The Vermont Statutes Online
PREPARATION OF LIVESTOCK AND POULTRY PRODUCTS
3312. Inspection; exceptions
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 which 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.
shall not be required for the slaughter or preparation of poultry products of
the producer's own raising on the producer's own farm, whether or not they are
intended for use as human food if:
(1) Fewer than
1,000 birds are slaughtered annually; and
(2) No birds are
offered for sale or transportation in interstate commerce; and
(3) The poultry
products are only sold, as whole birds only, from the farm, at a farmers'
market, or to a food restaurant licensed by the commissioner of health, or are
for personal use.
(c) All poultry
sold at a farmers' market or to a restaurant pursuant to the exemption in
subsection (b) 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;
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.
handling and cooking instructions as follows:
refrigerated or frozen. Thaw in refrigerator or microwave.
Keep raw poultry
separate from other foods.
surfaces, including cutting boards, utensils, and hands after touching raw
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."
(d) 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.
(e) 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) of this
section, and that the menu of the food restaurant must have the information
required by subsection (d) 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. (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.)