Learn the different types of Processing inspections
Meat processing refers to the various steps involved in preparing meat for human consumption, including slaughter, dressing, and preservation. In the United States, there are three main categories of meat processing: USDA-inspected, custom-exempt, and state-inspected. Each of these categories has its own set of rules and regulations, and it is important to understand the differences between them in order to make informed decisions about the meat you consume.
USDA-inspected meat processing is the most strictly regulated category, and it is the only category that is recognized by the federal government. Meat processing plants that are USDA-inspected must follow a set of standards and guidelines that are designed to ensure the safety and quality of the meat they produce. These standards cover a wide range of areas, including slaughter, dressing, and preservation methods, as well as the conditions in which the meat is processed and stored.
Custom-exempt meat processing is a category that is designed for small-scale producers who sell their products directly to consumers or to restaurants and other food service establishments. Custom-exempt processors are not required to follow the same strict standards as USDA-inspected processors, but they are still required to follow certain guidelines in order to ensure the safety and quality of their products.
State-inspected meat processing is a category that is regulated by the state government, rather than the federal government. State-inspected processors are required to follow a set of standards that are set by the state, which may be more or less strict than the standards set by the USDA.
One of the main differences between these three categories of meat processing is the level of regulation and oversight
