Federal Inspection Marks for Fishery Products 



SEAFOOD INSPECTION PROGRAM. 'I'lu- U.S. Department of Commerce (IISDC), National Marine- Fisheries Service/apart 

 of tlieNatloiiaJ Oceanic aiid A tmosphenc Admimstration, contiucts a vokmtar)' seafood inspecOon program on a fee for service basis. 

 A RACCP-based service is also available. Services provided by the program mclude vessel and plant sanitation, product inspection 

 and grading, label re\ne\vs, product specification reviews, laboratory analyses, training, education and intormation. Inspectnin and 

 cemtication services arc available nationwide and in L' .S. temtones for all interested parties. Consultative services are provided in foreign 

 countries. Inspection and certification services are also provided for imported and exported products. Tlie USDC Seafood Inspection 

 Program also provides I lACCP training, plan development, implementaUon assistance, and venfication service to industry (domestic 

 and foreign) for tlie purpose of demonstratingcompliance with M^-\'s I-L\CCP rule (2 1 CFR Parts 1 23 and 1 24( )) regarding "Procedures 

 for the Safe and Sanitary Processing and Importing of lish and Inshery Products" which was unplcmcnted December 1 8, 1 997. 

 USERSOF INSPECTION SERVICES. Tlie usersof the voluntary seafoodmspectionserviceinclude vessel owners, processors, 

 distnbutors, brokers, retailers, food service operators, exporters, importers, and tliose who have a financial mterest m buying and selling 

 seafood products. The U.S. Department of Agnculture recommends that USDC inspected products be purchased for its food feeding 

 programs. The USDC PARTICAPANTS LIST FOR FIRMS, FACILITIES AND PRODUCTS, published bi annuaUy, 

 provides a listing of products and participants who contract witli USDC. 



USDC INSPECTION MARKS. These marks designate the level and the type of mspection performed by the federal inspector. 

 'ITie marks can be used in advertising and labeling imder the guidelines provided by the Seafood Inspection Program and in accordance 

 with federal and state regulations regarding advertising and labehng. Products beanng the USDC official marks have been certified 

 as being safe, wholesome, and properly labeled. 



"US GRADE A" MARK. The U.S. GIL\DE A mark sigmfies that a product has been processed imder federal mspection in an 

 approved facihn and meets the established level of qualit)' of an existing U.S. grade standard. The U.S. Grade .\ mark indicates that 

 the product is of high qualit)', uniform m size, practically free from blemishes and defects, in excellent condition and possessmggood 

 flavor and odor. 



"PROCESSED UNDER FEDERAL INSPECTION" MARK. The PUFI mark or statement signifies that the product is 

 certified to be safe, wholesome and properly labeled, conforms to quaUty and other cntena in the approved specification, and has 

 been officially inspected m a USDC sanitanly approved facility imder Federal mspection. 



"LOT INSPECTED" MARK. The USDC Lot Inspected mark identifies products that were officially sampled and mspected to 

 conform to an approved specification or cntena. This mark may be used on retail packages and packaging provided the label and 

 specification are approved. 



"RETAI L" MARK. In response to requests made by industry, a new mark has been created for retail or food service establishments. 

 Participants qualify for use of the "Retail Mark" by receiving the USDC Hj\CCP-based service or bemg under contract for samtation 

 services and associated product evaluation. Usage of such a mark will give the retail industry the opportunity to advertise on their 

 banners, logos, or menus that their facility has been recognized by USDC for proper samtation and handhng of fishery products. 



°f PBOCESSEO N*! 

 . I UNDER FEDeHAL • 

 1 ' INSPECTION / I 



USDC HACCP MARK. Tlie USDC HACCP based service is available to all mterested parties on a fee-for-service basis. Label 

 approval, record keepmg and analytical testing are program requirements. An mdustry USDC-cernfied employee tramed in UL-^CCP 

 pnnciples IS also required for each facility/ site m the program. Compliance ratmgs determme frequency of official visits. Benefits to 

 participants mclude increased controls through a more scientific approach, use of established marks, mcreased efficiency of federal 

 inspection personnel, and enhanced consumer confidence. The USDC^ has inade available a I LACCP mark and a "banner" to distmgmsh 

 products that have been produced under the FIACCP-based program. The 1 1 ACCP banner must be used as an attachment to existmg 

 inspection grade marks. Establishments meeting HACCP program requirements may use these marks in conjunction with 

 promotional matenal, packaging, pomt-of-sale notices, and menus. 



FOR FURTHER INFORMATION: 



U.S. Department of Commerce, NOAA/NMFS 



Seafood Inspection Division - F/SI 



1315 East-West Highway 



Silver Spring, MD 20910 



(301) 713-2355 (FAX: 713-1081) 



Toll Free: 1-800-422-2750 



Internet: http://seafood.nmfs.gov 



