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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall and PHA Cases in Calendar Year 2023
        • Summary of Recall and PHA Cases in Calendar Year 2022
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2012
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
      • Illnesses and Pathogens
        • Botulism
          • Clostridium botulinum y El Botulismo
        • Campylobacter
          • Campylobacter En Español
        • E. coli
        • Listeria
        • Parasites and Foodborne Illness
          • Parásitos y Enfermedades Transmitidas Por los Alimentos
        • Preguntas y Respuestas Sobre Listeria
        • Salmonella
          • Preguntas y Respuestas Sobre Salmonella
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Aditivos en Productos Cárnicos y Avícolas
        • Agua en Carnes y Aves
        • Ahumar Carnes y Aves
        • Air Fryers and Food Safety
        • Alergias Alimentarias: Los “9 Grandes”
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cocción Versus Seguridad
        • Cocinar en Hornos Microondas
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
        • Cómo las Temperaturas Afectan a los Alimentos
        • Danger Zone 40F - 140F
        • Deep Fat Frying
        • Doneness Versus Safety
        • El Color de la Carne y Las Aves
        • El Gran Deshielo: Métodos Seguros para Descongelar
        • El Manejo Adecuado de los Alimentos Pedidos Por Correo
        • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
        • Fechas en Productos Alimenticios
        • Food Allergies: The “Big 9”
        • Food Thermometers
        • Freidoras de Aire y Seguridad Alimentaria
        • Freír en Grasa y Seguridad Alimentaria
        • Glosario de Términos de Empaque
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
        • High Altitude Cooking
        • Hongos en los Alimentos: ¿Son Peligrosos?
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
        • Importing Meat, Poultry & Egg Products US
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • La Cocción En Elevaciones Altas
        • La Congelación Y Seguridad Alimentaria
        • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
        • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
        • Las Sobras de Comida e Inocuidad Alimentaria
        • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
        • Mail Order Food Safety
        • Manipulación Adecuada de Alimentos Para Llevar
        • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
        • Manteniendo Seguros Los Almuerzos En "Bolsas"
        • Materiales de Empaque para Carnes y Aves
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Molds on Food: Are They Dangerous?
        • Natural Flavors on Meat and Poultry Labels
        • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
        • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
        • Sabores Naturales de Carnes y Aves en las Etiquetas
        • Safe Handling of Take-Out Foods
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
        • Seguridad Alimentaria de Comida No Perecedera
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tabla de Temperatura Interna Mínima Segura
        • Tablas de Cortar
        • Tailgating Food Safety Q & A
        • Termómetros para Alimentos
        • Termómetros para Electrodomésticos
        • Términos de Etiquetado de Carnes y Aves
        • Understanding FSIS Food Recalls
        • Voluntarios Sobre la Seguridad Alimentaria
        • Water in Meat & Poultry
        • Zona de Peligro (40 F - 140 F)
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Refrigeration
          • La Refrigeración y Seguridad Alimentaria
        • Safe Temperature Chart
        • Shelf-Stable Food
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
      • Meat & Catfish
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Bisonte de la Granja a la Mesa
        • Cabra de la Granja a la Mesa
        • Carne Seca y Seguridad Alimentaria
        • Carne de Cerdo Fresca de la Granja a la Mesa
        • Carne de Res de la Granja a la Mesa
        • Carne de Ternera de la Granja a la Mesa
        • Carne de res ablandada mecánicamente
        • Carne en Conserva y Seguridad Alimentaria
        • Catfish from Farm to Table
        • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Conejo de la Granja a la Mesa
        • Cordero de la Granja a la Mesa
        • Corned Beef
        • Cuando se Asan “Otras” Carnes para las Fiestas
        • Door-to-Door Meat Sales
        • El Jamón y la Seguridad Alimentaria
        • El Tocino y la Seguridad Alimentaria
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • La Carne Molida y la Seguridad Alimentaria
        • Lamb From Farm to Table
        • Las Salchichas “hot dogs” y la Seguridad Alimentaria
        • Los Embutidos y Seguridad Alimentaria
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Venta de Carne a Domicilio
        • Yersiniosis and Chitterlings Tips
        • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
      • Poultry
        • Happy Thanksgiving!
        • Amarras para las Aves y Otros Accesorios
        • Aves: Baños en Solución, Salmueras y Marinadas
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • El Relleno y Seguridad Alimentaria
        • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • La Etiqueta del Ave Dice “Fresco”
        • La Preparación de Turduckens Requiere un Manejo Adecuado
        • Let's Talk Turkey Roasting
        • Pato y Ganso de la Granja a la Mesa
        • Pavo de la Granja a la Mesa
        • Pavo: Rutas Alternativas Hacia la Mesa
        • Pollo de la Granja a la Mesa
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Preparación Básica del Pavo: Cocinar De Forma Adecuada
        • Preparación Básica del Pavo: Como Descongelar Seguramente
        • Preparación Básica del Pavo: El Relleno
        • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
        • Procesamiento de Aves: Preguntas y Respuestas
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
        • ¿Es Segura la Carne de Pavo Rosada?
      • Eggs
        • Egg Products and Food Safety
        • Huevos en Cascarón De la Granja a la Mesa
        • Ovoproductos e Inocuidad Alimentaria
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Eliminando Olores de Refrigeradores y Congeladores
        • Fires and Food Safety
        • Incendios y Seguridad Alimentaria
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
      • FSIS/ORISE Food Safety Fellowship Program
        • Aaron Dudley
        • Lauren Lee
        • Sharon Nieves-Miranda
        • Yesutor Soku
        • Ali Strickland
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    • FSIS Procurement
    • National Federal Financial Assistance
    • Regulatory Decisions & Non-Retaliation
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
            • BSE Workshops for Small & Very Small Plants
          • FSIS BSE Resources
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • Eligible U.S. Establishments by Country
          • Australia Eligible Establishments
          • Hong Kong Lamb Export Eligible Establishments
          • Hong Kong Pork Export Eligible Establishments
          • Hong Kong Poultry Export Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Hong Kong Beef Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
    • Inspection Training & Videos
      • Humane Interactive Knowledge Exchange (HIKE) Scenarios
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office of Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
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      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
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    • Job Opportunities
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    • Who Works for Us
      • Stephanie Galvan Prioritizes Excellence in FSIS
      • Yolanda Kennedy-Edwards: Compassion and Continuous Improvement to Catapult Change
      • Arsalan “AJ” Jalisi Enhances Decision-Making and Engagement with Data Analytics
      • Archives
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    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
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      • FSIS Snapshots
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      • Submit Your Stories
      • Archives
        • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
        • ARCHIVE: Improved PHIS Task Distributor Comes Online!
        • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
        • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
        • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
        • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Food Safety and Inspection Service

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  • Inspection
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        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
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        • Reducing Salmonella in Poultry
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Export Guidance

A complete list of countries receiving Public Health Information System (PHIS)-generated certificates can be found on the PHIS Components page, Export, Country Rollout Schedule.

All export applications for all meat (including Siluriformes) and poultry exports to the countries included in PHIS must be processed through PHIS. Applicants are to complete the electronic export application through PHIS. For those applicants not using PHIS, they are to submit a paper export application, FSIS Form 9060-6 (available here or from the "Inspection Forms" on the FSIS website) to the FSIS Proxy by one of the following methods:

  1. Email: FSCExport.Recon@usda.gov
  2. Mail: U.S. Department of Agriculture, Food Safety and Inspection Service, FMD, Financial Services Center,
    P.O. Box 9205, Des Moines, IA 50306-9948.
  3. Fax: 1-844-378-1048

NOTE: Using fax to send the completed application (FSIS Form 9060-6) to FSIS is only permitted when no additional supplemental documents (e.g. letterhead certificates) are required by the importing country as specified in the FSIS Export Library. If the application includes required supplemental documents (e.g. letterhead certificates) the application and associated documents must be sent by email or physical mail to the designated address above.

If an export applicant has questions about sending the export application and associated documents to the FSIS Proxy, they can call 515-334-2000 and select option 8.

Additional information for PHIS exports is available in the PHIS Export Component web page of the FSIS web site.

Note: When signing export certificates for countries, if there are questions regarding the avian influenza statement on the certificate please contact askFSIS for clarification. FSIS continues to strongly encourage exporters to work closely with importers to ensure the existence of a valid import permit for product in the country of destination.

If a country is not listed, it should be assumed that nothing is known about that country's import requirements, and FSIS will issue the FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, without any additional information provided in the "Remarks" section. For a country that is not listed, exporters are advised to work closely with the importer for information regarding eligibility of the product, certification requirements, and the existence of a valid import permit for the product.

General Information

  1. Consult the FSIS Export Library for a specific country.
    • These files contain information obtained by FSIS from direct communication with government officials in the importing country.
    • If a country is not listed, it should be assumed that nothing is known about that country's import requirements, and FSIS will issue the FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, without any additional information provided in the "Remarks" section.
    • For a country that is not listed, exporters are advised to work closely with the importer for information regarding eligibility of the product, certification requirements, and the existence of a valid import permit for the product.
  2. Check the list of U.S. establishments eligible to export to a specific country.
    • Most countries accept products from all Federally-authorized establishments, but some only accept products from plants that have been pre-certified. In the case of countries accepting product from all Federally-authorized establishments, this is indicated in the country requirements under the section entitled "Plant Eligibility".
    • If the importing country requires pre-certification of the establishment, this will be indicated in the FSIS Export Library for the country. For such pre-certification requests, FSIS Form 9080-3, Establishment Application for Export, is to be completed and submitted by establishment personnel using PHIS (Public Health Information System). Effective June 29, 2018, FSIS no longer accepts the paper version of FSIS Form 9080-3 submitted to FSIS IPP. For establishments that do not have access to or use PHIS, they are to send a fully completed paper copy of FSIS Form 9080-3 to the FSIS Proxy, using one of the three options listed below: (The FSIS Proxy will enter the application information into PHIS on the applicant’s behalf.)
      1. Email: FSCExport.Recon@usda.gov
      2. Mail: U.S. Department of Agriculture, Food Safety and Inspection Service, FMD, Financial Services Center,
        P.O. Box 9205, Des Moines, IA 50306-9948.
      3. Fax: 1-844-378-1048
    • Please consult the FSIS Export Library for any additional information that may be specific to a country regarding FSIS Form 9080-3 requirements.
  3. If the product(s) is eligible for export to a specific country, obtain a copy of FSIS Form 9060-6, Application for Export Certificate, from the FSIS Forms page of the FSIS web site for countries not active in PHIS. For exports to those countries active in PHIS, the export applicant is to complete and submit the application for export in PHIS.
    • Read the form carefully because it requires the exporter to certify that the products meet the import requirements of the country to which the products are being exported.
  4. Complete the application and present it to the FSIS inspector assigned to the establishment from which the product is being exported and who performs export verification and product re-inspection according to FSIS Directive 9000.1.
    • For exports outside of PHIS, the inspector will sign the application and provide a blank export certificate or the certificate's serial number.
    • For exports in PHIS, the inspector will review the application for export and issue a completed export certificate upon approval of the export consignment.
  5. As required by 9 CFR § 322.1 and 9 CFR § 381.105, when authorized by FSIS inspection personnel, establishment personnel must apply an official USDA export mark as described in §312.8, or a unique identifier mark to 1) each outside container of any inspected and passed product within a consignment, 2) a securely enclosed pallet or pallets within the consignment (e.g. shrink-wrapped or other effective means), or 3) the closed means of conveyance transporting the consignment (e.g. rail car, air, ocean container, truck), depending on the method identified in the importing country’s Export Library. Establishments must follow the importing country’s Export Library requirements when applying the USDA export mark or unique identifier. The official USDA export mark bears the unique FSIS form 9060-5 export certificate serial number. If a unique identifier mark is used it must be provided in the FSIS form 9060-5 Remarks block to link a consignment to its corresponding export certificate.
  6. For exports outside of PHIS, the export applicant is to present the completed export certificate for signature to the appropriate FSIS signing official along with any other supplemental documents (e.g. letterhead certificates) required by the country.
    • Most certificates may be signed by the FSIS inspector, but some countries may require the signature of the FSIS Public Health Veterinarian.
    • The country requirements will indicate when the signature of the FSIS Public Health Veterinarian is required.
    • If the country requirements remain silent, the signature of an FSIS Inspector will suffice.
  7. The original copy of the certificate will be provided to the exporter and must be provided to the importing country with the shipment.

Notes:

  • Although FSIS Form 9060-5 is the generic export certificate issued for most countries, some countries require a dedicated certificate. For example, Canada requires meat and poultry products be certified on FSIS Form 9135-3, and Russia requires poultry products be certified on FSIS Form 9450-4. Consult the country’s requirements in the export library for complete certification information.
  • Only statements or information that are required and found in the export library will be certified by FSIS on the export certificate or associated continuation page(s).

The chart below provides additional guidance on whether a label for export only with deviations from domestic requirements (9 CFR 317.7 and 9 CFR 381.128) should be submitted for sketch approval.

  • View as PDF

Three ways an export label is approved:

  1. The export label complies with domestic requirements and does not fall into one of the four categories in 9 CFR 412.1. Generically approved; see 9 CFR 412.2
  2. The export label falls into one of the four categories in 9 CFR 412.1 or has labeling deviations. The label requires submission to LPDS.
  3. The final export label has been prior approved, and the company is making a change.
    1. If the change does not affect prior approved claims, create a new labeling deviation, or add new claims or special statements, the change is generically approved under 9 CFR 412.2 and does not require submission to LPDS.
    2. If the change does affect prior approved claims, create a new labeling deviation, or add new claims or special statements, the change requires submission to LPDS for approval under 9 CFR 412.1. See the FSIS Compliance Guidance for Label Approval

 

  LABEL ATTRIBUTES ACTION REGULATORY AUTHORITY

A

Meets FSIS domestic requirements.

Generic approval permitted if allowed domestically.

9 CFR 412.2

B

Deviates from FSIS domestic requirements (with exception of labels printed in foreign language or labels with net weight expressed in metric units).

Sketch approval required. Label submission should include supporting documentation verifying foreign government acceptance of the labeling deviation.

9 CFR 412.1

C1

Previously sketch approved with changes that do not affect any claims or create new labeling deviations.

Generic approval is allowed.

 

 

9 CFR 412.2

C2

Previously sketch approved with changes that do affect claims, create new labeling deviations, or adds new claims.

Sketch approval required.

9 CFR 412.1

D1

The addition of a foreign language sticker with additional labeling information required by the importing country. The sticker does not add a claim or new labeling deviation.

Generic approval is allowed.

 

9 CFR 412.2

D2

The addition of a foreign language sticker with additional labeling information required by the importing country. The sticker adds a claim or new labeling deviation.

Sketch approval required.

 

9 CFR 412.1

E

Foreign language only, the addition of direct translation of foreign language on English labels, and/or net weight expressed in metric.

 

 

Generic approval is allowed if these are the only labeling deviations. English translation must be part of labeling record and must have Est. number and inspection legend in English.
(9 CFR 317.7; 381.128)

9 CFR 412.2

Eligible products exported to these countries must be produced under an approved USDA Agricultural Marketing Service (AMS) Export Verification (EV) Program and be identified as meeting the requirements of the applicable EV Program. Information about the USDA AMS EV Program and a list of approved establishments can be obtained from AMS' Website. AMS maintains various EV programs that are designed to address the specified product requirements for individual countries.

  • LS Bovine EV Programs
  • LS Porcine EV Programs
  • LS Ovine EV Programs
  • Poultry Export Verification Programs


Under an EV program, only certain product and/or product codes are allowed for export. The unique product identification system can be accessed by authorized FSIS inspection personnel from SharePoint.

See Export Verification Letter from Assistant Administrator, Office of Field Operations, to warehouse owners/operators.

  • Australia
  • Belarus
  • Belize
  • Canada
  • Cayman Islands
  • Chile
  • China, People's Republic of
  • Colombia
  • Ecuador
  • European Union
  • Hong Kong
  • Japan
  • Korea, Republic of
  • Malaysia
  • Mexico
  • Peru
  • Russia
  • Saudi Arabia
  • South Africa
  • Singapore
  • St. Lucia
  • Taiwan

U.S. meat, poultry and egg products returning to the U.S. must meet requirements defined by the Animal and Plant Health Inspection Service (APHIS) as well as FSIS.

FSIS must approve the request to return U.S. exported meat, poultry, and egg products. The product may be subject to reinspection in an official FSIS establishment prior to release into commerce (9 CFR 327.17, 381.209, and 590.965).

U.S. Customs ad Border Protection Requirements 
Applicants returning U.S. products in the U.S. must file the proper customs entry paperwork with the appropriate port director.

APHIS restricts some exported U.S. meat, poultry or egg products from entering the U.S. due to animal disease conditions in the country the product entered or transited. Prior to submitting the FSIS application for approval to return exported products, the applicant must verify that APHIS will permit entry. For information on animal health restrictions, contact the APHIS Veterinary Services, National Center for Import and Export.

Procedures for Returning Export Products to the United States
U.S. produced meat, poultry, and egg products that have been exported and are to return to the United States must be approved by Recall Management and Technical Analysis Division - Import Operations (RMTAD-IO) prior to arriving at the U.S. port of entry. Refer to the relevant export related FSIS Directives regarding U.S. exported and returned products for complete procedures.

The exporter/applicant must complete the FSIS Form 9010-1, "Application for the Return of Exported Products to the United States".

  • FSIS Form 9010-1, "Application for the Return of Exported Products to the United States" (Fillable PDF).

The form should be completed and submitted by email to USReturnedExports@usda.gov, along with a copy of the export certificate (FSIS Form 9060-5 or 9135-3) and any additional supporting documentation related to the product prior to the shipment arriving in the U.S.

When the form and appropriate documentation are submitted to RMTAD-IO, the information will be assessed to determine whether the shipment needs to be reinspected prior to release into commerce. RMTAD-IO will consider the following questions when making the determination:

  1. What are the circumstances necessitating return?

  2. What is the condition of the products and its packaging?

  3. How long has the product been out of the U.S.?

  4. Where has the product been since it was exported from the U.S.?

  5. Under what conditions has the product been held, including temperature logs if appropriate?

  6. What has been the chain of ownership of the product?

  7. Was the product ever abandoned or subject to possible criminal activity such as theft or break-in?

  8. Is the product labeled in compliance with U.S. Regulations?

  9. Was the product refused entry by a foreign government, and, if so, what were the circumstances behind the refusal?  The applicant is to provide a copy of all documentation issued by the foreign government regarding the official refused entry notification and lab analysis (if applicable).

  10. Is the product in its original packaging; have any of the outer containers (e.g., carton, package, or combo, as shipped from the U.S.) been opened?

  11. Has the product entered commerce in the foreign country?

  12. Was the product ever removed from the original cargo container?

  13. Is the original US seal intact?

  14. Are there any specific food safety concerns associated with the return of this product?

  15. What is the applicant’s intentions with the product after it has returned (and U.S. requirements have been met)?

If the applicant provides the information above with their original submission, it may expedite RMTAD-IO’s ability to make its determination.

If reinspection is required, RMTAD-IO will inform the applicant, who will coordinate a plan for examination with the designated official FSIS establishment where the reinspection is to occur and the appropriate District Office (DO). Once the DO has concurred with the reinspection location, RMTAD-IO will advise the applicant that the shipment can proceed to the designated establishment for reinspection. FSIS inspection personnel at the official establishment will reinspect the product, including taking any samples needed, to determine whether it is not adulterated or misbranded and that there is no product tampering. The DO will report results of the reinspection to RMTAD-IO.

Note: The product will be retained if it has been adulterated or misbranded. Approval for release into commerce will be designated on the application (FSIS Form 9010-1), which will be transmitted to the applicant from RMTAD-IO.

For more information on returning exported U.S. meat, poultry, or egg products, interested parties should contact FSIS at USReturnedExports@usda.gov.

Import & Export Library

See importing and exporting requirements for all countries.

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Requirements

Exported Egg Products

The United States Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is responsible for inspecting egg products under the authority of the Egg Products Inspection Act (EPIA) (21 U.S.C. 1031 et seq.).5). Some examples include Pasteurized Frozen Whole Egg with citric acid; plain Pasteurized Frozen Whole Egg without added ingredients; Pasteurized Liquid Yolk with 10% salt; Pasteurized Frozen Scrambled Egg Mix with Whole Egg and pepper, starch, and dried milk; Frozen Yolks with 10% sugar added; Frozen Egg Whites with whipping aids (such as sodium sulfate or triethyl citrate); Pasteurized Enzyme Modified Dried Egg Product with Egg Yolks and xanthan gum and citric acid to preserve color, and less than 1% silicon dioxide as an anticaking agent and phospholipase; Spray Dried Albumin; and Spray Dried Egg Whites with calcium citrate and salt (or other added ingredients).

Effective August 15, 2015, FSIS will issue the FSIS Form 9060-5EP, Egg Products Export Certificate of Wholesomeness, for the export of egg products that are amenable to the Egg Products Inspection Act. Inspection Program Personnel may access the instructions for completing the FSIS Form 9060-5EP.

Exporting products containing small amounts of egg

Products containing eggs in a relatively small proportion or that historically have not been considered by consumers as products of the egg food industry are not represented as egg products and are regulated by the Food and Drug Administration (FDA). Agricultural Marketing Service will certify for FDA a wide range of products, including cooked omelets, frozen egg patties, crepes, hard boiled eggs, egg substitutes, imitation egg products, mayonnaise, and foods containing egg extracts.

While these FDA-regulated products containing eggs may be produced under FSIS voluntary inspection for distribution in U.S. commerce, FSIS stopped certifying these products for export November 10, 2014. Exporters should contact the FDA or USDA’s Agricultural Marketing Service for assistance. Additional information can be found on AMS' Website.

For any shipments of FDA-regulated products containing eggs previously certified by FSIS using the PY-200, exporters seeking a replacement certificate are to contact FSIS headquarters at 1-855-444-9904 or by e-mail at importexport@usda.gov.

Requirements for all Countries (Countries with additional requirements are listed below)

At the request of the exporter, FSIS will issue FSIS Form 9060-5EP, provided the egg products are amenable to the Egg Products Inspection Act and meet FSIS requirements.

Prior to shipping egg products, exporters should be advised to have their importers confirm that the importing country will accept the certification statements indicated on the FSIS Form 9060-5EP.

Questions concerning FSIS Directives and Notices for export certification of FSIS regulated egg products may be submitted to askFSIS.

Countries with Additional Requirements

In addition to the requirements for all countries, the countries listed below have additional requirements, as determined by communication with appropriate government officials in each respective country.

  • Australia
  • Barbados
  • Bolivia
  • Canada
  • China, People's Republic of
  • Colombia
  • Costa Rica
  • Dominican Republic
  • El Salvador
  • European Union
  • French Polynesia
  • Guatemala
  • Hong Kong
  • India
  • Japan
  • Kazakhstan
  • Korea, Republic of
  • Mexico
  • Morocco
  • New Caledonia
  • New Zealand
  • Panama
  • Paraguay
  • Russia
  • Singapore
  • South Africa
  • Taiwan
  • Thailand
  • Trinidad and Tobago
  • Tunisia
  • Turkey
  • United Kingdom
  • Vietnam

Information about export eligibility of equine products, including horsemeat, is available in the specific country requirements.  If no information is provided in the country’s requirement, FSIS has not been made aware of any special requirements of that country.  In that case, FSIS will issue the FSIS Form 9060-5, Meat and Poultry Export Certificate of Wholesomeness, but will not provide additional certification in the "Remarks" section or any separate certification.  Exporters are advised to work closely with importers to determine that equine products arriving at its international destination will be allowed entry.

Eligible U.S. Establishments

View U.S. Establishments eligible for export, organized by country, including those wishing to become pre-certified.

View Establishments

Tips & Policy

Export Related FSIS Directives 

FSIS Directives contain instructions of an indefinite duration.

  • 9000.1: Export Certification
  • 9000.6: Export Certification of Egg Products from Other Than Official Egg Products Plants
  • 9010.1, Export Products Returned to the United States
  • 6210.2 Inspection of Poultry Feet

Export Related Final Rules

  • Electronic Export Application and Certification Charge; Flexibility in the Requirements for Export Inspection Marks, Devices, and Certificates; Egg Products Export Certification

Find answers to questions on inspection-related policies, programs, systems, and procedures. Search the knowledge base, submit a new question, or sign up to be notified when answers are updated.

  • View Q&A

To assist U.S. exporters, the USDA Foreign Agricultural Service (FAS) provides a Web site containing FAS contacts at Embassies located throughout the world; as well as the Ag Exporter Assistance, which contains helpful information on exporting from the U.S.

  • Read more about Trade Assistance

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Last Updated: Nov 26, 2024
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