Skip navigation
U.S. flag

An official website of the United States government

Here’s how you know

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

  • 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
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • 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
        • 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?
      • Meat
        • Bacon and Food Safety
        • Beef From Farm To Table
        • Bison 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
        • 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
    • Food Defense and Emergency Response
      • Emergency Response
      • 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
    • 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 Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
            • Salmonella Verification Testing Program Monthly Posting
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
      • Residue Chemistry
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
    • Scientific Reports
      • Public Health Regulations (PHR)
        • 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
      • 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
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Livestock Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
        • Related Documents for FSIS Directive 10240.4
    • 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)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
      • Inspection of Poultry Products
        • 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
          • HIMP Study Plans and Resources
          • 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
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • 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
          • Foods Made with Cultured Animal Cells
          • Nutrition Labeling Information
            • FSIS Statement: Interim Labeling Guidance the Labeling of Factual Statements on Nutrients in Meat and Poultry Products
          • 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
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
          • 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
        • 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
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Meat, Poultry and Processed Egg Product Inspection Videos
      • Virtual & Regional Training
      • 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
      • Making a Freedom of Information Act (FOIA) Request
  • Contact Us
    • FSIS Offices
      • Office for 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)
      • Significant Incident Preparedness and Response Staff (SIPRS)
      • Civil Rights Staff
    • FSIS Department Emails
    • State HACCP Contacts and Coordinators
    • askFSIS
      • Having Trouble with the Webform
    • Pregúntele a Karen
  • Careers
    • Apply for a Job
    • Job Opportunities
      • Career Profiles
        • Administrative Positions
        • Consumer Safety Inspector
        • Food Inspector
        • Professional Positions
        • Public Health Veterinarian (PHV)
        • Scientific Positions
    • Who Works for Us
    • Incentives & Benefits
    • Employment Programs
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • USDA FSIS Eastern Laboratory Open House Registration
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
  • Employees
    • HR Policies & Systems
      • Forms
      • Performance Management
      • Understanding Your Benefits
    • Environmental, Safety and Health
      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
    • Onboarding
      • New Hire Training
    • Professional Development Opportunities
      • Agency Awards & Achievements
    • Employee News & Stories
      • Employee Connections
      • The Beacon
      • i-Impact
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
RECALL NOTICE: JBS USA Food Company Recalls Imported… See more details
Page Hero
  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
      • Annual Recall Summaries
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Pathogens
      • Resources for Public Health Partners
      • Outbreaks
    • Safe Food Handling and Preparation
      • Food Safety Basics
      • Meat
      • Poultry
      • Eggs
      • Emergencies
      • USDA Meat and Poultry Hotline
    • Food Defense and Emergency Response
      • Emergency Response
      • Food Defense
Subscribe for Updates
Washing hands in sink

Call Our Hotline

For help with meat, poultry, and processed egg products, call the toll-free USDA Meat and Poultry Hotline:
Hotline Icon
1-888-MPHOTLINE 1-888-674-6854
Ask USDA

Ask USDA

Looking for USDA information? Search for information from across our organization all in one place.
Find An Answer
Plate of chicken

Report a Problem with Food Online

If you having a problem with a food product, let FSIS know or find the appropriate public health organization.
Report Problem

Food Defense

Food Defense Risk Mitigation Tool

Access this online tool to help you build your food defense plan.

Learn More

What is food defense and why is it important?

Food defense is the protection of food products from contamination or adulteration intended to cause public health harm or economic disruption.

The food system within the United States continues to increase in complexity, diversity, and reliance upon interconnected domestic and global systems. Concurrently, the threat landscape and potential sources of intentional adulteration continue to evolve and increase in complexity, which could ultimately have a powerful impact on public health and the economy.

Responsibility for the global food supply chain is shared across all levels of government (foreign and domestic) and through collaborative, public-private partnerships with industry. Developing comprehensive risk management systems to protect the food supply establishes a foundation for minimizing public health and economic impacts and ultimately promotes food security and resilience.

What is FSIS’s role in food defense?

Food defense continues to be a priority for FSIS. The Significant Incident Preparedness and Response Staff (SIPRS) within FSIS works with government agencies at all levels, industry, and other organizations to develop and implement strategies to prevent, protect against, mitigate, respond to, and recover from intentional contamination of the food supply. FSIS promotes food defense by encouraging establishments to voluntarily adopt a functional food defense plan; implement food defense practices (including inside, outside, and personnel security measures); and conduct training and exercises to ensure preparedness.

The primary functions of SIPRS include:

  • Conducting vulnerability assessments;
  • Collaborating with Federal, state, local, and tribal governments, industry, and academic partners to promote food defense;
  • Developing and sharing guidance for developing and maintaining food defense practices, including functional food defense plans;
  • Identifying and implementing countermeasures and mitigation strategies;
  • Conducting analysis of food defense surveillance data;
  • Maintaining close relationships with the intelligence and law enforcement communities to educate collectors and analysts on food defense to better inform their work and enhance the exchange of information (e.g., Commercial Targeting and Analysis Center (CTAC), Infragard); and
  • Working with the scientific community on food defense research initiatives, integrated project teams, and risk assessment workgroups.

FSIS inspection program personnel perform food defense tasks in all regulated establishments to identify vulnerabilities that may lead to intentional contamination of product. These tasks also allow FSIS to understand food defense practices that are being implemented by industry, thus providing a better understanding of preparedness and ultimately guiding outreach and education activities. The data from the task are used to inform Measure 1.1.4.1 of the FSIS Strategic Plan 2017-2021, which measures the percentage of establishments that maintain food defense practices.

For food products not regulated by FSIS, the Food and Drug Administration (FDA) works with other government agencies and private sector organizations to help reduce the risk of tampering or other malicious, criminal, or terrorist actions on the food and cosmetic supply. FDA offers a variety of food defense tools and resources, including the Food Defense 101 online course.

What is the relationship between Food Defense, Food Safety, and Food Security?

In order to prevent, protect against, mitigate, respond to, and recover from threats and hazards of greatest risk to the food supply, it is important that preparedness efforts encompass food safety, food defense, and food security. While there are distinct differences between these three concepts, a comprehensive approach that addresses food safety, food defense, and food security considerations improves resilience and protects public health.

  • Food Defense - the protection of food products from contamination or adulteration intended to cause public health harm or economic disruption
  • Food Safety - the protection of food products from unintentional contamination
  • Food Security - when all people, at all times, have both physical, social, and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life (Food and Agriculture Organization, 2014)

Functional Food Defense Plan

Information on what constitutes a functional food defense plan and tools and resources that are available to help industry put a food defense plan into place.

  • Read more about the Functional Food Defense Plan

International Food Defense

An overview of FSIS’ involvement in international food defense activities, including workshops and other outreach initiatives.

  • Read more about International Food Defense

Food Defense and Transportation

An overview of transportation-specific vulnerabilities related to FSIS-regulated products, including tools and resources the transportation industry can use to implement food defense security measures.

  • Read more about Food Defense and Transportation

Tools, Resources, and Training

A comprehensive list of food defense tools, resources, and training materials for both regulators and industry.

  • See more tools, resources and trainings

Vulnerability Assessments

FSIS conducts vulnerability assessments to better prevent and protect against an intentional attack on its regulated products. Based on the assessments, FSIS develops countermeasures to protect the food supply as directed by Homeland Security Presidential Directive-9 (HSPD-9). Additionally, these assessments help to identify research gaps and strengthen communication and collaboration between government and industry partners.

From these assessments, certain activity types (e.g., bulk liquid receiving and loading; liquid storage and handling; secondary ingredient handling; and mixing and similar activities) and characteristics (e.g., short shelf-life, large batch size, uniform mixing, accessibility to the product) were identified that present unique vulnerability to intentional contamination. These activity types and characteristics may occur at multiple process and distribution steps within the supply chain.

Vulnerability assessments also help to identify food defense countermeasures and mitigation strategies aimed at preventing or reducing the impact of an intentional attack on the food supply. Mitigation strategies are risk-based, reasonably appropriate measures that a person knowledgeable about food defense would employ to significantly minimize or prevent significant vulnerabilities identified at actionable process steps, and that are consistent with the current scientific understanding of food defense at the time of the analysis. Mitigation strategies can apply to multiple commodities or facility types, or they can be customized for a specific commodity or facility. Once vulnerabilities and corresponding mitigation strategies have been identified, they can be used to develop a food defense plan.

Preparedness Tools and Resources

The Food Defense Risk Mitigation Tool identifies some possible countermeasures that companies could implement, as part of a food defense plan, to better protect their business, employees, and customers. Some of the countermeasures are specific to particular assets or activities (nodes); others apply more generally to the facility as a whole. The countermeasures listed in this tool are neither mandatory nor exhaustive. Not all of the identified strategies will be applicable, practical, or effective for all types and sizes of slaughter and processing establishments. Additional strategies not included here may also be useful. The user should implement countermeasures appropriate to the specific circumstances of their establishment and operations.

Food Defense Plan Builder. The Food Defense Plan Builder is a user-friendly software program designed to assist owners and operators of food facilities with developing personalized food defense plans for their facilities. This user-friendly tool harnesses existing FDA tools, guidance, and resources for food defense into one single application.

National Policies and Directives

  • Homeland Security Presidential Directive 9, Defense of United States Agriculture and Food (2004) – establishes a national policy for defending our food and agriculture system against terrorist attacks, major disasters, and other emergencies.
  • Presidential Policy Directive 8, National Preparedness (2011) – establishes a policy aimed at “strengthening the security and resilience” of the United States through “systematic preparation for the threats that pose the greatest risk to the security of the nation,” including acts of terrorism, cyber-attacks, pandemics, and catastrophic natural disasters.
  • Presidential Policy Directive 21, Critical Infrastructure Security and Resilience (2013) – establishes a national policy on critical infrastructure security and resilience and refines and clarifies the critical infrastructure-related functions, roles, and responsibilities across the Federal Government, as well as enhances overall coordination and collaboration.
  • Executive Order 13636, Improving Critical Infrastructure Cybersecurity (2013) – calls for the development of a Cybersecurity Framework to increase the level of core capabilities for critical infrastructure to manage cyber risk by focusing on information sharing, privacy, and the adoption of cyber security practices.

Recovery

Disposal and Decontamination Guidance

In the event that a biological, chemical or radiological agent is used in an attack that affects the safety of meat, poultry or processed egg products, there is a need to ensure the proper disposal of contaminated product and possible additional laboratory testing. If a processing facility is contaminated there is also the need to ensure that the facility has been decontaminated and meets FSIS sanitation requirements before it resumes operation.

Links:

  • Disposal and Decontamination Guidelines 
  • Federal Food and Agriculture Decontamination and Disposal Roles and Responsibilities (PDF Only)
  • FSIS Directive 5500.4
  • Food Emergency Response Network (FERN)

Recovery from food contamination with threat agents requires specific guidelines for disposal and decontamination to ensure the safety of the food supply and the environment.

  • FSIS, in conjunction with the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA), has developed disposal and decontamination guidelines for food products and food processing facilities intentionally contaminated with threat agents.
  • FSIS Directive 5500.4, Products Intentionally Adulterated with Threat Agents, has been developed to inform agency field personnel of their roles and responsibilities in the case of an intentional contamination in a food processing facility.

Food Emergency Response Network (FERN)
During recovery, FERN will continue to assist and coordinate analytical activities to restore public confidence in the safety of the food supply. FERN will also provide laboratory support for investigations of and recovery from terrorism-related events affecting the food supply. In addition, FERN will be used to confirm the safety of the food supply using analytical tests.

Media
FSIS recognizes the importance of good communication with the media to ensure informed reporting to more quickly recover from an incident of deliberate contamination. Communications is a standard component in agency exercises and is designed to inform participants of issues surrounding communications with the media and the public during the response and recovery phases of an incident. **For Media Inquiries Contact: the FSIS Congressional and Public Affairs Office at (202) 720-9113.

Featured Factsheets & Resources

A roasted turkey leg

Turkey from Farm to Table

Turkey is the most asked-about food by consumers who call USDA's Meat and Poultry Hotline. There are several best practices that can help you prepare it safely.
Learn More
Soapy hands under warm running water

Cleanliness Helps Prevent Foodborne Illness

Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands.
Learn More
Jar of canned tomatoes

Shelf-Stable Food Safety

Foods that are safe at room temperature or do not require refrigeration can be good options during an emergency. Learn about shelf-stable foods and how to keep yourself safe.
Learn More
Explore More Resources
Last Updated: Dec 12, 2019
  • USDA.gov
  • USA.gov
  • Whitehouse.gov
  • About Us
  • Our Performance
  • Information Quality & Publishing Schedule
  • Visit OIG
  • FOIA
  • Accessibility Statement
  • Privacy Policy
  • Non-Discrimination Statement
  • Plain Writing
  • No FEAR
  • Significant Guidance

Food Safety and Inspection Service

  • Pinterest
  • Twitter
  • Facebook
  • GovDelivery
  • Instagram
  • Flickr
  • YouTube
  • RSS
.

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions