Slaughter Meat Animals for sale to the public (wholesale or retail) |
Vermont Agency of Agriculture |
Compulsory Meat & Poultry Inspection |
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Slaughter Poultry (Not of one’s own raising) for sale to the public (wholesale or retail) |
Vermont Agency of Agriculture |
Compulsory Meat & Poultry Inspection |
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Slaughter or process meat/poultry for personal consumption (not to be sold wholesale or retail) |
Vermont Agency of Agriculture |
Custom Exempt Inspection |
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Process Canned Meat and Poultry products for sale to the public (wholesale or retail) |
Vermont Agency of Agriculture |
Compulsory Meat & Poultry Inspection |
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Process Meat and/or Poultry products and transport to another location for sale (wholesale or retail) |
Vermont Agency of Agriculture |
Compulsory Meat & Poultry Inspection |
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Process limited single-ingredient Meat and/or Poultry products for wholesale sales to Hotels, Restaurants and Institutions |
Certain dollar limitations apply/percentage of total wholesale sales limited (not to exceed 25% of all retail meat sales) accurate and legible record keeping required |
Retail approved facility and license |
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Process Meat and/or Poultry products for unlimited wholesale and/or retail sales |
Vermont Agency of Agriculture |
Compulsory Meat & Poultry Inspection |
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Process Meat and/or Poultry products for sale via the internet |
Vermont Agency of Agriculture |
Compulsory Meat & Poultry Inspection |
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Conduct Door to Door sales of fully packaged, marked and labeled meat and poultry products |
Vermont Agency of Agriculture |
Meat Handlers License |
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Store and/or transport fully packaged, marked and labeled meat and poultry products for wholesale, retail or internet sales |
Vermont Agency of Agriculture |
Meat Handlers License |
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Transport live animals to an inspected slaughter/processing facility, pick up fully packaged, marked and labeled meat & poultry products and sales to the general public |
Vermont Agency of Agriculture |
Meat Handlers License |
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Sell live animal to customer. Transport live animal for customer to inspected slaughter/processing facility. Customer picks up packaged & labeled meat/poultry products from slaughtering/processing facility |
No inspection required |
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Sell live animal to customer. Allow customer to slaughter animal on your farm//premises, or slaughter animal for the customer on your farm |
This activity is in violation of the VT Compulsory Meat Inspection Law and/or the VT Poultry Products Inspection Law and is not permitted |
Letters of warning, civil penalties and/or criminal prosecution could result. |
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Slaughter animals of your own raising for your own personal use, members of your household and non-paying guests |
No inspection required |
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Process meat & poultry products for on-site retail sales to the general public |
Vermont Agency of Agriculture |
Retail Meat License |
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Restaurant/Catering Activities |
Vermont Health Department |
Vermont Health Department |
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Sell cooked meat and poultry products via mobile food trailers |
Vermont Health Department |
Vermont Health Department |
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Receive fully packaged, marked and labeled meat and poultry products and offer them for retail sale at your store without opening packages or further processing any items |
Vermont Agency of Agriculture |
Retail Meat License |
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Slaughter and/or process up to 1,000 poultry (chickens or turkeys) per calendar year of your OWN RAISING, on your own farm. Producer shall not engage in buying or selling of poultry products other than those produced from poultry raised on your own farm. These poultry can be sold at the farms location, farmers' markets, and food restaurants. |
No inspection required. Accurate and legible records should be kept to prove to Agency of Agriculture Officials that the bird limit is not exceeded. Adulteration provisions of the Act shall apply. |
For sales to Farmers Markets product must be labeled with, name of farm and the producer; address of farm including zip code.
“ Exempt per 6 V.S.A. 3312. b: Not Inspected;” This statement shall be prominently displayed with such conspicuousness (as compared with other words or statements, designs, or devices in the labeling) as to render it likely to be read and understood under customary conditions of purchase and use.
“Safe Handling Instructions: Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw poultry separate from other foods, wash work surfaces, including cutting boards, utensils, and hands after touching raw poultry. Cook thoroughly to an internal temperature of 165 Fahrenheit maintained for at least 15 seconds. Keep hot foods hot. Refrigerate leftovers immediately or discard.”
For sales to Food Restaurants contact the Vermont Department of Health.
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Slaughter and/or process greater than 1,000 but no more than 20,000 poultry, (chickens and turkeys)
per calendar year. Retail sales from Farmers Markets for sales to direct household consumers and sales from your farm location. |
Vermont Agency of Agriculture |
Sanitation and Facilities Inspected. Basic records must be kept. (Contact Agency). Product must be labeled with the producer’s full name or farm name and address and the statement, “Exempted 6 V.S.A. Chapter 204, Not Inspected, and”For Sale Only to Household Consumers”. Accurate and legible records must be kept to prove to the Agency of Agriculture Officials that the bird limit is not exceeded. Adulteration provisions of the Act still apply |
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Exceed limit of 20,000 poultry, as described in above scenario |
Vermont Agency of Agriculture |
Compulsory Meat and Poultry Inspection |
