"For sale" is the key phrase, here.
I have seen lots of great info here on how to process birds, but only a little on preparing carcasses for sale. I came across the below link in an email not so long ago. Prepared by Cornell University Extension office for processors in New York, so some of the info on laws and regs is NY specific, I have nonetheless found these guidelines helpful.
http://nebeginningfarmers.org/publications/on-farm-poultry-slaughter-guidelines/
Note there is a PDF file on the information also available.
The interesting part for me was on sanitary conditions and meat handling tips. In addition, my wife and I both took local food handling courses through the local municipality and received our food handlers permits. We learned additional helpful hints there, as well.
For those who process for home use, you can take or leave this kind of stuff, but those of us who sell need to be extra careful we are handling our products safely for our customers. That, and every state has the ability to inspect your facilities and shut you down if you aren't following safe procedures, whether you are "exempt" or not.
FWIW.
"There are too many books in the world to read in a single lifetime; you have to draw the line somewhere." --Diane Setterfield, The Thirteenth Tale
What I'm reading now: Bullspotting: Finding Facts in the Age of Misinformation, by Loren Collins.
"There are too many books in the world to read in a single lifetime; you have to draw the line somewhere." --Diane Setterfield, The Thirteenth Tale
What I'm reading now: Bullspotting: Finding Facts in the Age of Misinformation, by Loren Collins.
