One thing you might want to check into is if there is exemptions for retail
outlets. Retail outlets (such as a meat shop or a grocery store meat
counter) are not required to meet federal or state inspection
requirements--only state and local health regs which normally means the same
thing as a lisenced kitchen. That means they would be limited to further
processing whole carcasses or boxed meats that are butchered at a federally
or state inspected plant. Around here the gutting and skinning of beef,
sheep, and pigs are relatively cheap and flexible comapered to the packaging
and further processing. It is not hard to get pigs gutted and skined any
time of the year but there are times of the year when it is just about
impossible to get them cut up and packaged. (Namely deer season and county
I've found the best aproach with health departments is to tell them you are
a small farmer, that you willing to do whatever is required to meet the
regulations, then ask them what is required. Most will give you every
excuse in the book of why its not possible. Its a long process normally to
convince them you are serious about doing something. I think it would be
helpful to start with HACCP certification. Most health officials just
assume that everyone else knows nothing about food safety issues.
Producer, distributor, and roaster of free range pork. Legally, I think
Best of luck,
From: Jeff Gold <email@example.com>
To: firstname.lastname@example.org <email@example.com>
Date: Tuesday, April 11, 2000 9:01 AM
Subject: Re: Real farms?
>Having run small. integrated organic operations for years, including on
>farm processing and direct marketing, I am sympathetic to your situation.
>You can certainly custom slaughter your livestock off the farm and still
>call it direct marketing. On farm slaughtering is regulated by the local
>health board and whatever provincial agency is responsible. One solution
>used by Joel Salatin in Virginia is to sell the birds live and then do the
>dressing for free, thus avoiding any commercial transaction and bypassing
>the regulations. That may not fly in other jurisdictions. If you are a
>really small operator, the best approach may be to just do it, don't ask
>for permission and deal directly with your customers; but first learn what
>you might have to do to comply with current regs., just in case.
>Broiler and turkey numbers are strictly regulated by provincial boards
>which set quotas. In Ontario you can raise 200 broilers, 50 turkeys and
>100 layers without quota.
>Goats' and sheep's milk is not currently regulated by the Milk Marketing
>Board: no quota needed, but no guaranteed price either. On farm milk
>processing is regulated by the local health authority and the
>province. The regulations should be available from the Ministry of
>Agriculture in BC.
>Contact Anne Macey of the Canadian Organic Growers at (250) 537-5511. She
>should be able to help find out all the information you need.
>At 11:46 AM 4/10/00 -0700, you wrote:
>>I apologize if this is too far OT, but I am somewhat frustrated.
>>I am planning a small diversified farm in British Columbia Canada. I am
>>having a very difficult trying to sort out regulations between Federal and
>>Provincial Governments and the various marketing boards. My plan is to
>>pasture based poultry, beef, meat lambs and goats. Wherever possible I
>>to farm process and direct market. I hope someone can direct me, or give
>>some clues. My experience with bureaucrats is that you better have a clue
>>to the answers before you ask the questions if you want useful answers.
>>1 Poultry-Can one raise and process meat birds on the farm. If so is there
>>limit on numbers? If not, can I have them processed, and still directly
>>2 Goat and sheep cheese-I recognize that the milk boards have a
>>on cow milk production. Are there production limits for goat and sheep
>>What kind of regulations are involved in producing cheese and direct
>>marketing it from a farm. Where do I find the regs
>>3 Can beef, goat and lamb slaughter be done on a very limited basis on a
>>farm or does it all have to be done at an accredited slaughter facility.
>>done off the farm, can it be still direct marketed.
>>Everything that I have been able to find on the net is aimed away from
>>direct marketing. The marketing board sites say nothing. Even if I could
>>find what federal and provincial acts I can request, it would be a big
>>It seems like the last thing available is straight answers
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