Utah's meat inspection system ensures that meat and poultry coming from state-inspected facilities is safe, wholesome, and correctly labeled and packaged. The program staff inspects and regulates raw beef, pork, lamb, chicken, and turkey, as well as ready-to-eat and other processed products. Inspectors test for the presence of pathogens, toxins, drugs and chemical residues. Inspections are done before and after slaughter. Facilities are inspected for cleanliness and sanitation. According to the USDA, consumers spend one third of their annual food dollars on meat and poultry products.
During the 2015 General Session, the Legislature appropriated for Fiscal Year 2016, $2,345,000 from all sources for Meat Inspection. This is a 0.9 percent reduction from Fiscal Year 2015 revised estimated amounts from all sources. The total includes $945,300 from the General/Education Funds, a reduction of 4.2 percent from revised Fiscal Year 2015 estimates.
COBI contains unaudited data as presented to the Legislature by state agencies at the time of publication. For audited financial data see the State of Utah's Comprehensive Annual Financial Reports.