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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
      • Meat
        • Bacon and Food Safety
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
    • Food Defense and Emergency Response
      • Emergency Response
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
            • Salmonella Verification Testing Program Monthly Posting
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
      • Residue Chemistry
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Livestock Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
        • Related Documents for FSIS Directive 10240.4
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
      • Inspection of Poultry Products
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • HIMP Study Plans and Resources
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Foods Made with Cultured Animal Cells
          • Nutrition Labeling Information
            • FSIS Statement: Interim Labeling Guidance the Labeling of Factual Statements on Nutrients in Meat and Poultry Products
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Meat, Poultry and Processed Egg Product Inspection Videos
      • Virtual & Regional Training
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
      • State Inspection Programs
        • Cooperative Interstate Shipping Program
          • Cooperative Interstate Shipment (CIS) Establishments
        • Guidance Documents for State and Local Agencies
        • States With and Without Inspection Programs
        • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
      • Making a Freedom of Information Act (FOIA) Request
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
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Ask FSIS

askFSIS

Find answers to questions on inspection-related policies, programs, systems, and procedures.
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Food Safety Agencies & Partners

FSIS routinely collaborates with other Federal agencies, States, tribal authorities, stakeholders, and the public to ensure the safety of meat, poultry, and processed egg products along the farm-to-table continuum.

USDA-FDA Formal Agreement

Formal agreement between FSIS and other federal agencies.

Read the Agreement

Memoranda of Understanding (MOU)

A list of memoranda of understanding (MOU) or memoranda of agreement (MOA) between FSIS and other government agencies.

View the Memorandas

Selected Federal Agencies

U.S. Food and Drug Administration (FDA)

The FDA is charged with protecting consumers against impure, unsafe, and fraudulently labeled products. FDA, through its Center for Food Safety and Applied Nutrition (CFSAN), regulates foods other than the meat, poultry, and egg products regulated by FSIS. FDA is also responsible for the safety of drugs, medical devices, biologics, animal feed and drugs, cosmetics, and radiation emitting devices.

  • U.S. Food and Drug Administration (FDA)

Centers for Disease Control and Prevention (CDC)

CDC leads federal efforts to gather data on foodborne illnesses, investigate foodborne illnesses and outbreaks, and monitor the effectiveness of prevention and control efforts in reducing foodborne illnesses. CDC also plays a key role in building state and local health department epidemiology, laboratory, and environmental health capacity to support foodborne disease surveillance and outbreak response.

  • Centers for Disease Control and Prevention (CDC)

U.S. Environmental Protection Agency (EPA)

EPA works for a cleaner, healthier environment. EPA's mission includes protecting public health and the environment from risks posed by pesticides and promoting safer means of pest management.

  • U.S. Environmental Protection Agency (EPA)

U.S. Department of Homeland Security

FSIS works with agencies in the Department of Homeland Security to ensure that FSIS is able to respond quickly and effectively to an attack on the food supply, major disease outbreak, or other disaster affecting the national food infrastructure.

  • U.S. Department of Homeland Security

Animal and Plant Health Inspection Service (APHIS)

APHIS' primary role in the U.S. food safety network of agencies is to protect against plant and animal pests and diseases. APHIS also administers the Animal Welfare Act and carries out wildlife damage management activities.

  • Animal and Plant Health Inspection Service (APHIS)

Food and Nutrition Service (FNS)

As the agency responsible for administering the nutrition assistance programs of USDA, the Food and Nutrition Service provides children and low-income people access to food, a healthful diet, and nutrition education. Food safety and security is an important aspect of the USDA nutrition assistance programs.

  • Food and Nutrition Service (FNS)
  • ChooseMyPlate.gov

National Agricultural Library (NAL)

NAL is the U.S. center for the international agricultural information system, coordinating and sharing resources and enhancing global access to agricultural data.

  • National Agricultural Library (NAL)
  • Nutrition.gov
  • Food and Nutrition Information Center (FNIC)
  • Food Safety Research Information Office

National Institute of Food and Agriculture (NIFA)

NIFA's unique mission is to advance knowledge for agriculture, the environment, human health and well-being, and communities by supporting research, education, and extension programs in the Land-Grant University System and other partner organizations. (NIFA is the former Cooperative State Research, Education, and Extension Service (CSREES).)

  • National Institute of Food and Agriculture (NIFA)
  • Food Science is one of the National Emphasis Areas for NIFA.

Partnerships

Partnership for Food Safety Education (PFSE)

The Partnership unites consumer groups, professional societies in food science, nutrition, and health; industry associations, and the U.S. government to educate the public about safe food handling and preparation. FSIS is a Federal government liaison to the Partnership.

  • Partnership for Food Safety Education (PFSE)

State Governments

During a recall investigation, FSIS may work with other agencies, including state or local public health departments, other USDA agencies, and other Federal agencies such as FDA and the Department of Defense.

To find your State department of Health or Agriculture, you can go to FoodSafety.gov  or use the table below which includes links to each State’s home page, Department of Health page, and Department of Agriculture page.

This table includes links to each State's home page, Department of Health page, and Department of Agriculture page.

State Departments of Public Health and Agriculture
State (Home) Public Health Agriculture
Alabama Department of Public Health Department of Agriculture and Industries
Alaska Health and Social Services Division of Agriculture
Arizona Department of Health Services Department of Agriculture
Arkansas Arkansas Department of Health Agriculture Department
California Department of Health Services Department of Food and Agriculture
Colorado Colorado Department of Public Health and Environment Department of Agriculture
Connecticut Department of Public Health Department of Agriculture
Delaware Division of Public Health Department of Agriculture
District of Columbia Department of Health –
Florida Department of Health Department of Agriculture and Consumer Services
Georgia Division of Public Health Department of Agriculture and Industries
Hawaii State Department of Health Department of Agriculture
Idaho Department of Health and Welfare State Department of Agriculture
Illinois Department of Public Health Department of Agriculture
Indiana State Department of Health State Department of Agriculture
Iowa Department of Public Health Department of Agriculture and Land Stewardship
Kansas Department of Health and Environment Department of Agriculture
Kentucky Cabinet for Health and Family Services Department of Agriculture
Louisiana Department of Health and Hospitals Department of Agriculture and Forestry
Maine Center for Disease Control and Prevention Department of Agriculture, Food and Rural Resources
Maryland Department of Health and Mental Hygiene Department of Agriculture
Massachusetts Department of Public Health Department of Agricultural Resources
Michigan Department of Community Health Department of Agriculture
Minnesota Department of Health Department of Agriculture
Mississippi State Department of Health Department of Agriculture and Commerce
Missouri Department of Health and Senior Services Department of Agriculture
Montana Department of Public Health and Human Services Department of Agriculture
Nebraska Department of Health and Human Services Department of Agriculture
Nevada Health Division Department of Agriculture
New Hampshire Department of Health and Human Services Department of Agriculture, Markets, and Food
New Jersey Department of Health and Senior Services Department of Agriculture
New Mexico Department of Health Department of Agriculture
New York Department of Health Department of Agriculture and Markets
North Carolina Department of Health and Human Services Department of Agriculture and Consumer Services
North Dakota Department of Health Department of Agriculture
Ohio Department of Health Department of Agriculture
Oklahoma State Department of Health Department of Agriculture, Food & Forestry
Oregon Public Health Division Department of Agriculture
Pennsylvania Department of Health Department of Agriculture
Rhode Island Department of Health Division of Agriculture
South Carolina Department of Health and Human Services Department of Agriculture
South Dakota Department of Health Department of Agriculture
Tennessee Department of Health Department of Agriculture
Texas Department of State Health Services Department of Agriculture
Utah Department of Health Department of Agriculture and Food
Vermont Department of Health Agency of Agriculture, Food and Markets
Virginia Department of Health Department of Agriculture and Consumer Services
Washington State Department of Health State Department of Agriculture
West Virginia Department of Health and Human Resources Department of Agriculture
Wisconsin Department of Health and Family Services Department of Agriculture, Trade and Consumer Protection
Wyoming Department of Health Department of Agriculture

 

Woman hugging her dog

Who Works for Us

"Faces of Food Safety" introduces you to the men and women who play a role in making our food safe.
Learn More
USDA Whitten Building

Freedom of Information Act (FOIA)

Any person has the right to obtain Federal agency records unless the records (or a part of the records) are protected from disclosure by any of the nine exemptions contained in the law.
Learn More
Soapy hands under warm running water

Cleanliness Helps Prevent Foodborne Illness

Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands.
Learn More
Last Updated: Mar 07, 2019
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