M.E.A.T. GUIDELINES VERIFICATION
M.E.A.T. GUIDELINES CODE
M.E.A.T. GUIDELINES LICENSE

M.E.A.T. GUIDELINES CODE

UTAH CODE AND ADMINISTRATIVE RULES RELATING TO MEAT INSPECTION Custom Exempt and Inspected Establishments Map.LOCATIONS OF CUSTOM EXEMPT AND INSPECTED ESTABLISHMENTS

M.E.A.T. GUIDELINES VERIFICATION

VERIFICATION OF OWNERSHIP TRAINING: FARM CUSTOM SLAUGHTER / CUSTOM EXEMPT FACILITIES

M.E.A.T. GUIDELINES LICENSE

The plant must meet specific building requirements, plant management must complete a series of application forms in order to be granted a license to operate an official meat plant in the state of Utah, and an annual fee is required to license a meat production facility. When an individual applies and is granted a license to operate an officially licensed meat plant in Utah, numerous requirements must be met to sanction this facility and its operation. The state of Utah has adopted these regulations as our own and has formed a cooperative working agreement with the US Department of Agriculture, Food Safety Inspection Service (FSIS) to form and operate an official meat inspection program within the state of Utah. The Meat and Poultry Inspection Program is granted its authority by a formal set of meat and poultry regulations that have been passed by the US Congress. Any consumer who purchases a meat product from an inspected facility in Utah is our ultimate customer. The meat and poultry inspection program employee is responsible to monitor and verify through records and hands-on verification that the plant fulfills its responsibility. The meat and poultry inspection program assigns meat inspectors to the meat slaughter and meat processing plants to inspect meat being slaughtered and processed. The meat production facility management has the ultimate responsibility to produce a clean, wholesome, properly labeled product.

(A study published in Science in April showed that beef labeled “free of antibiotics” often wasn’t.The purpose of the Meat and Poultry Inspection Program is to work in partnership with the meat plant owners to ensure that consumers purchase a clean, wholesome, properly labeled meat product. To enforce this, regular testing for antibiotic residue would have to be conducted at farms and meat processing plants. The FDA could outlaw routine use of antibiotics for livestock. The overuse of these drugs contributes to the deadly threat of antibiotic-resistant bacteria, and the Food and Drug Administration should take steps to end it. Here’s a starter to-do list for the US, a blueprint that could be worth adapting elsewhere, too.Ībout two-thirds of the medically important drugs sold in the US go to animals, typically to keep livestock healthy in the brutal factory farms known as concentrated animal feeding operations, or CAFOs. With Russia’s invasion of Ukraine further stressing pandemic-addled supply chains around the world, the most disruptive new food technology just might be bolder regulation.

While “ bleeding” pea burgers and chicken-flavored mushroom nuggets can be great, the meat industry’s treatment of its animals and employees and its impact on global health and climate change face too little oversight from overstretched or underempowered government agencies. Investors have poured an estimated $8 billion into meat and dairy alternatives in the past two years, yet Americans are slaughtering, consuming, and exporting more meat than ever.

M.e.a.t. guidelines