Quick Answer
In the United States, the sale of processed venison is regulated by the US Department of Agriculture (USDA) and the Food Safety and Inspection Service (FSIS). If venison is processed in a commercial facility, it must be inspected by the USDA or state inspection agency. However, if venison is processed in a non-commercial setting, it may be sold without inspection, but only in the state of origin and in compliance with state regulations.
Commercial Venison Sales
To sell processed venison in a commercial setting, it must be inspected by the USDA or a state inspection agency. The inspection process typically occurs at the processing facility and ensures that the venison is handled, stored, and processed in a manner that prevents contamination and foodborne illness. The FSIS requires that venison be labeled with the establishment number, which is assigned by the USDA.
Non-Commercial Venison Sales
In some states, it is permissible for non-commercial processors to sell processed venison without inspection, provided they follow state regulations. For example, in Wisconsin, non-commercial processors can sell up to 500 pounds of processed venison per year, without a state inspection. However, the processor must still follow safe handling and processing practices to prevent contamination and foodborne illness.
Labeling and Record-Keeping
Regardless of whether venison is sold in a commercial or non-commercial setting, processors must follow labeling and record-keeping requirements. This includes labeling the product with the name of the processor, the type of game, and any other relevant information. Processors must also maintain accurate records of the processing, packaging, and sale of the venison, in case of an inspection or investigation.
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