FSIS conducts at least annual comprehensive reviews of State Meat and Poultry Inspection (MPI) programs and their requirements—including enforcement of those requirements—with respect to slaughter, preparation, processing, storage, handling, and distribution of livestock carcasses and parts, meat and meat food products, and poultry products.

Through the comprehensive reviews, FSIS determines whether each State MPI program is at least equal to the Federal inspection program, and includes evaluation of the following nine components:

1. Statutory Authority and Food Safety Regulations
2. Inspection
3. Product Sampling
4. Staffing and Training
5. Humane Handling
6. Compliance
7. Laboratory Methods and Quality Assurance Program
8. Civil Rights
9. Financial Accountability