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Understanding the USDA's New Guideline for Retained Water

Writer's picture: AgriForaging Food SafetyAgriForaging Food Safety

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January 2025 brings a new USDA guideline designed to clarify and improve processes related to retained water in meat and poultry products. For producers and processors, this update outlines protocols for documenting, managing, and labeling retained water, which refers to water absorbed during post-evisceration processes like chilling or antimicrobial treatments. Let’s break it down and explore how it impacts small and very small establishments.

Why Retained Water Matters

Water retained during processing is not considered an ingredient but must still be declared on product labels. This transparency allows consumers to make informed choices while helping producers align with regulatory standards. The updated guideline ensures retained water statements are accurate, based on science, and clearly communicated.

Key Takeaways from the Update

1. Improved Protocols for Measuring Retained Water

Producers are now required to develop a detailed Retained Water Protocol (RWP). This protocol must include:

  • A purpose statement explaining the scope and objective of the RWP.

  • A flow chart showing the product’s journey from slaughter to packaging.

  • Documentation of all water retention processes, including antimicrobial treatments and chilling methods.

  • Testing methods with clear, reproducible results for determining water retention levels.

2. Enhanced Labeling Requirements

Products that retain water must bear a label stating the maximum percentage of retained water. For example, labels might read “contains up to X% retained water.” If multiple products with different retention levels are packaged together, the highest percentage must be disclosed.

If a product’s data shows no retained water (below 0.5%), the establishment may use a “no retained water” label or omit the statement altogether. This flexibility ensures labeling reflects actual product conditions.

3. Focus on Small and Very Small Establishments

The USDA’s revision is tailored to the needs of smaller operations, which often lack access to extensive technical support. The guideline provides practical, step-by-step guidance to help them comply with regulations, improve product safety, and maintain truthful labeling.

4. Shifting Oversight Responsibilities

Starting October 2025, the responsibility for reviewing RWPs will transition from the USDA’s Risk Management and Innovations Staff to Inspection Program Personnel (IPP). Establishments must submit updated protocols by March 3, 2025, if necessary.



Why The Retained Water Guideline Matters to You

Whether you’re a small-scale poultry processor or a producer of multi-ingredient products, this guideline offers a roadmap to compliance. By updating protocols, testing methods, and labels, you not only meet regulatory standards but also build trust with consumers who value transparency.

If you’re feeling overwhelmed by the technical details, resources are available to help. From calculating retained water to designing effective protocols, guidance is at your fingertips—including through services like AskHACCP, where we can answer your questions and provide practical solutions.

Wrapping It Up

The USDA’s retained water guideline is a step forward in improving food safety and labeling accuracy. Its emphasis on clear documentation, fair labeling practices, and small business support sets a standard that benefits producers and consumers alike. Now is the time to review your processes, update your protocols, and prepare for the transition.

Do you need help navigating the changes? Contact AgriForaging Food Safety for tailored support. We’re here to help you confidently meet these new standards.

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