Welcome to the Division of Meat Inspection
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Welcome to the Division of Meat Inspection
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.
Use our Resources
Information about the department's various programs as well as forms, applications and fact sheets can all be found in the resources section.
Fully Inspected Operator License
Learn more about Division of Meat Inspection requirements for red meat and poultry operators who are fully inspected.
Custom Operator License
Learn more about Division of Meat Inspection requirements for red meat and poultry operators who operate a custom exempt facility.
Inspection Labels
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.
odx-news
Turk Brother’s Custom Meats Inc., Issues A Voluntary Recall Due To Misbranding And Undeclared Allergens
Turk Brother’s Custom Meats Inc. of Ashland, OH is issuing a voluntary recall of approximately 473 pounds of Mushroom and Swiss Bratwurst due to misbranding and undeclared allergens.
Jugo's Inc. Issues a Voluntary Recall
Jugo's Inc. of Parma, OH announces a voluntary recall of an undermined amount of sausage products distributed in the Cleveland and Akron area that were produced without the benefit of inspection.
For more information on Agriculture in Ohio, Check Channel.
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