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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Laboratories and 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.

Test tubes FSIS Accredited Laboratories List
The ALP list has been updated for June 2016.

Testing for E. coli

Laboratory Methods 
The Chemistry Laboratory Guidebook was updated. These methods are effective June 20, 2016.


Egg breaking equipment 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.

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.

FSIS Laboratories

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

Guidebooks and Methods

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

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.

Last Modified Jun 03, 2016