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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)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
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    • askFSIS
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  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • 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
    • Hiring Paths
      • Inspector Apprenticeship Programs
      • Professionals with Disabilities
      • Student Employment Programs
      • Externships and Volunteer Opportunities
    • Federal Employee Benefits Summary
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
    • News & Press Releases
      • News Feeds & Subscriptions
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  • Employees
    • HR Policies & Systems
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    • Forms
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    • FSIS Safety
      • HPAI (H5N1) Information
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    • Onboarding and Offboarding
      • Employees Separating from FSIS
      • New Hire Training
      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
    • Employee News & Stories
      • FSIS Snapshots
        • May 2025 Snapshots
        • April 2025 Snapshots
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        • January 2025 Snapshots
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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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FSIS Safety

For background, see FSIS Directive 4791.1, Basic Occupational Safety and Health Program. This directive provides instructions for the basic components of the Agency’s Occupational Safety and Health Program and describes how the program fulfills the responsibilities required by the Occupational Safety and Health Administration.

Safety Branch - Occupational Safety and Health Specialists

Coverage  Title  Name  Email and Number
FSIS Lead Safety Specialist  Wes Tart  Wesley.tart@usda.gov
(202) 821-8211
Alameda Safety Specialist

Acting- Jacob Moore

Jacob.moore@usda.gov
(214) 542-0845
Denver Safety Specialist Acting- Michael Lyons Michael.lyons2@usda.gov
(301) 346-9573
Philadelphia Safety Specialist Wes Tart Wesley.tart@usda.gov
(202) 821-8211
Raleigh Safety Specialist Wes Tart  Wesley.tart@usda.gov
(202) 821-8211
Springdale Safety Specialist Jacob Moore Jacob.moore@usda.gov
(214) 542-0845
Dallas Safety Specialist Jacob Moore Jacob.moore@usda.gov
(214) 542-0845
Des Moines Safety Specialist

Michael Lyons

Michael.lyons2@usda.gov
(301) 346-9573
Chicago Safety Specialist Michael Lyons Michael.lyons2@usda.gov
(301) 346-9573
Atlanta Safety Specialist Todd Nixon Todd.Nixon@usda.gov
(202) 957-9806
Jackson Safety Specialist Todd Nixon Todd.Nixon@usda.gov
(202) 957-9806

FSIS Occupational Safety & Health

  • 2025 Map OSHS Coverage 

 

Safety, Chief
Dr. Elizabeth Van Dyne
(202) 604-3034 
Elizabeth.VanDyne@usda.gov

Designated Agency Safety and Health Official
C. Natalie Lui Duncan
Deputy Assistant Administrator
Office of Management
(202) 510-0215
Natalie.Duncan@usda.gov

OSHA

With the Occupational Safety and Health Act of 1970, Congress created the Occupational Safety and Health Administration (OSHA) to ensure safe and healthful working conditions for working men and women by setting and enforcing standards and by providing training, outreach, education and assistance.

Strengthening Collaboration with OSHA

Following the signing of a new Memorandum of Understanding (MOU) with the Department of Labor’s Occupational Safety and Health Administration (OSHA) in August 2022, FSIS is pleased to report that its strengthened collaboration with OSHA has yielded positive worker safety outcomes. 

  • OSHA and FSIS have been regularly engaged in quarterly meetings.  As a result of these meetings, the agencies set several goals.  Two short-term goals were: a) to collaborate on the development and provision of safety and health training for FSIS employees; and b) to improve the mechanism for exchanging referrals between the two agencies.
  • OSHA invited FSIS to participate in a meat and poultry processing pilot training program held November 8 and 9, 2022.  The pilot training program was held in an OSHA training facility and involved safety and health training relevant to meat and poultry processing operations.  FSIS’ headquarters and field staff had meaningful interaction with personnel from OSHA’s regional office and the OSHA Training Institute. This interagency interaction established and strengthened relationships and initiated the communication needed to shape future training collaboration.
  • In September 2023, the Agency deployed the FSIS Workplace Safety and Health Hazards training to all In-Plant Personnel (IPP) to enhance workplace safety through training of FSIS employees consistent with the Agency’s roles and responsibilities for training as outlined in our MOU with OSHA.  The training explained the agencies’ shared goals of protecting the safety and health of IPP in FSIS-regulated establishments.  FSIS actively solicited input from OSHA that helped shape the development of the course structure and content.  A total of 98% of IPP completed the training.  Overall, results from the course participant voluntary survey were positive, with a large majority of respondents responding positively to all survey questions. Feedback from survey respondents will be taken into account in shaping future iterations of the annual training. This collaboration achieved the first short-term goal.
  • In January 2024, OSHA reported the development of a new feature to the OSHA Information System (OIS) that allows OSHA to identify specific Federal agencies from which safety and health referrals are received.  This OIS capability was developed as a direct result of FSIS’ feedback.  It allows OSHA to track referrals received from FSIS and completes the second short-term goal. 
  • Through ongoing communications, cooperation, and collaboration, FSIS and OSHA have built a shared understanding of issues of mutual interest and strengthened trust.
  • Senior leaders from both agencies have demonstrated a strong commitment to worker safety and health. With career executives leading the implementation of the MOU, FSIS and OSHA are well positioned to provide continuity across changes in leadership and personnel transitions.  The shared commitment and ongoing collaboration are strong indicators for accomplishing the long-term goals set by the Agencies.

OSHA Safety Poster

All FSIS offices are required to post the Federal Agency Occupational Safety and Health Protection for Employees poster. Each poster contains the contact information for the safety specialist assigned to the district. A version of this poster is available for each FSIS district. It includes contact information for the specialist responsible for your area.

  • View Contact Information for Jacob Moore
  • View or Download the Poster

  • View Contact Information for Todd Nixon
  • View or Download the Poster

  • View Contact Information for Michael Lyons
  • View or Download the Poster

  • View Contact Information for Jacob Moore
  • View or Download the Poster

  • View Contact Information for Edwin Salau
  • View or Download the Poster

Recordkeeping and Notification

Many employers in the United States, including the Federal government, are required to maintain documentation on employee work-related injuries and illnesses. 

Many employers in the United States, including the Federal government, are required to maintain documentation on employee work-related injuries and illnesses. The documentation that must be maintained includes the following forms:

  • OSHA 301 Injury and Illness Incident Report;
  • OSHA 300 Log of Work-Related Injuries and Illnesses; and
  • OSHA 300A Summary of Work-Related Injuries and Illnesses.

An injury or illness is work-related if an event or exposure in the work environment caused or contributed to the employee’s injury or illness.

Injuries and illnesses that meet certain criteria are recorded on the OSHA forms listed above. These injuries and illnesses are referred to as an OSHA recordable incident.

An OSHA recordable incident is an injury or illness that is work-related and results in one or more of the following:

  • Days away from work;
  • Restricted work or transfer to another job;
  • Medical treatment beyond first aid;
  • Loss of consciousness;
  • A significant injury or illness diagnosed by a physician or other licensed healthcare professional; or
  • Death.

Refer to the chart (larger version available in PDF) to determine which forms need to be completed.

Days Away from Work

Q. What does “days away from work” mean?

A. “Days away from work” means one or more calendar days that the employee was unable to work. The calculation for counting the number of days away from work begins the day after the injury or illness took place. Days away from work includes those days such as weekend days, holidays, or previously planned vacation days, if the healthcare physician states that the employee cannot work on those days. It does not matter if the employee was scheduled to work on those days or not.

Examples

Example A: While at the head station, Sally cut her hand. She left work early and went to the nearby clinic for medical treatment. She returned to work the next day.

Is this recordable?

No, it is not a recordable incident because Sally did not miss at least one day of work after the incident.

Example B: Tom parked his car in the parking lot of the district office and was walking into the office when he slipped and fell on ice. He injured his back and went home. His physician said he could not work for the next three days. Tom was only scheduled to work the following day and would have been on leave for the following two days.

Is this recordable?

Yes, it is a recordable incident because Tom could not work because of his injured back. The OSHA log would reflect 3 days away from work; one regular work day and two scheduled days of leave.
 

Restricted Work or Transfer to another Job

Q. What does restricted work or transfer to another job include?

A. Restricted work means that FSIS management or a physician recommends that the injured or ill employee not perform at least one of his/her routine job duties. Transfer to another job means FSIS management assigned the employee to another job because of the injury or illness. The calculation for counting restricted work and/or transfer begins the day after the injury or illness took place.

Example: While working on the line at an establishment, Tom fell off an inspection stand and injured his arm. He went home early that day and saw his doctor. The next day he came to work with written guidance from his doctor to rest his arm and not perform his routine job functions. Instead of working on the line, his IIC had him help with paperwork to allow time for his arm to heal.

Is this recordable?

Yes, it is a recordable event because Tom’s doctor suggested that Tom perform other job duties that are not normally part of his routine work duties.
 

Medical Treatment beyond First Aid

Q. What defines medical treatment beyond first aid?

A. OSHA defines first aid in very specific terms. The list of what first aid includes can be found on the FSIS ESHG intranet website at www.tinyurl.com/FSIS-ESHG under “OSHA Topics”. If the treatment is not included in the list of first aid, then the injury or illness is classified as medical treatment, and would be a recordable incident.

Example: Sally’s arm was sore due to the repetitive motion of her job duties on the line at the chicken establishment. She went to her doctor and he advised her to take an over-the-counter pain reliever (such as Tylenol) but at a prescription dosage.

Is this recordable?

Yes, it is a recordable incident. Even though the medication the doctor recommended was available over the counter without a prescription, the doctor prescribed Sally to take it at a prescription-level dose. Therefore, it does not meet the definition of first aid and instead is classified as medical treatment.
 

Significant Injury or Illness Diagnosis

Q. What is a significant injury or illness diagnosis?

A. This includes cancer, chronic irreversible diseases, fractured or cracked bones, and punctured eardrums

Example: Sally was working in her FSIS laboratory when she tripped over a box, fell, and cracked her collarbone. Her physician suggested that the bone would heal without additional medical treatment.

Is this recordable?

Yes, it is a recordable incident because a broken or cracked bone meets the definition of an OSHA significant injury or illness diagnosis.
 

Loss of consciousness

Q. What if the employee lost consciousness for a couple of seconds?

A. It does not matter the length of time the employee lost consciousness. Any loss of consciousness is considered a recordable incident.

Example: Tom was returning to his station on the line after his morning break when, while walking in between two cow carcasses, the line jerked and Tom was struck, fell and hit his head on the floor. He was unconscious for a few seconds, but seemed to be OK afterwards.

Is this recordable?

Yes, it is a recordable incident. Any time an employee loses consciousness the incident must be recorded on the appropriate OSHA form.
 

Death

Q. How do I know if a death is work-related or not?

A. A death is considered to be work-related if an event or exposure caused or contributed to the employee’s death.

Example: Tom was being given more and more responsibilities at work and reported that he was felt extremely stressed because of his job. One day at work, Tom suffered a heart attack and later died. His family told his FSIS IIC that the doctors believed that the stress at work contributed to his heart attack.

Is this recordable?

Yes, it is a recordable incident because OSHA investigated the incident and determined that it was work-related.

  • OSHA Forms 300, 300A, 301 and Instructions

Health

Information about common health issues that may face FSIS employees.

HPAI (H5N1) Information

Based on CDC's updated guidance, FSIS is making PPE information available to FSIS inspection program personnel.

Learn More

Heat Stress

It’s summertime and that means it’s time to think about protecting against the effects of heat stress. Employees who are exposed to hot and humid conditions are at risk of developing heat-related illnesses, so it’s important to know how to prevent them from happening, what signs and symptoms show that prevention has failed, and what to do then.

Excessive exposure to heat can cause a range of heat-related illnesses. If you experience any of the following symptoms, speak with your supervisor immediately:

  • Heat exhaustion - heavy sweating, dizziness, headache, fainting and fatigue,
  • Heat cramps - painful muscle spasms, 
  • Heat rash - moist skin, itching, tingling and raised bumps.

In the most serious cases, exposure to heat can also cause heat stroke. This is a very dangerous condition and emergency services should be contacted immediately. Symptoms of heat stroke are:

  • Dry, hot skin with no sweating. 
  • High body temperature. 
  • Rapid pulse and breathing.
  • Irrational behavior or confusion.
  • Convulsions and loss of consciousness.

A few simple steps can prevent heat-related illnesses:

  1. Drink plenty of fluids, small amounts of water often, before you become thirsty.
  2. Drink Agency-provided electrolyte replacement drinks.
  3. Avoid heavy meals and hot foods.
  4. Wear lightweight, breathable clothing to help air move over the skin surface.
  5. If exertion in a hot environment makes your heart pound or makes it difficult to breathe, stop all activity.
  6. Monitor the condition of your co-workers and have someone do the same for you.

  • FSIS Environmental, Safety and Health Group Managing Heat Stress Poster.
  • For more information regarding heat stress, contact FSIS Occupational Safety and Health Specialist or visit OSHA website for Heat Illness Prevention.
  • Heat Stress Illness Prevention Items List

Health Hazard Information Sheets (HHIS)

The Health Hazard Information Sheets (HHIS) below are intended to provide general occupational safety and health information for In-Plant Personnel (IPP) to specific hazards that may be encountered within the work environment.

  • View or Download the Sheet

  • View or Download the Sheet

  • View or Download the Sheet

  • View or Download the Sheet

  • View or Download the Sheet

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  • View or Download the Sheet

Personal Protective Equipment (PPE)

FSIS employees must wear appropriate and approved PPE at all times when working in an area that contains a recognized hazard.

All PPE provided by the Agency can be obtained through the Material Management Service Center (formerly the Beltsville Service Center). Refer to the Specialty Supply Catalog for details. For further assistance, please contact Inga McNeil at inga.mcneil@usda.gov and Kyle Francis at kyle.francis@usda.gov.

Policies & Postings

View related policies and required postings.

Required Postings

In addition to OSHA safety posters that include contact information for Occupational Safety and Health Specialists, the following forms must be conspicuously displayed in every workplace.

  • OSHA Form 300A, Summary of Work-Related Injuries and Illnesses
    Whether there are recorded accidents or not, post only from February 1 to April 30 following the year reported. Must be kept on file for five years.
  • Department of Labor Form CA-10, What A Federal Employee Should Do When Injured At Work
  • FSIS Directive 4791.5, Hazard Communication Program: Attachment 1
    Signed by plant and IIC at every plant.

All Forms listed below can be accessed on the Forms page.

  • FSIS Form 4792-1, In Case of Emergency
    Telephone Numbers: Post near phone; add prefix digits if needed for outside line, e.g., 9-911.
  • FSIS Form 4791-2, FSIS Circuit Safety and Health Committee Report
  • FSIS Form 4791-20, Record of Noise Exposures
    Update when changes are made in plant or office (all plants).
  • FSIS Form 4791-21, FSIS Occupant Emergency Plan and Floor Plan, Map or Schematics Showing Exits and Exit Routes
    Refer to FSIS Directive 4791.6.(If processing plant with more than ten employees, a plant person who will check to make sure FSIS employees are out of the plant should be listed on the form.)
  • FSIS Form 4791-23, Safety and Health Inspection Checklist. (Office)
    Updated annually in all plants.
  • FSIS Form 4791-24, Safety and Health Inspection Checklist. (Plant)
    Updated annually in all plants.
  • Lock-Out-Tag-Out Floor Plan or Schematic. (A Lock-Out-Tag-Out Cooperative Agreement should be on file, and a list of all machinery and energy sources should be on floor plan or schematics unless all machinery is cord and plug.)

  • OSHA Standard 29 CFR 1910.95: Occupational Noise Exposure
  • OSHA Standard 29 CFR 1910.1020: Access to Medical and Exposure Records

Related FSIS Directives and Notices

  • FSIS Directive 3410.3 Reimbursement Provisions for Inspection Expenditures
  • FSIS Directive 4771.1 Administrative Grievance Process
  • FSIS Directives 4791.1 Basic Occupational Safety and Health Program
  • FSIS Directive 4791.5 Hazard Communication Program
  • FSIS Directive 4791.6 Procedures for Workplace and Travel Emergencies
  • FSIS Directive 4791.7 CANCELLED Monitoring Employee Exposure to Occupational Radiation
  • FSIS Directive 4791.8 Air Contaminants Safety Awareness Program
  • FSIS Directive 4791.11 Lockout Tagout Procedures
  • FSIS Directive 4791.12 Reporting and Correcting Occupational Hazards
  • FSIS Directive 4791.13 Workplace Inspections and Incident Reporting

Weather & Environmental

Hurricane Checklist

Hurricane season can be a very unpredictable time of the year. Hurricanes can affect people along the coast and inland causing damage hundreds of miles from the shoreline. There are actions you can take now to be prepared at home and work.

  • Hurricanes bring many hazards to coastlines and inland areas, including storm surge along the coast, inland flooding due to heavy rainfall, tornadoes, strong winds, rip currents and large waves.
  • Do you live near the Gulf or Atlantic Coasts? Contact your local government/ emergency management office to find out if you live in a hurricane evacuation area.

  • For help visit https://www.ready.gov/plan.
  • Make sure everyone in your household knows and understands your plan.
  • If anyone in your household is an individual with a disability identify if additional help may be needed during an emergency.
  • You may have to evacuate quickly due to a hurricane. Learn your evacuation routes and identify the best storm refuge available. If your community has shelters, verify now which will be open and operating during the pandemic.
  • Discuss the latest Centers for Disease Control (CDC) guidance on Coronavirus (COVID-19) and how it may affect your hurricane planning.

  • Have enough supplies for your household, include medication, disinfectant supplies, cloth face coverings, pet supplies in your go bag or car trunk.

Have several ways to receive alerts.

  • Download the FEMA app to receive alerts from the National Weather Service.
  • Sign up for community alerts in your area.

  • Make sure your insurance policies and personal documents like ID are up to date. Make copies and keep them in a secure password protected digital space.

  • Declutter drains and gutters, bring in outside furniture, consider hurricane shutters.

  • Keep your cell phone charged when a hurricane is in the forecast and purchase backup charging devices to power electronics.

  • Make sure your supervisor has your current contact information and that your emergency contact information is up to date.
  • Make sure you have current contact information for your supervisor and other coworkers you may need to contact.
    • Keep a hard copy of the information along with electronic copies.
  • If you or your duty station is in the path of a hurricane communicate with your supervisor before the storm hits and report your status to your supervisor as soon as it is safe to do so after the storm passes. 

  • View or Download the PDF
Turkey production line in 1956

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Last Updated: May 01, 2025
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