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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
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • 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
        • Grilling and Food Safety
        • 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?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish 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
        • Mechanically Tenderized Beef
        • 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
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
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      • Food Defense
        • Risk Mitigation Tool
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        • International Food Defense
  • Science & Data
    • Research Priorities
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      • 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 Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • 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)
        • Salmonella Verification Testing Program Monthly Posting
      • Residue Chemistry
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        • Egg Product Testing, Years 1995-2017
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        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • 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
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
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      • Regulatory Priorities
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      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
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        • 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
          • 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
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      • Microbial Risk
        • Listeria Monocytogenes
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        • Specified Risk Material
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      • Specified Risk Material Resources
      • Food Safety Assessments Tools
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      • 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
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • 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
          • 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
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          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
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          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
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      • Equivalence
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    • Regulatory Enforcement
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      • Quarterly Enforcement Reports
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      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
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    • State Inspection Programs
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  • About FSIS
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  • Contact Us
    • FSIS Offices
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      • Dr. Summer Addo — an Unexpected Career Path
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
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      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
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    • Archives
      • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
      • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
      • ARCHIVE: Message from Leadership — Women’s Equality Day
      • ARCHIVE: Managing Heat Risk in Hot Weather
      • ARCHIVE: New Netflix Show Features USDA and FSIS
      • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • ARCHIVE: Thank You for Your Public Service
      • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
      • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
      • ARCHIVE: Hero Inspector Saves a Life While on the Road
      • ARCHIVE: Administrative Professionals Day — Thank You
      • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
      • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
      • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
      • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
      • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
      • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
      • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
      • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
      • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
      • ARCHIVE: Don’t Invite Foodborne Illness to the Party
      • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
      • ARCHIVE: Thanksgiving Message from Leadership
      • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
      • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
      • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
      • ARCHIVE: Veterans Day Messages from FSIS Leadership
      • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
      • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
      • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
      • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
      • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
      • ARCHIVE: Mask Requirements Updated for FSIS Employees
      • ARCHIVE: Modernizing Egg Inspection
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      • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
      • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
      • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline

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Participate in Creating Standards

FSIS invites the food safety community to participate in establishing standards for our food safety policies and services. Join us for public meetings or respond to comment requests.
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Dr. Khali Jones is Living Her Dream

Since the age of six, Dr. Khali Jones dreamed of being a veterinarian. Now, as a relief supervisory public health veterinarian (SPHV) in the Atlanta District, Jones is living her dream. 

Since the age of six, Dr. Khali Jones dreamed of being a veterinarian. Now, as a relief supervisory public health veterinarian (SPHV) in the Atlanta District, Jones is living her dream. After serving with FSIS as a student veterinary trainee during her last two years at Tuskegee University College of Veterinary Medicine, she joined FSIS full time in August 2019. 

SPHV Duties

The past nine months have been busy for Jones. She travels weekly to establishments throughout her circuit to perform antemortem and postmortem inspection, verify humane handling of birds through good commercial practices, determine dispositions on abnormal carcasses (such as any with infectious diseases, neoplasms and contamination), verify sanitary conditions in establishments, and authorize export documentation that allows products to be shipped internationally. Said Jones, “During my time as an SPHV, I have already composed noncompliance records, performed mid-year progress reviews for inspectors I supervise, completed National Antimicrobial Resistance Monitoring System samples and assisted with training a new supervisory consumer safety inspector in our circuit.”

Woman wearing work gear stands next to truck of chickens

Dr. Jones, Relief SPHV, completes antemortem inspection to ensure birds are free of disease conditions at P-6505 in Claxton, Georgia. Photo courtesy of Andrew Gordon, OFO.

Jones enjoys learning and is motivated to be successful in protecting public health through training, whether on the job or online via AgLearn. She continually seeks opportunities to learn, grow and develop professionally. Jones’ supervisor, Dr. Marina Tutt, said, “Dr. Jones is the type of veterinarian  who can and will sustain the high standards that the Agency needs.”

No "Typical" Work Day

Jones finds the work rewarding because she can interact with new establishments, new employees and new environments every week as she travels. “I am proud to bring diversity to the profession and serve as a role model for a new generation of federal veterinarians,” she said. As a relief SPHV, there is no “typical” day; her schedule can vary weekly and she may be working first, second or third shift at a traditional plant or an NPIS establishment. One week, she may report to a plant at 4:00 a.m., where she ensures that inspectors report to their stations in a timely manner and perform good commercial practices tasks for poultry; she also covers during online inspectors’ breaks, visually inspecting carcasses on the line. In another week, she may report to a different plant at 2:30 p.m., where she may have to handle sanitation issues on the processing floor, attend a weekly meeting with establishment management and spend half of her work hours completing export documentation from five different cold storage facilities ready to ship products internationally. If a veterinarian at her home plant is absent from work, she may arrive at 8:30 p.m. to ensure there is adequate coverage. During the ‘graveyard’ shift, she finds it quiet and a good time to catch up on emails, perform periodic walk-throughs of the plant and determine a disposition on a carcass if needed by her inspectors. Said Jones, “Some days can be stressful and overwhelming with multiple things occurring simultaneously; nevertheless, I always try to stay focused, keep a smile on my face and work with a positive attitude.”

Depending on which shift and location she is working, Jones supervises approximately 16 food inspectors and 30 consumer safety inspectors. She describes her coworkers as “hard-working, motivated and competent.” Jones believes “teamwork is the glue that holds our agency together! In the plant, all USDA personnel work towards our mission in their daily tasks; teamwork fosters a positive and productive environment.” Through her PHV network, Jones can always share and ask for feedback on questions and concerns.

Jones believes “teamwork is the glue that holds our agency together! In the plant, all USDA personnel work towards our mission in their daily tasks; teamwork fosters a positive and productive environment.
Dr. Kahli Jones
Relief SPHV

Path to FSIS

As an undergraduate at Tuskegee University, Jones majored in Animal Sciences, in which she earned bachelor’s and master’s degrees. She continued her education at Tuskegee University College of Veterinary Medicine, where she obtained her Doctor of Veterinary Medicine in May 2019. She was recognized for her leadership and academic excellence with the Merck Academic Excellence Award and the Christian Veterinary Fellowship Leadership Award. 

Jones first learned about FSIS through an email blast sent to students in her veterinary school; it encouraged students to apply for a new scholarship opportunity with the Agency. In 2017, she received the Adel A. Malak Scholarship and completed the Pathways internship where she gained early exposure into her career. She received mentorship, professional development and hands-on experience in the poultry and meat industries, which helped prepare her for her future role as an SPHV. She decided to apply for a position with the Agency because it combined her passions for veterinary medicine, public health and pathology. 

Her mentors — all SPHVs — included Dr. Lavell Galloway and Dr. Rodney Prince (coincidentally, Tuskegee grads like Jones) as well as Dr. Wes Tillison. They taught her about the importance of documentation, and not only how to be an effective supervisor but also how to handle various issues within an establishment.
 

Off Duty

Jones’ friends agree that safe food equals a healthier life, but most are surprised to learn that veterinarians work in the food industry. She said, “They never really made the connection of veterinarians to animals such as cattle, swine and poultry that produce the food products fit for human consumption. When shopping with my grandmother, she is always amazed when I identify a tray of chicken wings that has come from an establishment where I have worked.”

Since 2014, Jones has volunteered with the USDA Child Nutrition Program through the Georgia Food Bank Association. The 8-week summer feeding program hosted by her home church serves local children, ages 5-18. Said Jones, “I help with the daily preparation of breakfast and lunch meals. There is a critical need to ensure children have well balanced meals as many of the disadvantaged youth would not have access to food without this resource.” 

When she’s not working at various establishments in the Atlanta District, Jones enjoys playing tennis, reading, writing, dancing, traveling, volunteering and spending time with family, friends and her dog, Styx. 

Turkey production line in 1956

Our History

USDA's Food Safety Inspection Service has a long, rich history of improving and protecting America's food supply.
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Core Values

Our team is full of dedicated public servants who embody our core values.
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Who Works for Us

"Faces of Food Safety" introduces you to the men and women who play a role in making our food safe.
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Learn More About FSIS
Last Updated: Jun 24, 2020
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