All poultry is required to be slaughtered and processed at a state or federally inspected establishment unless it is produced under one of the poultry exemptions.
The Vermont Agency of Agriculture, Food and Markets (VAAFM) created Guidance for Slaughtering and Selling Exempt Poultry to help small poultry producers who slaughter poultry for human food to determine: 1) whether the slaughter operations at their farms are eligible for exemption from State inspection, 2) the requirements for operation under an exemption, 3) sanitary standards that must be satisfied, 4) labeling requirements, and 5) how to access financial assistance.
Each of the exemptions are detailed in the guide, with an explanation of the allowable slaughter activities and criteria that must be met in order for an individual or person to operate under each of these exemptions.
Note: This guidance does not address exemptions related to livestock product (e.g., meat from cattle, swine, sheep, goat, and equine). If you are interested in livestock exemptions, please refer to Vermont Statute related to Livestock exemptions from inspection, or refer to the Federal Meat Inspection Act (FMIA).
NOTE: The latest version of guidance for slaughtering and selling exempt poultry in Vermont is provided via this webpage, and is subject to revision as needed. This webpage, and only this webpage, shall be the official source for current guidance. There is no official printed version of this guidance. Any printed copies of this guidance may be out of date and must not be relied upon. Users are encouraged to bookmark this webpage (but do not bookmark any of the specific links herein, as each link is subject to update).