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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
        • Summary of Recall and PHA Cases in Calendar Year 2022
    • 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
      • 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
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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
        • 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
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      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
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      • Public Health Regulations (PHR)
        • 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
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
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    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
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      • Regulatory Priorities
    • Advisory Committees
      • 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
          • 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
      • 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
        • 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
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
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    • Regulatory Enforcement
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        • Quarterly Enforcement Reports (Narrative, Archived v1)
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      • FSIS Policies on Regulatory Decisions
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    • Apply for Grant of Inspection
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    • State Inspection Programs
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      • Guidance Documents for State and Local Agencies
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  • About FSIS
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  • Contact Us
    • FSIS Offices
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      • CSI James McDonald’s Federal Career Spans 55 Years and Counting
      • Dr. Kenneth Clevenger — Celebrating a 60-Year Federal Career Offering Work-Life Balance
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      • Hispanic Heritage Month — Latinos: Driving Prosperity, Power and Progress in America
      • The Power of Alternate Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
      • Archives
        • ARCHIVE: Black History Month — Resistance Through Agricultural Innovations
        • ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: Disability: Part of the Equity Equation
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
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        • ARCHIVE: Chief Data Scientist — and Puzzle Solver — Justin Ronca
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        • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
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        • 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
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        • 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
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        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Jerome Yoon: Safety Chief Hit the Ground Running

Jerome Yoon has been with FSIS for just over one year, serving as branch chief for the Office of Management’s (OM) Safety & Physical Security Branch (SPSB). In this role, Yoon supervises the Physical Security Team and the Safety Team, delivering technical expertise on safety-related issues to all employees. The Physical Security Team issues and manages LincPass badges that grant FSIS employees access to agency facilities and laptops. The team also completes security assessments of agency buildings, including doors, windows and security systems, and ensures they meet or exceed FSIS requirements. The Safety Team helps ensure employee health and safety by managing personal protective equipment (PPE) — face masks, face shields, cut-resistant gloves, hard hats and lab coats — for FSIS field employees. This team also provides their technical expertise to the Office of Field Operations (OFO) and follows up if an employee is injured or reports hazards on the job. Per Yoon, “Worker safety is paramount. FSIS employees must be able to focus on their mission without having to worry about their safety.”

Yoon joined the agency in January 2022, and quickly implemented biweekly one-on-one meetings with all members of his team. He believes it is his job to ensure his staff has everything they need to be successful in their roles, and these meetings are critical to his providing support wherever it is needed. “I am a big believer in servant leadership, where I work for my staff to ensure their needs are met. I ask, ‘How can I help you? What do you need to perform your job?’ It’s good for morale and provides them opportunities to grow,” said Yoon.

In early 2022, Yoon and his team worked with the Office of Employee Experience and Development (OEED) to create videos for OFO on properly wearing PPE. OEED provided the script (reviewed and approved by SPSB) and actors, and the Safety Team supervised during filming. The result is a collection of videos available to all OFO employees. “This project makes me feel really good because I know I am directly affecting people’s lives. We want people to be safe and go home to their families at the end of each shift,” said Yoon.

FSIS Core Values

Yoon is a firm believer in all four FSIS Core Values — Accountable, Collaborative, Empowered and Solutions-Oriented. “As a leader, one must be accountable for achieving goals,” said Yoon. Additionally, he always takes accountability for his team’s actions, as well as his own.

Yoon is collaborative by reaching out to others in the organization and building relationships. Through training, he feels empowered to do his job. Yoon also believes it’s his job as a manager to ensure members of his team apply themselves, and he works with them to identify together what training they need. Said Yoon, “Professional development for me and my staff is important, and FSIS provides many opportunities for training.”

Finally, he enjoys working with other program areas to develop solutions to address agency issues. Currently, the Safety Team is working with the Office of Planning, Analysis and Risk Management to develop an in-house safety database that can provide data analysis for safety key performance indicators (KPI). For example, if an employee experiences an issue with the peracetic acid used as an antimicrobial on the production line, he will complete a form. The information from the form will be deposited in a database. The data is then filtered and provided to Yoon’s team to help identify trends and provide corrective actions based on those trends. The safety team will start by watching for trends with hazards and then move on to tracking injuries.

Education and Background

Yoon earned a Bachelor of Science degree in occupational safety and health from Columbia Southern University in 2012 and a Master of Business Administration from Northcentral University in 2015. He went on to receive a graduate certificate in business intelligence from Villanova University in 2016 and a certificate in executive leadership and management from the University of Notre Dame in 2017.

Wishing to serve his country and earn money for college, Yoon served in the U.S. Marine Corps Reserves as a supply administration and operations specialist from 2000 to 2002. After the events of 9/11, Yoon wanted to go into intelligence; after all, he already spoke a foreign language (Korean). He served active duty with the U.S. Navy from 2002 to 2012, where he learned to read, write and speak Pashto over the course of a year. Later, as a Pashto linguist, Yoon was deployed to Afghanistan four times. In 2010, when he could no longer deploy, he worked full time in the safety office, something he had done as a collateral duty during his first eight years with the Navy. As a safety officer, he gained experience presenting concepts to high level leadership, including the base commanding officer. This experience has served him well in later safety positions with the American Red Cross and FSIS.

After his time with the U.S. Navy, Yoon spent the next ten years with the American Red Cross, nine of which he served as a safety officer to the division director. In his last year with the nonprofit, Yoon was accepted into their executive development program and promoted to corporate finance director, where he learned about KPIs and analysis, and briefed the chief operating officer monthly.

In late 2021, Yoon decided to pursue a career in public service that would complement both his military service and safety background. A career transition specialist at Wounded Warrior Project helped Yoon improve his resume and identified the SPSB position with FSIS. He applied for the job because it seemed like the right opportunity, given his education and experience.

Of her new branch chief, Yoon’s supervisor, Yolanda Chambers, Director, Administrative Services Division, said, “Jerome has been with OM Administrative Services Division a little over a year. During his time with us, he has demonstrated excellent leadership and technical expertise in taking on new challenges and meeting the demands of the agency by leading his team in tackling employee safety issues and strategically streamlining processes for physical security. He has successfully guided and motivated the Safety and Physical Security Branch in completing several mission critical projects for the agency.”

Outside of Office Hours

Yoon and his wife Jenny are the proud parents of Ethan, 6, and Alyssa, 3. Food safety is important to his family, as his son has six food allergies that were identified when Ethan was a baby. When he’s not in the office helping FSIS achieve its mission, Yoon enjoys playing golf, cheering on the Baltimore Ravens and Orioles, and playing with his children.

Jerome Yoon

Photo by Jerome Yoon.

Jerome Yoon

Yoon with his wife, Jenny, and children Ethan, 6, and Alyssa, 3. Photo courtesy of Carly Reed.

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Last Updated: May 31, 2023
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