HOW TO OBTAIN STATE INSPECTION
This document provides information for businesses that want to operate under inspection by the NCDA&CS Meat and Poultry Inspection Division. Such firms are licensed to produce and distribute (wholesale and retail) meat and poultry products within the State of North Carolina.
If you desire to produce meat and poultry products for distribution outside North Carolina, inspection by USDA, Food Safety and Inspection Service is required.
I. Application for Inspection:
A. Complete MPIS Form-1f, Application for State Meat and Poultry Inspection. Make sure all blocks are completed. If something does not apply, indicate so by placing "N/A" or "NONE" in the block.
B. The MPIS Form-1f should be submitted to the Raleigh office at the address on our "Contact Information" page. It will be reviewed and forwarded to the Meat and Poultry Inspection Division (MPID) Area Supervisor, in the area in which you are located. The Area Supervisor will contact you and give further advice
II. Facility Requirements:
If you have a facility you would like reviewed for acceptability, the MPID Area Supervisor will perform this for you free of charge.
A. After consultation with the Area Supervisor, a complete set of legible and properly prepared plans should be drawn up. It is recommended, but not required, that a competent architect or engineer experienced in laying out plans for operations under inspection be employed to prepare the drawings and specifications. Assistance may be obtained from the NCDA Property and Construction Division, 1001 Mail Service Center, Raleigh 27699-1001 (phone: (919) 707-3098). There is no charge for this service.
B. Drawings and specifications, in triplicate, that fully and clearly illustrate and describe the applicant's plant as he proposes to have it constructed and equipped for inspection must be presented to the appropriate Area Supervisor. The name and address of the applicant should be shown on each sheet of the drawings. The Area Supervisor will review and submit the drawings along with the completed blueprint submittal form (MPIS Form 1h, Submission and Approval of Plans and Specifications) to the State Director for final approval.
C. All plans should include the following:
1. Plot Plan: A plot plan of the entire premises showing the location of all buildings, railroad sidings, roadways and alleys adjoining the plant, streams, buildings existing on adjoining property, their height and use should be indicated. The character and surfacing of roadways, driveways, streets and paving of vehicular loading areas and alleys should be indicated. The north point of the compass is to be shown.
2. Floor Plan: A floor plan must be submitted for each entire floor of the establishment. Each floor plan should accurately illustrate the facilities as they will exist when the establishment operates under inspection.
Most floor plans should be drawn to a scale of 1/8 inch per foot. However, complicated layouts such as slaughtering departments, hog cutting departments and large sausage kitchens will need to be 1/4 inch per foot scale so that all necessary details can be clearly illustrated. Very large floor plans can be divided into two or more sheets by using match lines to show how the sheets relate to each other.
The essential things to show on floor plans are locations of walls, partitions, posts, doorways, windows, floor drainage openings and gutters, rail systems for conveying carcasses, principal pieces of equipment, hot and cold water hose connections, hand washing facilities, work positions of plant employees, pipelines for moving product ingredients, lockers and benches, toilets, urinals, shelves and racks, chutes, conveyors, ventilation fans, ramps and stairways.
In addition to the drawing features, some information must be printed on the floor plans. Include the name and use of each room, number of employees using each welfare and toilet room, room temperature, height of rails, height of all work platforms and height of inspection tables. The floors should be indicated as pitched to floor drains or drainage gutters. The required floor pitch is 1/4 inch per foot in areas where wet operations are conducted, and 1/8 inch per foot in areas where a limited amount of water is used. Either grade lines or arrows denoting direction of floor pitch can be used to show floor pitch.
3. Plumbing Plan: A plumbing plan on the floor drainage system and the toilet soil lines illustrating that the two systems are separate to a point outside of the building should be prepared.
4. Specifications or Notations: Specifications or notations cover such features as source of water supply, the room finished schedule (specifying the type of finish on walls, floors, ceilings, etc.), method of sewage disposal, description of the trapping and venting of drainage lines, description of hot water system, means to dispel steam and vapor in work rooms and screens for outer openings that would admit flies. Notations applying to the project should be typewritten on separate sheets, 8 x 10 1/2 inches, and attached to the set of drawings, the revised sheet, or the copy sheet with attached paster drawings, as the cause may be.
III. Product Labels:
All product labels must meet regulatory requirements. Information on labeling can be found in the MPID Checklist for Accuracy of Labels. If you desire to state a production (ex. Raised without added hormones) or species (Angus beef) claim on the label, the label and sufficient documentation to support those claims must be submitted to the Meat and Poultry Inspection Division headquarter office for approval.
IV. Administrative and Product Testing Requirements:
A. All meat and poultry products produced under NCDA inspection must be done so under validated food safety plan known as a Hazard Analysis and Critical Control Point (HACCP) Plan. Each step in the production of products must be analyzed for hazards and any steps deemed critical must be monitored. See Model HACCP Plans.
F. All establishments that slaughter beef must have a written program to address the removal of specified risk materials. (FSIS Directive 6100.4)
B. All inspected establishments must have a written Sanitation Standard Operating Procedure (SSOP) that generates daily records documenting that products were produced under sanitary conditions.
C. All establishments handling exposed Ready-to-Eat products (ones that do not require further cooking before eating) must have a written plan and testing program to address the pathogen Listeria monocytogenes.
D. All slaughter establishments must test for generic E coli.
E. All establishments that slaughter beef, grind beef or produce beef trim intended for grinding must address E coli O157:H7 in their HACCP plan. As a result, most establishments elect to test their products for this pathogen.
G. All new establishments must have written recall procedures. (FSIS Notice 34-12)
V. Other General Requirements:
A. A water potability certificate from the local or state health agency having jurisdiction shall be obtained.
B. A letter of acceptability of the plant sewage and waste system issued by the governmental agency having jurisdiction shall be obtained.
C. If you are constructing or remodeling a facility, you must build or remodel your plant as shown on the prints. Notify the MPID Area Supervisor that you are ready for a survey to determine conformity with approved prints.
D. An operating schedule, detailing the hours of operation, must be submitted and approved.
E. Slaughter facilities must order carcass brands through the Meat and Poultry Inspection Division.
F. Byproducts must be disposed of properly. If a rendering company will be picking up byproducts from your facility, the permit application, MPIS Form 1 -- Request for Inedible Pick Up, should be completed and submitted. If you plan to dispose of byproducts in a dumpster or landfill, the following permit application should be completed and submitted (MPIS Form 1m - Request for Inedible Transport to Landfill).
I. All processing equipment and utensils must be properly maintained, in good repair and constructed in such a manner as to prevent contamination or adulteration of food products. Any equipment causing a safety hazard or lacking required safety guards cannot be used. It is highly recommended to consult with the MPID Area Supervisor before purchasing equipment.
J. All chemicals, soaps, etc. must have Material Safety Data Sheets and label directions for use.
K. Letters of guarantee for all packaging materials which contact product, spice mixtures, non-meat ingredients, etc. must be obtained from the manufacturer.
L. All scales used to weigh retail sized containers of meat or poultry products must be certified for accuracy before use.
M. Emergency exits must be marked with signage that can be viewed in the event of a power outage (ex. Glow in the dark signs). Evacuation routes of egress must be posted in the inspector's office. All emergency exits must remain unlocked during business hours.
N. Adequate heated office space for inspection personnel must be provided. This includes, at a minimum: a desk and chair and two drawer filing cabinet with hasp.
O. Lab coats or laundry service for inspection personnel must be provided.
VI. Assistance Available:
Most plant owners, architects, etc. need assistance in the preparation of plans and specifications; meat and poultry inspection technical assistance is available. These area supervisors can prevent problems before they occur and assure that the plant to be built or remodeled will indeed pass all necessary inspections to inaugurate State Meat Inspection. Do not hesitate to contact the supervisor in your area. Additional assistance can be obtained through the MPID office in Raleigh.
The following packets contain information that will be helpful to you in establishing state inspection: