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11.08.2014 admin
A little building such as this can be incorporated with a composting toilet or be equipped with a working hole or used just for looks to store hand tools. Our out houses for sale are hand made in Vermont, from native rough sawn hemlock and pine lumber, the pre-cut lumber package includes all fastening hardware, roofing, and step-by-step plans.
A traditional outhouse such as this can be incorporated with a composting toilet or be equipped with a working hole or used just for looks to store hand tools. Sturdy 2×4 wooden garbage bin, perfect for keeping up to two 38 gallon garbage cans protected.
This is an example of one of our most popular prefab cabins that has been customized with front porch railings.The custom roof is finished with attractive and long lasting cedar shingles. Our Florida Room screen house is an outside room for your house, a space to watch the sunset or just a place to sit by the pond. The slaughtering and processing regulations that a farmer is required to abide by vary according to several factors.
The last factor to consider is whether the animal needs to be raised, slaughtered, and processed under specialized restrictions to meet any religious requirements of a given consumer market. Once the above questions have been answered, it is far easier to figure out which regulations apply.
A farmer must determine the legal classification for his or her type of livestock or poultry. Amenable poultry listed specifically in the Act include chickens, turkeys, ducks, geese, guineas, ratites, or squabs, also termed young pigeons from one to about thirty days of age), whether live or dead . Non-amenable livestock and poultry are those animals and birds that are not listed specifically in the Federal Meat Inspection Act.
Non-amenable species include mammals such as reindeer, elk, deer, antelope, water buffalo, bison, squirrel, opossum, raccoon, rabbits, nutria or muskrat, and non-aquatic reptiles such as land snakes. Aquatic reptiles (turtles, alligator, water snakes, and frogs) are considered game animals by the New York State Department of Environmental Conservation. To qualify as domestic game, captive bred game, farm raised game or non-native big game, the game must be held in private ownership on a licensed premise by which there is no means of escaping into the wild. Regulations for livestock slaughter and meat processing vary depending on which market channel the farmer ultimately markets his or her product within.
In a typical supply chain, a farmer might sell his or her slaughter animals at a local auction where a regional livestock dealer picks them up to sell to a distributor. Even greater advantages are recognized when a farmer sells their livestock directly to consumers, who then make the slaughter arrangements.
Recently, New York farmers have opted to build custom or 5-A slaughterhouses on their property. The important point to remember is that the regulations for slaughtering and processing depend greatly on if a farmer decides to market live animals, carcasses, or retail cuts to wholesalers, retail businesses or direct to consumers. NOTE: In this section and the one following on Imports and Exports, we address the movement of meat and meat products.
Please consult the New York State Department of Agriculture and Markets for information on moving live animals for interstate and international trade. The Food and Drug Administration (FDA) under the Federal Food, Drug and Cosmetic Act, has authority over food in interstate commerce unless regulated by the USDA Food Safety and Inspection Service (FSIS). The Federal Meat Inspection Act permits states to have a cooperative agreement with USDA FSIS, whereby states have a mandatory meat inspection program equal to the federal standards.
In contrast, non-amenable meat from state licensed 5-A plants is eligible for sales in all states, including states with state inspection programs.
It is up to the producer to know the regulations of the jurisdiction to which he will be shipping his or her products. NOTE: For our purpose, import and export will be defined as a transaction between two countries (as opposed to two places). Import is the act of bringing into a country a commodity from another country or place for sale or exchange. The Federal Meat Inspection Act (FMIA) requires that countries exporting meat products to the United States impose inspection requirements that are equivalent to U.S.
If an imported meat product is intended to be sold intact, then it must remain in its original packaging (with the country of origin and foreign establishment number on the label) to the point of consumer purchase.
If imported meat is removed from its original container and packaging and is cut or processed in any way in the United States, the resultant product does not need to bear country-of-origin labeling.
Additional requirements or prohibitions may be made on the importation of various products into the United States or export of meat products from the United States to other countries. For the specifics of import and export, farmers are encouraged to consult with the New York State Department of Agriculture and Markets and the USDA. During a zabiha kill, the animal faces Mecca and the Takbir (a blessing invoking the name of Allah, the Muslim word for “God”) is pronounced while the animal is killed without stunning – by holding it’s head back and using a quick, single continuous cut across the throat just below the jawbone to sever the windpipe, esophagus, arteries and veins forward of the neck bone. Muslims view any livestock that has consumed any pork products (including lard or blood meal) to be unclean.
If the meat is to be certified as “Glatt Kosher”, a stricter Kosher standard, the carcass from a small animal such as a sheep must have no lung adhesions.
The sciatic nerve and various veins, fats and blood are prohibited from Kosher consumption and must be removed. Federally inspected slaughterhouses need to apply for a “religious exemption” from stunning to conduct Halal and Kosher slaughter. The animal should either be killed on the ground (allowable only for custom or on-farm slaughter), straddled, or walked onto a double rail for a religious kill – because it is considered inhumane to hoist and shackled the animal by its hind legs while still alive. Although there are national certification programs for Kosher and Halal processed foods, there is no national mandatory labeling and certification for Halal or Kosher meats.
This law requires that consumers of food represented as Kosher in New York be provided with information identifying the person or organization who is certifying that food as Kosher. Anyone marketing or distributing Kosher food, operating a food establishment, or preparing Kosher food will need to fill out a Kosher Certification Form, which is filed with NYSDAM.
The responsibility for registering the person or organization who certifies a food as Kosher and for filing information about products offered for sale as Kosher depends on whether or not the food is in packaged form.
This act requires certain businesses and individuals to register or file with NYSDAM information as to the person or organization that is certifying their products as Halal. Food establishments, food retailers, restaurants, caterers, and food carts who sell food prepared on their premises or under their control, which is represented as Halal, must post, at their business in a location readily visible by consumers and file with NYSDAM, a Halal Certification Form.
Wholesale and retail firms that purchase Halal meat and poultry or food products that include meat and poultry shall retain the invoices or bill of sales for those products for a period of two years. Certain African, Caribbean, and Oriental cultures prefer carcasses to be scalded or singed as part of the processing procedure. A red meat plant can simultaneously do work that is custom-exempt, retail-exempt and state or federally inspected; a poultry plant cannot. The USDA issues a “grant of inspection” to approved facilities; USDA facilities for this reason are not “licensed” but “inspected”.
This code is available in the Title 9 portion (revised Jan ’01) of the code on the NARA (National Archives & Records Administration) website. Federal meat inspection requires that a USDA Food Safety and Inspection Service (FSIS) inspector inspect the carcasses at a USDA inspected slaughterhouse.
Inspected meat from these USDA inspected plants can be sold anywhere in the United States and exported to sell or trade in international markets. 1)      Facilities and equipment must be validated by owner’s SSOP or SPS plan to be hygienic. 4)      It must have inspection facilities (private room with filing cabinet and chair; bathroom facilities can be shared with employees). 5)      Livestock must be stunned prior to slaughter unless the plant has a religious exemption. There are some conditions where meat is exempted from having to conform to all or part of this code. Some states hold their USDA inspected facilities to stricter regulations than what is outlined in the federal code.
A custom exempt slaughterhouse may offer slaughtering services without federal inspection and oversight. Custom exempt slaughterhouses are not to be confused with state licensed plants that undergo state inspection of carcasses for intrastate sales. The Division of Food Safety and Inspection is responsible for locating inspectors to inspect slaughtering and processing facilities.
Some basic requirements of a custom slaughterhouse are 1) washable walls and floors (for example, painted concrete), 2) kill floor located in a separate area from processing, 3) drains equipped with a back-flush system, and 4) hot water capability of 170? F (for melting poultry fat). Federal guidelines can and do change; thus one of the first steps in opening a custom slaughterhouse in NY is to contact NYSDAM Division of Food Safety Inspection. At one time, an establishment may have held dual licenses for custom exempt operations and a NYSDMA 5-A activities within a singular, shared establishment; but in recent years this dual licensing is no longer being permitted without full seperation.
Hanging carcasses and frozen product of inspected and non-inspected product must be separated.
Products manufactured from this facility may be offered for sale by the farmer who raised them. The meat can be sold within state or across state lines but must be sold directly to an end consumer or a restaurant, hotel, boarding house, caterer or similar retail business.
If the meat is processed by mixing it with meat or fat from a conventional (amenable) livestock species or if the meat is cured using nitrate then further restrictions may apply.
The 5-A facilities are inspected by state employees and are held to a higher standard than conventional custom plants. An example of a 5-A non-amenable slaughtering and processing facility floor plan as provided by NYSDAM. The many poultry exemptions vary with regard to how many birds can be processed, who the birds can be processed for, the type of processing that can be done, and what market channels the resulting poultry products can be sold through.
If poultry crates or cages are stored at a facility, a separate area for cleaning and storage must be provided. The 1500’ limitation separating a processing plant from a dwelling only applies to facilities in cities with one-million or more residents. Processing operations are limited to those activities that are usually conducted at retail stores, restaurants, and caterers.
The holder of the establishment’s 20-C license can then sell these products to consumers including instate restaurants, hotels and institutions as long as 1) the sale amount does not exceed a “normal retail quantity” and 2) sales to consumers other than household consumers do not exceed a) 25% of the total value of total sales of product, and b) the dollar limitation per calendar year set by the FSIS Administrator every year and published in the Federal Register. A 20-C commercial kitchen is also permitted to further process meat and poultry by curing, cooking, and smoking.


Direct sales to household consumers can take place from the retail establishment adjoining the commercial kitchen or at the license holder’s farm (for example, from an on-farm farm stand). A commercial kitchen can also further process custom exempt meats and poultry products for the products’ owners. At the discretion of the NYSDAM Division of Food Safety & Inspection, multiple 20-C licenses can be held for a single commercial kitchen facility. Meat lockers are an option for farmers who need to age product or store a quantity of product.
A retail exemption allows a meat processor to sell meat at its own retail storefront without developing a HACCP plan. These are federally inspected slaughterhouses where state employees following federal mandates do the inspections. The Cornell Small Farms Program is a part of Cornell Cooperative Extension and is based at Cornell University in Ithaca, NY.
33 Practical Garden Shed Storage Ideas - DigsDigs Search for: BEGIN TYPING YOUR SEARCH ABOVE AND PRESS RETURN TO SEARCH. Our optional outhouse toilet package consists of includes a bench seat, a toilet seat and a hopper. Well kids these days may have it a bit easier, but waiting for the bus in the rain, wind and cold can be very unnerving for a parent. It is in response to the many who have asked for a multi purpose building that will keep both happy.
The following section is designed to help a farmer determine which slaughtering and processing options are most appropriate for their situation. The USDA lists the animals and birds that are considered “amenable” and which must then be slaughtered and processed under the Food Safety and Inspection Service (FSIS). They are not required to be processed under the Food Safety and Inspection Service, but are subject to FDA regulations.
The Food and Drug Administration (FDA) classifies these aquatic reptiles as “Seafood” and they are therefore subject to the FDA’s Office of Seafood regulations. Captive bred North American big game mammals may include:  cougar, wolf, bear, bison, big horn sheep, mountain goat, antelope, elk, musk ox, mule deer, black tailed deer, caribou, swine, and other domestic game animals as defined by law. The regulations are not consistent across the three different animal classifications, and the determination of the market channel is critical to ensure lawful compliance for the end-market being served. The distributor could be a meat packer (a slaughterhouse that takes orders for carcasses from wholesale or retail businesses and then buys live animals and then slaughters and processes them to fill the orders) or a wholesale business that buys animals outright and then arranges their processing at a slaughterhouse of their choice. For example, a farmer might sell his or her live animals direct to a dealer, a live animal market, or a farmer-owned cooperative.
When animals leave a farm for the auction house, farmers need to make sure animals are tagged and are wearing official USDA (for amenable species) or NYSDAM (for non-amenable species and poultry) identification as required. Even though this is a very direct way to market an animal, the fact that a live animal is sold (rather than the meat from it) allows a farmer to fall outside the parameters of many regulations. If this occurs, then there are several licensing and bonding issues a farmer should be aware of.
When selling meat, it is important for farmers to remember that the closer they move to the end consumer, the more responsibility they take on.
Movement of live animals in interstate and international trade is beyond the scope of this project – as states and countries have very rigid and specific requirements for live animal movement. Just because it is eligible for sale does not guarantee that it is legally allowed to be sold in a particular state. It is recommended that the producer call the State Department of Agriculture and the State Department of Fish and Game (or Natural Resources) to see what products are legally allowed to be sold in that state, what products are allowed to come into that state and what, if any, inspections are required for it to do so.
For example, canned ham imported from Denmark and sold intact would bear the label “Product of Denmark”.
For example, ham salad made from imported Danish ham does not need to bear a label identifying the country of origin of the ham.
For example, meat from cattle being imported from Canada into the United States must be tested for BSE. Muslim consumers require their meats to be “Halal” or “lawful” to their religious scriptures. Ideally, the knife blade should be extremely sharp and twice as long as the width of the animal’s neck. The animal is killed without stunning by a specially trained religious Orthodox Jew using a properly sharpened special knife with no hand guard, who subsequently inspects the carcass and organs for defects. In most cases, rather than going through the difficult procedure of removing the sciatic nerve in the hindquarter, only the forequarter is marketed as Kosher and the hindquarter is sold through other marketing channels. Unlike the “poultry exemptions” or the “custom exemption”, this is not an exemption from federal inspection of the carcass; rather it exempts the plant from having to stun the animal prior to death.
Research has shown that ruminant animals remain very calm when their body’s weight is supported by a “double rail”. For the most part, it is a farmer’s responsibility to insure that their meat meets their customers’ definitions of Halal or Kosher.
All producers, processors, packers, distributors and retailers distributing or offering for sale food certified as Kosher are required to be registered. These certifiers must have on file with NYSDAM the name, address and phone number of the person or organization providing them with Kosher certification. A food is in packaged form when it is not intended to be consumed at the point of manufacture and is packaged in advance of sale in units suitable for retail sale. Manufacturers, producers, packers and distributors, of all food, including meat, which is certified as Halal must register their company with NYSDAM and file the name, address, and phone number of the person, (e.g.
Meat and poultry or food products that include meat and poultry are exempt from this record keeping if the manufacturer’s or packer’s name, address and certifying person are listed on the package containers. Persons with questions on how to complete the forms, those who wish to submit the required information in print form, and individuals who need paper forms sent to them should call the NYSDAM Division of Food Safety & Inspection Albany office at 518-457-8835. A federally inspected slaughterhouse that plans to conduct scalding or singeing needs to include these procedures in the mandatory hazard analysis portion of their HACCP (Hazard Analysis Critical Control Point) plan.
It is important to know the different types of slaughter and processing plants operating in the United States and more importantly for farmers, the markets they are allowed to process for.
The inspector must verify that the establishment address all federal regulations outlined in the code.
According to the New York State Department of Agriculture and Markets Food Safety and Inspection Division, New York generally follows the letter of the federal code. The federal code provides for this exemption and allows the owner of an animal to forgo having the animal slaughtered under federal or state inspection if the meat and byproducts from that animal are consumed by the owner and his or her household – as opposed to being sold. They also should not be confused with whitetail butcher shops, which only process hunter harvested wild deer, and come under the jurisdiction in New York, by the Department of Environmental Conservation. Local health departments are also involved because they must approve the slaughterhouse septic system prior to opening and will be responsible for testing any well water to validate it as potable twice yearly.
According to NYSDAM  this doesn’t have to require separate facilities, but may simply involve separation of the two activities, by room layout as the floor plan demonstrates.
This can be accomplished by designated areas within the cooler and freezer for each type of product.
One type of 5-A classification is for plants that process non-amenable farm raised game species (bison, farmed deer, rabbits, etc). The slaughterhouse may also buy the meat from the farmer and market it themselves in a meat shop affiliated with the slaughterhouse or sell the meat to a wholesaler or retail outlet. All non-amenable species must also have certified health papers from the farmer’s veterinarian stating that the animals are in good health and are eligible to enter the food chain.
There are several allowable exemptions important to poultry growers wanting to market their own birds themselves within state to household consumers, retail stores, restaurants, and distributors. Therefore, the limitations are unlikely to affect most of the 50 or so 5-A facilities located in upstate NY.
This would include dividing carcasses or wholesale cuts into retail cuts, cutting, slicing, trimming, grinding, freezing, breaking up bulk shipments, and wrapping or rewrapping. Essentially 20-C establishments are permitted to retail product but are not allowed to wholesale product. Direct sales to consumers can also take place from the farm’s produce or food stall at a public farmers’ market. However, the processed products cannot be sold and must be consumed solely by the product’s household and nonpaying guests and employees. If farmers are considering their own cutting or sausage making, and can find a USDA kill floor and a 20-C kitchen, then locker space for fresh-chilled or frozen product becomes a concern. States on the east coast that contain Talmadge-Aiken meat plants are Delaware (10), Maryland (21), Florida, Georgia, North Carolina, and Virginia. The group places large orders which makes it worthwhile for farmers to deliver to you directly. The walls are constructed of 4×4 post and beam framing and the siding is made of sturdy rough sawn pine. The history of the quarter-moon on the door of the outhouse goes way back to Europe in the 1500s or the 1600s.
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All these listed birds are considered amenable species and fall under the jurisdiction of the FSIS. For example, farm raised White-tailed Deer or New Zealand rabbits are both non-amenable species, though both can be found on farms across the state. The National Marine Fisheries Service (NMFS) of the National Oceanic Atmospheric Administration of the Department of Commerce administers the voluntary seafood inspection program.
Some wild species legally taken (legally hunted or trapped within the designated season) and legally possessed may be sold. Later chapters discuss specifically the regulations for amenable livestock, non-amenable animals, and amenable poultry. The distributor then sells the carcasses or meat cuts to retail businesses that in turn serve the end consumer directly. It is important to note that a farmer generally assumes more labor and legal responsibility the more he or she becomes involved in the marketing process. Some farmers have added an additional processing license to allow them to manufacture various meat and poultry value-added type products.


Regulations and licensing for amenable red meat differ depending on whether a farmer is operating as a wholesaler and selling carcasses or retail cuts to other wholesalers, retail businesses, and restaurants; Or whether they are operating as a retailer and selling meat cuts direct to consumers. It is as important to contact the exporting state for the appropriate health tests required, as it is the importing state to determine what papers are needed. A sale made between a farmer in Whitehall, NY and a customer in Rutland, VT is an inter-state sale. Persons certifying non-prepackaged foods as Kosher must put a statement of their qualifications for certifying food as Kosher on file with NYSDAM. If the food is in packaged form, the producer or distributor must register the name, address, and phone number of the person who certified the food as Kosher with NYSDAM. There are several federal poultry processing exemptions, all of which are complex and only exempt facilities processing less than 20,000 birds per calendar year.
A USDA plant must conform to the “Code of Federal Regulations for Animals and Animal Products”. He must verify not only that the carcass is wholesome but also that the facilities, equipment and procedures conform to the owner’s approved SSOP or SPS plan.
Carcasses at these slaughterhouses are exempt from federal inspection because these plants are limited only to custom slaughter and processing. For example, if a farmer or live animal market sells live animals for the freezer trade, a household consumer can take ownership of the animal over the phone and have the animal delivered to a custom slaughterhouse for butchering and processing according to their directions. Some custom slaughterhouses have not applied to have an approved kill floor and are also set up primarily to process white tail deer for hunters who harvest those animals within the state. The USDA Food Safety and Inspection Service has jurisdiction over all amenable red meat processing in the United States. In this case both the 5-A facility and the custom exempt facility can share the processing room. Non-amenable livestock and poultry species can be slaughtered at a 5-A licensed plant without federal inspection. Some states, in an effort to protect their wild game populations and protect their own game meat industries, have opted not to allow product into their state from outside of it.
Therefore, poultry growers should study the exemptions carefully to choose the exemption that best meets their needs.
Instead, they are permitted to further process 1) red meat that was butchered, inspected, and passed at a USDA slaughterhouse or 2) poultry under a legally accepted federal exemption or non-amenable meats properly slaughtered at a 5-A facility. However, the holder of the 20-C license is then limited to selling the value added products directly to household consumers rather than to restaurants, hotels and other institutions. The custom prepared products must be kept separate from all “For Sale” product at all times and must be clearly marked “Not for Sale” immediately after being prepared and packaged. Each business using the meat locker needs separate space with their own lock, perhaps separated by wire mesh. The meat used to manufacture retail products (fresh cuts or processed meats) must come from livestock inspected by USDA FSIS or the state inspection agency in the same state as the processor. You could also try the new Meat Suite project, based out of the Finger Lakes, which is an online directory of local farms selling bulk meat. I’m sure that almost every garden has a garden shed where you store all the tools, seeds, buckets and so on.
The truckload sale means that we wait for a full truckload of kits going to your area and are able to extend substantial savings to you for shipping expenses. If the farmer is doing his own marketing, will he be selling directly to an end consumer or will there be an intermediary such as a retail store or restaurant? Because they are consumed in limited numbers, the potential risk from consuming an adulterated product from a non-amenable species is minimal in comparison to an amenable species. Skunk, bobcat, mink, raccoon, and muskrat may be bought and sold alive, dead, or in part during their respective open seasons.
However, market channels are discussed here to help farmers determine what slaughtering and processing is required for their business model. In this sales arrangement, the consumer often has a chance to evaluate visually the herd health and can easily trace back to the farm any problems that may arise. In the case of poultry, there are important exemptions from federal inspection depending on how many birds a poultry grower is processing for sale and whom they are selling the birds to. The USDA FSIS does not view the product as having been introduced into commerce if it has not left the control of the processing entity.
When Chronic Wasting Disease was discovered east of the Mississippi River, many states closed their borders to the sale of not only live cervids, but also to the meat from these farmed species. All meat products imported into the United States must bear the country of origin on the labeling of the original container in which they are shipped. Therefore, if hanging the animal live is part of the ritual then it is allowed because the handling and preparation falls within the ritual exemption. The statement should include background, training, education, experience, and any other information that shows the Kosher certifier’s qualifications.
If the food is not in packaged form, the person who manufactures, processes, packs or sells it must register the name, address and phone number of the Kosher certifier with NYSDAM.
Certifying individuals, partnerships, associations or organizations need to complete a separate General Information and Statement of Qualification forms.
The inspector also monitors employees to see if they are following the plant’s HACCP (Hazard Analysis Critical Control Point) plan.
Carcasses and meat leaving custom slaughterhouses are not inspected and must be stamped “Not for Sale”.
For example, Vermont does not permit farm-raised deer carcasses from NY to come into the state.
Alternatively, the locker needs to employ a manager who is responsible for managing product movement.
A retail-exempt processor can also sell a limited amount of product on a wholesale basis to hotel, restaurant, or institutional customers, as long as the product has NOT been cooked, cured, smoked, rendered, refined, or otherwise processed. They inspect carcasses and facilities for compliance with state rather than federal regulations. The final option would be to contact your local Cornell Cooperative Extension agent who might be able to put you in contact with some local farmers selling freezer meat.
The circular symbol and the quarter-moon were Europe’s version of the Chinese Yin and Yang.
Pictures of client-modified kits do not depict option A designs and may contain windows, doors, siding or hardware not included in the pre-cut kit. Poultry slaughtering and processing regulations are detailed in the Poultry Products Inspection Act.
Migratory game birds and beaver, fisher, otter, bobcat, coyote, fox, raccoon, skunk, muskrat and mink shall be possessed, transported, and disposed of only as permitted by regulation of the department.
Therefore, products sold at a farmers’ market by the farmer himself or by his employee are not considered to have entered commerce. However, some Muslims will accept Kosher killed meats (especially if Halal is unavailable) and some will accept meat killed by a Christian butcher. These certifications must be displayed at the establishment where the Kosher business is being conducted.
Filings must be done 30 days in advance of offering or distributing food as Kosher in New York. Firms that utilize their own employees or personnel to certify product need to have those employees complete General Information and Statement of Qualification forms. In 2010 inspection of custom facilities was once again undertaken by the USDA FSIS directly, but prior to that they had been contracting the work out to the New York State Department of Agriculture and Markets (NYSDAM). Retail-exempt wholesaling is limited to 25% of the dollar value of the processor’s total sales or as of May 2008, $56,900 for red meat and meat products and $44,700 for poultry products per calendar year, whichever is less. They are held to standards equal but not necessarily identical to federally inspected plants. Of course, getting some cabinets to store is the most common idea but what about making furniture of wine or milk crates?
With the addition of a workbench and cabinet space, the interior 8×10 can easily be converted into a potting area or workshop.
These large flightless birds are considered a red meat, and are often slaughtered at plants with both meat and poultry capabilities . Never the less, specific state provisions may grant it amenable status for slaughter, as is the case in Iowa. The answers to these questions determine what type of slaughter facility is licensed to handle each of the different kinds of sales. The flesh of cottontail rabbits, hares, squirrels, bear and deer shall not be bought or sold, except as provided in section 11-1713 with respect to bear. However, if someone other than the farmer sells the product at the market, then the product enters commerce. Any advertisement for food or food products representing the products as Halal shall identify the name of the person or entity certifying the product as Halal. This has added more administration and paperwork for processors, and created some confusion and concern as to the level of the inspection undertaken. Inspected meat from these plants can be sold within state for intrastate commerce but not out-of-state (interstate commerce). Attach baskets to the wall to make some storage space, use funnels for strings and hooks to hang everything from shovel to scissors, store seeds in big mason jars. Although these birds are not listed in the Poultry Products Inspection Act (PPIA), the USDA recently listed them as poultry in the Federal Meat Inspection Act (FMIA). There are no provisions under Article 5-A allowing time as separation; Physical separation is required.
However, select state licensed USDA equivalent plants will be permitted to sell their products across state lines starting in 2010. Vermont, West Virginia, Ohio, and now even Maine operate state licensed USDA equivalent plants. Although there is appreciable interest on the part of NY farmers in resuming state inspection, a serious barrier to this option is the cost of hiring more inspectors.



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