Have you read this publication? It doesn't really answer your question about getting around the permits though.
Thank you Mrs. Mucket!
This is exactly the info I wanted to know. Not looking to "get around" laws... just want to know what the laws are.
ARRGGGGGGGGGHHHHHH!!! Washington State doesn't want to make it easy or cheap for you to sell your own farm-raised poultry.
WSDA Special Poultry Permit
Farms selling less than 1,000 slaughtered poultry of any species in a calendar year may operate with a WSDA Special Poultry Permit.
This permit allows the farm business to sell processed whole birds within 48 hours of slaughter. Poultry must be sold fresh.
This permit does not allow further processing, parting out, vacuum sealing or freezing.
Whole birds are sold only from the property of the Washington farm where the poultry was raised and processed.
The birds must be sold directly to the end consumer and the customer must pick up the birds at the farm.
This permit does not allow farms to sell processed poultry at farmers markets, direct to restaurants or grocery stores,
or ship processed birds via the mail or other service.
How to Get the WSDA Special Poultry Permit
The first step is to contact Food Safety and discuss your plans with an inspector. Food safety inspectors are a
terrific resource and wealth of knowledge on how to ensure that the processing set up and practices meet state
standards. You will then need to submit an application to the WSDA Food Safety Program. The key is to apply
early to give Food Safety enough time to work with you.
For many, the most challenging aspect of the application is the Slaughter/Preparation Site Diagram and
Detailed Processing Steps or Flow Diagram. To avoid confusion with your food safety application, be sure to
include as much detail into these diagrams as possible. The major steps involved (e.g. kill, scald, pluck, eviscerate,
rinse, and chill) MUST be included in the flow charts, and any additional layers of detail will help to ensure a
smooth licensing process.
Once the Food Safety Program has received the application, a trained WSDA food safety inspector will come to
the farm to verify that the facility, slaughter and processing is done in compliance with state food safety
requirements. Inspections include an evaluation of personnel, grounds, butcher facility construction and design,
sanitary operations, pest control, sanitary facilities and controls, equipment and utensils, processes and controls,
labeling and licensing. Preventing overhead contamination, having food grade surfaces, and chilling tend to be key
areas of concern.
It is best to schedule your inspection on a day when you can do a dry run. Not having customers on farm the same
day gives you time to address any issues. Your inspector will give you the green or red light. Once approved, your
certificate will be mailed to you.
The permit application asks for your projected slaughter dates. You must provide prior written communication of
slaughter date additions or deletions to the Food Safety Program at least one week before the change.
To avoid a backlog, please apply for and obtain the permit at least 6 weeks before your first slaughter date.
The fee for this permit is $75.00 for one calendar year (January 1 to December 31) or $125.00 for two years.
Next step above this permit is a WSDA Food Processor License for 1001 - 20,000 birds. More requirements (separate processing facility), more fees, more inspections. NICE!
Hmph.... and I live 3 miles from the Idaho border.
