Meat, poultry and egg product safety

USDA Food Safety and Inspection Service

FSIS administers inspection and food safety requirements for covered meat, poultry and processed egg products. Inspection and HACCP responsibilities are distinct from voluntary USDA quality grading.

Read the source in its own scope

USDA Food Safety and Inspection Service is represented in this collection through the specific publications listed below. Begin with the product, activity and responsible party identified by the source. A reference to an agency does not establish that every product in an industry follows the same pathway. Scope, definitions, exceptions and the status of an adopted technical document can change the conclusion.

Connect the publication to the product decision

Use the original publication to establish the requirement, then connect it to the actual model, configuration, process or transaction. Keep source dates separate from effective and compliance dates. Where several agencies are relevant, preserve a distinct conclusion for each framework. A test report, registration, approval, certification and voluntary program claim should be assessed for the precise object and conditions they cover.

2 source profiles

Publications and requirements in this collection

Federal regulationUSDA FSIS

FSIS Establishments: Sanitation and Written Sanitation SOPs

9 CFR Part 416

Part 416 addresses the sanitary condition of official establishments and written procedures to prevent direct product contamination or adulteration. Facilities, equipment, hygienic practices and daily sanitation implementation require coordinated control. The written Sanitation SOP has specific content, maintenance and record requirements. FSIS provides models and performance-standard guidance, but establishments remain responsible for selecting procedures that work in their own production environment.

Meat, Poultry & Egg Products

Federal regulationUSDA FSIS

Meat and Poultry: FSIS HACCP Systems

9 CFR Part 417

FSIS HACCP requirements connect a process-specific hazard analysis with critical controls, validation, verification and records. Official establishments assess the hazards associated with their products and operations rather than adopting a model unchanged. The system relies on both scientific support and evidence that the controls work in the establishment. Sanitation and other prerequisite programs support, but do not replace, the hazard-analysis decision.

Meat, Poultry & Egg Products