FSIS Laboratories & Procedures

FSIS laboratories monitor and analyze production processes, identify and evaluate potential foodborne hazards, determine estimates of risk to human health, and respond to recognized, emerging, or potential threats to the food supply.

Updates to Chemistry Lab Guidebook (Apr 15, 2013)
Updated: Quantitation and Confirmation of Sulfonamides by Liquid Chromatography – Tandem Mass Spectrometry (LC-MS-MS) (PDF Only).

Updates to Microbiology Lab Guidebook (Apr 3, 2013)
Updated chapters are 4, 4C, 8, and 41, and related appendices. (See March 29 Constituent Update.)

List of Pasteurized Egg Products Recognized Laboratories (PDF Only)
This list of member laboratories will be updated every six months, approximately. Subscribe to get email notification.

FSIS Laboratories
The laboratories coordinate and conduct analytical services in support of the Agency's farm-to-table strategies.

Pilot Program on Isolates

Accredited Laboratory Program
The Accredited Laboratory Program (ALP) accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues.

Pasteurized Egg Product Recognized Laboratory Program
Pasteurized Egg Products Recognized Laboratory (PEPRLab) Program laboratories perform Salmonella analysis on official surveillance samples of pasteurized egg products.

Guidebooks & Methods
The Guidebooks contain current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. They are:

Last Modified: April 15, 2013


			HACCP & Pathogen Reduction

			Laboratories & Procedures


				FSIS Laboratories

				Accredited Lab Program

				Pasteurized Egg Product Recognized Lab Program

				Guidebooks & Methods


			Data Collection & Reports

			Risk Assessments

			Food Safety Research Priorities


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