Food Safety and Inspection Service (FSIS)

Scope

Businesses that slaughter, process, package, label, store, or distribute these products (i.e., meat, poultry, and/or processed egg products) are subject to FSIS rules.

Regulatory requirements

• 9 CFR Chapter III, Subchapter E, Regulatory Requirements Under the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act. This subchapter includes various regulations related to the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act, ensuring the safety and quality of meat and poultry products.
  • Part 412, Label Approval. Covers label approval requirements for meat and poultry products.
  • Part 416, Sanitation. Focuses on sanitation requirements in establishments that handle meat and poultry.
  • Part 417, Hazard Analysis and Critical Control Point (HACCP) Systems. Establishes requirements for Hazard Analysis and Critical Control Point (HACCP) systems to ensure food safety.

Definitions

• Egg Products Inspection Act (EPIA): The USDA FSIS inspects all processed egg products (the FDA regulates shell eggs), with and without added ingredients, with some exceptions. Officially inspected egg products are given the USDA inspection mark.
• Federal Meat Inspection Act (FMIA): All meat sold commercially must be inspected and passed to ensure that it is safe, wholesome, and properly labeled. The USDA FSIS conducts the inspections.
• Food Safety and Inspection Service (FSIS): An agency within the USDA that regulates the safety of meat, poultry, and processed egg products and ensures they’re properly labeled.
• Hazard Analysis and Critical Control Point (HACCP). A process control system designed to identify and prevent, eliminate, or reduce to acceptable levels microbiological, chemical, and physical food safety hazards in food production. Mandatory for meat, poultry, and egg products (USDA FSIS) and for seafood and juice processors (FDA).
• Poultry Products Inspection Act. The USDA FSIS inspects all poultry products sold in interstate commerce and reinspects imported products to ensure they meet U.S. food safety standards.
• United States Department of Agriculture (USDA). The USDA encompasses 29 agencies ranging from the Farm Service Agency to the Forest Service to Rural Housing Services. Its Food Safety and Inspection Service (FSIS) regulates the safety of meat, poultry, and egg products and ensures they’re properly labeled.

Summary of requirements

Employers subject to FSIS regulation must:

• Create and follow sanitation standard operating procedures (SSOPs) to prevent contamination and ensure food safety. USDA requires SSOPs. The USDA, particularly through FSIS, mandates that meat, poultry, and egg processing facilities implement sanitation standard operating procedures. These SSOPs are part of the broader regulatory framework that includes requirements for sanitation, safety, and hygiene to protect public health.
• Ensure product labels adhere to USDA labeling requirements.
• Implement HACCP systems to identify and control potential hazards in the production process.
• Train employees in proper hygiene, food safety practices, and sanitation. Depending on their role, some employees may need additional training in areas such as animal handling.
• Maintain accurate records, as they apply to HACCP, meat and poultry processing, and processed egg products.
• Ensure humane animal handling (slaughter plants).
• Obtain and maintain an FSIS Grant of Inspection to operate legally. Once granted, FSIS inspectors are assigned to the facility.

Note:  USDA’s Food Safety and Inspection Service (FSIS) does allow for third-party audits and assessments, especially related to the compliance of meat and poultry facilities. These assessments can be used to verify that establishments are meeting sanitation, safety, and processing standards. However, USDA inspections are still required, and third-party assessments are typically supplementary.