{"id":2101,"date":"2020-11-25T13:59:01","date_gmt":"2020-11-25T13:59:01","guid":{"rendered":"https:\/\/agi.alabama.gov\/animalindustries\/?page_id=2101"},"modified":"2026-03-31T17:42:51","modified_gmt":"2026-03-31T17:42:51","slug":"meat-inspection","status":"publish","type":"page","link":"https:\/\/agi.alabama.gov\/animalindustries\/meat-inspection\/","title":{"rendered":"Meat Inspection"},"content":{"rendered":"
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About the Program<\/h3>\n
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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\u2019s Meat and Poultry Inspection Program Consists of 40 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.
\nOur 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.<\/p>\n<\/div>\n<\/div><\/div><\/div>

Division Contacts<\/h3>\n
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Dr. Hannah Ennis<\/strong>
\nActing Director, Meat Inspection Program
\nPh (334) 240-7220
\nPh (334) 430-4471
\nHannah.Ennis@agi.alabama.gov<\/a><\/p>\n

Mr. Leland Walker<\/strong>
\nUnit Manager, Meat Inspection Program
\nPh (334) 300-0715
\nLeland.Walker@usda.gov<\/a><\/p>\n

Mrs. Lynn Blue<\/strong>
\nDepartmental Operations Specialist
\nPh (334) 240-7210
\nPh (334) 546-7354
\nLynn.Blue@agi.alabama.gov<\/a><\/p>\n

Mr. David Bunch<\/strong>
\nSenior Compliance Officer
\nPh (256) 571-7145
\nDavid.Bunch@usda.gov<\/a><\/p>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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And Justice for All<\/h3>\n\t
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).<\/div>\n<\/div>\n<\/div><\/div>
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FAQ's<\/h3>
Livestock Producers & Consumers<\/div>

Livestock Producers & Consumers<\/h3>
Types of Facilities<\/div>

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<\/u><\/a><\/p>\n<\/div>

Understanding Carcass Yields and Losses<\/div>

\u201cHow much meat product should I expect to receive?\u201d 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\u2019s 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<\/u><\/a><\/p>\n<\/div><\/div>\n<\/div>

Establishments<\/div>

Establishments<\/h3>
General Information<\/div>

If you are interested in establishment ownership, click here<\/u><\/a> for our handout containing basic information for the establishment.<\/p>\n<\/div>

HACCP Guidance<\/div>

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. <\/p>\n