Source: Dan Flynn, FOOD SAFETY NEWS, 6/23/21


Six years after Rep. Thomas Massie, R-KY, first introduced the PRIME Act to exempt so-called custom slaughtering from federal inspection and allow farmers to produce food for restaurants, grocery stores, and hotels, an alternative has emerged. It does not provide the freedom offered by the PRIME Act, but it does provide money. The U.S. Department of Agriculture has announced $55.2 million in competitive grant funding available through the new Meat and Poultry Inspection Readiness Grant (MPIRG) program.

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