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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall and PHA Cases in Calendar Year 2023
        • Summary of Recall and PHA Cases in Calendar Year 2022
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2012
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
      • Illnesses and Pathogens
        • Botulism
          • Clostridium botulinum y El Botulismo
        • Campylobacter
          • Campylobacter En Español
        • E. coli
        • Listeria
        • Parasites and Foodborne Illness
          • Parásitos y Enfermedades Transmitidas Por los Alimentos
        • Preguntas y Respuestas Sobre Listeria
        • Salmonella
          • Preguntas y Respuestas Sobre Salmonella
      • 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
        • Aditivos en Productos Cárnicos y Avícolas
        • Agua en Carnes y Aves
        • Ahumar Carnes y Aves
        • Air Fryers and Food Safety
        • Alergias Alimentarias: Los “9 Grandes”
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cocción Versus Seguridad
        • Cocinar en Hornos Microondas
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
        • Cómo las Temperaturas Afectan a los Alimentos
        • Danger Zone 40F - 140F
        • Deep Fat Frying
        • Doneness Versus Safety
        • El Color de la Carne y Las Aves
        • El Gran Deshielo: Métodos Seguros para Descongelar
        • El Manejo Adecuado de los Alimentos Pedidos Por Correo
        • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
        • Fechas en Productos Alimenticios
        • Food Allergies: The “Big 9”
        • Food Thermometers
        • Freidoras de Aire y Seguridad Alimentaria
        • Freír en Grasa y Seguridad Alimentaria
        • Glosario de Términos de Empaque
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
        • High Altitude Cooking
        • Hongos en los Alimentos: ¿Son Peligrosos?
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
        • Importing Meat, Poultry & Egg Products US
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • La Cocción En Elevaciones Altas
        • La Congelación Y Seguridad Alimentaria
        • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
        • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
        • Las Sobras de Comida e Inocuidad Alimentaria
        • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
        • Mail Order Food Safety
        • Manipulación Adecuada de Alimentos Para Llevar
        • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
        • Manteniendo Seguros Los Almuerzos En "Bolsas"
        • Materiales de Empaque para Carnes y Aves
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Molds on Food: Are They Dangerous?
        • Natural Flavors on Meat and Poultry Labels
        • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
        • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
        • Sabores Naturales de Carnes y Aves en las Etiquetas
        • Safe Handling of Take-Out Foods
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
        • Seguridad Alimentaria de Comida No Perecedera
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tabla de Temperatura Interna Mínima Segura
        • Tablas de Cortar
        • Tailgating Food Safety Q & A
        • Termómetros para Alimentos
        • Termómetros para Electrodomésticos
        • Términos de Etiquetado de Carnes y Aves
        • Understanding FSIS Food Recalls
        • Voluntarios Sobre la Seguridad Alimentaria
        • Water in Meat & Poultry
        • Zona de Peligro (40 F - 140 F)
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Refrigeration
          • La Refrigeración y Seguridad Alimentaria
        • Safe Temperature Chart
        • Shelf-Stable Food
        • 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
      • Meat & Catfish
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Bisonte de la Granja a la Mesa
        • Cabra de la Granja a la Mesa
        • Carne Seca y Seguridad Alimentaria
        • Carne de Cerdo Fresca de la Granja a la Mesa
        • Carne de Res de la Granja a la Mesa
        • Carne de Ternera de la Granja a la Mesa
        • Carne de res ablandada mecánicamente
        • Carne en Conserva y Seguridad Alimentaria
        • Catfish from Farm to Table
        • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Conejo de la Granja a la Mesa
        • Cordero de la Granja a la Mesa
        • Corned Beef
        • Cuando se Asan “Otras” Carnes para las Fiestas
        • Door-to-Door Meat Sales
        • El Jamón y la Seguridad Alimentaria
        • El Tocino y la Seguridad Alimentaria
        • 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
        • La Carne Molida y la Seguridad Alimentaria
        • Lamb From Farm to Table
        • Las Salchichas “hot dogs” y la Seguridad Alimentaria
        • Los Embutidos y Seguridad Alimentaria
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Venta de Carne a Domicilio
        • Yersiniosis and Chitterlings Tips
        • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
      • Poultry
        • Happy Thanksgiving!
        • Amarras para las Aves y Otros Accesorios
        • Aves: Baños en Solución, Salmueras y Marinadas
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • El Relleno y Seguridad Alimentaria
        • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • La Etiqueta del Ave Dice “Fresco”
        • La Preparación de Turduckens Requiere un Manejo Adecuado
        • Let's Talk Turkey Roasting
        • Pato y Ganso de la Granja a la Mesa
        • Pavo de la Granja a la Mesa
        • Pavo: Rutas Alternativas Hacia la Mesa
        • Pollo de la Granja a la Mesa
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Preparación Básica del Pavo: Cocinar De Forma Adecuada
        • Preparación Básica del Pavo: Como Descongelar Seguramente
        • Preparación Básica del Pavo: El Relleno
        • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
        • Procesamiento de Aves: Preguntas y Respuestas
        • 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
        • ¿Es Segura la Carne de Pavo Rosada?
      • Eggs
        • Egg Products and Food Safety
        • Huevos en Cascarón De la Granja a la Mesa
        • Ovoproductos e Inocuidad Alimentaria
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Eliminando Olores de Refrigeradores y Congeladores
        • Fires and Food Safety
        • Incendios y Seguridad Alimentaria
        • 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
      • 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
      • FSIS/ORISE Food Safety Fellowship Program
        • Aaron Dudley
        • Lauren Lee
        • Sharon Nieves-Miranda
        • Yesutor Soku
        • Ali Strickland
    • 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 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
        • 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):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
        • 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 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
      • 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
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • 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)
        • 2023-2025 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)
    • FSIS Procurement
    • National Federal Financial Assistance
    • Regulatory Decisions & Non-Retaliation
  • 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
          • Salmonella KPI
          • Salmonella Risk Assessments
        • 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
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
            • BSE Workshops for Small & Very Small Plants
          • FSIS BSE Resources
      • Specified Risk Material Resources
      • 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
          • Human Food Made with Cultured Animal Cells
          • 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
          • 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
        • Eligible U.S. Establishments by Country
          • Australia Eligible Establishments
          • Hong Kong Lamb Export Eligible Establishments
          • Hong Kong Pork Export Eligible Establishments
          • Hong Kong Poultry Export Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Hong Kong Beef 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
    • Inspection Training & Videos
      • Humane Interactive Knowledge Exchange (HIKE) Scenarios
      • Inspection & Mission Training
      • Meat, Poultry and 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
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office of Food Safety (OFS)
      • Office of the Administrator (OA)
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    • Who Works for Us
      • Stephanie Galvan Prioritizes Excellence in FSIS
      • Yolanda Kennedy-Edwards: Compassion and Continuous Improvement to Catapult Change
      • Arsalan “AJ” Jalisi Enhances Decision-Making and Engagement with Data Analytics
      • Archives
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      • Submit Your Stories
      • Archives
        • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
        • ARCHIVE: Improved PHIS Task Distributor Comes Online!
        • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
        • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
        • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
        • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • 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: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • 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: 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: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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December 2021 Snapshots

Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins

By Felicia Thompson, OPACE

Chicago District Pandemic Coin

Team members proudly hold their recognition coins for collaboration, one of FSIS’ Core values. Pictured, front row, from left: Consumer Safety Inspectors (CSI) Michael Raymond and Jessica Carter. Pictured, back row, from left: Chicago District’s Deputy District Manager Dr. Tamara Davis, CSI Marco Cervantes, and Food Inspectors (Exports) Myra Kramp and (Imports) Curtis Judgeware. Photo by Frontline Supervisor Dennis Wlasiuk, OFO.

On Oct. 27, Dr. Tamara Davis, a Chicago District deputy district manager, presented inspectors in the Dearborn, Michigan, circuit Collaborative recognition coins. The employees, who are assigned to different establishments, received the coins for their efforts in working with their Frontline Supervisor (FLS) Dennis Wlasiuk and other FLSs in the Chicago District to ensure seamless execution of the Agency’s mission during the COVID-19 pandemic. The inspectors protected the public’s health without interruption throughout Fiscal Year 2021 when they staffed egg products, livestock slaughter and processing, and import and export establishments.

“The team stepped up, covered additional facilities, and volunteered to travel to other circuits throughout the four states of the Chicago District to provide inspection duties where they were needed. This made us more flexible and allowed other circuits in the district to receive the help they needed,” Dr. Davis said. “Their efforts are an excellent example of team members working together to ensure the Agency’s mission is accomplished.”

Team members share their thoughts about public service, working at FSIS and being recognized with a coin.

Front row, from left:

Michael Raymond has been with FSIS for more than 10 years. He’s assigned in Detroit, Michigan. “I chose public service so I could do right every day. I like having a job where doing the right thing is the only thing that matters. The results of our work don’t always seem tangible since we don’t get notified every time a family eats dinner and doesn’t get sick, but I find great satisfaction in performing our crucial mission of keeping food safe and wholesome every day. Everyone in FSIS works toward the same mission. We all have the same impact. It was nice to get some extra recognition during one of the more trying times in our country’s history. No matter how difficult things get, people need to eat, and they shouldn’t have to worry if their next meal will get them sick.”

Jessica Carter is a 14-year FSIS employee assigned in St. Clair Shores, Michigan. “I chose to work for public service to give back to my community. I love my job! I feel a sense of purpose and value to work for FSIS knowing that I am keeping the public safe. By giving the job 100 percent every day, it lets the Agency know that the public is in good hands. I am honored to receive the collaboration coin.”

Back, row from left:

Dr. Tamara Davis.

Marco Cervantes is assigned to Roseville, Michigan. He has been with FSIS for six years. “I chose this career path because public sector employees report feeling like the work they do benefits humankind, not just commercial profit-makers. I see the role as a way of developing my career in a forward-thinking, in a well-established Agency. I protect the public’s health, even if it means traveling to other states and working seven days a week. I am honored! Awards recognize hard work and achievements, and they can boost employees’ morale and motivation, as it acknowledges their contribution to your Agency’s success.”

Myra Kramp has been with FSIS for 14 years and works in Hamtramck, Michigan. “I worked as a trimmer in a poultry plant for 10 years prior to applying for FSIS. I felt that I could contribute more, learn more, and travel more as a public servant. The job is very fulfilling. I love being able to interact with industry and learn about the different processes. My current position as an export inspector is important because I not only verify that US product meets the standards of other countries, but also when returned to the US for any reason, the food item is still a wholesome product before being released into commerce. It feels good to receive recognition for a job well done.”

Curtis Judgeware is assigned in Hamtramck, Michigan. He has been with FSIS for nine years. “I chose public service because I wanted make a difference in the world and protect public health. My job means a great deal to me. It offers me financial security and challenges me to be a better me. My job impacts the Agency by keeping the food source safe throughout the world. Receiving the collaboration coin shows appreciation to me from the Agency at this difficult time, and I am very honored to have received this token of appreciation.”

Backside of Collaborative Coin Frontside of Collaborative Coin

Photos by Dr. Davis, OFO.

From Collins to Sebastopol, Miss.

T.J. Dear

Consumer Safety Inspector T.J. Dear is transferring from one establishment in Collins to another establishment in Sebastopol, both poultry plants. Dear’s colleagues surprised him with a going away luncheon and gifted him an engraved Bible cover, a bronze solar light lantern, a case of soda and a two-month supply of canned meat that they purchased themselves. 

Said Christina Walker, a resource manager in the Jackson District, “Dear loves his job in protecting the public health. For many years he has ensured that poultry products are safe, wholesome, and correctly label and packaged.” Photo by Allison Thomas, OFO.

Greentop, Mo.

Est 2929

On Nov. 18, Administrator Paul Kiecker (pictured, third from left) met with Inspection Program Personnel at a meat processing facility specializing in dried snack sticks. IPP talked with Kiecker about working hours, overtime flexibilities, ideas for veterinarian recruitment and retention, and remaining competitive with private industry. 

Pictured, from left: Deputy Chief of Staff Robert Witte, Consumer Safety Inspector Amy Barto, Kiecker, Frontline Supervisor Dr. Robert Clarkson and Supervisory Public Health Veterinarian Dr. Carla Miller. Photo by establishment employee.

Trimble, Mo.

Est 31865

On Nov. 19, Administrator Paul Kiecker (pictured, back row, left) met with Inspection Program Personnel (IPP) at a small slaughter and processing plant. IPP spoke with Kiecker about overtime flexibility, work-life balance and connectivity. 

Pictured, front row, from left: Food Inspector Adam Musick and Supervisory Public Health Veterinarian Dr. Raeahhah Lamb. Pictured, back row, from left: Consumer Safety Inspector Steven Farris, Kiecker and Frontline Supervisor Dr. Robert Clarkson. Photo by Deputy Chief of Staff Robert Witte, OA.

St. Joseph, Mo.

nightshift

On Nov. 18, Administrator Paul Kiecker (pictured, left) met with FSIS night shift personnel at a swine slaughter plant. Inspection Program Personnel spoke with Kiecker about the vaccine mandate, the number of hours they dedicate to the mission and the importance of work-life balance. The group also expressed their appreciation for Kiecker meeting with and working alongside them on the line. 

Pictured, front row, from left: Food Inspectors (FI) Veronica Olmos, Wendell McCauley, Nora Diano-Everett and Marissa Gonzalez and Supervisory Public Health Veterinarian Dr. Alana Harkleroad. Pictured, back row, from left: Kiecker, Frontline Supervisor Dr. Robert Clarkson, Consumer Safety Inspector (CSI) Mohamed Lakhal, FIs Anni Tejeda, Douglas Lindsey and David Chol and Supervisory CSI Nathaniel Shrieves. Photo by Deputy Chief of Staff Robert Witte, OA.
 

St. Joseph, Mo.

5-Nov19-Est 31965 (day shift)

On Nov. 19, Administrator Paul Kiecker (pictured, standing, fourth from right) met with FSIS day shift personnel at a swine slaughter plant. Inspection Program Personnel spoke with Kiecker about career advancement and detail opportunities, inspection system differences (traditional and modernized), and the addition of part-time public health veterinarians to help cover assignments to maintain work-life balance. They thanked Kiecker for meeting with them and for working on the line shoulder to shoulder. Afterward, they all shared lunch. 

Pictured, seated, from left: Food Inspector (FIs) Miranda Hurst and Elissa Arnett, Consumer Safety Inspector (CSI) Dolores Hill and FI Rosalina Rangel Cruz. Pictured, back row, from left: Supervisory CSI Christopher Bagley, FIs Oscar Owens, Ruby Chol, Trevor Long, Jason Ritchie and Alfredo Gonzalez Jr., Kiecker, Frontline Supervisor Dr. Robert Clarkson, Supervisory Public Health Veterinarian Dr. Travis Nienhueser and CSI Victor Sustaita. Photo by Deputy Chief of Staff Robert Witte, OA.
 

St. Joseph, Mo.

6 -Nov19-Est 51207

Pictured, from left: On Nov. 19, Administrator Paul Kiecker met with Consumer Safety Inspector Jeff Cass and Frontline Supervisor Dr. Robert Clarkson at  a bacon processing plant. Cass spoke with Kiecker about the upcoming Further Processing and Labeling Inspection training to get more information on processing calculations and net weight verification. They also spoke about connectivity concerns and ideas for making export certification more efficient. Photo by Deputy Chief of Staff Robert Witte, OA.

Sebastopol, Miss.

Veterans Day at Sebastopol, Miss.

Inspection team members at a poultry establishment recognized their colleagues on Veterans Day, Nov. 11, 2021. Consumer Safety Inspectors Charles Shepard (pictured, second from left) and Wayne Cox (pictured, second from right) are veterans of the United States Army.

Shepard enlisted in the Army to try something different. He served two years as a Private at Fort Benning, Georgia, where he worked as a 94B10 Food Service Specialist. The most rewarding part of his military experience was meeting other people and becoming one big family. He credits his military service for giving him discipline and making him more responsible. Shepard currently has 31 years of service with FSIS.

Cox enlisted after a draft call and served three years in the Army. He worked on hawk missile testing in Key West, Florida, and served under the 32nd Army Air Defense Command in Germany as a Senior Records Clerk. The most rewarding part of his military experience was meeting different people and traveling. Cox currently has 27 years of service with FSIS.

Pictured, from left: Consumer Safety Inspectors Lane Sanders, Shepard, Jacquelyn Moore, Cox and Janice Sanderson gathers for a group photo. Photo by Supervisory Public Health Veterinarian Dr. Linda Riggs, OFO. 

Milan, Mo.

Est 320 Team

During his Nov. 18 visit to a swine slaughter establishment, Administrator Paul Kiecker (pictured, back row, second from left) met with Inspection Program Personnel (IPP) and team members that he knew from his days as the Springdale District Manager. The group talked about career advancement, lateraling to be closer to family and the strong team atmosphere that has been built.

Pictured, seated, from left: Supervisory Public Health Veterinarian (SPHV) Dr. Jessica Brown, Food Inspector (FI) Alex Pulliam, Consumer Safety Inspectors (CSI) Philip Deng and Brian Marriott. Pictured, standing, from left: FI Jacquelin Lopez, Frontline Supervisor Dr. Robert Clarkson, Kiecker, Supervisory CSI Karen Moyer, CSI Daniel Stubblefield, FIs Tyler Allen, Wayne Moore, Sahara Mullaney, Tammy Reynolds, Jeffrey Darnell and Hector Legrand Rivera. Photo by Deputy Chief of Staff Robert Witte, OA.

Milan, Mo.

Est 320 Line

On Nov. 18, Administrator Paul Kiecker (pictured, center) helped give breaks by working at the heads station at a swine slaughter establishment. Kiecker worked alongside Food Inspectors Tyler Allen (pictured, left) and Alex Pulliam (pictured, right). Photo by Deputy Chief of Staff Robert Witte, OA.

LaGrande, Ind. 

Paul in LeGrande, Ind.

On Nov. 9, Administrator Paul Kiecker (pictured, second, from left) visited with inspection program personnel. During the visit, Kiecker and the team talked about staffing, connectivity, career development and training opportunities. 

Pictured, from left: Supervisory Public Health Veterinarian Dr. Essam Otefi, Kiecker, plant owner Greg Gunthorp and Frontline Supervisor Dr. Reginald Bigham. Photo courtesy of Dr. Bigham, OFO.

Loganton, Penn.

Loganton, Penn.

On Nov. 12, Administrator Paul Kiecker (pictured, back row, second from left) met with inspection personnel. The group spoke about staffing, working long hours, the ways the District obtains new job applicants, and being transparent with applicants about the typical work hours of an FSIS food inspector. 

Pictured, front row, from left: Office of Public Affairs and Consumer Education Legislative Analyst Benjamin Bell, Frontline Supervisor Dr. Teresa Martinez, Food Inspector (FI) Jerran Wallis and Supervisory Public Health Veterinarian Dr. Trudy Mauer. Pictured, back row, from left: Operations of Field Operations Deputy Assistant Administrator Dr. Hany Sidrak, Kiecker, FIs Brandon Boyer and Thomas Powell Jr., and Office of the Secretary Legislative Advisor Edward Shimkus. Photo by Deputy Chief of Staff Robert Witte, OA.

Turkey production line in 1956

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Last Updated: Dec 21, 2021
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