Rules and Regulations for the Sale of Meat Poultry Products in Missouri

1. Rules and Regulations for the Sale of Meat & Poultry Products in Missouri Andrew D. Clarke Food Science Program University of Missouri

2. Speaker�s Background Education: B.S. & M.S. in Animal Science, Texas Tech; Ph.D. in Animal Science, Colorado State University Experiences: Meat Lab Manager (Est 5777), TTU Technical Advisor, MAMP HACCP Coordinator, Missouri Extension Meats Specialist, MU

3. Key Question: What are the rules and regulations to get into direct marketing and sale of meat or poultry in Missouri?

4. Answer:

5. Overview Starting a business Identifying agencies with jurisdiction Examining the laws and regulations Complying with label requirements Discussing specific scenarios

6. Starting a Business Determine the type of business What is the product to be produced and sold? Who is the intended customer? How should the company be organized? Where will the business be located? When should the owner comply with the rules?

7. Business Basics Secretary of State Starting a business http://www.sos.mo.gov/business/corporations/startBusiness.asp#entityReg Links to organizations helpful for starting a business http://www.sos.mo.gov/business/corporations/links.asp

8. More Business Basics University Extension Small business start-up kit http://extension.missouri.edu/publications/DisplayPub.aspx?P=CD31 Missouri Value-Added Center http://valueadded.missouri.edu/ Missouri Alternatives Center http://agebb.missouri.edu/mac/

9. Identifying Agencies with Jurisdiction for Meat and Poultry USDA Food Safety and Inspection Service (FSIS) http://www.fsis.usda.gov/ Missouri Department of Agriculture (MDA) http://mda.mo.gov/ Missouri Department of Health and Senior Services (MDHSS) http://www.dhss.mo.gov/

10. Other Agencies with a Role USDA Agricultural Marketing Service (AMS) http://www.ams.usda.gov/AMSv1.0/ Food and Drug Administration (FDA) http://www.fda.gov/Food/default.htm Missouri Department of Natural Resources (DNR) http://www.dnr.mo.gov/

11. What is allowable under various types of meat inspection? Federal Inspection Not for sale (NFS) product Intrastate sales Interstate sales International sales State Inspection NFS product Intrastate sales Custom Exempt NFS product

12. Rules and Regulations that Apply to Meat Products Acts of Congress Missouri Revised Statutes

13. Acts of Congress Federal Meat Inspection Act http://www.fsis.usda.gov/Regulations_&_Policies/FMIA/index.asp Packers and Stockyards Act, 1921 http://archive.gipsa.usda.gov/lawsandregs/law/PS_act.pdf Humane Slaughter Act Part 603 paragraphs a and b of FMIA

14. Exemptions

15. Custom Exemption 9 III 303.1 (a)(2): The slaughtering by any individual of livestock of his own raising, and the preparation by him and transportation in commerce of the carcasses, parts thereof, meat and meat food products of such livestock exclusively for use by him and members of his household and his nonpaying guests and employees;

16. Retail Exemption 9 III 303.1 (d) (1) The requirements of the Act and the regulations in this subchapter for inspection of the preparation of products do not apply to operations of types traditionally and usually conducted at retail stores and restaurants, when conducted at any retail store or restaurant or similar retail-type establishment for sale in normal retail quantities or service of such articles to consumers at such establishments.

17. Operations Accepted as Traditional at Retail Cutting up, slicing, and trimming carcasses, halves, quarters, or wholesale cuts into retail cuts such as steaks, chops, and roasts, and freezing such cuts Grinding and freezing products made from meat Curing, cooking, smoking, rendering or refining of livestock fat, or other preparation of products, except slaughtering or the retort processing of canned products Breaking bulk shipments of products Wrapping or rewrapping products.

18. Amenable Species for Missouri "Livestock", cattle, calves, sheep, swine, ratite birds including but not limited to ostrich and emu, aquatic products as defined in section 277.024 RSMo, llamas, alpaca, buffalo, elk documented as obtained from a legal source and not from the wild, goats, or horses, other equines, or rabbits raised in confinement for human consumption

19. Yak

20. Poultry Exemptions USDA Guidance for Determining Whether a Poultry Slaughter or Processing Operation is Exempt from Inspection Requirements of the Poultry Products Inspection Act http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/Poultry_Slaughter_Exemption_0406.pdf See Figure 1 (page 5) for a flowchart to make decisions on exemptions

21. Other Regulatory Requirements Hazard Analysis and Critical Control Point (HACCP) system Sanitation Standard Operating Procedures (SSOP) Good Manufacturing Practices (GMP) Food Defense Plan

22. Labeling Meat: Jurisdiction, Components, and Marketing Claims Carol L. Lorenzen Associate Professor Division of Animal Sciences University of Missouri

23. Outline Federal agencies involved with food and meat labels Required components of food labels Label approval process Voluntary meat marketing claims used in food labels

24. Federal Agencies Involved with Food and Meat Labels

25. When is an Approved Meat Label Required? Meat and poultry products distributed in interstate commerce Food products containing meat and poultry distributed in interstate commerce Labels that appear on food packages Point of purchase materials, if shipped with product

26. Required Components of Meat Labels Product name Inspection legend and establishment number Handling statement Net weight statement Ingredients statement Address line (Signature line) Nutrition facts Safe handling instructions

27. Principle Display Panel Product name Net weight Inspection legend Handling statement (if necessary) Needs to cover 40% of total surface area

28. Information Panel Nutrition facts Ingredient statement In order of predominance from largest to smallest Address line

29. Nutritional Facts Total calories Calories from fat Total fat Saturated fat Cholesterol Sodium Total carbohydrate Dietary fiber Sugars Protein Vitamin A Vitamin C Calcium Iron

30. Other Required Label Information Safe handling instructions can be placed anywhere on the package

31. Label Approval Process Submit two copies of the label application to USDA-FSIS Additional copies are needed if there are animal production claims Submit a sketch of the label Label consultants are not needed to facilitate label approval Labels are reviewed in the order they are received

32. Types of Label Approvals Product Label �Temporary� Labels Generic Labels Can be undertaken by the establishment

33. Additional Information That Can be on Meat Labels Special markings Nutritional claims Term needs to be defined by regulations Animal production claims Supporting documentation

34. Interaction Between USDA-AMS and FSIS Standards, analysis and technology branch develops voluntary marketing claims Audit, review and compliance branch serves as an independent, third party reviewer for supporting documentation

35. Commonly Approved Animal Production Claims Raised without added hormones Raised without antibiotics Not fed animal by-products Free range Free roaming Grass fed Grain fed Corn fed Certified organic

36. Unapproved Animal Production Claims Antibiotic free Hormone free Residue free Residue tested Naturally raised Naturally grown Drug free Chemical free Organic Organically raised

37. Voluntary Animal Production Marketing Claims Certified Organic Never Ever 3 Non-hormone Treated Cattle Grass fed

38. Comparison of Voluntary Marketing Claims

39. Comparison of Voluntary Marketing Claims

40. Comparison of Voluntary Marketing Claims

41. What is Involved with Developing a Voluntary Marketing Claim? Gather information from all segments of the supply chain. Develop a working group from these segments to draft a new standard. Working group proposes a suggested approach to test and verify the standard.

42. What is Involved with Developing a Voluntary Marketing Claim? USDA writes a draft standard and publishes it in the Federal Register for comment. USDA reviews comments and redrafts (if necessary) standard for final notice in the Federal Register. If substantial changes are made, another draft for comment is published. Standard is final.

43. Status of New Voluntary Marketing Claims Naturally Raised Final document being cleared Tenderness Claim Working groups have been established Predictive technology Methodologies, verification and testing Economic implications Consumer implications and sensory Data is being collected and discussed in preparation for writing a draft standard

44. End of Lorenzen Contribution

45. Other Labeling Topics Obtaining a UPC Missouri �Organic� Regulations COOL Misbranding and penalties

46. Obtaining a UPC The Universal Product Code is vital for sales where scanners are employed http://www.gs1us.org/Home/tabid/36/Default.aspx Lesson for obtaining a UPC http://barcodes.gs1us.org/dnn_bcec/Default.aspx?tabid=376

47. Missouri Organic Regulations Authority to develop standards and labeling for organic agriculture http://www.moga.mo.gov/statutes/C200-299/2610000110.HTM Details on organic labeling accessible from AMS http://www.ams.usda.gov/AMSv1.0/ Search under National Organic Program

48. Country of Origin Labeling Authority for COOL in Missouri http://www.moga.mo.gov/statutes/C200-299/2650000286.HTM More details on COOL may be obtained from AMS http://www.ams.usda.gov/AMSv1.0/ Search under COOL

49. Misbranding Regulations Missouri Revised Statutes regulate Transport and sale of misbranded, adulterated, or unmarked meats http://www.moga.mo.gov/statutes/C200-299/2650000442.HTM Prohibited marketing practices http://www.moga.mo.gov/statutes/C200-299/2650000494.HTM

50. More Labeling Information The Office of Policy and Program Development (labeling info) http://www.fsis.usda.gov/about/labeling_&_consumer_protection/index.asp Coverage on almost any topic related to labeling meat products

51. Discussion of Specific Scenarios Selling meat at the farm Selling meat at farmer�s markets Selling meat �door-to-door� Selling meat via wholesale or retail markets Selling processed meats

52. The End