Compliance KIT

Simple, practical templates to keep your ranch butcher shop legal, clean, and efficient under the USDA retail exemption.

• Use only USDA-inspected carcasses/sub-primals (no slaughter under retail exemption).
   
• Keep ≥75% of sales to household consumers.
   
• ≤25% of sales to restaurants/schools/institutions AND stay under FSIS annual dollar limits.
   
• Labels: product name, net weight, packed-on date, storage (refrigerated/frozen), safe-handling statement, ranch/market name & address, lot code.
   
• Never use the USDA inspection legend on exempt product.
   
• Temps: coolers ≤41°F; freezers ≤0°F; verify and log daily.
   
• Sanitation: pre-op checks, during-op wipe-downs, end-of-day full clean; log everything.
   
• Hygiene: handwash stations, PPE, illness policy posted; enforce and document.
   
• Records: sales by customer type (household vs. non-household), production lots, sanitation & temperature logs.
   
• State rules: confirm any additional state/local requirements before expanding distribution.

Print and keep these in a binder near the work area. Initial every entry. If something goes out of spec, write the corrective action immediately.

Subhead: Cooler & Freezer Temperature Log
Body (table schema text):
Columns → Date | Time | Cooler Temp (°F) | Freezer Temp (°F) | Initials | Corrective Action

Subhead: Daily Sanitation Checklist
Body (table schema text):
Columns → Date | Pre-Op Check (Pass/Fail) | Mid-Shift Wipe-Downs | End-of-Day Clean | Chemical Concentrations Verified | Initials | Notes

Subhead: Sales & Distribution Log
Body (table schema text):
Columns → Date | Product | Qty/Weight | Household? (Y/N) | Non-Household? (Y/N) | $ Value | Running Total | Initials

Subhead: Equipment & Maintenance Log
Body (table schema text):
Columns → Date | Equipment | Issue/Service | Corrective Action | Initials

Must include:
 

• Product name (e.g., “Beef Ribeye Steak”).
   
• Net weight (lb/oz or metric) from a calibrated scale.
   
• Packed-on date.
   
• Storage statement (“Keep Refrigerated” or “Keep Frozen”).
   
• Safe-handling statement (USDA language).
   
• Producer/store name & address (city, state).
   
• Lot code (traceable back to source carcass/subprimal).
   

Must NOT include:
 

• USDA inspection legend/mark.
   
• Misleading claims implying USDA inspection at your exempt facility.
   
• Claims: “Grass-fed,” “organic,” etc. require proper documentation/approvals where applicable.
   
• Font & legibility: Labels must be clear, durable, and readable in normal display conditions.

Basic Retail Cut (Exempt Product)

Beef Ribeye Steak
Net Wt: 1.25 lb
Packed On: 09/28/2025
Keep Refrigerated
Lot #250928-B1
Montana Ranch & Cattle Co.
Bakersfield, CA

SAFE HANDLING INSTRUCTIONS: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions: Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

Body Text (template 2):

Ground Beef (Exempt Product)

Ground Beef – 85% Lean
Net Wt: 1.00 lb
Keep Frozen
Packed On: 09/28/2025
Lot #250928-G2
Montana Ranch & Cattle Co.
Bakersfield, CA
[Safe Handling Statement as above]

Body Text (notes):

• Replace ranch/market info, dates, and lot codes with your details.
   
• Keep a label approval sheet in your records showing the final layout you use.

Print these tools, bind them by station (cooler, cut room, pack room), and train your crew to log every shift. Good records protect your ranch, prove compliance, and keep customers safe.