Tips for Aspiring Custom Butchers

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ARE YOU PLANNING A CUSTOM BUTCHER SHOP?

The Washington State Department of Agriculture (WSDA) Food Safety Program licenses Custom Meat Facilities.  Custom Meat Facilities are exempt from daily or regular federal inspection, but not exempt from food safety rules and regulations. Custom Meat Facilities may cut, process, and wrap meat that is not for resale and is strictly for the personal, household consumption by the livestock owner(s) and their nonpaying guests and employees. 
 
The following are tips for those pursuing a WSDA-license for their Custom Meat Facility.  For more information about WSDA’s licensing steps for Custom Farm Slaughterers or Custom Slaughter Establishments, please visit Food Safety’s Custom Meat page or contact WSDA Food Safety staff directly.


 

BACKGROUND READING

It's important to start by reading the Washington State and federal codes that pertain to Custom Exempt meat processing.  It’s okay if you have questions after reading these regulations – most people do!  Once you get a little farther along in your process, you can always ask the staff at WSDA Food Safety for help understanding how the rules and regulations apply to your project. 

You’ll want to start with:

• WAC 16.19, which provides a list of Washington State requirements,

• Current Good Manufacturing Practices, which are federal regulations pertaining to food processing (21 CFR Part 117 Subpart B), and

• RCW 16.49, which gives the legal framework for Custom-Exempt licensing by WSDA

All of these documents are linked on the WSDA Custom Meat webpage: https://agr.wa.gov/departments/food-safety/food-safety/custom-meat

WRITE DOWN YOUR PLAN

Writing down a draft plan will make it easier to engage with WSDA Food Safety and ask the right questions. Your plan doesn't have to be fancy!  You may want to develop:

• A simple sketch of your facility and floor plan, including how product will move/flow through your facility;

• A brief description of construction materials, especially for: ceilings, walls, floors, and food contact surfaces;

• A list of equipment you plan to use.

It might be helpful to visit existing Custom Meat Facilities (outside of your region and market area) and ask if they would be willing to give you a tour of their shop.  You can find a directory of small USDA and WSDA processors serving small farms in Washington, here.
 

REMEMBER!  

In addition to getting a license from WSDA, your meat processing facility will need to:

• Have an adequate supply of potable water.  If you are on a well, you’ll need to be able to pass standard water quality testing for coliform absense.  Your local town or county Department of Building or Health may have water testing kits available for a fee.

• Have adequate waste-water handling infrastructure (septic or municipal sewer) that meets your town or county Department of Health requirements and can handle the amount of water needed to regularly wash and clean your facility. 

• If constructing or rennovating a building, obtain the appropriate building permit(s) from your county building department, in compliance with local zoning (land use) regulations.  Many counties have limitations on buildings near sensitive riparian areas -- or other ordinances preventing certain types of activities or businesses in certain areas.  If you plan to build from scratch, you will want to talk in detail with town or county planning department staff, before getting too far along in your planning.

You’ll also want to be asking yourself some important questions about infrastructure and operations, like:

• Do I have enough power?  Most butcher shops use equipment that requires 3-phase power, and plenty of it (especially to run coolers and freezers).  You may want to talk with other shops, to get a sense of what size of utility service is needed. 

• What will I do with waste (hides, heads, guts, bones, fat, trimming, etc)?  The average Custom-Exempt processor creates 6,000 lbs or more of waste each week.  This waste is usually refrigerated and must be disposed of in a timely manner, so as not to create odors or attract pests.  Garbage and rendering collection services may be limited.  Landfilling costs can be high.  Composting may be an option, but equipment costs and staff time can be considerabl.  Depending on the size of the compost pile, location, and how the compost is used, some level of reporting or permitting may be required from Department of Ecology and your local county Department of Health.  (Contact Martyn Quinn, Dept. of Ecology, Compost Facilities Specialist: martyn.quinn@ecy.wa.gov or 509-904-9857 for questions.)

• Do I have room or utilities to grow on my site? 

 

REVIEW THE CHECKLIST

The WSDA Food Safety team provides a checklist of questions to ask yourself -- about the sanitation of your building and premises, facility interior, equipment and utensils, and operations.  You'll want to be able to answer each question affirmatively.
 
You’ll notice all the questions on the checklist are outcome-oriented.  WSDA Food Safety focuses on good food safety outcomes, rather than prescribing specific materials or design. 
 
The checklist is mid-way down this WSDA Custom Meat webpage, https://agr.wa.gov/departments/food-safety/food-safety/custom-meat, and is copied here:
 
Building & Premises

• Are outside premises free from spillage, trash, etc., that may attract or harbor rodents or other pests?

• Is adequate drainage provided to avoid contamination of facilities and products?

• Is the building of suitable construction and generally in good physical repair?

 
Facility Interior

• Are floors, walls and ceiling constructed of easily cleanable materials and kept clean and in good repair?

• Are contact surfaces protected from contamination from pipes, etc., over working areas?

• Are processing areas effectively separated from other operations that may cause contamination?

• Are doors, windows and other openings protected to eliminate entry by insects, rodents and other pests?

• Are open windows screened and are loading doors kept closed when not in use?

• Is interior lighting sufficient to allow adequate inspection and cleaning of premises?

• Are processing areas protected against contamination from breakage of light bulbs and other glass fixtures?

• Is all refuse properly stored and protected where necessary from insects, rodents and other pests and disposed of in an adequate manner?

 
Equipment and Utensils

• Are all utensils and equipment constructed of adequately cleanable materials and suitable for their intended uses?

• Are all utensils and equipment cleaned and sanitized at intervals frequent enough to avoid contamination?

• Are utensils and portable equipment stored so as to protect them from splash, dust and other contamination

 
Operators should also make sure that their equipment and materials won't react with the cleaners and sanitizers they use. Certain types of metal can break down with normal use or sanitation and cleaning products, making  it no longer easily cleanable.
 
Sanitary Operations

• Is cleaning of facilities done in such a manner as to avoid contamination of food products?

• Are detergents, sanitizers, hazardous materials and other supplies used in a safe and effective manner?

• Are cleaning compounds and hazardous materials kept in original containers, stored separate from food products?

• Are the processing areas maintained free of insects, rodents and other pests?

• Is processing conducted in a manner as to prevent contamination and minimize harmful microbiological growth?

 
REACH OUT TO WSDA!
 
It’s highly recommended to reach out to WSDA staff early in your planning stage.  You can always ask WSDA Food Safety staff:

• If specific equipment or materials you hope to use would be likely to meet food safety outcomes (and if not, what materials they have seen used successfully in other custom meat facilities);

• If they can give you feedback or share any concerns on your site plan, planned construction materials, equipment, or product flow;

• If they would be willing to conduct a site visit and give you suggestions before you apply.  (Most applicable for existing buildings being converted to custom meat facilities.  Not usually applicable to raw land or undeveloped sites.)

Food Safety Department contact: (360) 902-1876 or Foodsafety@agr.wa.gov
 
 
SUBMIT YOUR APPLICATION
 
Submit your application when you are ready. Processing times can vary, but are often 8-10 weeks.
 
If using a private water system, don't forget to include a copy of a recent (within 60 days) potable water, coliform-absence test with your application form.  Test kits may be available from your local town or county departments of building or health.
 
 
WHAT TO EXPECT DURING YOUR SITE VISIT

When WSDA visits your facility, some common things your inspector will be looking for include, but are not limited to:

• Are cooler temperatures below 40 degrees, and is there a working thermometer?

• Is non-edible offal stored separately? (In clearly-marked, closed containers or in a separate cooler?)

• Does the cooler allow for enough air flow between carcasses?

• Is there condensation/ice buildup in the walk-in freezer?

• Is there a handwash sink?

• Is there a 3-compartment sink?

• Does equipment have any signs of rust, poor welds, cracks, pitting, or corrosion?

• Is the facility (inside & out) in good repair?

• Are the right construction materials used to achieve the desired food safety outcomes?

• Does the facility appear to be adhering to cleaning protocols?

• Are surfaces smooth, non-absorbent and easily cleanable?

• Are there floor drains where needed?

• Are lights covered, and is there sufficient lighting where needed to be able to see any food safety concerns (including in cooler/freezers)?
   

STILL HAVE QUESTIONS?

Contact the WSDA Food Safety team