1. Licensing with the Meat Bureau Cindy Klug Director State of WI Meat Safety and Inspection Bureau

2.  When you are producing meat/poultry and meat/poultry food products that are sold to an entity that will in turn sell that product to the end consumer.  Especially when the receiver of your product is going to further process it into a finished product that will then be sold to the end consumer When do you need our license?

3.  Any finished product that will contain more than 2% cooked or 3% raw meat/poultry in it’s formulation  This is obvious when your finished product is straight meat/poultry, or a product that has the majority of product from a meat/poultry source  Not so obvious when your finished product is a burrito, wrap, pizza, or other type of product that could also be included as an FDA standard What product needs our license?

4.  Contact the DFS Central Office at 608-224-4700 and you will be put in contact with someone who can answer your licensing questions. We will help you to determine if you are in the right place, and if so, where to go from there  The area Meat Safety Circuit Supervisor will contact you to arrange a facility review as the initial step How do you get our license?

5.  Inspector will take a water sample and an ice sample, if appropriate, to verify potability  An effluent waste disposal form will be completed and signed by the authority who can verify your sewage system is adequate to take away any liquid waste made during normal production What are the steps in getting our license?

6.  Facility meets all parts of 9 CFR 416.1 thru 416.6 – Sanitation Performance Standards  Write Sanitation Standard Operating Procedures in accordance with 9 CFR 416.11 thru 416.16  Write a Hazard Analysis and Critical Control Point plan in accordance with 9 CFR 417.1 thru 417.7 What are the steps in getting our license?

7.  When producing multicomponent products, a formulation form will be completed for each product, to be reviewed and approved by the area Meat Safety Consultant.  Labels with the State of WI mark of inspection will be reviewed by the inspector. If any type of nutritional information or claims are made on the label, the area Meat Safety Consultant will review and approve. What are the steps in getting our license?

8.  You and the area Circuit Supervisor will work out a schedule agreement as to day(s) and hours of production, as an inspector must provide oversight each day inspected product is made, packaged, and labeled.  When all this is done, you fill out the license application, hand over a check for $200 (our annual license fee is $200 from July 1 st thru June 30 th ), and you are good to go! What are the steps in getting our license?

9. Any Questions?