An Introduction from the District Manager

The United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) isresponsible for inspecting meat, poultry and egg products for safety, wholesomeness and properlabeling. Inspection program personnel (IPP) are present at all times in egg products plants andvirtually all slaughter establishments during production operations and at least part of eachproduction day in establishments that further process meat and poultry products. The purpose ofthis introduction document is to broaden your knowledge of the FSIS inspection program and therequirements in applying for and receiving a Federal Grant of Inspection.
Red meat inspection became law under the Federal Meat Inspection Act of 1906, which requires
inspection of red meat products sold in interstate and foreign commerce. The Act establishedsanitation requirements for facilities and requires a review of all finished product labels fortruthfulness and accuracy. In 1968, the Poultry Products Inspection Act extended the sameprovisions to poultry inspection. The Egg Products Inspection Act was amended in 1997. Under theMeat, Poultry, and Egg Products Inspection Acts, FSIS inspects all amenable meat, poultry, andprocessed egg products sold in interstate commerce.
Federal inspection assures the consumer that meat, poultry and egg products are clean, safe,and wholesome for human consumption at the time of purchase. In meat and poultry
establishments, this involves ante-mortem inspection of the live animal; post-mortem inspectionof the carcass and internal organs; and inspection of the facilities, equipment, personnel,transportation and records.
In 1996, FSIS issued the Pathogen Reduction Hazard Analysis Critical Control Point (HACCP) finalrule. As the name implies, there are two components to the 1996 rule: the reduction of pathogensand the development and implementation of a HACCP system. Today, all federally inspected meatand poultry establishments are operating under a HACCP system. All new establishments musthave developed a HACCP food safety system that is reviewed by IPP prior to receiving a grant ofinspection. The individual that develops an establishment’s HACCP plan, conducts areassessment and modification to the HACCP plan, shall have successfully completed a course ofinstruction in the application of the seven HACCP principles to meat or poultry product processing.
HACCP allows an establishment to identify food safety hazards reasonably likely to occur in theproduction process and identify the preventative measure the establishment can apply to control
those hazards. IPP verify an establishment has developed and fully implementing anddocumenting HACCP system performing as designed.
The HACCP final rule also requires the development and implementation of Sanitation Standard
Operating Procedures (Sanitation SOPs). This program is intended to prevent contamination or
adulteration of exposed product or a direct food contact surface. The program focus is on
pre-operational and operational activities. Every establishment must develop, implement, andmaintain effective Sanitation SOPs. FSIS has developed generic HACCP and Sanitation SOPplans to aid prospective applicants in developing these required components. You may access thisinformation from the FSIS Website at: www.fsis.usda.gov
In a red meat or poultry slaughter establishment, the inspection process starts with receiving the1

live animal. Ante-mortem inspection involves a visual and physical evaluation of the live animal
prior to slaughter to identify any conditions that may indicate disease or illness. Humane handlingof an animal is a primary concern of FSIS while the animal is on the inspected premises. Humane
handling practices are strict guidelines that are in place and are strongly enforced to prevent themishandling of animals. FSIS IPP are responsible for conducting a thorough examination of all
slaughtered animals. Post-mortem inspection allows inspection personnel to further evaluate thehealth of a carcass and parts.
The inspection system continues throughout the further processing operation until the finishedpackaged product is shipped. IPP are responsible for verifying that an establishment ismaintaining sanitary conditions, implementing and maintaining all food safety related procedures,and labeling regulations. Meat and poultry production is the most highly regulated food industry.
FSIS is responsible for providing regulatory oversight during the day-to-day production of red meatand poultry products. This is to ensure each federally inspected establishment is operated andmaintained in a manner sufficient to prevent the creation of insanitary conditions and to ensurethat product is not adulterated.
As you begin the process of applying for a Federal Grant of Inspection, FSIS personnel at District
Office (DO) Locations and phone numbers throughout the United States, the labeling division andHeadquarters in Washington, DC and the FSIS Policy Development Division (PDD) in Omaha, NE
are available to assist you with the application process or to answer any questions regarding
HACCP or Sanitation SOP regulatory requirements.
The combination of both FSIS along with the commitment and dedication of you, the establishment
owner/operator, will uphold consumer expectations and confidence to purchase a safe meat orpoultry product. Food safety begins with the establishment, follows with regulatory verification, andends with the consumer. We look forward to assisting you with the application process and working
together to produce a safe, wholesome meat or poultry product.

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