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In Wisconsin, 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.
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 larger operations targeting national markets. Wisconsin facilities seeking federal inspection apply directly to USDA FSIS, as the state program focuses on intrastate activities.
Operated under the Wisconsin Meat and Poultry Inspection Program, these facilities are licensed and inspected by the DATCP. Inspections occur regularly (often daily for slaughter operations) to ensure standards match or exceed federal requirements, including HACCP systems and sanitation protocols. Products bear a Wisconsin-specific inspection mark and can be sold wholesale or retail within Wisconsin only (intrastate), such as to grocery stores, restaurants, or directly to consumers. However, Wisconsin participates in the USDA's Cooperative Interstate Shipment (CIS) program, allowing eligible small state-inspected establishments to ship products interstate if they meet additional federal criteria. This supports local businesses while enabling limited out-of-state sales for qualifying processors.
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 DATCP but are exempt from routine inspections for wholesomeness (though sanitation inspections still occur, and facilities must comply with basic standards like potable water and humane handling). Products are marked "Not for Sale" and returned to the owner; selling or donating 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 DATCP Bureau of Meat and Poultry Businesses for specific applications, including label approvals and site visits. Contact them via the website or check resources like the meat office hours presentations. A list of inspected facilities may be available through DATCP. Note that wild game processing may have additional exemptions if not mixed with commercial meat, and retail exempt operations (for selling at own storefront with limitations) are also available as a separate category under federal exemptions.
