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 MPID 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. Click here for a translatable version of MPIS Form-1f.

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:

(a) Grounds and pest control. The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspection by FSIS program employees. Establishments must have in place a pest management program to prevent the harborage and breeding of pests on the grounds and within establishment facilities. Pest control substances used must be safe and effective under the conditions of use and not be applied or stored in a manner that will result in the adulteration of product or the creation of insanitary conditions.
(b) Construction. (1) Establishment buildings, including their structures, rooms, and compartments must be of sound construction, be kept in good repair, and be of sufficient size to allow for processing, handling, and storage of product in a manner that does not result in product adulteration or the creation of insanitary conditions.
(2) Walls, floors, and ceilings within establishments must be built of durable materials impervious to moisture and be cleaned and sanitized as necessary to prevent adulteration of product or the creation of insanitary conditions.
(3) Walls, floors, ceilings, doors, windows, and other outside openings must be constructed and maintained to prevent the entrance of vermin, such as flies, rats, and mice.
(4) Rooms or compartments in which edible product is processed, handled, or stored must be separate and distinct from rooms or compartments in which inedible product is processed, handled, or stored, to the extent necessary to prevent product adulteration and the creation of insanitary conditions.
(c) Light. Lighting of good quality and sufficient intensity to ensure that sanitary conditions are maintained and that product is not adulterated must be provided in areas where food is processed, handled, stored, or examined; where equipment and utensils are cleaned; and in hand-washing areas, dressing and locker rooms, and toilets.
(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.
(e) Plumbing. Plumbing systems must be installed and maintained to: (1) Carry sufficient quantities of water to required locations throughout the establishment; (2) Properly convey sewage and liquid disposable waste from the establishment; (3) Prevent adulteration of product, water supplies, equipment, and utensils
and prevent the creation of insanitary conditions throughout the establishment;
(4) Provide adequate floor drainage in all areas where floors are subject to flooding-type cleaning or where normal operations release or discharge water or other liquid waste on the floor; (5) Prevent back-flow conditions in and cross-connection between piping systems that discharge waste water or sewage and piping systems that carry water for product manufacturing; and (6) Prevent the backup of sewer gases.
(f) Sewage disposal. Sewage must be disposed into a sewage system separate from all other drainage lines or disposed of through other means sufficient to prevent backup of sewage into areas where product is processed, handled, or stored. When the sewage disposal system is a private system requiring approval by a State or local health authority, the establishment must furnish NCDA&CS with the letter of approval from that authority upon request. For more detailed information see:  Facility Guidelines

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.SeeModel HACCP Plans.

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. (9 CFR 416)

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.  (9 CFR 430)

D. All slaughter establishments must verify the effectiveness of sanitation and process control by following 9 CFR 310.18(c) if swine is slaughtered in greatest number or 9 CFR 310.25 for other species slaughter in greatest number.

E.  All establishments that slaughter beef, grind beef or produce beef trim intended for grinding must addressE coli O157:H7in their HACCP system. As a result, most establishments elect to test their products for this pathogen. 

F. All establishments that slaughter beef must have a written program to address the removal of specified risk materials.  (FSIS Directive 6100.4)

G.  All new establishments must have written recall procedures (FSIS Directive 5000.8).

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. An operating schedule, detailing the hours of operation, must be submitted and approved. MPID Form 1D

D. Slaughter facilities must supply carcass brands.

E. Byproducts must be disposed of properly. If a rendering company will be picking up byproducts from your facility, the permit application, MPID 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 (MPID Form 1m - Request for Inedible Transport to Landfill)

F. 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.

G. All chemicals, soaps, etc. must have Safety Data Sheets and label directions for use.


The following packets contain information that will be helpful to you in establishing state inspection: