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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 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.
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 .
A USDA-funded study of 1,047 poultry workers at 11 plants operating at faster processing speeds f. ... to process meat for consumers. A USDA-funded study of 1,047 poultry workers at 11 plants ...
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 ...
The Grain Inspection, Packers and Stockyards Administration (GIPSA) was an agency of the United States Department of Agriculture that facilitates the marketing of livestock, poultry, meat, cereals, oilseeds, and related agricultural products, and promotes fair and competitive trading practices for the overall benefit of consumers and American agriculture.
The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has issued a recall of 72,240 pounds of ready-to-eat meat and poultry products. ... has issued a recall of 72,240 ...
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.