Good Manufacturing Practices

Introduction The following Good Manufacturing Practices (GMP’s) describe what you need to do to“manufacture” safe and wholesome food for your customers. Your own “processing environment” extends well beyond a mobile unit or your own poultry processing equipment to your whole farm. It includes the people and the buildings, grounds, equipment and conditions on your farm … Read More

Producer/Grower – 1000 Bird Limit Exemption

Limited provisions of the Poultry Product Inspection Act (PPIA) apply to poultry growers who slaughter no more than 1,000 poultry in a calendar year for use as human food. A person may slaughter and process poultry that he or she raised on his or her premises and they may distribute such poultry without mandatory inspection … Read More


The purpose of this NYS On-Farm Poultry Slaughter Guidelines is to provide processing and handling recommendations to NYS producers who process and sell less than 1000 chickens or 250 turkeys under the Producer/Grower – 1000 Bird Limit Exemption. The goal is that products offered for sale are wholesome and processed under clean and sanitary conditions, and that the operation … Read More


This Guide represents the hard work of a group of people dedicated to ensuring that small-scale farmers in NYS are able to continue producing and selling high-quality, safe food to their eager customers. Special thanks to Lynn Bliven, Ag & Natural Resources Team Coordinator for Cornell Cooperative Extension of Allegany and Cattaraugus Counties, for her leadership on this project. … Read More

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