Firm's Name Address of Ground Beef in Label

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Grass Fed Claim Standards

Meat and Poultry Labeling Terms

CHECKLIST FOR Accuracy OF LABELS

(NOTE: The following are the principal requirements of about labels. Utilise this checklist as a guide earlier submitting labels for approval or before having them printed.)

I. Production Name:

A. Does label bear the true name of the product? Product name should not mislead the public

II. Statement of Ingredients:

A. If the ingredients statement (required on labels of all products containing two or more
ingredients) contiguous to the product name?

B. Are qualifying statements, such every bit "Artificially Colored", "Nonfat Dry Milk Added", "Cereal Added", etc. contiguous to the product proper noun?

C. Are ingredients listed in social club of their predominance in the product?

D. Is the word "Ingredients", before the actual list of ingredients, spelled out?

E. Is the proper name of each ingredient identified past its common or usual name, recognizable by the public?

F. If the production has a definition, be sure the production name, qualifying statements and ingredients statements arrange to the definition.

III. Inspection Legend:

A. Is the fable in the prescribed proportions and is lettering right and of the proper size? Click here for a clarification of legend requirements.

B. Is the inspection fable on the primary display panel?

IV. Cyberspace Weight Statement:

A. Is the net weight statement in the lower thirty% of the label? Is the net weight shown on the chief console?

B. Is the net weight expressed in both ounces and pounds on containers of product of 1 lb. or more than and less than 4 lbs.? EXAMPLE: 24 oz. (ane 1/2 lbs.) or 1 1/2 lbs. (24 oz.). Alternatively, cyberspace weights may be expressed decimally in hundredths.

C. Content statement may not exist qualified past terms as "when packed", "non less than", "minimum", "full" and "jumbo".

D. Strip labels or force per unit area sensitive labels used on bulk packages need non bear a net weight statement, providing the internet weight statement appears elsewhere on the principal brandish panel or is written on the packages in a space provided for that purpose.

Five. Company Name and Address:

A. The company proper name (producer) every bit it is shown on the official application for inspection must announced on the principal display panel.

B. If the proper noun is other than the producer, it must be qualified by a statement identifying the person or business firm associate with the production, such as "Packed for _____", or "Distributed by _____".

C. The address of the constitute (metropolis, state and cypher code) must besides be shown on the main display panel provided such business organization is listed in the local phone or city directory. If not listed in such directory, and so the place of business shall be shown past street accost, city, land and aught code.

Six. Handling Statement:

A. Packaged products which require special handling to maintain wholesomeness must have a statement on the characterization identifying the condition that must be maintained, such as "Keep Refrigerated", "Keep Frozen" or "Perishable Keep Refrigerated".

B. Ground meat mixtures containing pork, or pork and beef, veal, mutton or caprine animal meat, and prepared in such a fashion that they might exist eaten rare or without thorough cooking should deport the argument "Melt Earlier Eating".

C. All handling statements must be on the principal console including "Condom Handling Instructions".

VII. Printing:

A. All required words, statements, or data must be printed in the aforementioned aeroplane on the principal display console or label equally the case may be.

B. Required words, statements or data must be printed on a sufficiently contrasting background and be of such size, blazon or lettering which volition afford easy reading.

8. Colors, Pictures and Packages:

Be sure colors and pictures are not used to mislead customers or make the product appear better than information technology is. Packages should not exist any larger than needed to contain the amount of product packaged.

IX. Submission of Labels for Approving:

A. The Inspector-in-Charge (IIC) is responsible for verifying that the institution is maintaining a characterization approval file.  This file must contain current copies of all labels used by the institution.

B. State Inspected Establishments are responsible for approving their own open up faced labels, and those labels that may be generically approved per 9 CFR 412.2.

C. The following label requests must be approved past the Raleigh Function prior to use:

1. Labels for temporary blessing;
2. Labels for products prepared under religious exemption;
3. Labels with special statements and claims.  Special statements and claims are explained in detail in an FSIS compliance guide that is maintained online.

Whatsoever supporting documentation required (such equally documentation to substantiate a merits fabricated on the product label) must be submitted forth with MPIS Form 11.

X. Nutritional Labeling:

Contact your assigned inspector or Area Supervisor for help.

USDA FSIS label web site: Labeling Policies | Food Safety and Inspection Service

Annotation: The in a higher place procedures also apply to the resubmission of a label prior to the reorder of a label to replenish depleted supply.

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North CAROLINA Authoritative Code
TITLE 2 Agronomics
Chapter 52 - VETERINARY Partition
SUBCHAPTER 52D - MEAT AND POULTRY INSPECTION
.0002 OFFICIAL MARK OF INSPECTION

Part 312 of the Federal Meat Inspection Regulation shall refer to the following official North Carolina mark of inspection:

(1) The mark shall be an isosceles trapezoid with base and elevation lines parallel, and the peak line centered over the base. The distance between the base of operations and top lines shall be equal to the length of the elevation line. The proportion of these lengths shall be as follows:

Base Line Top Line Distance Between Base and Height viii 5 5

(2) The text of the mark within the edge of the trapezoid shall be as follows:

(a) "INSP'D" centered along the periphery of the left hand edge;
(b) "AND" centered along the periphery of the top;
(c) "PASSED" centered along the periphery of the right hand border;
(d) "NCDA" centered forth the periphery of the lesser edge;
(eastward) "BY" centered immediately to a higher place the letters "NCDA";
(f) The plant designator number "P-(No.)" will be centered in the remaining space.

(3) A Height of approximately ane-ninth of the vertical distance betwixt the base and height lines shall be the lettering size for "INSP'D", "AND", "PASSED", "BY", "NCDA" every bit they appear in the official Due north Carolina mark of inspection.

(four) A acme of not less than one-seventh and non greater than one-sixth of the vertical altitude between the base and elevation lines shall be the lettering size for the plant designator number "P-(No.)" as it appears in the official North Carolina mark of inspection.

Note: The figure along borders represent proportionate dimensions.

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Source: https://ncagr.gov/MeatPoultry/labels.htm

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