Step 5: Obtain Approved Labels and/or Brands

Small Meat Processors September 03, 2013 Print Friendly and PDF


Per the requirements of Chapter 9 Code of Federal Regulations, Section 317 and Section 381 subpart N, all meat and poultry products must have labels with up to 8 required features. Only the first 3 label features listed below will be required on all products. All products with more than 1 ingredient must have an ingredients statement. Almost all products will require a net weight. Only shelf-stable products do not require a handling statement.

  • Product Name
  • Inspection Legend with Establishment Number (explained below)
  • Plant Address (or company address)
  • Ingredients Statement
  • Net Weight
  • Handling Statement (i.e. "keep refrigerated")
  • Nutritional Facts
  • Safe Handling Instructions

The last feature, safe handling instructions, is distinct from the "handling statement" feature which has to do with how to store a meat or poultry product that has been processed. "Safe handling instructions" are used for raw products only. A label will only have safe handling instructions (raw product) or a handling statement (processed product) NOT both. Below is a sample of what safe handling instructions could look like.

 

Safe_Handling_Instructions_for_Meat_&_Poultry.gif

 

Mark of Inspection and Establishment Number

Once an application for inspection has been filed, an official establishment number will be reserved. This number must be used within a "mark of inspection" (sometime also called an "inspection legend") on all labels to show that products have been inspected and passed by a food safety inspection authority (federal or state). Below are examples of USDA marks of inspection. Each state inspection agency will have its own unique mark(s) of inspection.

 

USDA_Inspection_Marks.jpg

 

All carcasses must be ink-branded with the mark of inspection. All packaged meat products must have the mark of inspection printed on the label of the package. All labeling material must be approved and on-hand before inspection will be granted. Each time you introduce a new product you will have to apply for a new label. All labels must be pre-approved for use by your inspection agency before they can be used on any product (unless you are selling the product under retail exemption).

Resources

  • FSIS has produced a comprehensive guide to labeling and labeling claims (i.e. "low fat") for meat and poultry products.

 


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Step 6: Provide a Written Standard Operating Procedure for Sanitation

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.