Meat and poultry laws and regulations
Laws regulating the meat and poultry industries in Louisiana
State laws and regulations
Title 7: Meat and Poultry Inspection
State regulations for meat and poultry inspection. Title 7, Part XXXIII.
Louisiana State Law regarding meat and poultry inspection.
Searchable list of FSIS food and safety regulations and revisions.
Portion of the Federal Meat Inspection Act that applies to poultry.
Policy book for meat and poultry product labeling. Includes abbreviations and A-Z listing of terms and their definitions.
HAACP and SSOP
HACCP and SSOP basics
Meeting the requirements for state meat inspection: Sanitation Standard Operating Procedures (SSOP) and Hazard Analysis & Critical Control Points (HACCP).
HACCP regulations 417
Legal regulations for Hazard Analysis and Critical Conditions Control Point (HACCP) Systems. 9 CFR 417.
HACCP - Potential hazards guide
Shows some of the typical potential hazards found in various plant processes and associated ingredients.
Sanitation Regulations 416.1 - 416.6
Sanitation Standard Operation Procedures (SSOPs). Includes establishment grounds and facilities, equipment and utensils, sanitary operations, employee hygiene, and tagging insanitary equipment, utensils, rooms, or compartments.
Sanitation Regulations 416.11-416.17
Sanitation Standard Operating Procedures (SSOPs). Includes development of sanitation SOPs, implementation of SOPs, maintenance of sanitation SOPs, corrective actions, recordkeeping requirements, and agency verification.
Exemptions from meat inspection regulation 303.1
Describes what is exempt from meat and poultry inspection regulation.
To file a complaint or inquiry related to meat inspection, contact the LDAF Meat & Poultry Inspection Program by phone, email, or mail. Please provide as much information as possible to allow us to better assist you with your issue, including your contact information.