• Goal 1: Prevent Foodborne Illness and Protect Public Health
  • Outcome 1.1. Prevent Contamination
    • Objective 1.1.1. Drive Compliance With Food Safety Statutes and Regulations
    • Objective 1.1.2. Strengthen Sampling Programs
    • Objective 1.1.3. Ensure Establishments Are Meeting Pathogen Reduction Performance Standards
    • Objective 1.1.4. Promote Food Defense Practices
  • Outcome 1.2. Limit Illness From Regulated Products
    • Objective 1.2.1. Improve Food Safety at In-Commerce Facilities
    • Objective 1.2.2. Enhance Response to Foodborne Illness Outbreaks and Adulteration Events
    • Objective 1.2.3. Increase Public Awareness of Recalls, Foodborne Illness, and Safe Food Handling Practices
• Goal 2: Modernize Inspection Systems, Policies, and the Use of Scientific Approaches
  • Outcome 2.1. Improve Food Safety and Humane Handling Practices Through Adoption of Innovative Approaches
    • Objective 2.1.1. Modernize Scientific Techniques and Inspection Procedures
    • Objective 2.1.2. Increase Adoption of Humane Handling Best Practices
  • Outcome 2.2. Enhance Access to Complete and Accurate Information to Inform Decisions
    • Objective 2.2.1. Improve the Reliability, Access, and Timely Collection and Distribution of Information
• Goal 3: Achieve Operational Excellence
  • Outcome 3.1. Maintain a Well-Trained and Engaged Workforce
    • Objective 3.1.1. Improve Recruitment and Retention for Mission Critical Positions
    • Objective 3.1.2. Enhance Training and Development Opportunities Across Competency Areas
    • Objective 3.1.3. Ensure Equal Opportunity and a Diverse and Inclusive Environment
  • Outcome 3.2. Improved Processes and Services
    • Objective 3.2.1. Enhance Efficiency and Effectiveness of Key Business Processes and Systems
    • Objective 3.2.2.Improve Service Delivery

• FY 2021 Annual Plan
• FY 2020 Annual Plan
• FY 2019 Annual Plan 
• FY 2018 Annual Plan
• FY 2017 Year in Review
• FY 2017 Annual Plan

• Download the Plan
• Annual Performance Plan
• Key Accomplishments

All FSIS employees are actively engaged in preventing foodborne illness and protecting public health. We are one team, with one purpose, working toward a common and extremely important goal.

As noted by Administrator Al Almanza, "This Strategic Plan encompasses our strategic intentions over the next 5 years, and will serve as a foundation document for both the long-range and day-today operations of the Agency."

A main driver of this 5-year Strategic Plan is the desire for the Agency to continue to be an ever more trusted and successful public health agency—an Agency that adapts to the changing nature of food safety risks.

Summary of the Strategic Framework

Strategic Theme: Prevent Foodborne Illness 

• Goal 1: Ensure that food safety inspection aligns with existing and emerging risks
• Goal 2: Maximize domestic and international compliance with food safety policies
• Goal 3: Enhance public education and outreach to improve food-handling practices
• Goal 4: Strengthen collaboration among internal and external stakeholders to prevent foodborne illness

Strategic Theme: Understand and Influence the Farm-to-Table Continuum 

• Goal 5: Effectively use science to understand foodborne illness and emerging trends
• Goal 6: Implement effective policies to respond to existing and emerging risks

Strategic Theme: Empower People and Strengthen Infrastructure 

• Goal 7: Empower employees with the training, resources, and tools to enable success in protecting public health
• Goal 8: Based on the defined Agency business needs, develop, maintain, and use innovative methodologies, processes, and tools, including PHIS, to protect public health efficiently and effectively and to support defined public health needs and goals

Related Information: Annual Performance Plan

The Annual Performance Plan provides a clear list of Agency priorities and a detailed roadmap of the steps FSIS intends to take during the current fiscal year to achieve its mission.

• Annual Plan
• Year In Review