Which areas does mandatory meat inspection cover in the United States?

In the United States, mandatory meat and poultry inspection is administered by the Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture. These inspections are designed to ensure the safety, wholesomeness, and accurate labeling of the food supply.1

The scope of mandatory inspection covers several critical areas:

• Antemortem and Postmortem Inspection: Inspectors examine animals before slaughter and carcasses during the evisceration process to identify and remove diseased or contaminated parts.12
• Sanitation: Facilities must maintain rigorous standards for floors, walls, ceilings, equipment, and personnel. All water used in production must be potable.3
• Facilities and Equipment: Inspections ensure that plants have adequate lighting and cooling, and that equipment is designed for proper cleaning to prevent product contamination.4
• Processing and Compliance: This includes reinspection during production, monitoring for residues, and ensuring adherence to labeling standards. The FSIS also enforces administrative and civil sanctions against violations, such as the sale of uninspected meat.15