Manager, Meat and Poultry Inspection Program
Assistant Manager, Meat and Poultry Inspection Program
MISSION AND VISION STATEMENTS
The purpose of the Meat and Poultry Inspection Program is to work in partnership with the meat plant owners to ensure that consumers purchase a clean, wholesome, properly labeled meat product. The meat production facility management has the ultimate responsibility to produce a clean, wholesome, properly labeled product. The meat and poultry inspection program assigns meat inspectors to the meat slaughter and meat processing plants to inspect meat being slaughtered and processed. The meat and poultry inspection program employee is responsible to monitor and verify through records and hands-on verification that the plant fulfills its responsibility. Any consumer who purchases a meat product from an inspected facility in Utah is our ultimate customer.
The Meat and Poultry Inspection Program is granted its authority by a formal set of meat and poultry regulations that have been passed by the US Congress. The state of Utah has adopted these regulations as our own and has formed a cooperative working agreement with the US Department of Agriculture, Food Safety Inspection Service (FSIS) to form and operate an official meat inspection program within the state of Utah.
When an individual applies and is granted a license to operate an officially licensed meat plant in Utah, numerous requirements must be met to sanction this facility and its operation. The plant must meet specific building requirements, plant management must complete a series of application forms in order to be granted a license to operate an official meat plant in the state of Utah, and an annual fee is required to license a meat production facility.
MEAT INSPECTION FORMS
VERIFICATION OF OWNERSHIP TRAINING: FARM CUSTOM SLAUGHTER / CUSTOM EXEMPT FACILITIES
LOCATIONS OF CUSTOM EXEMPT AND INSPECTED ESTABLISHMENTS
UTAH CODE AND ADMINISTRATIVE RULES RELATING TO MEAT INSPECTION
- Utah Meat and Poultry Products Inspection and Licensing Act (Utah Code Annotated: Title 4, Chapter 32)
- USDA “And Justice for All” poster
- Slaughter of Livestock and Poultry (R58-11)
- Record Keeping and Carcass Identification at Meat Exempt (Custom Cut) Establishments (R58-12)
- Custom Exempt Slaughter (R58-13)
RELATED LINKS AND CONTACTS
- Application for Grant of Inspection
- Application for License
- USDA Food Safety and Inspection Service
- USDA FSIS Small and Very Small Plant Outreach
- Guidance for Determining Whether a Poultry Slaughter or Processing Operation is Exempt from Inspection Requirements of the Poultry Product Inspection Act
- Ask FSIS an inspection-related question
- Guide to Designing a Small Red Meat Plant
- USDA/FDA Food Safety Information Center or firstname.lastname@example.org
- International Meat and Poultry HACCP Alliance
- Small Business Administration National Ombudsman
- Small Plant Help Desk 1-877-374-7435 or InfoSource@fsis.usda.gov
- FSIS Policy Development Division 1-800-233-3935
- USDA Meat and Poultry Hotline 1-888-674-6854
- Small Business Administration Answer Desk 1-800-827-5722
EQUAL OPPORTUNITY STATEMENT AND COMPLAINT PROCEDURE
The Utah Department of Agriculture and Food (UDAF) prohibits discrimination in all its programs and activities on the bases of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, and marital or family status. Persons with disabilities who require alternative means for communication of program information (Braille, large print, audiotape, etc. should contact the Meat and Poultry Program Manager at (801) 982-2237 (voice and TDD).
To file a complaint of discrimination write: Commissioner, Utah Department of Agriculture and Food, P.O. Box 146500 Salt Lake City, UT 84114-6500 or call (801) 982-2200 (voice or TDD), or write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, DC 20250-9410, or call toll- free (866) 632-9992 (voice) or (800) 877-8339 (TDD or Federal relay) or (800) 795-3272. UDAF is an equal opportunity employer and provider.