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  • Food Safety
    • Recalls & Public Health Alerts
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    • 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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        • Glossary of Packaging Terms
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        • 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
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        • Risk Mitigation Tool
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  • Science & Data
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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)
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        • Requesting Bacterial Isolates from FSIS
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    • Journal Publications
  • Policy
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        • Related Documents for FSIS Directive 10240.4
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  • Inspection
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        • 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
          • 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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Inspection for Food Safety: The Basics

The Food Safety and Inspection Service

  • USDA's Food Safety and Inspection Service (FSIS) is responsible for ensuring the safety, wholesomeness, and accurate labeling of meat, poultry, and processed egg products.
     
  • FSIS enforces the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act, and the Egg Products Inspection Act, which require Federal inspection and regulation of meat, poultry, and processed egg products prepared for distribution in commerce for use as human food. FSIS also verifies and enforces industry compliance with the Humane Methods of Slaughter Act, which requires that all livestock inspected under the FMIA are humanely handled.
     
  • FSIS employs 8,000 in-plant and other frontline personnel who protect public health in 6,200 federally inspected slaughter and processing establishments, in laboratories, and in commerce nationwide.

Inspection Basis

  • Industry is accountable for producing safe food.
     
  • FSIS is responsible for conducting inspections of each animal carcass, setting appropriate food safety standards, verifying those safety standards through inspection, and maintaining a strong enforcement program when plants do not meet these standards.
     
  • Slaughter facilities cannot conduct slaughter operations if FSIS inspection personnel are not present and inspecting each carcass.
     
  • Only federally inspected and passed products can enter interstate commerce or be exported to foreign countries.
     
  • To receive Federal inspection, an establishment must receive an official Grant of Inspection. To obtain this, an establishment must have Sanitation Standard Operating Procedures, conduct a hazard analysis, develop and validate a Hazard Analysis and Critical Control Point (HACCP) plan, and agree to abide by all FSIS regulations.
     
  • FSIS conducts carcass-by-carcass inspection at all federally inspected meat and poultry slaughter facilities and verifies that these establishments follow all food safety and humane handling requirements.
     
  • FSIS inspection program personnel verify that the establishment maintains proper sanitation procedures, and also that the establishment follows its HACCP plan and complies with all FSIS regulations pertaining to slaughter and processing operations.
     
  • If the establishment fails to maintain sanitation, does not follow its HACCP plan, or violates other regulations, FSIS inspection program personnel issue a citation to the establishment documented as a noncompliance record. If necessary, inspectors can take regulatory control actions including suspending inspection.
     
  • Cattle slaughter and processing establishments must maintain written procedures for removing, segregating, and disposing of specified risk materials (SRMs) in order to prevent their entry into the food supply.
     
  • SRMs are tissues deemed to be a high-risk because they could potentially carry the material associated with bovine spongiform encephalopathy (also known as BSE or mad cow disease).
     
  • SRMs include the brain, skull, eyes, trigeminal ganglia, spinal cord, vertebral column, and dorsal root ganglia of cattle 30 months of age and older; and the tonsils and distal ileum of all cattle.

Inspecting Animals

Arrival of live animals

  • FSIS inspection at a slaughter establishment begins before slaughter, when live animals arrive at the establishment. FSIS personnel have the authority to inspect trucks offloading animals, and the pens or other areas in which they are kept prior to slaughter.
     
  • Livestock slaughter establishments are required to comply with the Humane Methods of Slaughter Act, which requires that cattle, calves, horses, mules, sheep, goats, swine, and other livestock be humanely handled and slaughtered.
     
  • All incidents of inhumane handling trigger enforcement actions. A non-egregious noncompliance for humane handling such as not having water available for the animals in their pens would trigger a noncompliance record or other regulatory enforcement action.
     
  • Egregious violations of humane handling requirements lead to more severe enforcement actions, such as suspension or withdrawal of FSIS inspection, which prevents a plant from operating.
     
  • During antemortem inspection, animals are viewed at rest and in motion for abnormalities as well as indications of disease or health conditions that would prohibit the animal from entering the food supply, or require additional inspection.
     
  • If cattle become non-ambulatory disabled at any time prior to slaughter, they must be condemned, promptly and humanely euthanized, and disposed of. FSIS prohibits non-ambulatory disabled cattle from use in human food because non-ambulatory behavior in cattle is a possible symptom of BSE. Regulations strictly prohibit the dragging of a conscious animal that is unable to walk.
     
  • FSIS is strictly enforcing safeguards designed to protect consumers from variant Creutzfeldt-Jakob Disease, which has been linked to the consumption of beef products contaminated with BSE.

Review of the carcass and examination of the meat

  • FSIS inspectors stationed at fixed positions along the slaughter line are known as on-line inspectors who look for signs of disease or pathological conditions that would render a carcass or even a portion of the carcass unwholesome or unfit for human consumption.
     
  • Any carcass in need of further diagnosis or disposition is segregated for examination and final disposition by the FSIS veterinarian.
     
  • The establishment must maintain the identity of every carcass and ensure that the segregated carcasses do not enter the food supply unless passed without restriction by FSIS.
     
  • Only if FSIS inspectors determine a carcass is without general signs of disease or pathological condition, it can be passed without restriction and enter the food supply. Partial and limited conditions in the carcass must be removed, or the carcass is not permitted into the food supply.

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
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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
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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
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Last Updated: Aug 09, 2013
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