dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Food Labeling Fact Sheets

Please see the Regulatory Compliance, Labeling/Label Approval section if you are looking for detailed policy information or seeking help in complying with FSIS labeling regulations.

Additives in Meat and Poultry Products | PDF
This fact sheet contains information regarding the food additive approval process and a glossary of additive terms you may see on a meat or poultry product label.

Allergies and Food Safety | PDF
Questions and answers about food allergies and applicable labeling regulations, especially as they pertain to meat and poultry products.

Food Product Dating | PDF | En Español | En Español PDF
Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information which answers these and other questions about product dating.

Country of Origin Labeling for Meat and Chicken | PDF
Answers to common questions about Country of Origin Labeling, or COOL, a consumer information program.

How to Find the USDA Establishment (EST) Number on Food Packaging | PDF
USDA-inspected products must be labeled with a USDA mark of inspection and the establishment number, which is assigned to the plant where the product was produced.

Meat & Poultry Labeling Terms | PDF | En Español | En Español PDF
This fact sheet features a glossary of meat and poultry labeling terms. Knowing the meaning of labeling terms can make purchasing of meat and poultry products less confusing.

Natural Flavorings on Meat & Poultry Labels | PDF | En Español | En Español PDF
The USDA Meat and Poultry Hotline answers some of its most common questions about the natural flavorings listed on meat and poultry labels.

The Poultry Label Says "Fresh" | PDF
For consumers, "fresh" means whole poultry and cuts have never been below 26 °F. The fact sheet provides background information on this labeling rule.

Safety of Transglutaminase Enzyme (TG enzyme) 
Transglutaminase is an enzyme approved for use as a binder to form smaller cuts of meat into a larger serving of meat.

Water in Meat and Poultry | PDF | En Español | En Español PDF
Answers to questions that consumers have asked about water in packages of fresh meat and poultry.

 

 

Last Modified Nov 25, 2013