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In Massachusetts, unlike states with their own inspection programs, there is no state meat and poultry inspection program for red meat (e.g., cattle, swine, sheep, goats) intended for commercial sale. 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. The Massachusetts Department of Public Health (MDPH) Bureau of Environmental Health licenses facilities and oversees custom and retail exempt operations through local Boards of Health (LBoH) for sanitation and compliance. Below is a summary of each type, including their key features and regulatory oversight. Note that Massachusetts does not participate in the USDA's Cooperative Interstate Shipment (CIS) program, as it requires a state inspection program. For poultry, small-scale operations (up to 20,000 birds annually) may qualify for federal exemptions with state oversight for intrastate sales.
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 Massachusetts (intrastate). This is required for all domesticated meat and poultry, as well as commercially raised game animals, intended for sale as food. This is suitable for operations targeting national markets. Facilities apply directly to USDA FSIS for inspection, with MDPH licensing required for the facility.
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 MDPH and local LBoH 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 Massachusetts, these require a permit from the local Board of Health (LBoH) within the jurisdiction.
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 licensing from MDPH but are exempt from routine inspections for wholesomeness (though sanitation inspections still occur, and facilities must comply with basic standards like humane handling). 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, including game animals. Custom slaughter can occur in USDA/FSIS inspected or MDPH-licensed facilities, but unlicensed fee-for-service on game is prohibited.
For starting or operating a facility, consult USDA FSIS for federal applications and MDPH for state licensing. Contact the MDPH Bureau of Environmental Health at (617) 624-5757 or via the website for questions. Note that wild game processing may have additional exemptions if not mixed with commercial meat, and small-scale poultry operations follow federal exemptions with state oversight.
