USDA Inspection Guidelines

Eggs, poultry and other meats must be inspected by the USDA.

The USDA has established guidelines for inspecting certain types of food, including eggs, poultry and other meats, at the national level. These guidelines help ensure food safety and quality for the products inspected.

Eggs and Egg Products

Under the 1970 Egg Products Inspection Act, egg products distributed for consumption must be pasteurized. This process involves the eggs being rapidly heated and held at a minimum required temperature for a specified period of time to destroy salmonella bacteria. Inspected and pasteurized egg products are used to make freeze-dried and imitation egg products, but these products fall under the jurisdiction of the FDA, not the USDA.

Inspection of Meat and Poultry

The inspection of meat and poultry products differs from the grading of these products. Both are mandated by the USDA, but the inspection process is mandatory and ensures that the products are wholesome and fit for consumption. Grading is a voluntary process that occurs only after the inspection process.

Grading of Meat and Poultry

After meat and poultry are inspected for wholesomeness, they may undergo a grading process to judge the quality of the meat. The process is handled by a licensed USDA federal grader according to USDA standards. The grading process evaluates the meat or poultry for tenderness, juiciness, flavor and yield.

References

• USDA Food Safety and Inspection Service: Shell Eggs from Farm to Table
• USDA Food Safety and Inspection Service: Inspection & Grading of Meat and Poultry: What Are the Differences?