Meat Safety

Meat Labeling

The labeling of meat products is different than that of other processed foods due to the sometimes greater risks, and requirements, that meat processing involves.

The State of Wisconsin meat inspection program and meat establishments ensure that meat products produced in the state and sold to consumers comply with required standards for safety, purity and wholesomeness set by the state and federal governments. See the brochure "Wisconsin's State Meat Inspection Program" below for a full summary of the Bureau of Meat Safety & Inspection's services.

For references to specific aspects of meat labeling, see the Wisconsin Administrative Code, Chapter 55.

Publications

You will need a PDF reader to view these documents.

Meat Product Formulation and Labeling - 2 page PDF
Before a meat or custom/not-for-sale product can be marketed in Wisconsin, its formula must be approved by the Division of Food Safety.

Ground Beef Labeling Guidelines - 1 page PDF
Labeling options that comply with the current guidelines include placing the fat/lean information as part of the product name or putting it in a contiguous statement (right next to the name).

Organic Meat Labeling Information - 1 page PDF
Labels for organic meat products must include certain components and fit into one of four categories.

Venison Processing & Labeling - 2 page PDF
Information on licensing of venison processors and specific labeling procedures.

Wisconsin's State Meat Inspection Program - 2 page PDF
The meat inspection program and meat establishments ensure that meat products produced in the state and sold to consumers comply with required standards for safety, purity and wholesomeness set by the state and federal governments.

Direct Marketing of Meat and Poultry - 2 page PDF
Information on the marketing of livestock and poultry for small-scale slaughterers.

Starting a Meat Business in Wisconsin - 2 page PDF
In order to obtain a license for a meat business, new processors must meet several standards, including implementing HACCP plans and meeting construction guidelines.

USDA Food Standards & Labeling Policy Book - 178 page PDF
Detailed information on standards of identity, etc., in dictionary form.

Resources

Additives in Meat and Poultry Products
This consumer information from the USDA includes a glossary of common terms.

Check List for Mandatory Features on a Label
The Food Safety and Inspection Service check list includes features required on the PDP and on the information panel, and some that can go anywhere.

"Certified Organic By ..."
The FSIS issued a March 2, 2000, background statement about the use of the organic certifying authorities on meat and poultry products.

Labeling and Consumer Protection
Information about ingredients, claims and nonfood compounds, among other topics.

For more information call 608-224-4714 or email.