Source: https://www.ag.ndsu.edu/foodlaw/reference-topics/usda-meat-poultry-and-egg-regulation
Timestamp: 2019-12-15 05:05:30
Document Index: 110797316

Matched Legal Cases: ['art 300', 'art 304', 'art 417', 'art 309', 'art 313', 'art 310', 'art 424', 'art 416', 'art 316', 'art 319', 'art 316', 'art 317', 'art 442', 'art 412', 'art 314', 'art 311', 'art 325', 'art 322', 'art 327', 'art 320', 'art 305', 'art 418', 'art 329', 'art 392', 'art 321', 'art 331', 'art 332']

USDA Meat Inspection — Food Law
NDSU › Food Law › Reference Topics / USDA Meat Inspection
USDA has been responsible for overseeing the processing of meat, poultry and eggs since the early 1900s. This page summarizes some key points for its responsibilities for the meat and meat products industry.
Statutory authority: 21 U.S.C. 601 et. seq.
Regulatory authority: 9 C.F.R. part 300 et. seq.
Adulterated and Misbranded: 9 C.F.R. 301.2. A common feature of food law is that the product cannot be adulterated or misbranded. Those two key prohibitions underpin the federal Meat Inspection Act.
Continuous inspection: 9 C.F.R. 302.1. The federal Meat Inspection Act requires that the slaughter of livestock and processing of meat products be subject to continuous inspection by government inspectors. Congress has imposed this requirement of continuous inspection on the food businesses subject to USDA Food Safety Inspection Service (FSIS) oversight. These products are meat, poultry and eggs.
Food Safety Inspection Service (USDA FSIS): 9 C.F.R. 300.2
Applying for inspection: 9 C.F.R. Part 304. Firms desiring inspection are required to apply for inspection. Information that needs to be provided as part of the application for inspection includes type of inspection required, animals to be slaughtered, and ownership & management (see Federal Grant of Inspection Guide). A firm that is approved for inspection is designated as an "official establishment."
Official establishment: 9 C.F.R. 301.2
Hazardous Analysis and Critical Control Point (HACCP): 9 C.F.R. part 417. Congress requires that all official establishments must prepare and implement a HACCP plan.
(1) List the food safety hazards which must be controlled for each process.
(2) List the critical control points for each of the identified food safety hazards, including Critical control points to control food safety hazards in the establishment, and outside the establishment, including food safety hazards that occur before, during, and after entry into the establishment;
(3) List the critical limits that must be met at each of the critical control points to ensure that performance standards established by FSIS, pertaining to the specific process or product, are met;
(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;
(5) Include all corrective actions that have been developed to be followed in response to any deviation from a critical limit at a critical control point; and
(6) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring.
(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use.
Ante-mortem Inspection: 9 C.F.R. Part 309
Humane Slaughter: 9 C.F.R. part 313
Post-mortem inspection: 9 C.F.R. part 310
Processing/meat product inspection: 9 C.F.R. part 424
Standard operating procedures for sanitation (Sanitation SOP's or SSOPs): 9 C.F.R. part 416
Inspection mark: 9 C.F.R. part 316
Standard of identity: 9 C.F.R. part 319
Packaging: 9 C.F.R. 317.24
Marking and labeling: 9 C.F.R. part 316 and part 317
Quantity of contents labeling: 9 C.F.R. part 442
Label approval: 9 C.F.R. part 412. see Application for Label Approval as part of Federal Grant of Inspection Guide)
Inedible or condemned product: 9 C.F.R. part 314 and part 311
Transportation: 9 C.F.R. part 325
Exports: 9 C.F.R. part 322
Imports: 9 C.F.R. part 327
Records: 9 C.F.R. part 320
Withdrawing inspection: 9 C.F.R. part 305;
Recall: 9 C.F.R. part 418
Detention, seizure, condemnation, criminal proceedings: 9 C.F.R. part 329
Petition for federal rule making: 9 C.F.R. part 392
State Inspection: 9 C.F.R. part 321, part 331 and part 332