process custom exempt product including wild
game, as described above, provided it is kept separate from inspected product
at all times.
who deal in meat and poultry products, if not under inspection as described above,
are required to register as meat and poultry handlers. Examples of firms required
to have meat and poultry handler registration are door to door meat salesmen,
farmers who have animals slaughtered and packed at an inspected establishment
then sell the meats off their farms, and food warehouses and distributorships
that store and transport meat and poultry items. Registered meat and poultry handlers
must deal in fully labeled and packaged inspected products. They may not further
process or repackage meat and poultry products.
may slaughter animals of their own raising for use by themselves, their families,
and nonpaying guests. Such meats may not be sold into commerce.
Requirements for individuals who slaughter up to 1,000 poultry of their own raising are explained in MPID Notice 8-10. Requirements for individuals who slaughter greater than 1,000 and up to 20,000 poultry of their own raising are explained in MPID Notice 10-10. Individuals who raise and slaughter over 20,000 chickens and/or turkeys
of their own raising are required to operate in a state inspected, TA inspected,
or federal (USDA, FSIS) inspected facility where each bird is inspected for
other wild game may be further processed without benefit of inspection. The meats
derived from wildlife in North Carolina are not legal to be sold and must be processed
for the individual hunter only.
Meat markets operating under
county health inspection may wholesale approximately $61,900 worth of certain meat and meat food products and $50,200 worth of certain poultry and poultry food products per year for hotel,
restaurant, and institutional use only. (This dollar value varies from year to
year based on the Consumer Price Index). Total dollar amount of wholesale sales
cannot exceed 25 per cent of the meat market's total sales.
Sandwiches containing meat and/or poultry if made
close-faced and sold wholesale or off-site retail are inspected by another branch
of the Department of Agriculture - Food and Drug Protection. Their telephone number
is 919-733-7366. Open-faced meat and poultry sandwiches and wraps containing meat
or poultry if sold wholesale or retail off-site would be required to be inspected
by NCDA & CS Meat and Poultry Inspection Division or USDA, Food Safety Inspection
Meat and Poultry Inspection Division
1001 Mail Service Center
919-707-3180 office; 919-715-0246 fax
Donald Delozier, State Director
Dr. Beth Yongue, Assistant Director
Mr. Rick Phillips, TA Coordinator
Mr. Richard Beasley, TA Coordinator
Revised April 2012