October 2, 2006

Food and Commercial Workers Stand for Safe Meat Industry Standards


Federal Standards are Good for Consumers, Industry, and Meatpacking Workers

(Washington, DC) – Consumers deserve and expect the meat that they buy to be safe, sanitary, and produced and packaged under strict conditions. And that’s the exactly the kind of product that meatpacking workers want to deliver. Yet, a new USDA report shows that when inspection programs are left up to states, several states systematically fail to meet the most basic sanitation standards, and put the public at risk from food borne illness.

The Federal Meat Inspection Act and Poultry Products Inspection Act allows states to inspect meat, but those plants are not allowed to ship product in interstate commerce. Although the state inspection programs are required to apply sanitation and health standards equal to those upheld at federally inspected plants, several state programs continually fail to meet federal USDA standards.

The USDA report details state-inspected meat plants that were allowed to continue operating despite instances of:

–unsanitary conditions, including cutting boards contaminated with residue from the previous days work;
–meat being cooked at temperatures incorrectly monitored-potentially exposing consumers to bacteria; and
–meat sold to unsuspecting customers after inspection programs were found to not meet legal standards for safety.

Despite several states failure to meet USDA standards, Congress is considering legislation that would allow meat from state-inspected plants to be sold anywhere in the country, said Michael J. Wilson, International Vice President and Director of UFCWs Legislative and Political Action Department. State inspection is not equivalent to federal inspection, and this report proves it, Wilson said.  “”In the light of the recent spinach outbreak, for Congress to move in this direction would be reprehensible.””

Relying on a series of uneven state standards is dangerous for consumers, workers, and the industry. If instances of food borne illness were to result from these poor state standards, consumers would get sick, workers would suffer from plant closures, and the whole meat industry would be impacted.

If producers want to expand beyond selling to consumers in their own state, they must be subject to federal standards. Federal USDA inspectors are sworn to uphold the public health.  Continuous inspections and high standards for sanitation mean that meat packing plants are cleaner and safer. Federal standards are good for consumers, for the meat industry, and for workers in the plants. Congress should not consider legislation which undermines the safety of our food system, Wilson said.


For more information: Jill Cashen 202.728.4797 or email press@ufcw.org .