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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.
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.