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In Alabama, meat processors generally fall into three main categories based on their inspection and regulatory status: federally inspected, state inspected, and custom exempt. These distinctions determine what the processors can do with the meat (e.g., sell interstate, sell intrastate, or process for personal use only). Regulations ensure food safety, humane handling, and proper labeling, with state standards required to be "at least equal to" federal ones. Below is a summary of each type, including their key features and regulatory oversight. Alabama does not participate in the USDA's Cooperative Interstate Shipment (CIS) program, so state-inspected products cannot be shipped out of state.
These facilities are inspected by the U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS). They undergo rigorous daily inspections during operations to verify compliance with federal standards for slaughter, processing, sanitation, and humane handling. Products from these processors receive a USDA inspection mark and can be sold and shipped across state lines (interstate commerce), including to other states or through mail order. This is suitable for operations targeting national markets. Alabama facilities seeking federal inspection apply directly to USDA FSIS, with state coordination available.
Operated under the Alabama Meat and Poultry Inspection Program, these facilities are licensed and inspected by the ADAI. Inspections occur regularly (often daily for slaughter operations) to ensure standards match or exceed federal requirements, including HACCP plans, sanitation protocols, and humane handling. Products bear an Alabama-specific inspection mark and can be sold wholesale or retail within Alabama only (intrastate), such as to grocery stores, restaurants, or directly to consumers. They cannot be shipped out of state, as Alabama does not participate in the CIS program. This type supports local businesses focused on in-state markets.
These facilities process meat exclusively for the animal owner's personal or household use (including non-paying guests and employees), not for commercial sale. They require approval from the ADAI and must meet facility-specific and sanitary conditions, but are exempt from routine inspections for wholesomeness (though sanitation inspections still occur, and the state provides inspection duties). Products are marked "Not for Sale" and returned to the owner; selling them is illegal. This is common for farmers, hunters, or individuals processing their own livestock.
For starting or operating a facility, consult the ADAI Meat Inspection Program for specific applications, including Grants of Inspection for official establishments (state and federal), HACCP plans, and site visits. Contact Dr. Issac Barrett, Jr. at (334) 240-7255 ext. 5 or other staff listed on the website. Note that wild game processing may have additional exemptions if not mixed with commercial meat, and poultry follows similar rules.
