§ 3312 — Inspection; exceptions

(a) Not intended for human food. Inspection shall not be provided under this chapter at any establishment for the slaughter of livestock or poultry or the preparation of any livestock products or poultry products that are not intended for use as human food, but these products shall, prior to their offer for sale or transportation in intrastate commerce, unless naturally inedible by humans, be denatured or otherwise identified as prescribed by rules of the Secretary to deter their use for human food. These licensed establishments shall be subject to periodic review.
(b) 1,000 bird exemption. Inspection shall not be required for the slaughter or preparation of raw poultry products of the producer’s own raising on the producer’s own premises, whether or not they are intended for use as human food if:
(1) fewer than 1,000 birds are slaughtered annually;
(2) no raw poultry products are offered for sale or transportation in interstate commerce; and
(3) the raw poultry products are only sold from the farm, at a farmers’ market, or to a food restaurant licensed by the Commissioner of Health or are for personal use.
(c) 5,000 bird exemption.
(1) Inspection shall not be required for the slaughter or preparation of raw poultry products of the producer’s own raising on the producer’s own premises, whether or not they are intended for use as human food, if all of the following conditions are satisfied:
(A) Not more than 5,000 birds are slaughtered annually.
(B) No raw poultry products are offered for sale or transportation in interstate commerce.
(C) The raw poultry products are only sold, from the farm, at a farmers’ market, directly to household consumers, or to a food restaurant licensed by the Commissioner of Health or are for personal use.
(D) The producer’s facility is not used to slaughter or process poultry by any other person or business.
(E) The producer does not purchase birds for resale that have been processed under the exemption under this section.
(F) The poultry are healthy when slaughtered.
(G) The poultry are slaughtered and otherwise processed and handled under sanitary standards, practices, and procedures that result in the preparation of raw poultry products that are sound, clean, and fit for human food when distributed by the producer.
(2) As used in this subsection, “sanitary standards, practices, and procedures” means:
(A) the poultry are slaughtered in a facility that is soundly constructed, kept in good repair, and of sufficient size;
(B) rooms or compartments in which an edible product is processed, handled, or stored shall be separated from areas used for slaughter, provided that a producer may use heavy duty plastic sheeting as a means of separation when such sheeting prevents the creation of insanitary conditions;
(C) all food-contact surfaces and nonfood-contact surfaces in the facility are cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of the products;
(D) pest control shall be adequate to prevent the harborage of pests on the grounds and within the facility;
(E) substances used for sanitation and pest control shall be safe and effective under the conditions of use and shall not be applied or stored in a manner that will result in the contamination of edible products;
(F)(i) sewage from human waste shall be disposed of in a sewage system separate from other drainage lines; or
(ii) sewage is disposed of through other means to prevent the creation of insanitary conditions or the backup into the area where the product is processed, handled, or stored, including disposal of process wastewater through on-farm composting under the Required Agricultural Practices;
(G) a supply of potable water of suitable temperature is provided in all areas where required for processing the product, cleaning rooms, cleaning equipment, cleaning utensils, and cleaning packaging materials;
(H) equipment and utensils used for processing or handling edible product are of a material that is cleanable and sanitizable;
(I) receptacles used for storing inedible material are of such material and construction that their use will not result in adulteration of any edible product or create insanitary conditions;
(J) a person working in contact with the raw poultry products, food- contact surfaces, and product-packaging material shall maintain hygienic practices; and
(K) clothing worn by persons who handle raw poultry products shall be of material that is cleanable or disposable, and garments shall be cleaned or changed as often as necessary to prevent adulteration of raw poultry products or the creation of insanitary conditions.
(d) 20,000 bird exemption. Inspection shall not be required for the slaughter or preparation of raw poultry products of the producer’s own raising on the producer’s own premises, whether or not they are intended for use as human food, if:
(1) not more than 20,000 birds are slaughtered annually;
(2) no birds are offered for sale or transportation in interstate commerce;
(3) the raw poultry products are only sold, from the farm, at a farmers’ market, directly to household consumers, or to a food restaurant licensed by the Commissioner of Health or are for personal use;
(4) the producer’s facility is not used to slaughter or process poultry by any other person or business;
(5) the producer does not purchase birds for resale that have been processed under the exemption under this section;
(6) the poultry are healthy when slaughtered; and
(7) the poultry are slaughtered and otherwise processed and handled according to the sanitary performance standards of 9 C.F.R. §§ 416.1-416.17.
(e) Required label. All raw poultry products sold from the farm, at a farmers’ market, or to a food restaurant pursuant to the exemption in subsection (b), (c), or (d) of this section shall be labeled with the following information:
(1) Name of farm and name of producer.
(2) Address of farm, including zip code.
(3) Name of the product.
(4) “Exempt per 6 V.S.A. § 3312(b): NOT INSPECTED.” This statement shall be prominently displayed with such conspicuousness (as compared with other words or statements, designs, or devices in the labeling) as to render it likely to be read and understood under customary conditions of purchase and use.
(5) Safe handling and cooking instructions as follows:
“SAFE HANDLING INSTRUCTIONS:
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
Keep raw poultry separate from other foods.
Wash working surfaces, including cutting boards, utensils, and hands after touching raw poultry.
Cook thoroughly to an internal temperature of at least 165 degrees Fahrenheit maintained for at least 15 seconds.
Keep hot foods hot. Refrigerate leftovers immediately or discard.”
(f) Menu items; label. Any menu item that includes poultry that is exempt under this section shall clearly state the name of the farm from which the poultry was purchased and shall prominently display the words “poultry processed on the farm and not inspected” on the menu in proximity to the menu item. Poultry sold to food restaurants under the exemption in this section shall include a label alerting the purchaser to these labeling requirements.
(g) Food restaurant; signed statement. The poultry producer, upon first selling poultry to a food restaurant, must procure a signed statement from the food restaurant stating that the food restaurant is aware that the poultry is exempted from inspection under subsection (b), (c), or (d) of this section, and that the menu of the food restaurant must have the information required by subsection (e) of this section. The poultry producer must keep the signed statement on file as long as the producer is selling poultry to the food restaurant under this section. The poultry producer must have a signed statement on file from each food restaurant to which poultry is sold under this section and an exact copy of each statement, including the name of the producer and the name of the purchasing restaurant shall be forwarded to the Department of Health.
(h) Approved label. Prior to selling poultry products slaughtered pursuant to the exemption in subsection (c) or (d) of this section, a poultry producer shall submit to the Secretary for approval a copy of the label that the poultry producer proposes to use for compliance with the requirements of subsection (e) of this section. (Added 1985, No. 226 (Adj. Sess.), § 1, eff. June 2, 1986; amended 2003, No. 42, § 2, eff. May 27, 2003; 2007, No. 38, § 8, eff. May 21, 2007; 2017, No. 52, § 2, eff. May 30, 2017; 2023, No. 93 (Adj. Sess.), § 1, eff. April 25, 2024.)