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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
      • Resources for Public Health Partners
      • Outbreaks
        • Outbreak Investigations: Prevention
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    • Food Safety Stats
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    • Foodborne Illness and Disease
      • Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
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        • 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
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        • 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 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
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    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
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      • Humane Methods of Livestock Slaughter Act
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        • Related Documents for FSIS Directive 10240.4
    • Petitions
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      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
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  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
      • Inspection of Poultry Products
        • Modernization of Poultry Slaughter Inspection
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    • 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
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          • Egypt Export Eligible Establishments
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          • 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
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      • Meat, Poultry and Processed Egg Product Inspection Videos
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    • Apply for Grant of Inspection
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          • Cooperative Interstate Shipment (CIS) Establishments
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      • Meat, Poultry and Egg Product Inspection Directory
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  • About FSIS
    • History
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For help with meat, poultry, and processed egg products, call the toll-free USDA Meat and Poultry Hotline:
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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.
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Food Defense Tools, Resources and Training

Brochures, CDs and posters are available at your request by contacting FSIS at FoodDefense@usda.gov.
(Unless otherwise noted, the guidance documents and brochures below are in PDF.)

Food Defense Tools

Food Defense Preparedness and Recall Exercise Package (FD-PREP) 

FD-PREP is a compilation of scenarios based on potential intentional food contamination events. FD-PREP is designed to help establishments test and validate their food defense and recall plans.

  • More about FD-PREP 

Food Defense Plan: Security Measures for Food Defense 

Provides a template for industry to document measures to protect food and food production processes from intentional contamination.

  • English
  • Chinese
  • French
  • Korean
  • Spanish
  • Vietnamese

Food Defense Plan: Security Measures for Food Defense for Siluriformes Fish Farmers and Processors

Provides a template for industry to document measures to protect Siluriformes fish and Siluriformes fish production processes from intentional contamination.

  • English
  • Chinese
  • Thai
  • Vietnamese

Food Defense Risk Mitigation Tool 

Identifies countermeasures that companies could implement, as part of their food defense plan, to better protect their business, employees, and customers.

  • Access the tool

 

Cyber Security Evaluation Tool (CSET) (DHS)
Instructions for downloading the CSET desktop software tool, which guides users through a systematic process for assessing the cyber security posture of their industrial control system and enterprise information technology networks. A video tutorial is also available online.

Food Defense Plan Builder (FDA)
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.

Food Emergency Response Plan Template (NASDA)
This template is designed to assist states with developing a food emergency response plan, utilizing the National Incident Management System principles.

Food Related Emergency Exercise Bundle (FREE-B) (FDA)
Designed with the intention of assisting government regulatory and public health agencies in assessing existing food emergency response plans, protocols and procedures that may be in place, or that they are in the process of revising or even developing. The FREE-B is designed to allow for multiple jurisdictions and organizations (medical community, private sector, law enforcement, first responder communities) to "play" with the host agency, or, quite simply, for an individual agency to test their own plans, protocols and procedures independently.

Insider Threat Awareness Toolkit (DoD)
Free online set of resources that focus on insider threat awareness as an essential component of a comprehensive security program.

Water Emergency Response Tool for Food Processors (Penn State Cooperative Extension)
This tool consists of a set of questions that can help food processors, food manufacturers, and other large-volume water users to be better prepared for a water shortage or water contamination emergency.

Food Defense Resources

Keep America's Food Safe 

This guidance is designed to assist transporters, warehouses, distributors, retailers, and restaurants with enhancing their security measures to protect the food supply from contamination due to criminal or terrorist acts. 

  • Download the PDF

Food Defense for In-Commerce Firms

Provides resources and information on food safety and food defense for in-commerce firms.

  • View the PDFs in English, Korean and Spanish

Food Defense Guidelines for the Transportation and Distribution of Meat, Poultry, and Processed Egg 

Guidance for enhanced food defense security practices within the transportation industry.

  • View the PDFs in English, Chinese, Korean, Spanish and Vietnamese 

Food Defense in FSIS-Regulated Establishments

Provides an overview of food defense and results from the annual food defense plan survey, and highlights tools and resources that are available to help your company implement a successful food defense program.

  • View the PDF

Food Defense in Meat and Poultry Slaughter and Processing Plants 

Guidelines to assist establishments that slaughter and process meat and poultry, in identifying ways to strengthen food defense measures.

  • View the Guidelines in English, Chinese, Korean and Spanish
  • View the Brochures in English, Chinese and Korean

Food Defense in Warehouse and Distribution Centers

Provides key information for developing a food defense plan in warehouse and distribution centers.

  • View the Guidelines in English, Chinese, Korean and Spanish
  • View the Brochures in English, Chinese and Spanish

Food Defense Guidelines for Siluriformes Fish Production and Processing 

A compilation of best practices specifically developed to assist federally-inspected fish facilities. (“Fish” is defined as “all fish of the order Siluriformes.”)

  • View the PDFs in English, Chinese, Thai and Vietnamese

Commercial Facilities: Food Defense Awareness and Outreach (FBI) 
This brochure informs the commercial facilities sector, and their associated food service vendors, of the importance of implementing food defense, what indicators to look for, and what actions they can take to prevent an incident of intentional contamination at their venue.

Criminal Investigation Handbook for Agroterrorism (FDA, FBI, USDA)
This handbook is intended for law enforcement and food/agriculture regulatory agencies' investigative personnel to facilitate communication and coordination in the event of a potential or actual agroterrorism incident.

Cyber Resilience Review (DHS) 
A no-cost, voluntary, non-technical assessment to evaluate an organization’s operational resilience and cybersecurity practices. The CRR may be conducted as a self-assessment or as an on-site assessment facilitated by DHS cybersecurity professionals. The CRR assesses enterprise programs and practices across a range of ten domains including risk management, incident management, service continuity, and others. The assessment is designed to measure existing organizational resilience as well as provide a gap analysis for improvement based on recognized best practices.

Cybersecurity Framework (NIST)
The National Institute of Standards and Technology (NIST) developed the Framework for Improving Critical Infrastructure Cybersecurity. The Framework consists of standards, guidelines, and practices to promote the protection of critical infrastructure and help owners and operators of critical infrastructure manage cybersecurity-related risk.

Guide for Security Practices in Transporting Agricultural and Food Commodities (USDA, AFTC, ATA)
This guide is a result of a voluntary cooperative effort of the USDA and the Agricultural and Food Transporters Conference (AFTC) of the American Trucking Associations (ATA). It provides voluntary guidance for enhanced security practices within the transportation industry.

Guidelines for the Disposal of Intentionally Adulterated Food Products and the Decontamination of Food Processing Facilities (FSIS, FDA, EPA)
Serves as a resource guide for FSIS and FDA field personnel located in District Offices and at food processing facilities.

“If You See Something, Say SomethingTM” (Food and Agriculture Government and Sector Coordinating Councils, to include DHS, USDA, and FDA) 
Campaign engages the public in protecting our homeland through awareness–building, partnerships, and other outreach.

Trucking Counterterrorism Guide (TSA) 
This guide is intended to provide an awareness of specific counterterrorism issues to help prevent, protect, and respond to a security incident in the trucking industry, with a special section on food defense for food transporters.

Food Defense Training

Employees FIRST (FDA)
An initiative that food industry managers can include in their ongoing employee food defense training programs. Employees FIRST educates front-line food industry workers from farm to table about the risk of intentional food contamination and the actions they can take to identify and reduce these risks.

Food Defense 101 (including ALERT) (FDA) 
The food industry plays an integral part in protecting the nation’s food infrastructure. Food Defense 101 provides training in preparedness against an intentional attack against our food supply. The courses provide an understanding of and guidance for developing a Food Defense Plan(s) based on a common sense approach.

Insider Threats and General Security Awareness Training

Active Shooter, What You Can Do IS-907 (DHS)
A no-cost training course developed to provide the public with guidance on how to prepare for and respond to active shooter crisis situations.

Protecting Critical Infrastructure Against Insider Threats – IS-915 (DHS) 
Free online course to provide guidance to critical infrastructure employees on how to identify and take action against insider threats.

Training and awareness films addressing insider threats (National Counterintelligence and Security Center)
Provides up-to-date training and awareness films addressing threats such as foreign recruitment of U.S. students, targeting of U.S. industry and corporate executives, insider threats, and the advanced technical threats of the 21st Century.

Workplace Security Awareness IS-906 (DHS) 
This course provides guidance to individuals and organizations on how to improve the security in your workplace.

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: Apr 21, 2020
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