White and red meat processing facilities are establishments where meat cutting, processing, and packaging take place. White meat is derived from poultry such as chicken and turkey, while red meat comes from larger livestock (cattle, buffalo) and smaller livestock (sheep, goats).

These facilities ensure that meat is processed in a hygienic and safe manner, complying with food safety standards, and then packaged for consumer sale. Additionally, cooling systems for meat storage and the technologies used during processing are critical elements in these facilities to maintain quality and safety.