All of the food and meat we eat is processed, packaged, and prepared in some form or another. This processing occurs at processing facilities under microbiologically sanitary conditions. Some food products are more processed than others. The methods used to produce these further-processed products are designed to improve efficiency and to improve the quality, value, and convenience of products for consumers. The government and statutory bodies have inspection standards for all food products to ensure the safety, wholesomeness, and accurate labeling of these products.