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An Introduction from the District Manager 

The United States Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) is 

responsible for inspecting meat, poultry and egg products for safety, wholesomeness and proper 

labeling. Inspection program personnel (IPP) are present at all times in egg products plants and 

virtually all slaughter establishments during production operations and at least part of each 

production day in establishments that further process meat and poultry products. The purpose of 

this introduction document is to broaden your knowledge of the FSIS inspection program and the 

requirements 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 established 

sanitation requirements for facilities and requires a review of all finished product labels for 

truthfulness and accuracy. In 1968, the Poultry Products Inspection Act extended the same 

provisions to poultry inspection. The Egg Products Inspection Act was amended in 1997. Under the 

Meat, Poultry, and Egg Products Inspection Acts, FSIS inspects all amenable meat, poultry, and 

processed 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 inspection 

of 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) final 

rule. As the name implies, there are two components to the 1996 rule: the reduction of pathogens 

and the development and implementation of a HACCP system. Today, all federally inspected meat 

and poultry establishments are operating under a HACCP system. All new establishments must 

have developed a HACCP food safety system that is reviewed by IPP prior to receiving a grant of 

inspection. The individual that develops an establishment’s HACCP plan, conducts a 

reassessment and modification to the HACCP plan, shall have successfully completed a course of 

instruction 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 the 

production process and identify the preventative measure the establishment can apply to control 

those hazards. IPP verify an establishment has developed and fully implementing and 

documenting 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, and 

maintain effective Sanitation SOPs. FSIS has developed generic HACCP and Sanitation SOP 

plans to aid prospective applicants in developing these required components. You may access this 

information from the FSIS Website at: www.fsis.usda.gov

In a red meat or poultry slaughter establishment, the inspection process starts with receiving the 
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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 handling

of 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 the 

mishandling of animals. FSIS IPP are responsible for conducting a thorough examination of all 

slaughtered animals. Post-mortem inspection allows inspection personnel to further evaluate the 

health of a carcass and parts. 

The inspection system continues throughout the further processing operation until the finished 

packaged product is shipped. IPP are responsible for verifying that an establishment is 

maintaining 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 meat

and poultry products. This is to ensure each federally inspected establishment is operated and 

maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure 

that 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 and 

Headquarters 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 or 

poultry product. Food safety begins with the establishment, follows with regulatory verification, and 

ends 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.