USDA Label Approvals & Retail Meat HACCP Plans
Specialized Services
​Sketch Labels
They are labels that are Food Safety Inspection Service (FSIS) Labeling policy delivering service (LPDS).
A sketch is reviewed by FSIS and LPDS, when a label contains a claim and must be approved prior to the product entering commerce. Typical claims are
consist of logos and symbols include graphic representations of hearts and geographic landmarks. Special statements and claims include “natural” and negative claims (e.g. “gluten free”), health claims, ingredient and processing method claims (e.g., high-pressure processing), claims regarding the raising of animals, organic claims, and instructional or disclaimer statements concerning 6 pathogens (e.g., “for cooking only” or “not tested for E-coli O157:H7”).
Generic Labels
There has been broad misconception about what generic approval means. Neither the plant nor the plant inspector issues generic approval. A label is generically approved provided it complies with all USDA labeling regulations and polices. It is ultimately the responsibility of plant management to ensure that the label complies with all current regulations and polices. Should the plant interpret labeling regulations and polices incorrectly, your inspector may tag and retain your product, resulting in an NR (non-compliance record), due to being misbranded. Some examples of misbranding related to the ingredient statement would include, an incorrect order of predominance, having ingredients present that are not listed, or ingredients listed but not present.
HACCP Plans Written for Retail Meat Processors​
Retail meat processors are regulated at the state level by the State Department of Agriculture or by the State or County Health Department. Each of these entities identify the curing of meat as a “special process” that requires a HACCP Plan that is based on the FDA FOOD CODE.
In addition, the use of Reduced Oxygen Packaging (ROP) also requires a HACCP Plan.
HACCP Plans based on the FDA Food Code have Critical Control Points (CCPs) that are different than HACCP Plans in a USDA or equivalent State Meat Inspection Program.
Technical Expertise
My career in the product development of seasonings, and cures for further processed meats for over 34 years has provided insight across a wide range of products and processes in position of Director of Product Innovation and Applications. During that time, I also spent 10 years working evenings at a local retail meat processor / deer processor. Recently I enjoyed 4 years at a USDA fresh sausage manufacturer as the Director of Research and Development near Pittsburgh.
Product Development
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Product Ideation
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Formulations & Flavors
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Regulatory Compliance
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Processing Techniques
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Thermal Processing
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Yield Improvement
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Texture & Color Management
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Packaging
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Labeling
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Shelf life
Product Categories
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Hams
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Bacons
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Fresh Sausage
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Smoked Sausages
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Snack Sticks
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Shelf Stable Products
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Jerky
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Marinated Products