Before you can legally offer domestic meat and meat products for sale, the meat animal must be slaughtered in a facility inspected by U.S. Department of Agriculture’s Food Safety and Inspection Service. In addition, products processed from USDA-inspected carcasses must be handled in a facility inspected by either county, state, or USDA inspectors, depending upon the type of product and the intended customer. This publication provides an overview of the meat and poultry inspection system in California.
Organization |
University of California Agricultural and Resource Economics |
Publisher |
University of California |
Publication Views |
1373 |
Material Type |
Written Material |