United States Department of Agriculture Food Safety and Inspection Service

Handbook No. 601, How to Perform the Live Animal Swab Test for Antibiotic Residues, United States Department of Agriculture, Food Safety and Inspection Service, Washington, DC (1984). 

USDA-FSIS (United States Department of Agriculture/Food Safety and Inspection Service). (1999). A generic HACCP model for not heat treated, shelf stable meat and poultry products. Available from http //www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-15.pdf. Accessed 04.01.14. 

Food safety regulation falls under the jurisdiction of the Food Safety and Inspection Service (FSIS) in the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) in the Department of Health and Human Services. FSIS is responsible for ensuring the safety of meat and poultry, and it maintains an inspector at every one of the nation s 934 slaughterhouses and 175 poultry processing plants. These inspectors are responsible for the safety of the 25 billion pounds of beef and 33.5 billion pounds... 

In the United States, novel food ingredients or food ingredients produced by novel processes must be cleared by the FDA. In the case of meat and poultry, novel ingredients must also be cleared by the U.S. Department of Agriculture s Food Safety and Inspection Service (FSIS). 

At a minimum, the method will be tested in one FDA laboratory and two contract laboratories selected by the sponsor. If the method is for a new animal drug in tissue regulated by the United States Department of Agriculture (USDA) as part of the meat inspection program, a Food Safety and Inspection Service (FSIS)/USDA laboratory will be included if sufficient resources are available. The method trial will be conducted using control and incurred target tissues that are supplied by the sponsor. The sponsor may, on request, supply new or unusual reagents or standards. 

The Food Safety and Inspection Service (FSIS) of the United States Department of Agriculture (USDA) is responsible for providing meat and poultry products to the consumer that are safe, wholesome, and unadulterated. Before marketing, meat animals and poultry must be properly withdrawn from antibiotics to ensure that the levels of antibiotics in edible tissues at slaughter are at or below the tolerances established by the Food and Drug Administration (FDA), FDA is responsible for the approval and regulation of animal drugs used in animal husbandry in the USA,... 

There are relatively few standard methods for veterinary drug residues although very large numbers of methods are available for the different classes of compounds. The United States Department of Agriculture s (USDA) Food Safety and Inspection Service publish a Chemistry Laboratory Guidebook that, in addition to some AOAC methods, contains a number of validated methods. 

Federal and State Meat Inspection. Most foods from animals are inspected by government officials to assure wholesomeness, proper labeling, and freedom from disease and adulteration. Federal inspection of animal products is the responsibility of the Food Safety and Quality Service of the U.S. Department of Agriculture. Imported meat and poultry are produced under USDA supervision in foreign countries where they originate, and samples are inspect by USDA upon arrival in the United States. 

Monitoring activities are necessary to ensure that the process is under control at each CCP. The United States Department of Agriculture (USDA) Food Safety Inspection Services (FSIS) requires that each monitoring procedure and its frequency be listed in the HACCP plan. Principle 5 Establish corrective actions. 

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