□ The retail establishment receives meat only from state licensed or federally inspected meat establishments.
□ The retail establishment does not combine meat from different species for sale to restaurants or institutions.
□ The retail establishment does not cure, smoke, season, can or cook any meat for sale to restaurants or institutions.
Meat Establishment License Fees
This rule clarifies current meat establishment licensing procedures, and incorporates current license fees without change. A meat establishment operator must pay an annual license fee of $200, except that the annual fee is $80 if the license holder is solely engaged in custom slaughter or custom processing operations.
Meat Establishments Processing Wild Game
Generally speaking, a meat establishment may not slaughter or process animals other than food animals. However, a meat establishment may custom process legally harvested wild game (such as legally hunted white-tail deer) for the game owner if all the following apply:
•The meat establishment operator notifies DATCP. DATCP may restrict wild game processing that is incompatible with the slaughter or processing of food animals at the same establishment.
•The operator accepts only clean and apparently wholesome wild game carcasses for custom processing.
•The operator, when custom processing wild game, complies with processing, labeling and record keeping requirements applicable to the custom processing of food animals. Among other things, the operator must label all of the resulting wild game products “NOT FOR SALE."
•The operator processes wild game only at times when the operator is not slaughtering or processing food animals.
•
The operator cleans and sanitizes equipment used to process wild game before using that equipment to slaughter or process food animals.
•The operator keeps wild game and wild game products separate from all other meat and meat food products in the meat establishment.
•The operator clearly labels wild game products, so they cannot be confused with other meat or meat food products. Wild game products must be clearly identified by species.
•
The operator handles, processes and stores wild game and wild game products in a manner that prevents contamination of other meat and meat food products.
Slaughter Inspection Required
Under this rule, no person may sell any meat from any food animal unless the animal is slaughtered subject to state or federal inspection. This does not apply to any of the following:
• Custom slaughtering or custom processing (because there is no sale of meat).
• A poultry farmer selling meat from not more than 1,000 of his or her poultry each year, provided the poultry are labeled “NOT INSPECTED."
• Captive game animals or captive game birds for which no inspection standards exist. This exemption is very limited, because DATCP and USDA have established inspection standards for most captive game animals and captive game birds.
Federal law prohibits the sale of state-inspected meat to other states. But this prohibition does not apply to state-inspected meat from captive game animals, captive game birds or farm-raised deer.
Slaughter Inspection Services
DATCP provides slaughter inspection services only to licensed meat establishments. A meat establishment operator requesting inspection services must specify a proposed slaughter schedule. In order to use its inspection staff most efficiently, DATCP may require a different schedule. The operator may not deviate from the established schedule without DATCP approval.
Ante mortem and post mortem slaughter inspections must be performed at a licensed meat establishment, except that DATCP may agree to perform a field ante mortem inspection on any of the following:
• Apparently healthy farm-raised deer or
captive game animals that cannot be safely or humanely transported to a licensed meat establishment for ante mortem inspection.
• Apparently healthy domesticated food animals, if special circumstances prevent the transportation of those animals to a licensed meat establishment for ante mortem inspection.
DATCP may not perform field ante mortem inspections of diseased animals, or animals that cannot stand or walk. Ante mortem inspections of those animals must be performed at properly equipped meat establishments (see below).
Slaughter Inspection Charges
DATCP will provide slaughter inspection services without charge to a licensed meat establishment operator, except that DATCP will charge the operator for the inspection services if any of the following apply:
• The inspection pertains to a captive game animal or captive game bird.
• DATCP performs the inspection outside the operator's normal slaughter schedule, before 6 AM or after 6 PM, or on a Saturday, Sunday or holiday. DATCP will also charge for any inspection hours that exceed 40 hours per week.
If a meat establishment operator is required to pay for slaughter inspection services, DATCP will bill uniform hourly charges based on DATCP's statewide average cost to provide such services. DATCP may charge higher amounts for inspections that must be performed by veterinarians (see below). DATCP must give 30 days prior notice before increasing inspection charges.
A meat establishment operator must notify DATCP if a DATCP inspector fails to appear for a scheduled slaughter inspection. DATCP must provide another inspector as soon as possible, so that slaughter may proceed in a timely manner. DATCP may withdraw slaughter inspection for cause, including violations of this rule. An operator may not conduct slaughter operations without inspection, if inspection is required by this rule.
Ante Mortem Inspection
This rule spells out procedures for ante mortem inspections. If a DATCP inspector performing an ante mortem inspection suspects that the animal has a disease or condition that may cause it to be condemned on post mortem, the inspector must withhold the suspect animal from slaughter pending further inspection by a DATCP veterinarian. If the veterinarian finds that the suspect animal is not fit for slaughter, the veterinarian must do one of the following:
• Condemn the animal.
• Withhold the animal from slaughter pending treatment, if the animal's condition can be corrected by treatment.
If DATCP agrees to perform a field ante mortem inspection at a place other than a licensed meat establishment (see above), the inspector must observe the live animal in the field, in motion and at rest. If an animal passes a field ante mortem inspection, the meat establishment operator may stun and bleed the animal in the field. The operator must bleed the animal immediately after stunning, and must transport the carcass to a licensed meat establishment for post mortem inspection and processing.
Post Mortem Inspection
This rule spells out post mortem inspection procedures:
• Post mortem inspections of
domesticated food animals, other than poultry, must comply with federal procedures under
9 CFR 310. Procedures for farm-raised deer are the same as for sheep.
• Post mortem inspections of
poultry and
captive game birds must comply with
9 CFR 381.
• Post mortem inspections of
captive game animals must comply with
9 CFR 310. Post mortem inspection procedures for bison are the same as for cattle. DATCP may specify inspection procedures for other captive game animals, as appropriate.
Slaughter Inspection Marks
A DATCP inspector must apply or supervise the application of an official inspection mark to each part of a carcass that the inspector finds, upon slaughter inspection, to be wholesome and fit for human food.
• For
domesticated food animals (other than farm-raised deer) and for ratites (ostriches and emus), the mark consists of an outline map of Wisconsin enclosing the words “WIS. INSPECTED AND PASSED," the inspector number and the meat establishment license number.
• For farm-raised deer, captive game animals and captive game birds, the mark consists of an equilateral triangle containing the meat establishment license number.
If a DATCP inspector finds that any part of a carcass is unwholesome or unfit for human food, the inspector must mark that part “WIS. INSPECTED AND CONDEMNED." An inspector may also mark a suspect carcass “RETAINED" pending further inspection.
Slaughter and Processing Standards; General
This rule incorporates federal slaughter and processing standards by reference, and repeals state standards that are obsolete or duplicative. This rule keeps Wisconsin's program consistent with the federal program, as required by federal law and s.
97.42 (4m), Stats. Federal standards include HACCP and pathogen testing requirements.
Under this rule, slaughtering and processing operations (other than mobile custom slaughter or mobile custom processing operations) must comply with the following standards:
• Persons slaughtering or processing
domesticated food animals, other than poultry, must comply with applicable federal standards under
9 CFR 307 to
311,
313 to
315,
317,
319,
416 and
417.
• Persons slaughtering or processing
poultry or
captive game birds must comply with applicable federal standards under
9 CFR 381 subparts G, H, I, J, K, L, O and P, and
9 CFR 416 and
417. There is an exception for farmers who slaughter and process not more than 1,000 of their own poultry annually, if the processed poultry are labeled “NOT INSPECTED."
• Persons slaughtering or processing
ratites (ostriches or emus) must comply with applicable federal standards under
9 CFR 307 to
311,
313 to
315,
317,
319,
416 and
417.
• Persons slaughtering or processing captive game animals must do so in a humane and sanitary manner. If a captive game animal is slaughtered for sale subject to DATCP inspection, the slaughter must comply with procedures specified by DATCP.
Diseased or Injured Animals; General
A person may not slaughter a food animal for human consumption, or submit a food animal for slaughter for human consumption, if the person knows or has reason to know that the animal is diseased or injured. But this prohibition does not apply to any of the following:
•
A slaughter inspected by DATCP or USDA.
• The custom slaughter of an animal injured within 24 hours prior to slaughter, if the animal is otherwise healthy. The animal owner must certify (see below) that the animal was injured within 24 hours prior to slaughter, and is not diseased.
• The custom slaughter of an animal injured more than 24 hours prior to slaughter, if the animal is otherwise healthy and all the following apply:
□ The animal owner certifies that the animal is injured, not diseased (see below).
□ A practicing veterinarian performs an ante mortem and post mortem inspection on the slaughtered animal.
Diseased or Injured Animals; Owner Certification
If a person submitting a food animal for slaughter for human consumption knows or has reason to know that the animal is diseased or injured, that person must sign and submit with that animal a written statement certifying all the following:
• The name and address of every person who has had custody of the animal in the last 30 days.
• The nature of each known or suspected disease or injury.
• The date and cause of each injury, if known.
• The date on which the animal became incapable of standing or walking, if the animal cannot stand or walk.
• All drugs given to the animal in the last 30 days, and the last date on which each drug was given.
Animals that Cannot Stand or Walk
A person may not slaughter for human consumption, or submit for slaughter for human consumption, a food animal that cannot stand or walk without assistance. But this prohibition does not apply to any of the following:
• An animal slaughtered at a licensed meat establishment, subject to DATCP inspection. The meat establishment must be properly equipped to handle animals that cannot stand or walk, and a DATCP veterinarian must perform the ante mortem and post mortem inspection.
• A slaughter performed at a meat establishment inspected by USDA.
• The mobile custom slaughter of an injured (not diseased) animal, if the slaughter complies with this rule. The animal owner must certify (see above) that the animal is merely injured, not diseased. If the animal was injured more than 24 hours prior to slaughter, a licensed practicing veterinarian must perform an ante mortem and post mortem inspection.
An animal that cannot stand or walk must be treated humanely. A meat establishment operator must have proper equipment for moving the animal humanely. A DATCP veterinarian inspecting the slaughter may order the animal held for up to 24 hours for further observation. If the animal has been treated with drugs for which the prescribed withdrawal time has not elapsed, the DATCP veterinarian must condemn the animal or hold it until the withdrawal time elapses.
Carcasses and Meat Received for Processing
A meat establishment operator must examine all carcasses and meat received for processing at a meat establishment. An operator may not receive, into any processing or storage area, any unclean or apparently unwholesome carcass or meat.
A meat establishment operator may not process any meat produced by the custom slaughter of a diseased animal. An operator may custom process meat produced by the custom slaughter of an injured (not diseased) food animal if one of the following applies:
• The animal was injured within 24 hours prior to slaughter.
•
A licensed practicing veterinarian performs an ante mortem and post mortem inspection of the slaughtered animal, and certifies that the meat is wholesome.
Condemned Animals and Meat
No person may slaughter, for human consumption, a food animal condemned by DATCP. If DATCP condemns a food animal on ante mortem inspection, the meat establishment operator must kill the animal and inject it with denaturant to make it inedible.
No person may process or sell, for human consumption, any meat condemned by DATCP. A meat establishment operator must denature or de-characterize the condemned meat so it is no longer edible. Containers used for condemned meat must be conspicuously marked “INEDIBLE."
Humane Slaughter
Persons slaughtering food animals must use humane methods. This rule specifies some humane slaughter methods, and requires meat establishment operators to handle animals humanely pending slaughter.
Slaughter and Processing Records
A person who slaughters any food animal for human consumption, or who processes the meat of any food animal for human consumption, must keep records including:
• The date and time of slaughter or processing.
• The number and type of animals slaughtered, and the disposition of the carcasses.
