Four Chinese poultry processing plants have been approved to export cooked chicken to the U.S. The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has approved China’s export health certificate which demonstrates that poultry exported to the U.S. was raised and slaughtered in the U.S., Canada or Chile and that it was cooked to a proper temperature. For the first time, FSIS also published the names of the four Chinese poultry processing establishments it audited in March 2013 and found to be operating under requirements equivalent to those of the U.S. The plants are located in the Shandong province and include Shangdong Delicate Food Co., Weifang Legang Food Co., Qingyun Ruifeng Food Co., and Qingdao Nine-alliance Group Co. It will be up to U.S. companies to decide to import cooked poultry from China. It’s currently unknown when – or even if – the marketplace will participate in the arrangement which could be economically beneficial for them. When they do, FSIS will re-inspect the products exported by the four Chinese establishments when they reach U.S. ports before they will be allowed into domestic commerce. Chinese-processed poultry that hits U.S. stores would be labeled as such, although if it’s repacked or further processed in the U.S., information that it had originated in China would not be included on the label. FSIS believes this repackaging is unlikely to occur, but states that if it does, it would be done under agency supervision. Nancy Huehnergarth, a nutrition policy consultant and one of the women behind the petition to keep Chinese chicken off U.S. plates (which currently has 327,500 signatures), thinks consumers should be scared about the new development given China’s “abysmal” record on food safety. She is particularly worried that consumers’ right to know where their food comes from will be jeopardized by repackaging and reprocessing.