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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
      • Continuity of Operations (COOP)
      • 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
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      • 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
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Technical Training
      • Meat, Poultry and Processed Egg Product Inspection Videos
      • 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
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      • Office of Planning Analysis Risk Management (OPARM)
      • Significant Incident Preparedness and Response Staff (SIPRS)
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  • Careers
    • Apply for a Job
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    • Who Works for Us
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      • Dr. Catherine Pierce: Front Line Supervisor
      • Dr. Brianna Medina: Supervisory PHV
      • Dr. Raul Frontera: Front Line Supervisor
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askFSIS

Find answers to questions on inspection-related policies, programs, systems, and procedures.
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Making a Freedom of Information Act (FOIA) Request

In keeping with our society's interest in an open government, the Freedom of Information Act (FOIA) allows access to almost all Federal agency records. The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA), like other Federal agencies, is required to provide requestors with copies of certain records. However, many Agency documents are available to the public without having to file a FOIA request. These include press releases, speeches, consumer and technical publications, statistics, congressional testimony, and some letters and memoranda. Many of these can be found on the FSIS Web site (www.fsis.usda.gov).

FSIS is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged, as required by the Federal Meat Inspection Act, the Poultry Products Inspection Act, and the Egg Products Inspection Act. Please note FSIS only maintains records relating to its food safety mission. For instructions as to the procedure to follow in requesting material under FOIA from other government agencies, please consult their Web sites or contact their FOIA offices.

The FOIA provides access to almost all Federal agency records or portions of them, except for those that are protected from disclosure by legal exemptions and exclusions. The Agency's openness to provide information is balanced with the public's interest in preserving the privacy and confidentiality of sensitive, personal, and commercial information and the integrity of the government's decision-making and law enforcement proceedings. Therefore, there are some documents or portions of documents that are protected by law from release to the public. This means requestors will not always receive the records that they ask for or may receive documents with portions deleted. Wrongfully-disclosed information could cause competitive harm by disclosing proprietary information, result in an unwarranted invasion of personal privacy, or compromise the integrity of governmental decision-making processes. Also, FSIS employees can be held criminally liable for wrongfully disclosing information that should have been protected.

We encourage the public to explore FSIS and USDA's Web sites to see if the information sought is already available via the Web prior to making a FOIA request. All FOIA requests must be in writing. You may send your request via mail, fax, or e-mail. You should include the notation "Attention: FOIA Request" on the front of your request envelope or fax cover, and also at the beginning of your request letter. In this way you will be sure that the responsible individual receives your request without delay. In mailing your request, identify the documents you want as clearly as possible. The more precise and accurate the request, the more likely you are to get a complete response. Any facts or details you can give regarding the time, place, authors, events and subjects will be helpful in our search as well as in determining the records responsive to your request. For example, include the following in your request: Subject; Time documents were probably created; Case or file number, if applicable; Your telephone number, e-mail address, and mailing address; Fee-related information (see below). You do not have to state the reasons for your request.

Fee Categories 

When making your request, you should specify the fee category in which you feel your request falls and the amount you are willing to pay. The FOIA divides requestors into four categories:

  1. Commercial use requesters, may be charged fees for searching for documents, reviewing the documents, and duplication.
  2. Educational or noncommercial scientific institutions may be charged only for duplication, minus the first 100 pages.
  3. Representatives of the news media may be charged only for duplication, minus the first 100 pages.
  4. All other requesters may be charged fees for searching for documents and duplication minus the first 2 hours of search time and the first 100 pages.

If you do not specify the amount that you are willing to pay, FSIS will assume by your making the request, that you are willing to pay up to $25.00. If FSIS anticipates that fees associated with processing your request will exceed $25.00, you will be notified. In cases where no documents are located, the Agency is entitled to charge the requester for any applicable search time involved.

Fee Structures

The FOIA provides for the collection of fees for:

  • Searches: Time spent in looking for and retrieving material, either paper or electronic files, that may be responsive to the request, including personnel hours (clerical, professional or managerial).
  • Reviews: Time spent to determine if the record is releasable under legal guidelines, excluding the resolution of legal or policy issues. This includes blacking out or redaction of text.
  • Reproduction: Generating a copy of a requested record in the appropriate medium, for example paper or computer disk.

FOIA Fees are assessed based on the requester’s category.  Agencies are required to place requesters in one of the following categories:

 

Category Search Cost Review Cost Reproduction Cost
Educational & Scientific News Media None None First 100 pages are free. $.20 per page after that.
Commercial

Salary rate of the employee plus 16% of the employee’s basic pay; or

Clerical: $10.00 per hr.

Professional: $20.00 per hr.

Salary rate of the employee plus 16% of the employee’s basic pay; or

Clerical: $10.00 per hr.

Professional: $20.00 per hr.

 

$.20 per page
All Others

Salary rate of the employee plus 16% of the employee’s basic pay; or

Clerical: $10.00 per hr.

 Professional: $20.00 per hr.

None First 100 pages are free. $.20 per page after that.

The costs associated with searching for and reviewing records responsive to a request are: the salary rate of the employee conducting the search and/or review, plus 16 percent of the employee’s basic pay; or where a homogeneous class of personnel is used exclusively, $10.00 per hour for clerical time and $20.00 per hour for supervisory or professional time. Duplication of pages 8 ½" x 14" or smaller is $0.20 per page. Duplication of pages larger than 8 ½" x 14" is $0.50 per page.

Fee Waivers 

Fee waivers may be granted when disclosure of the documents is in the public interest and is likely to contribute significantly to public understanding of the operations or activities of the Government and is not primarily in the commercial interest of the requester. When mailing a request for a fee waiver, consider the following:

  1. Does the document concern the operations or activities of the government?
  2. Is disclosure likely to contribute to the public understanding of these operations and activities? and
  3. Will that contribution be significant?

Requests for fee waivers must be fully documented and justified by written explanation.

The FSIS FOIA office tracks incoming FOIA requests and works with FSIS offices that hold the requested records to retrieve them for the requestor. The assigned FOIA officer reviews the records page by page to determine which information can and cannot be released to the requestor. Handling of FOIA requests by a single staff in the Agency helps to ensure that requests are treated consistently and that the interests and rights of the requestors are properly addressed.

We are required to send you an answer within 20 working days of receiving your request. Our response might include all the materials you requested, a portion of your request with a listing of reasons why we withheld information, or a denial of all information. If denied, we will inform you of your appeal rights. If there is a delay in fulfilling your request within the 20-day time frame, we will notify you in writing about the delay.

Under the Privacy Act, a person may seek access to records that are retrieved by that person's name or another personal identifier, such as social security number or date of birth. These records will be made available unless they fall within the exemptions of the Privacy Act or the FOIA. Generally, you cannot obtain copies of records concerning another person without the written permission of that person.

If You Are Requesting Records

If you are requesting records, please include the following information:

  1. List your full name, current address, and place of birth.
  2. Please attest that you are over 18 years old.
  3. Any request for FSIS to release records about you to another individual (i.e. requesters seeking records to be released to their attorney or someone else acting on their behalf, or those seeking to have records released to a parent or legal guardian), must include a signed statement certifying your agreement for that person to access the records.
  4. Identify the records you believe may have information about you.
  5. Identify which of FSIS' system of records (a "system of records" is a group of records under the control of an agency from which information can be retrieved by name, or by an identifying number, symbol, or other particular unique to the individual) you believe may contain the records you are seeking (e.g., HR).
  6. Specify when you believe the records were created.
  7. Provide any other information that may help the FOIA staff determine which program area may have responsive records.
  8. Sign your request. Your signature must either be notarized or submitted by you under 28 U.S.C. 1746, a law that permits statements to be made under penalty of perjury, as a substitute for notarization.

Do not e-mail personal information to the FOIA Office. Please send via postal service or other commercial delivery to:

Freedom of Information Act Officer 
USDA, Food Safety and Inspection Service 
Room 2168 South Building 
1400 Independence Ave., SW 
Washington, DC 20250

By fax to: (202) 690-3023

If you are seeking to amend or modify records under the Privacy Act, contact the Privacy Office at Privacy@usda.gov for additional guidance. Do not include personal information in your e-mail.

For additional information, contact:

Freedom of Information Act Coordinator

  • Telephone: (202) 720-2109
  • Fax: (202) 690-3023
  • E-mail: fsis.foia@usda.gov
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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.
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Last Updated: Aug 26, 2020
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