Meat Marketing Regulations in isconsin在威斯康星州的肉类市场条例.pptVIP

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Meat Marketing Regulations in isconsin在威斯康星州的肉类市场条例.ppt

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Meat Marketing Regulations in isconsin在威斯康星州的肉类市场条例

Meat Marketing Regulations in Wisconsin Presented at the Meat Marketing Workshop Mauston, Wisconsin February 25, 2010 Lots of Ways to Sell Meat Portions of live animal From the processing plant Out of a freezer on the farm At farmers’ markets Home delivery Selling to retailers and restaurants Sale of live animals (beef, pork, lamb) No license required Customer is responsible for slaughter Must be done in a licensed plant if selling portions of an animal Customer can slaughter the animal themselves or hire a mobile slaughterer on their own property if the meat is only for their own consumption Slaughter cannot take place on the producer’s farm Selling from a processing plant (beef, pork, lamb) Slaughter must take place in an inspected plant Meat must be properly wrapped Meat must be properly labeled Name, address, zip code of the plant and inspection legend with state ID number Each package must be marked with true identity of cut or list of ingredients Each package must be marked “NOT FOR SALE” if custom slaughtered Weight of product if sold by package Safe handling label and warning statement such as “Keep Refrigerated” Selling from a farm freezer (beef, pork, lamb) Seller must obtain a “retail food establishment” license (costs $30) Freezer can only contain meat for sale Must be kept below 0 degrees F. Must be kept in a clean, neat area Meat must be inspected and labeled as noted above Selling meat at a farmers’ market (beef, pork, lamb) Must obtain a “mobile retail food establishment” license in addition to the retail food establishment license ($30) Frozen meat must be kept below 10 degrees F.; unfrozen meat must be kept below 40 F. “Any effective method” can be used to maintain temperature Same labeling requirements as above Home delivery of meat (beef, pork, lamb) Same licensing and handling requirements as farmers’ market sales Delivery vehicle must be inspected once a year – no mechanical refrigeration required Selling to grocers, restaurants, etc. (beef