The Food Standards and Labeling Policy Book - Revised May 22, 2026

The 200-page Food Standards and Labeling Policy Book in PDF format that is made fully navigable is now available from flavorist.com.

The Food Standards and Labeling Policy Book, published by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), is a practical reference for understanding meat and poultry product standards and labeling policies. Organized alphabetically, it brings together guidance on product composition, naming, ingredients, processing descriptions, and labeling practices to help manufacturers prepare labels that are truthful and not misleading.

Readers can learn how ingredients, preparation methods, and meat or poultry content affect a product’s name and labeling. The book addresses subjects such as minimum meat and poultry percentages, ingredient declarations, added solutions, natural claims, country-of-origin statements, net weight, and handling instructions. Its product-specific entries help readers identify the considerations that apply to particular foods and recognize when additional regulatory guidance may be needed.

This book is especially useful for meat and poultry manufacturers, product developers, food scientists, quality assurance personnel, and regulatory compliance teams. Label designers, packaging specialists, marketing staff, inspectors, consultants, and students studying food regulation may also find it valuable for understanding the relationship between a product’s formulation and the information presented to consumers.

This navigable edition adds a clickable topic index, organized bookmarks, navigation controls, and internal cross-reference links while preserving the original policy text and disclaimers. The book should be used alongside applicable regulations, FSIS directives, and notices. It provides guidance, and following it does not, by itself, guarantee label approval.

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