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Sanitary standards established for slaughterhouses and meat processing plants; and; Authorized U.S. Department of Agriculture ongoing monitoring and inspection of slaughter and processing operations. After 1906, many additional laws that further standardized the meat industry and its inspection were passed.
Within the meat production industry, "meatpacking" is defined as "all manufacturing of meat products including the processing of animals." [1] This includes production of beef, pork, poultry, and fish. [1] The scope of the American meat production industry is large; it slaughters and processes over 10 billion animals per year. [4]
The Packers and Stockyards Act of 1921 (7 U.S.C. §§ 181-229b; P&S Act) regulates meatpacking, livestock dealers, market agencies, live poultry dealers, and swine contractors to prohibit unfair or deceptive practices, giving undue preferences, apportioning supply, manipulating prices, or creating a monopoly.
The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
In 2012, the Canadian plants using the program had to recall 8.8 million pounds of E. Coli-tainted beef, and 11 shipments from Australian plants using the program were stopped at U.S. ports ...
Talmadge-Aiken plants (Federal-State Cooperative Inspection Plants) are meat and poultry plants in the United States in which state agency inspectors perform federal safety inspections. This arrangement was established under the Talmadge-Aiken Act of 1962, named after US Senators Herman Talmadge and George Aiken .