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More than 7,800 FSIS inspection program personnel are assigned to about 6,200 federal slaughter, food processing, and import establishments in the United States. They verify the processing of tens of billions of pounds of meat and poultry, and billions of pounds of egg products.
Processed meat products include bacon, ham, sausages, salami, corned beef, jerky, hot dogs, lunch meat, [2] canned meat, chicken nuggets, [3] [failed verification] and meat-based sauces. Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or mixing. [4]
The William Davies Company facilities in Toronto, Ontario, Canada, circa 1920. This facility was then the third largest hog-packing plant in North America. The meat-packing industry (also spelled meatpacking industry or meat packing industry) handles the slaughtering, processing, packaging, and distribution of meat from animals such as cattle, pigs, sheep and other livestock.
In livestock agriculture and the meat industry, a slaughterhouse, also called an abattoir (/ ˈ æ b ə t w ɑːr / ⓘ), is a facility where livestock animals are slaughtered to provide food. Slaughterhouses supply meat, which then becomes the responsibility of a meat-packing facility.
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The Bureau of Labor Statistics reported that in 2000, 148,100 people worked in meatpacking and over 250,000 worked in poultry processing. [1] Despite the growth of the meat production industry, slaughterhouse workers' wages have been decreasing rapidly. [5] Slaughterhouse workers' wages were historically higher than the average manufacturing wage.
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