by: Julie Boisvert, VT Agency of Agriculture, Food & Markets
Raising backyard poultry is one of the fastest growing trends for small and beginning farmers and allows poultry owners the ability to manage small-scale animal agricultural enterprises without having to invest in in large amounts of capital, land, time, or equipment. Raising backyard chickens can also be a rewarding experience for kids and a great way to teach them about nature, agriculture, and how to care for animals.
Vermont has experienced an increase in small poultry producers raising and slaughtering their poultry on their own farms and selling poultry food products directly to customers without inspection. The Vermont Meat
Inspection Program advises producers wishing to engage in this business type. Selling poultry products under this Exemption from Inspection has its benefits, but it also limits how the poultry product may be processed and sold. Poultry food products sold under the Exemption from Inspection are known as “exempt poultry” and must only be sold as whole birds. This is because processing whole birds into smaller individual cuts increases the risk for harmful pathogen contamination and therefore requires sanitation oversight by a state or federal poultry inspector and use of proper temperature controls to protect consumers.
Inspection Program advises producers wishing to engage in this business type. Selling poultry products under this Exemption from Inspection has its benefits, but it also limits how the poultry product may be processed and sold. Poultry food products sold under the Exemption from Inspection are known as “exempt poultry” and must only be sold as whole birds. This is because processing whole birds into smaller individual cuts increases the risk for harmful pathogen contamination and therefore requires sanitation oversight by a state or federal poultry inspector and use of proper temperature controls to protect consumers.Exempt poultry may be sold to consumers directly from the farm or at farmers’ markets. Exempt poultry may only be sold to restaurants if there are written statements informing patrons that the products were processed without inspection. And of course, exempt poultry may be used for personal use.
Exempt poultry must also be labeled properly. All labels must include the name and address of the farm, a statement that is prominently displayed as “Exempt per 6 V.S.A 3312(b): NOT INSPECTED”, and safe handling and cooking instructions.
Please remember that farmers producing more than 20,000 birds annually or owners wanting to sell poultry products in ways other than those allowed under the Exemption from Inspection must acquire inspection from a state or federal poultry inspector.
Those who do choose to slaughter poultry on the farm under the Exemption from Inspection, whether for personal use or sale to customers, should always understand and follow sanitary standards and practices.
• Make sure you have ample supply of potable running water and a plan in place to remove waste.
• Ensure equipment and utensils used for the process are in good repair, clean, and free of rust.
• Monitor your grounds and prevent harborage and breeding of pests.
• Wear clean clothing, aprons, and frocks to prevent contamination.
• Follow good biosecurity practices to protect your backyard flock from high pathogenic avian influenza and other diseases.
With a few good sanitation techniques in place, you will be on your way to producing wholesome poultry for your own use or for sale directly to your customers.
For more information on the requirements around processing and selling exempt poultry, please visit the Agency of Agriculture’s website at https://agriculture.vermont.gov/.