USDA Inspection Marking Guidelines

Grocery shoppers visiting the butcher counter or selecting a package of luncheon meat may notice certain marks on the meat or package. These marks assure the buyer the product was inspected and deemed safe for consumption.

Requirements

• In the United States, all cattle, poultry, swine, sheep, goat, mule, and equine meat products must be inspected to ensure safety. The Food Safety and Inspection Service (FSIS) arm of the United States Department of Agriculture (USDA) completes the inspections. In some states, the meat inspections are carried out by state agencies supervised by the USDA.

Process

• Inspectors check meat animals before slaughter for any sign of disease. After slaughter, the meat production process is closely scrutinized for any signs of unsanitary practices or potential contamination.

Specifics

• Inspectors judge the cleanliness of the processing plant before examining all animals headed for slaughter. All sick animals are immediately quarantined and deemed unfit for entering the food supply. After inspection, inspectors check organs for signs of disease.

Meaning

• Marks made with food-grade dyes are stamped onto the meat after slaughter. Raw meat, raw poultry and processed meats such as hot dogs or luncheon meats bear unique inspection marks. The inspection marks specify the particular facility where each product originated.

Grading

• Grade marks on meat products such as prime or choice should not be confused with inspection marks. Unlike mandatory inspections, grading remains voluntary and informs consumers about the quality of the meat they purchase. Grades take into account the age of the animal and the amount of marbling among other things.