If you need any further guidance on what types of inspection you might need please reach out to either myself or the Department of Health and Human Services.

Facility And Other Requirements:

The USDA FSIS website and the FSIS Guidance on Applying for USDA FSIS Inspection document provide helpful information on requirements such as those for the facility, documents, records, and other requirements established in the C.F.R. Some basics you will need to know before you begin the process of applying for an official Grant of Inspection are:

  1. HACCP plans and training are required. HACCP is an acronym for Hazard Analysis Critical Control Point. Requirements for your HACCP plans are outlined in Title 9 C.F.R 417. Documentation of completion of a training course is required as HACCP plans are to be developed by someone trained. The HACCP course taken must have an emphasis on meat/poultry processing.
  2. There are several courses available online to complete this training.
  3. Some options can be explored on the USDA FSIS HACCP Validation webpage under the HACCP Coordinators and Resources tabs. This website is also helpful in gaining the knowledge and understanding that will be needed for developing your HACCP plans.
  4. Montana State University offers a HACCP Training and Certification course. For more information visit their website HACCP Training and Basic Meat Microbiology
  5. Montana State University - Animal and Range | Montana State University.
  6. You will need a written Sanitation Standard Operating Procedure (SSOP). SSOPs are generally documented steps outlining procedures that must be followed while identifying person(s) responsible, to ensure adequate cleaning of product contact and non-product contact surfaces. These cleaning procedures must be detailed enough to prevent the adulteration of product. SSOP requirements are outlined in Title 9 C.F.R. 416.11 through 416.16.
  7. You must have a suitable facility for slaughtering and processing products where walls, floors, and ceilings are cleanable, impervious to moisture and prevents in the entrance of insects and vermin. It must meet the sanitary requirements as outlined in Title 9 C.F.R. 416.2 through 416.5.

All products produced under official state inspection are required to be labeled properly. Labels are approved by the Department's Labeling Specialist to ensure that requirements are met such as ingredient statements, no false or misleading information or claims, declaring allergens, net weights, etc. USDA Basics of Labeling can be found on their website at the Basics of Labeling | Food Safety and Inspection Service. For more information and questions on labeling requirements please feel free to reach out to the Label Specialist, Kaylee Hiel by phone at 406-603-0012 or by email at Kaylee.Hiel@mt.gov.