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In Oregon, 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. Oregon's State Meat Inspection Program, administered by the Oregon Department of Agriculture (ODA) and implemented in 2022, covers slaughter and processing of cattle, swine, sheep, goats, and exotic species for intrastate commerce only; poultry and rabbits are not included. Oregon does not participate in the USDA's Cooperative Interstate Shipment (CIS) program, so state-inspected products cannot be shipped out of state. Below is a summary of each type, including their key features and regulatory oversight.
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. Oregon facilities seeking federal inspection apply directly to USDA FSIS, as the state program focuses on intrastate activities.
Operated under the Oregon State Meat Inspection Program, these facilities are licensed and inspected by the ODA. Inspections occur regularly (often daily for slaughter operations) to ensure standards match or exceed federal requirements, including HACCP systems and sanitation protocols. Products bear an Oregon-specific inspection mark and can be sold wholesale or retail within Oregon only (intrastate), such as to grocery stores, restaurants, or directly to consumers. They cannot be shipped out of state, as Oregon does not participate in the CIS program. This type supports local businesses focused on in-state markets and covers cattle, swine, sheep, goats, and exotic species (poultry and rabbits are not included).
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 ODA 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 shared ownership scenarios with proper documentation.
For starting or operating a facility, consult the ODA for specific applications, including Grants of Inspection for state program (email StateMeatInspection@oda.oregon.gov), HACCP plans, and site visits. Contact ODA Food Safety at (503) 986-4720. Note that wild game processing may have additional exemptions if not mixed with commercial meat, and poultry follows federal rules with exemptions for small-scale operations (up to 20,000 birds annually).
