The Georgia Department of Agriculture’s Meat Inspection office governs and regulates the statutes on meat slaughter and processing plants to assure a safe, wholesome, and properly labeled meat supply for consumers. Meat Inspection regulates:

  • Red meat slaughter and processing
  • Daily inspection of Federal facilities, under the Talmadge-Aiken Act, State facilities, and Custom-exempt facilities
  • Provides compliance oversight of meat products in commerce
  • Mandatory inspection of ratite (emu, ostrich, rhea)
  • Voluntary inspection of farm-raised commercial deer slaughter and processing

Food Division Regulations 40-7-1. These State of Georgia regulations apply to all buildings, rooms, areas or places of business as defined in 40-7-1-.02 as a “Food Sales Establishment”, wherein food is commercially processed, stored, sold or held for sale. A license is required by the Georgia Department of Agriculture and farmers should contact their District Office to have an  inspector come out to work with you on obtaining a license.

Meat Inspection – Meat Processing Rules of Georgia Department of Agriculture (40-10-1). Georgia regulations applicable to retail sale of fresh and frozen seafood, meat, poultry and other foods from mobile vehicles (applies to taking products to farmers markets. To begin the process of obtaining a license, read the regulations and then call your Georgia Department of Agriculture District Office to have an inspector assigned to work with you.


The Georgia Egg Law governs the production and sale of eggs. The egg processing facility must be licensed by GDA unless selling restricted eggs. Most eggs sold at Farmers’ Markets will be considered “restricted eggs.” That simply means that the eggs are being sold from the producer’s own flock directly to the consumer (end-user), each sale involving less than 30 dozen eggs from a flock of less than 3,000. However, all eggs offered for sale must be graded by a certified grader, and appropriately packaged and labeled in accordance to the GA Egg Law and GA Food Act, rules, and regulations. So, even though a small scale egg producer is not required to have a food sales establishment license and therefore undergo routine inspections, the small scale egg producer is required to abide by State regulations, which include obtaining an egg grader’s certificate (or candling license). Contact your respective District Office to request class information.

Basic Regulatory Requirements for Licensing a Small Egg Producer

Georgia Egg Law & Supporting Regulations


The responsibility of the Dairy division of Consumer Protection is to enforce federally mandated programs of inspection and sampling of dairy farms and dairy processing plants. This includes out of state milk products shipped to Georgia along with supporting segments of the industry, including tankers, route trucks, and warehouses. Retail establishments not involved in the production or processing of dairy or related products are not a part of these programs (Dairy Industry, IMS Program and Grade A Pasteurized Milk Ordinance, Memorandums and recalls from FDA, USDA.)

Click here for information about the Dairy Section with the Georgia Department of Agriculture’s Consumer Protection Division.