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In Florida, unlike states with their own inspection programs, there is no state meat and poultry inspection program. Therefore, meat processors generally fall into three main categories based on their inspection and regulatory status: federally inspected, retail exempt, and custom exempt. These distinctions determine what the processors can do with the meat (e.g., sell interstate, sell at retail, or process for personal use only). Regulations ensure food safety, humane handling, and proper labeling, with all commercial inspections handled by the federal government. Below is a summary of each type, including their key features and regulatory oversight. As of 2025, pending federal legislation (e.g., H.R. 3076) may expand options for small processors, but currently, Florida does not participate in the USDA's Cooperative Interstate Shipment (CIS) program, as it requires a state inspection program.
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), as well as within Florida (intrastate). Since Florida lacks a state program, all commercial meat processing for sale must be federally inspected. This is suitable for operations of various sizes targeting local, national, or international markets. Facilities apply directly to USDA FSIS for inspection.
These facilities process already inspected meat (from federally inspected sources) for direct sale to consumers, such as at grocery stores, restaurants, or farmers markets, without daily inspection. They are exempt from continuous FSIS inspection but are subject to periodic, risk-based reviews by USDA FSIS and/or state authorities like FDACS for sanitation and compliance. Products can be sold intrastate or interstate if derived from USDA-inspected meat, but with limitations: no more than 25% of sales can be wholesale, and certain processes (e.g., curing, smoking) are restricted for wholesale. This category supports retail operations like butchers or stores that cut, grind, or package meat for end consumers. Slaughter is not typically included. In Florida, these require an FDACS retail food establishment permit.
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 are exempt from daily inspections but undergo periodic reviews (every 6-12 months) by USDA FSIS for sanitation, humane handling, and basic standards. 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. No HACCP plan is required, but facilities must prevent adulteration and maintain records. In Florida, custom exempt facilities may also need to comply with FDACS rules if performing additional processes.
For starting or operating a facility, consult USDA FSIS for applications and FDACS for food permits. Contact FDACS at (850) 245-5520 or FoodInsp@FDACS.gov for questions. Note that Florida offers a Limited Poultry and Egg Permit for small-scale poultry (up to 20,000 birds annually) under federal exemptions, and wild game processing may require HACCP if at retail-exempt facilities. A list of custom exempt facilities is available through UF/IFAS EDIS publications.
