USDA Regulations (FSIS & AMS)

U.S. Department of Agriculture · Meat, poultry, processed egg products, and voluntary grading/organic programs

USDA FSIS regulates meat, poultry and processed egg products under the FMIA, PPIA and EPIA, requiring continuous inspection, written Sanitation SOPs, HACCP plans, and pathogen reduction performance standards. USDA AMS operates voluntary programs such as grading, the National Organic Program, and process verified programs.

Key points

Every official establishment must have written Sanitation SOPs (9 CFR 416) and a HACCP plan (9 CFR 417).
Establishments must reassess HACCP plans annually and whenever a change could affect the hazard analysis.
Labels for meat and poultry require FSIS approval unless they qualify for generic approval.
Positive results for adulterants such as E. coli O157:H7 in raw beef require immediate control of product and notification.

Official source

FSIS — 9 CFR Requirements

Mandatory requirements for official meat and poultry establishments.

AMS — Voluntary Programs

Marketing, grading and certification programs administered by AMS.

Forms referencing USDA

Agriculture & LivestockCrop Harvest & Field Traceability Log

FSIS — 9 CFR Requirements

9 CFR 416Sanitation & Sanitation SOPs

9 CFR 417HACCP Systems

9 CFR 430Listeria monocytogenes in Post-Lethality Exposed RTE Products

9 CFR 310.25 / 381.94Pathogen Reduction Performance Standards

9 CFR 412Label Approval

9 CFR 418Product Recall Procedures

9 CFR 424Preparation and Processing — Restricted Ingredients

FSIS Appendix A / BLethality and Stabilization Guidelines

AMS — Voluntary Programs

7 CFR 205National Organic Program

AMS PVPProcess Verified Program

7 CFR 210/220Child Nutrition Programs

Forms referencing USDA