Poultry Products Inspection Act (PPIA)

Scope

PPIA applies to poultry slaughter and processing establishments producing products for interstate or foreign commerce, and establishments in states without inspection programs equal to federal standards. There are limited exemptions for personal use slaughter, custom slaughter (not for sale), and some small poultry producer/grower operations. State inspection programs must be at least equal to federal FSIS standards.

Regulatory requirements

• Poultry Products Inspection Act
• PPIA is codified under 21 U.S.C. Chapter 10 (Sections 451–472)
• FSIS enforces PPIA requirements through regulations in 9 CFR Parts 416 and 417

Definitions

• Food Safety Inspection Service (FSIS): As an agency of the U.S. Department of Agriculture (USDA), the FSIS verifies through inspections that establishments meet regulatory requirements and may take enforcement action when necessary to ensure food safety compliance.
• Hazard Analysis and Critical Control Point (HACCP): A management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards. HACCP plans are mandatory for meat, poultry, and processed egg products (USDA FSIS) and seafood and juice processors (FDA). They’re also required for most FDA-regulated food facilities under the Food Safety Modernization Act’s (FSMA) Preventive Controls rules. Under PPIA, HACCP requirements apply to USDA-regulated poultry establishments.
• Label: A display of written, printed, or graphic matter upon any article or the immediate container (not including packaged liners) of any article
• Labeling: All labels and other written, printed, or graphic matter (1) upon any article or any of its containers or wrappers, or (2) accompanying such article.
• Poultry: Any domesticated bird, whether live or dead. Poultry includes domesticated birds such as chickens, turkeys, ducks, geese, and guineas (per FSIS interpretation).
• Poultry product: Any poultry carcass, or part thereof; or any product which is made wholly or in part from any poultry carcass or part thereof, excepting products which contain poultry ingredients only in a relatively small proportion or historically have not been considered by consumers as products of the poultry food industry.
• Poultry Products Inspection Act (PPIA): A federal law that regulates the inspection, processing, labeling, and distribution of poultry and poultry products to ensure they’re safe, not adulterated, and properly labeled.

Summary of requirements

Poultry slaughter and processing establishments must:

• Develop and maintain a written HACCP plan, following the requirements at 9 CFR 417, Hazard Analysis and Critical Control Point (HACCP) Systems.
• Undergo mandatory inspections, which includes ante mortem (live birds) inspections and post-mortem (carcasses and parts) inspections.
• Maintain premises, facilities, and equipment in sanitary condition to prevent adulteration.
• Properly mark, label, and package poultry products.
• Maintain production and distribution records and provide access to FSIS for review.

NOTE: Imported poultry must meet equivalent inspection standards and is subject to reinspection upon entry into the U.S. Imported poultry must meet U.S.‑equivalent inspection standards and is subject to FSIS reinspection at entry.