Labeling information
Find out how to set up your inspected label and have it approved
Meat and poultry labeling guidance for wholesale inspected meat and poultry products
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Choose and contact a processing establishment (Inspected slaughter or processor for private labelers). See: processing livestock in order to sell it.
Contact Daniel Gueho for a general overview: (225)922-1358 or dgueho@ldaf.state.la.us.
Our office will send label guidance information to you.
Submit a sketched label for review along with an affidavit to support your production claim (if applicable) and pictures of ingredient labels (including seasoning blends).
Submit the registration form to Daniel Gueho.
You will receive either recommended changes or an approval of your sketch. To avoid reprinting, don't print labels until you have received approval.
Once the labels are printed, you must store them at the processing establishment. For final approval, you must submit two copies of each label to Daniel Gueho.
Feature | Requirement |
Product name | Approved nomenclature, check off style, product standard compliance |
LDAF inspection logo | Standard format, specific plant number. Poultry products must contain a "P" before the plant number. |
Net weight | Bottom 30% of label. |
Handling statement | Use "Keep Refrigerated" or "Keep Frozen." Does not apply to non-perishable products. |
Signature line | Business address of manufacturer, packer, or distributor. If not using the processor's address, then the words "Prepared for," "Packed for," or "Distributed by" must precede the address. |
Ingredient statement | List ingredients in order of descending volume predominance. Must list out the ingredients of multi-ingredient ingredients. Does not apply to single ingredient products. |
Safe handling instruction | Must meet the requirements of 9 CFR 317.2 (L). Does not apply to RTE products. |
Nutrition facts | If not exempt, these must meet the requirements of 9 CFR 317.300. |
Download the Label Policy Book
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Meat inspection label approval
Quick reference sheet that describes the meat inspection label approval process and label requirements, along with examples.
Are you a livestock producer that wants to have your animals processed by an inspected facility?
Do you have an inspected product that you would like to have further processed at another inspected facility?
Do you want that label to display your farm or company name for marketing purposes?
If so, begin the process of getting an inspection label made with advice from our staff by registering with us.
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