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Meat Inspection in South Dakota: Requirements & Resources
By Amanda Blair
 
 
Inspection Requirements for Meat Products
 
The Federal Meat Inspection Act of 1906 established that all meat products intended for commercial sale must be inspected and passed to ensure they are safe, wholesome, and properly labeled. There are four different types of inspection a South Dakota meat processor can operate under:
 
1.Federal Inspection 
This inspection is conducted by the USDA Food Safety Inspection Service (FSIS). Federal meat inspection includes an ante-mortem inspection of the live animal, verification of humane handling requirements, post-mortem inspection to ensure the meat from the carcass and internal organs are fit for consumption, inspection of the facilities and equipment to ensure sanitary conditions, review of Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis Critical Control Point (HACCP) plans and label approval.
2.State Inspection 
This inspection is conducted by the South Dakota Animal Industry Board (SDAIB). State inspection is required by law to be “at least equal to” federal inspection in regard to regulatory rigor. However, state inspected meat from amenable species (beef, pork, lamb, goat) can only be sold and distributed within the state. Meat from state inspected non-amenable species (bison, elk, deer, etc.) may move across state lines. Note: In South Dakota all poultry products are Federally inspected and therefore regulated by FSIS.
3.Custom Exempt 
Custom exempt facilities provide the slaughter and processing as a service to the owner of the animal and the meat products are for use by the owner’s family and their non-paying guests only. These operations are exempt from the Federal Meat Inspection Act requirements for carcass-by-carcass inspection but are reviewed periodically to verify the facility is operating in a manner that produces a safe, wholesome food product in a sanitary environment. Meat produced from a custom-exempt facility must be labeled “Not For Sale” and may not be sold or donated.
4.Retail/Restaurant/Central Kitchen Exemption
Retail establishments are exempt from inspection during processing, cooking or smoking, but may only use meat products that have been inspected and passed by state or federal inspection. Safe handling labels are required for raw products. Establishments are also reviewed periodically to verify the facility is operating in a manner that produces a safe, wholesome food product in a sanitary environment.
 
What about local meats?
 
State and Federal regulations require that meat sold locally to a restaurant, direct to consumers at farmer’s markets or other local venues must be processed with either Federal or State Inspection. Inspected products can be sold by half carcasses, quarter carcasses, or as individual retail packages.
 
Differences between State and Federal Inspection in South Dakota
 
Producers interested in selling meat, should locate a Federal or State Inspected Facility to have their product processed. Some differences between State Inspected Facilities and Federally Inspected Facilities include:
 
State Inspected Facilities:
  • May slaughter and process “livestock,” cattle, bison, sheep, swine, goats, reindeer, elk, deer, and antelope.
  • If an owner would like to have a species processed and inspected at the state level that is not listed, he or she can talk with the SD Animal Industry Board. If approved, the state will process and inspect additional species not listed above.
  • State inspected meat products from federally amenable species (cattle, sheep, swine, and goats) may be sold within the state.
  • State inspected meat products from non-amenable species (reindeer, elk, deer, antelope, or bison) may be sold outside of state lines.
Federally Inspected Facilities:
  • May slaughter and process cattle, sheep, swine, goats, and poultry.
  • May charge a per hour fee for processing exotic species, including reindeer, elk, deer, antelope, water buffalo or bison.
  • All federally inspected meat food products may be sold across state lines.

Cooperative Interstate Shipment

The Cooperative Interstate Shipment program was established in the 2008 Farm Bill and allows State Inspected meat from qualified plants to move across state lines. The goal of this program is to expand market opportunities for small meat and poultry processors. There are currently four states that have a Cooperative Interstate Shipment program (Ohio, Wisconsin, North Dakota, Indiana).
 
Meat Labeling
Inspected meat must remain in the original package with a label and not be processed, resorted, re-handled or separated into smaller units outside an establishment licensed for inspection or retail. Meat that is Federally or State inspected and sold at grocery or convenience stores, online or through farmer’s markets must follow important labeling guidelines.
 
State Inspected Facility
Product labels for all amenable species processed at a state inspected facility are property of the inspection facility and must be approved by the South Dakota Animal Industry Board prior to the product being labeled and sold; this includes marketing claims, which must be pre-approved on the labels.
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