c. Checking. Always check the stamp impression you have made to see that the
numbers are not inverted, that they are in proper order, that the stamp is properly dated,
and that the impression is clear and readable.
STAMPING IN THE CORRECT LOCATIONS
a. Standard Locations. When using stamps on shipping containers, apply the
stamp in the upper right-hand corner of the marked end of the shipping container. If this
is not possible, apply the stamp to the lower right-hand corner of the marked end of the
The inspection stamp must not cover any of the required markings on the
container or any inspection stamps or legends of other official inspection
b. Single-Stamping. Single-stamp a portion of the shipping containers in an
inspected lot to identify a lot as having been inspected and to identify the date of
c. Double-Stamping. Double-stamp containers from which samples have been
selected; that is, stamp such containers twice, leaving identical impressions near or
adjacent to each other.
d. Documents. When stamping documents that accompany inspected products,
stamp the backs of the documents. In general, follow local unit policy.
e. Unwrapped Carcass Meats. Stamp carcass meats that have not yet been
wrapped so that the stamped impression can be examined by unwrapping a small corner
on one end, to avoid having to completely unwrap the quarter or carcass to locate the
stamp. See "f" below for specific examples.
f. Standard Locations for Carcass Meats.
(1) Beef hindquarters. Place one stamp well down the shank, near the hock.
Place the second stamp well forward on the loin.
(2) Beef forequarters. Place one stamp well back over the rib. Place the
second stamp well down the shank. On wrapped forequarters, one stamp on the rib is
(3) Veal sides. Place one stamp well down on the foreshank. Place the
second stamp well down on the hindshank.