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The Division of Meat Inspection is charged with verifying that each state inspected meat and poultry establishment produces safe, wholesome, and properly labeled products in a sanitary environment. DMI Staff is responsible for regulating 260 meat and poultry establishments statewide. Of those, 177 are fully-inspected facilities and provide slaughtering and processing operations for resale. The remaining 83 establishments operate under a "custom exempt" status and provide a "not-for-sale" service to individuals who wish to have their own animals slaughtered.
Information about the department's various programs as well as forms, applications and fact sheets can all be found in the resources section.
Learn more about Division of Meat Inspection requirements for red meat and poultry operators who are fully inspected.
Learn more about Division of Meat Inspection requirements for red meat and poultry operators who operate a custom exempt facility.
Federal Meat Inspection Act (FMIA) and Poultry Products Inspection Act (PPIA) require food manufacturers to obtain prior approval for labels of meat and poultry products before products may be marketed.
For more information on Agriculture in Ohio, Check Channel.
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