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Meat and Poultry Inspection Program


The Alabama Meat and Poultry Inspection Program upholds state laws, regulations, and procedures considered "at least equal to" the Federal Meat Inspection Act (FMIA). As such, the FMIA grants our program the authority to regulate slaughter and processing establishments within the state of Alabama. Alabama’s Meat and Poultry Inspection Program Consists of 34 Inspectors, Supervisors, Compliance Officers and Veterinarians dedicated to ensuring that all meat and poultry products sold in Alabama are wholesome, unadulterated, and properly labeled before entering commerce. Our program regulates red meat and poultry slaughter and processing at small and very small establishments throughout Alabama. We provide daily inspection duties at State Inspected facilities as well as Federal Inspected facilities, under the Talmadge-Aiken Act. We also provide inspection duties at all Custom Exempt facilities in Alabama. Our compliance officers provide oversight to ensure all meat products in commerce are stored and labeled properly.

Division Contacts

Dr. Issac Barrett, Jr. - Associate State Veterinarian Director, Meat Inspection Program
Ph (334)-240-7255 ext. 5
Ph (334)-240-7210
Fax (334)-240-7167

Mr. Leland Walker- Unit Manager, Meat Inspection Program
Ph (334)-300-0715

Lynn Blue - Departmental Operations Specialist
Ph (334)-240-7210
Ph (334)-546-7354

Dr. Hannah Ennis - Public Health Veterinarian
Ph (334)-430-4471

David Bunch - Senior Compliance Officer
Ph (256)-571-7145

And Justice for All

This is the Special Nutrition and Safety (SNAS) and Child Nutrition (CN) Programs version of the "And Justice for All" poster that should be used in offices, schools, and other sites that administer Special Nutrition Programs (including WIC).


Livestock Producers & Consumers

Livestock Producers & Consumers

Types of Facilities

It is important to choose a facility accordingly based on the intended use of the final product. There are 3 different categories of facilities within our program; each category allows for different use of the final product. For further explanation of each category, Click Here

Understanding Carcass Yields and Losses

“How much meat product should I expect to receive?” This is one of the most common questions received by establishments and inspection personnel. There are many factors that determine the amount of meat product available from a live animal. However, it is important to understand that less than half of a live animal’s weight at harvest is available as various meat cuts. For example, a 1,200 lb steer with a 62.5% dressing percentage yields a hot carcass of 750 lb. After further processing and de-boning, approximately 527 pounds of meat will be wrapped for consumption. Reference:University of Tennessee Extension Publication



General Information

If you are interested in establishment ownership, click here for our handout containing basic information for the establishment.

HACCP Guidance

All official establishments within our program are required to have at least one individual within the establishment complete HACCP training. Below are links to more information on HACCP including establishment resources and a few of the online training programs available to establishments.

Alabama Livestock Disposal Policy
FSIS Resources

  • “The Alabama Department of Agriculture’s Meat and Poultry Inspection Program does not discriminate on the basis of race, color, national origin, disability, age, or sex in the administration of its programs or activities.”
  • “Language assistance is available upon request.”
  • If Section 508 assistance is required, please email You may also call
    1-800-642-7761, 334-420-7277 (TDD/TYY).