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.
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.
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.
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.