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Resources and References

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Code of Federal Regulations (CFR):

300  Agency mission and organization
301  Terminology; Adulteration and misbranding standards
302  Application of inspection and other requirements
303  Exemptions
304  Application for inspection; grant of inspection
305  Official numbers; inauguration of inspection; withdrawal of inspection; reports of violation
306 Assignment and authorities of program employees
307 Facilities for inspection
309 Ante-mortem inspection
310 Post-mortem inspection
311 Disposal of diseased or otherwise adulterated carcasses and parts
312 Official marks, devices and certificates
313 Humane slaughter of livestock
314 Handling and disposal of condemned or other inedible products at official establishments
315 Rendering or other disposal of carcasses and parts passed for cooking
316 Marking products and their containers
317 Labeling, marking devices, and containers
318 Entry into official establishments; reinspection and preparation of products
319 Definitions and standards of identity or composition
320 Records, registration, and reports
321 Cooperation with States and territories
322 Exports
325 Transportation
327 Imported products
329 Detention; seizure and condemnation; criminal offenses
331 Special provisions for designated States and Territories; and for designation of establishments which endanger public health and for such designated establishments
335 Rules of practice governing proceedings under the Federal Meat Inspection Act
350 Special services relating to meat and other products
351 Certification of technical animal fats for export
352 Exotic animals; voluntary inspection
354 Voluntary inspection of rabbits and edible products thereof
355 Certified products for dogs, cats, and other carnivora; inspection, certification, and identification as to class, quality, quantity, and condition
362 Voluntary poultry inspection regulations
381 Poultry products inspection regulations
390 Freedom of information and public information
391 Fees and charges for inspection services and laboratory accreditation
416 Sanitation
417 Hazard Analysis and Critical Control Point (HACCP) Systems
424 Preparation and Processing Operations
430 Requirements for specific classes of product
441 Consumer Protection Standards: Raw Products
500 Rules of Practice
590 Inspection of eggs and egg products (Egg Products Inspection Act)

NARA(U.S. National Archives and Records Administration) –

Federal Food and Drug Administration Food Drug and Cosmetic Act

Federal FDA: Federal Meat Inspection Act of 1906

Federal FDA: Poultry Products Inspection Act

Perishable Agricultural Commodities Act of 1930 (fruit and vegetables specifically)

The Agricultural Marketing Act of 1946 (voluntary reimbursable inspections)

Humane Slaughter Act of 1958

Fair Packaging and Labeling Act of 1966

Farm to Consumer Direct Marketing Act of 1976

Consumer Right to Know Act of 2001 (Country of Origin Labeling Act)

Cooperative Meat and Poultry Inspections Program

USDA Concept Paper “Extending USDA’s Inspection Program to Additional Species”

USDA FSIS Directive:  Religious Exemption for the Slaughter and Processing of Poultry

USDA FSIS Notice 15-06 and 14-91

USDA TSC Q&A FSIS Notice 26-06 (clarifies 15-06, which replaces 14-91)

USDA FSIS: Retail Exemption- Preparation of Meats

USDA FSIS BSE Information: Using Dentition to Age Animals

USDA FSIS FACT SHEET: Food Product Dating

USDA FSIS FACT SHEET: Inspection and Grading of Meat and Poultry: What are the Differences?

USDA FSIS FACT SHEET: Game from Farm to Table

USDA FSIS FACT SHEET: Rabbit from Farm to Table

USDA AMS Cattle and Swine Trucking Guide for Exporters

USDA APHIS Scrapie Eradication Uniform Methods and Rules

USDA APHIS Bovine Tuberculosis Eradication Uniform Methods and Rules

USDA APHIS Bovine Brucellosis Eradication Uniform Methods and Rules

USDA APHIS Swine Brucellosis Eradication Uniform Methods and Rules

USDA APHIS Cervidae Brucellosis Eradication Uniform Methods and Rules

FDA Guide to Nutritional Labeling and Education Act (NLEA) Requirements

FDA Guidance for Industry #122 (Non-Binding) Manufacture and Labeling of Raw Meat Foods for Companion and Captive Non-companion Carnivores and Omnivores

FDA Safe Food Recovery, Handling and Preparation Guidelines for Wild Game

New York State Department of Agriculture and Markets (NYSDAM) –

NYSDAM ARTICLE 5-C — Licensing of Rendering Plants

NYSDAM Article 5-C Disposal Plants and Transportation Services

NYSDAM Article 17 B Food Salvagers

NYSDAM Article 4-D Liability for Canned, Perishable Food or Farm Products Distributed Free of Charge

NYSDAM PART 68 Captive Cervid Health Requirements/ Chronic Wasting Disease Regulations

NYSDAM Circular 831  Refrigerated Warehouses and Locker Plants (Article 19) (May 2004)

NYSDAM Circular 911 Food and Food Products (Article 17) (Aug 1999)

NYSDAM Circular 914 Rules and Regulations Relating to the Sale of Meat (Article 5-B) and the Sale of Poultry and Poultry Products (Article 5-D) (June 1993)

NYSDAM Circular 916 (Article 26) Relating to the Cruelty of Animals [Section 601 of the Vehicle and Traffic Law]  (October 2009)

NYSDAM Circular 925 Relating to the Licensing of Slaughterhouses (Article 5-A)  (September 2006) under revision

NYSDAM Circular 933 Rules and Regulations Relating to Human Foods: Current Good Manufacturing Practice  (October 2000)

NYSDAM Circular 934 Meat for Sale at Retail (Article 17 Part 5-B) (Dec 1991)

NYSDAM Circular 936  Advertising and Marketing of Food for Sale at Retail (Part 272) (Dec 1991)

NYSDAM Circular 941 Manufacture and Distribution of Commercial Feed  (May 2009)

NYSDAM Circular 942 Unit Pricing of Certain Consumer Commodities Sold at Retail (July 1997)

NYSDAM Circular 943 Rules and Regulations Relating to the Manufacture and Distribution of Commercial Feed  (May 2007)

NYSDAM Circular 945
Part 53 Requirements Governing Importation of Cattle Statutory Authority: Agriculture and Markets Law Sections 18, 72, 74

PART 62  Health Requirements Governing Importation of Sheep, Goats, Llamas and Deer
Agriculture and Markets Law Sections 16, 18, 72, 74

Part 63 Health Requirements Governing Importation of Swine

NYSDAM Circular 951 Article 20-C Licensing of Food Processing Establishments

NYSDAM Circular 962 Rules and Regulations Relating to Retail Food Stores

NYSDAM Circular 1029 Record Keeping and Product Coding Requirements for Food Processing Establishments Licensed Under Article 20-C  (April 1989)

NYSDAM Meat and Poultry Safety

NYSDEC Environmental Conservation Law Article 11 Fish and Wildlife

The Legal Guide for Direct Farm Marketing by Neil D. Hamilton,DrakeUniversityAgriculturalLawCenter, prepared under a grant from the USDA SARE, 1999

Direct Marketing of Meat: A Resource for Direct Market Meat Producers in Wisconsinpublished April 2003

ATTRA  Bison Production Livestock Production Guide: Bison Meat Inspection and Processing

ATTRA Beef Marketing Alternatives

FSIS (USDA Food Service and Inspection Service) –

Inspection and Grading What’s are the Differences?

HACCP Resources –

Federal Regulation of the Food Industry: Part 2, Federal Regulatory Agencies

Background & History On Interstate Shipment of State-Inspected Meat and Poultry Products And Meat and Poultry Inspection Programs

Did the Locker Plant Steal Some of My Meat? By Duane M. Wulf, Ph.D. Department of Animal and Range Sciences, South Dakota State University

Retail Cutting Charts provided by the National Livestock and Meat Board National Live Stock & Meat Board Consumer Information Department, 444 North Michigan Avenue, Chicago, Illinois 60611 (312) 467-5520

Beef Chart provided by the National Cattlemen’s Beef Association,444 North Michigan Street,Chicago,Illinois 60611  (312) 467-5520.

Listing of Slaughterhouses in New Yorkprovided by the Northeast Sheep and Goat Marketing Program

Northeast Center for Food Entrepreneurship Good Manufacturing Practices for Fermented Meats (sausage) and Dried Meats (jerky)  By Denny Shaw, Cornell University; Larry Decker, NYSDA; and Dr. Olga Padilla-Zakour, New York State Food Venture Center

USDA Agricultural Marketing Service Meat Grading and Certification

“Standards, Quality Grades and Yield Grades”

Small Scale Sausage Production

Small Scale Poultry Processing by Anne Fanatico

Sebranek, Joseph and James Bacus.  (2007). “Natural and Organic Cured Meat Products: Regulatory, Manufacturing, Marketing, Quality and Safety Issues.” AMERICAN MEAT SCIENCE ASSOCIATION WHITE PAPER SERIES NUMBER 1 (16 pp). Available at:…/wp_001_2007_Natural_Organic_Cured_Meat.pdf

Organic Monitor. (2006) “The North American Market for Organic Meat Products” Report Description provided by Research and Markets. Available at:

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