Zoned AGRM - Agriculture, Residential & Mobile. Ask for attachments on Permitted and Conditional uses - The only Custom-exempt permitted meat processing facility in Citrus County that can cater to Halal, Kosher and Custom Buyer. Sale includes 15 acres, processing plant, pole barns, holding pens, and all existing equipment on site for the operation of a custom meat processing business.
Owners are in the midst of applying for full USDA meat processing and are putting together their HACCP plan for meat processing. A major focus of the HACCP system is “from farm to table.” A HACCP plan is a food safety monitoring system that is used to identify and control biological, chemical, and physical hazards within the storage, transportation, use, preparation, and sale of perishable goods. It also determines critical control points (CCP) in the process of food production.
Meat and poultry processors can operate under four basic types of inspection: Make note of paragraph 3 which is the current processing and paragraph 1 which is what they are pursuing via the HACCP plan.
1. Federal Inspection (USDA): The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) provides this type of inspection. Federally-inspected products can be shipped over state lines and internationally to many countries. Federal inspection requires a HACCP plan, SSOPs, a recall plan, daily inspection of processing facilities, and (for red meat) inspection of each animal before and after slaughter.
2. State Inspection: State inspection programs must be “at least equal to” federal inspection in terms of regulatory rigor. About half the states have their own meat and/or poultry inspection programs. The federal Cooperative Interstate Shipment Program allows state-inspected meats from qualifying plants to be shipped across state lines.
3. Custom-Exempt: A custom-exempt plant can only slaughter and process livestock for the exclusive use of the livestock owner(s). This product cannot be sold. Facilities are subject to periodic, risk-based inspection by USDA FSIS and/or state authorities.
4. Retail-Exempt: The retail exemption allows a meat processing business to sell meat at its own retail storefront without daily inspection from USDA FSIS or the state inspection agency. However, the processor is still subject to periodic, risk-based inspection by USDA FSIS and/or state and local authorities. Retail-exempt businesses cannot slaughter livestock. Therefore the meat used to produce retail products (fresh cuts or processed meats) must come from plants inspected by USDA FSIS or the state inspection agency in the processor’s own state. A retail-exempt processor can also sell a limited amount of product on a wholesale basis to hotel, restaurant, or institutional customers, as long as the product has not been cooked, cured, smoked, rendered, or refined.