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.
Federal Funding Resources for Meat Processors
Resources for small and very small meat processors.
Custom Operator License
Learn more about Division of Meat Inspection requirements for red meat and poultry operators who operate a custom exempt facility.
Fully Inspected Operator License
Learn more about Division of Meat Inspection requirements for red meat and poultry operators who are fully inspected.
CDC Guidance for Meat and Poultry Processing Workers and Employers
Meat and poultry processing facilities are a component of the critical infrastructure within the food and agriculture sector. This document provides CDC guidance for meat and poultry processing workers and employers—including those involved in beef, pork, and poultry operations.
COVID-19 Protocol for ODA Field Inspectors
The Ohio Department of Agriculture has established a protocol for all field inspectors to follow amid COVID-19 concerns, as they carry out critical inspections for the health and safety of all Ohioans.
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