What is the difference between FDA and USDA labeling?

January 5, 2026 •

4 min read

Over 80% of the U.S. food supply is regulated by the Food and Drug Administration (FDA), while the rest falls under the United States Department of Agriculture (USDA). Deciphering what is the difference between FDA and USDA labeling is crucial for consumers seeking to understand the safety and quality standards behind the food they buy. These two federal agencies share the responsibility of overseeing the U.S. food supply, but they focus on different categories and employ distinct regulatory approaches.

Quick Summary

The Food and Drug Administration regulates the labeling for the majority of packaged foods, produce, and seafood, with a post-market review approach. The United States Department of Agriculture is responsible for meat, poultry, and processed egg product labeling, utilizing mandatory, continuous on-site inspection and a pre-approval process. Jurisdictional overlaps can occur with combination products.

Key Points

Jurisdictional Separation: The FDA regulates about 80% of the food supply, including produce, seafood, and packaged goods, while the USDA oversees meat, poultry, and processed eggs.
Pre-Approval vs. Post-Market Monitoring: USDA requires pre-approval for labels on meat and poultry, whereas the FDA monitors labels for compliance after products are on the market.
Visible Inspection Mark: USDA-regulated products must display a circular inspection legend on their packaging, which is not required for FDA-regulated items.
Combination Products: The lead regulatory agency for combination foods (e.g., pizza with meat) is determined by the percentage of meat or poultry it contains.
Different Standards for Claims: The definition and verification process for voluntary claims like "natural" can differ significantly between FDA and USDA-regulated products.
Manufacturer Responsibility: Food producers are legally responsible for ensuring their product labels comply with the requirements of the correct federal agency.

Who Regulates What: FDA vs. USDA

The primary distinction between the FDA and USDA lies in their jurisdictional focus. While the FDA has broad oversight over most foods, the USDA specializes in specific agricultural products. This division stems from historical regulatory concerns and has resulted in two separate, though sometimes overlapping, systems of food safety and labeling enforcement.

The Food and Drug Administration (FDA) and its Labeling Role

As the regulatory body for most of the U.S. food supply, the FDA's reach is extensive, covering everything from canned goods and dairy to dietary supplements and bottled water. The agency's approach to labeling is primarily reactive, relying on detailed formal regulations and subsequent monitoring rather than upfront approval for every label.

Mandatory Label Elements: FDA regulations require a clear statement of identity, net quantity of contents, an ingredients list in descending order of weight, allergen declarations, and the name and address of the manufacturer.
Nutrition Facts Panel: The Nutrition Labeling and Education Act (NLEA) requires packaged foods to feature the standardized Nutrition Facts panel, which was updated in 2021 to better reflect consumer behavior and nutritional science.
Claims and Statements: The FDA enforces truthfulness in labeling, and health or nutrient content claims (e.g., "low fat") must adhere to specific criteria.

The United States Department of Agriculture (USDA) and its Labeling Role

The USDA, through its Food Safety and Inspection Service (FSIS), regulates meat, poultry, and processed egg products. This oversight is characterized by a more intensive, preventive approach, including continuous on-site inspection at processing facilities. Crucially, the USDA operates a pre-approval system, meaning labels for regulated products must be submitted and authorized before they can be used commercially.

Inspection and Approval: All products under USDA jurisdiction must display a round inspection legend, indicating the product has been inspected and passed federal standards. The establishment number is also included within this mark.
Required Statements: Labels must contain the product name, an address line for the manufacturer or distributor, and, where applicable, safe-handling instructions for non-ready-to-eat items.
Voluntary Labeling Claims: Claims like "natural," "grass-fed," or "no antibiotics" on meat products are regulated by the USDA and require specific documentation and approval.

Overlap and Boundary Cases

Despite their distinct responsibilities, the FDA and USDA's jurisdictions can overlap, particularly with multi-ingredient products. A key determinant is the percentage of meat or poultry in the final product. For instance, a frozen pizza with pepperoni may fall under USDA oversight if it contains more than 2% cooked meat, while a plain cheese pizza is regulated by the FDA. This can necessitate compliance with both agencies' guidelines for a single product line, depending on formulation variations.

Comparison Table: FDA vs. USDA Labeling


Feature	FDA (Food and Drug Administration)	USDA (U.S. Department of Agriculture)
Primary Products	Majority of packaged foods, produce, seafood, dairy, dietary supplements, bottled water, eggs in shell.	Meat (beef, pork, lamb), poultry (chicken, turkey), processed egg products.
Inspection Model	Risk-based and random inspections; post-market surveillance.	Mandatory, continuous on-site inspection at processing facilities.
Label Approval	Labels are generally not pre-approved, but monitored for compliance.	Labels must be submitted and pre-approved by the FSIS.
Visual Indicator	No specific agency logo is required on the Nutrition Facts panel.	Required inspection legend (round stamp) on meat, poultry, and processed egg products.
Jurisdictional Threshold	Regulates products with less than 2% cooked meat or poultry.	Regulates products with 2% or more cooked meat/poultry or 3% or more raw meat/poultry.

The Role of the Manufacturer

Manufacturers bear the ultimate responsibility for ensuring their labels are compliant with the correct regulatory body. This requires a clear understanding of the product's composition and which agency has jurisdiction. For complex products with multiple ingredients, manufacturers must determine the regulatory lead based on the criteria for combination foods, ensuring all components meet the respective agency's standards. Failing to comply can result in products being deemed "misbranded" and facing regulatory action.

Labeling for Special Claims and Attributes

Beyond the mandatory label requirements, both agencies have specific rules for voluntary claims. For example, while the FDA regulates claims like "low fat" on many packaged foods, the USDA specifically governs claims like "natural" on meat and poultry products. It is important for consumers to understand that terms like "natural" have different, and often more stringent, definitions for USDA-regulated products compared to those under FDA oversight. For instance, a USDA-regulated "natural" product must contain no artificial ingredients and be minimally processed, a standard not necessarily applied to FDA-regulated "natural" foods.

Conclusion: Navigating the System for Informed Decisions

In summary, the key difference between FDA and USDA labeling boils down to jurisdiction, regulatory approach, and the specific rules governing product information. The FDA oversees the majority of the food supply with a reactive monitoring system, while the USDA maintains direct, continuous oversight for meat, poultry, and processed eggs via a pre-approval process. This dual system requires diligent navigation by manufacturers and informed scrutiny by consumers to ensure food safety and accurate product claims. While the landscape can seem complex, recognizing the primary authority behind a food product's label is the first step toward making more knowledgeable purchasing decisions. For comprehensive guidance on regulatory compliance, manufacturers can consult with expert resources, such as those provided by Registrar Corp.

This article is for informational purposes and should not be considered legal or regulatory advice.

Frequently Asked Questions

While the USDA inspects processed egg products, the FDA is responsible for regulating shell eggs, such as those sold in standard cartons at the grocery store.

No, the FDA is the primary regulator for most dairy products, including milk, cheese, and yogurt. The USDA may handle certain aspects of milk grading, but labeling and safety regulations fall under FDA jurisdiction.

The FDA regulates most seafood, but the USDA has oversight for farmed catfish. This distinction was introduced due to specific public health concerns related to catfish farming.

A frozen pepperoni pizza is typically regulated by the USDA because it contains meat above the jurisdictional threshold. The presence of at least 3% raw meat or 2% cooked meat places the product under USDA control.

For meat, poultry, and egg products, the USDA defines 'natural' as minimally processed with no artificial ingredients. For FDA-regulated foods, the term is less strictly defined.

The USDA's Food Safety and Inspection Service conducts continuous, mandatory on-site inspections at facilities processing meat and poultry. The FDA's inspections are risk-based and less frequent, typically relying on post-market monitoring.

During foodborne illness outbreaks or recalls involving multi-ingredient products, both agencies coordinate efforts. For example, in a recall of a chicken salad, the USDA would investigate the chicken, while the FDA would handle the lettuce and dressing.