What regulations must be followed when selling sheep meat?

Obtaining Necessary Licenses and Permits

To sell sheep meat, you typically need to obtain a meat inspection license from the USDA’s FSIS. This license requires you to meet specific requirements for animal handling, processing, and storage. In the United States, you also need to register your facility with the FDA’s Food Facility Registration program. You may also need to obtain additional permits and licenses from your state or local authorities, such as a meat processor permit or a food establishment permit.

Labeling and Packaging Requirements

When labeling and packaging sheep meat, you must comply with USDA regulations, including labeling the product with its country of origin, the name and address of the establishment where it was processed, and the net weight of the product. You must also ensure that the packaging is designed to prevent contamination and is suitable for the type of meat being sold. For example, lamb and mutton must be labeled as such, and the packaging must include a tag or label with the USDA inspection mark.

Record Keeping and Traceability

To comply with food safety regulations, you must maintain accurate records of your sheep meat production, including records of animal identification, movement, and slaughter. You must also maintain records of the processing and packaging of the meat, including dates, times, and temperatures. This information is essential for tracing the origin and movement of the meat in case of a food safety issue. You should also consider implementing a tracing system to track the movement of your sheep from birth to slaughter and processing.