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The Poultry Products Inspection Act of 1957 (P.L. 85–172, as amended) requires the United States Department of Agriculture's Food Safety and Inspection Service (FSIS) to inspect all domesticated birds when slaughtered and processed into products for human consumption.
That same year, EPA defined livestock and poultry CAFO facilities and established a specialized permitting program. [89] NPDES permit procedures for CAFOs were also promulgated in 1976. [90] Prior to 1976, size had been the main defining criteria of CAFOs. However, after the 1976 regulations came into effect, the EPA stipulated some exceptions.
In processing plants, procedures and formulations are monitored to ensure that FSIS requirements and standards of identity are met. Inspectors in egg plants primarily monitor pasteurization. In all plants, sanitation, net weight, and accurate labeling (including nutrition information) regulations are enforced.
"The larger, integrated facilities will be able to find ways to meet these regulations," said Charles Ryan Wilson, owner of Common Wealth Poultry in Maine, in an interview with Successful Farming ...
Meat and poultry processing facilities are checked by federal inspectors at least once during every shift that a plant is in operation, according to a Food Safety and Inspection Service spokesperson.
The Federal Meat Inspection Act of 1906 (FMIA) is an American law that makes it illegal to adulterate or misbrand meat and meat products being sold as food, and ensures that meat and meat products are slaughtered and processed under strictly regulated sanitary conditions. [1]
Marrow's new facility, Carmody said, keeps the area focused on food processing. Other food processors in the area include Saad Meats Detroit, E.W. Grobbel, Berry and Sons and Wolverine Packing.
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.