Sorry, you need to enable JavaScript to visit this website.
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 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)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
    • State Contacts
    • askFSIS
      • Having Trouble with the Webform
    • Payment Options & Information
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • 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
    • Hiring Paths
      • Inspector Apprenticeship Programs
      • Professionals with Disabilities
      • Student Employment Programs
      • Externships and Volunteer Opportunities
    • Federal Employee Benefits Summary
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
    • Branding & Toolkits
  • Employees
    • HR Policies & Systems
      • Performance Management
    • Forms
    • Understanding Your Benefits
    • FSIS Safety
      • HPAI (H5N1) Information
      • Workplace Violence
    • Onboarding and Offboarding
      • Employees Separating from FSIS
      • New Hire Training
      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
    • Employee News & Stories
      • FSIS Snapshots
        • May 2025 Snapshots
        • April 2025 Snapshots
        • March 2025 Snapshots
        • January 2025 Snapshots
        • December 2024 Snapshots
        • November 2024 Snapshots
        • October 2024 Snapshots
        • September 2024 Snapshots
        • August 2024 Snapshots
        • July 2024 Snapshots
        • June 2024 Snapshots
        • May 2024 Snapshots
        • April 2024 Snapshots
        • March 2024 Snapshots
        • February 2024 Snapshots
        • January 2024 Snapshots
        • December 2023 Snapshots
        • November 2023 Snapshots
        • October 2023 Snapshots
        • September 2023 Snapshots
        • August 2023 Snapshots
        • July 2023 Snapshots
        • June 2023 Snapshots
        • May 2023 Snapshots
        • April 2023 Snapshots
        • March 2023 Snapshots
        • February 2023 Snapshots
        • January 2023 Snapshots
        • December 2022 Snapshots
        • November 2022 Snapshots
        • October 2022 Snapshots
        • September 2022 Snapshots
        • August 2022 Snapshots
        • July 2022 Snapshots
        • June 2022 Snapshots
        • May 2022 Snapshots
        • April 2022 Snapshots
        • March 2022 Snapshots
        • February 2022 Snapshots
        • January 2022 Snapshots
        • December 2021 Snapshots
        • November 2021 Snapshots
        • October 2021 Snapshots
        • September 2021 Snapshots
        • August 2021 Snapshots
        • July 2021 Snapshots
        • June 2021 Snapshots
      • 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
    • Professional Development Opportunities
    • Leave Share Programs
      • Leave Bank Program
      • Voluntary Leave Transfer Program
      • Emergency Leave Transfer Program
      • Frequently Asked Questions
    • 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
ALERT: Snack Mania Brazilian Delights Corp.,… See more details
Page Hero
  • 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
Subscribe for Updates
Ask FSIS

askFSIS

Find answers to questions on inspection-related policies, programs, systems, and procedures.
Find An Answer
Document in circle icon

Participate in Creating Standards

FSIS invites the food safety community to participate in establishing standards for our food safety policies and services. Join us for public meetings or respond to comment requests.
Learn More

Basic Occupational Safety and Health Program - Revision 3

FSIS directive 4791.1
Series Type 4000 Series: Personnel
Issue Date Oct 04, 2016
Full Directive
4791.1.pdf
  1. PURPOSE
    This directive provides instructions for the basic components of the Agency's Occupational Safety and Health (OSH) Program and describes how the program fulfills the responsibilities required by the Occupational Safety and Health Administration (OSHA). FSIS is reissuing this directive to provide updated information regarding OSHA regulations and how FSIS complies with them.
  2. BACKGROUND
    1. FSIS is required to maintain an OSH Program that complies with the OSHA Safety and Health Act of 1970 (the Act), Section 19, Federal Agency Safety Programs and Responsibilities; Executive Order 12196, Occupational Safety and Health Programs for Federal Employees; and 29 CFR 1960, Basic Program Elements for Federal Employees.
    2. For FSIS employees working in privately owned establishments, the Agency does not have authority to abate hazardous conditions directly. However, the Agency is required to provide employees with safe and healthy working conditions as part of the overall inspection process. Means used by the Agency to reduce exposure to hazardous work conditions include: administrative controls, providing employees with proper personal protective equipment (PPE), and removing employees (including withdrawing inspection program personnel (IPP)) from unsafe conditions as necessary for protection.
    3. As required by 29 CFR 1960.6(a), the Agency has a Designated Agency Safety and Health Official (DASHO) who has overall authority for the organization, administration, and implementation of the FSIS Safety Program.
  3. CANCELLATION
    • FSIS Directive 4791.1, Basic Occupational Safety and Health Program, Revision 2, 2/1/00
    • FSIS Directive 2780.1, Environmental Management at FSIS Facilities, 1/18/01
    • FSIS Directive 2791.2 Laboratory Environmental, Health and Safety Management, 12/11/00
  4. AGENCY SAFETY POLICY
    1. It is FSIS policy that the Environmental, Safety and Health Group (ESHG) administer an OSH program that:
      1. Reduces or eliminates human and financial losses incurred from injury or illness in the workplace;
      2. Motivates employees to work safely;
      3. Ensures the rights of employees, including freedom from reprisal; and
      4. Complies with applicable Federal, Departmental, and Agency regulations, policies, and directives.
    2. This directive does not affect current collective bargaining agreements or the authority of FSIS and its employees to consult on matters covered by this program, if statutory provisions and Executive Order 12196 are observed.
  5. REPRISAL
    The Agency has established policy to protect employees from restraint, interference, coercion, discrimination, or reprisal for exercising any of their rights under the FSIS OSH Program. See FSIS Directive 4771.1, Administrative Grievance System for more information.
  6. ENVIRONMENTAL, SAFETY AND HEALTH GROUP
    1. The Agency has established an ESHG to administer the OSH Program. The ESHG is part of the Office of Management (OM), Employee Safety, Health and Wellness Staff (ESHWS).
    2. The ESHG maintains an FSIS safety website at: Environmental, Safety and Health Topics. The public website contains information such as forms and directives related to the safety program, information about OSHA injury forms, and contact information for Occupational Safety and Health Specialists.
    3. The ESHG also maintains an internal safety website on the FSIS intranet at: Inside FSIS Environmental, Safety and Health Topics (Level 2 eAuthentication is needed to access this site). The intranet site contains occupational health and safety information for FSIS employees and safety committees such as injury and illness reports.

      NOTE: Supervisors are to print information from either the public or the FSIS intranet safety and health website and make it available to all FSIS employees, including those who may not have access to electronic mail when required information is posted to the website.
    4. The ESHG is comprised of three types of technical specialists:
      1. Occupational Safety and Health Specialist (OSHS) - The OSHS administers the OSH Program for FSIS employees in geographic regions of the country. An OSHS is assigned one or more Districts in the Office of Field Operations but is responsible for the safety program of all employees within that area. Contact information for each OSHS can be found at Environmental, Safety and Health Topics.
      2. Industrial Hygienist (IH) - The IH provides technical advice and support in identifying, assessing and minimizing workplace hazards that can cause illness, impaired health or significant discomfort as a result of exposure to chemical, physical and biological agents; and
      3. Environmental Manager - The Environmental Manager assists the agency with the management of hazardous materials, proper disposal of regulated wastes, administration of local Environmental Management Systems (EMSs) and compliance with Federal, state and local environmental regulations.
  7. FSIS SAFETY POSTER
    1. OSHA requires that every FSIS workplace display the "Federal Agency Occupational Safety and Health Protection for Employees" poster (Safety Poster) in a prominent location within the workplace. The Safety Poster is available at: Environmental, Safety and Health Topics.
    2. The Safety Poster lists the rights of employees and their representatives. These include the right to:
      1. Participate in Department and Agency OSH Programs;
      2. Access OSHA standards, monthly injury and illness reports (via Inside FSIS Environmental, Safety and Health Topics), and Agency OSH procedures;
      3. Report and require correction of unsafe and unhealthy working conditions; and
      4. Report unsafe or unhealthy working conditions without reprisal.
    3. Although not listed on the safety poster, the Agency recognizes the rights of employees and their representatives to:
      1. Participate in the development of safety and health standards; and
      2. Decline to perform an assigned task because of reasonable belief that it poses an imminent danger of serious bodily harm or death and there is not sufficient time to seek effective corrective action through normal hazard reporting and abatement procedures.
    4. The DASHO contact information is listed on the FSIS Safety Poster.
  8. SAFETY COMMITTEES
    1. The Agency supports safety and health committees and encourages active participation by employees. Safety committees for FSIS are primarily found within the Office of Field Operations (each circuit has a safety committee) to assist employees working in potentially hazardous conditions. However, they may also be formed in other program areas, as needed. Contact the OSHS for your area for assistance.
    2. Safety committees are to be comprised of up to two union representatives and at least one Agency representative to ensure compliance with OSHA requirements found in 29 CFR 1960.37 and the Labor Management Agreement (LMA).
    3. Each safety committee is to have a committee chairperson as determined by the committee members. The committee chairperson (or designee) is to:
      1. Prepare an agenda for each safety committee meeting;
      2. Lead the committee in the review of injuries and illnesses for the circuit or FSIS workplace. Injury and Illness information is available at: Inside FSIS Environmental, Safety and Health Topics; and
      3. Complete meeting minutes using FSIS form 4791-2 "FSIS Circuit Safety and Health Committee Report."
    4. The circuit safety committee is to meet twice annually. When mutually agreed to between management and the union, the committee may meet more often.
    5. The circuit safety committee is to:
      1. Solicit feedback on safety related issues from IPP;
      2. Collaborate with establishment safety committees when possible;
      3. Conduct a safety walk-through at two establishments per year and record findings on FSIS forms 4791-23 and 4791-24;
      4. Follow up on previous findings found on FSIS forms 4791-23 and 4791-24 to ensure corrective actions were taken;
      5. Verify that employee complaints of potentially hazardous conditions filed on FSIS form 4791-27 have been resolved and the completed form has been returned to the employee;
      6. Provide OSH findings and concerns to FSIS management who will in turn work with establishment management to mitigate hazards; and
      7. Provide a copy of completed form 4791-2 "FSIS Circuit Safety and Health Committee Report" to the Frontline Supervisor and post in the USDA office.
    6. All employees appointed to a safety committee are to review the following OSH training materials within 12 months of their appointment:
      1. FSIS video "The Safe Circuit." The video is available on CD from the CFL CD/DVD library;
      2. The directives listed in section IX. Training;
      3. Section 19, Federal Agency Safety Programs and Responsibilities of the OSH Act of 1970;
      4. Executive Order 12196; and
      5. 29 CFR 1960.58, "Training of Collateral Duty Safety and Health Personnel and Committee Members."
  9. TRAINING
    1. All employees are to receive safety training appropriate to their position and duty station.
    2. Due to the potential for exposure to significant workplace hazards, all FSIS employees who work in Federally inspected establishments are to read this directive and the following FSIS directives within 30 days of hire:
      1. FSIS Directive 4791.5, Hazard Communication;
      2. FSIS Directive 4791.6, Procedures for Workplace and Travel Emergencies;
      3. FSIS Directive 4791.12, Reporting and Correcting Occupational Hazards; and
      4. FSIS Directive 4791.13, Workplace Inspections, and Injury, Illness and Motor Vehicle Incident Reporting.
    3. All employees at FSIS laboratories will receive safety training appropriate to their position. Training material is to be developed locally by laboratory employees responsible for the environmental, safety and health program. The ESHG provides assistance and resources for laboratory training as needed.
    4. All IPP with offline duties are required to take the course "Identifying and Reporting Workplace Safety and Health Hazards" (formerly known as AgLearn Course 8500) within 60 days of a new appointment. The course is available on CD and can be ordered from the Agency CD/DVD Library at: CD, DVD Request, (Level 2 eAuthentication is needed to access this site). In-plant FSIS supervisory personnel and FLS's are to provide bargaining unit employees with off-line inspection responsibilities up to four hours of administrative time to complete the AgLearn Course.
    5. All occupational health and safety training is to be recorded using either AgLearn or FSIS form 3530- 12. Training records are to include the topics covered, date, and employee name. The Agency is to retain all training records for a minimum of five years.
    6. Supervisors and Safety Committee Chairs may request training material about OSH topics from the ESHG by contacting the OSHS for their District or geographic location. Training services will be provided as time and resources permit.
    7. All new FSIS supervisors receive safety training from the ESHG through the New Supervisor Training Program that is administered by the Office of Outreach, Employee Education and Training (OOEET), Center for Learning (CFL), Organization and Employee Development Branch (OEDB).
  10. SUPERVISORY RESPONSIBILITIES
    1. Supervisors are responsible, within the extent of their authority, for furnishing employees with workplaces free of recognized hazards that can cause serious injury, illness, or death. They also are to comply with all FSIS safety policies and procedures as well as applicable OSHA regulations.
    2. Supervisors are to respond promptly to reports of unsafe or unhealthful workplace conditions reported by FSIS employees. Employees may report hazardous conditions verbally, by e-mail or through FSIS form 4791-27. More information about the use of form 4791-27 can be found in FSIS Directive 4791.12.
    3. The Frontline Supervisor, Inspector-in-charge, or designee, is to conduct a safety workplace inspection annually using FSIS forms 4791-23 and 4791-24. More information about workplace inspections can be found in FSIS Directive 4791.13.
  11. PERSONAL PROTECTIVE EQUIPMENT (PPE)
    1. The ESHG provides recommendations for required PPE to FSIS management for all FSIS personnel working in potentially hazardous conditions. All required PPE will be provided to employees by the Agency at no cost (or employees will be reimbursed for costs if needed). The ESHG provides assistance so that all Agency personnel who review or visit a plant on official business wear appropriate PPE.
    2. All PPE provided by the Agency can be obtained through the Material Management Service Center (formerly the Beltsville Service Center). PPE is found in the "Specialty Supply Catalog".
    3. Supervisors are to ensure that FSIS employees do not use PPE that has not been provided or approved by the Agency (e.g., PPE purchased by employees and brought into the workplace including: dust masks, hard hats, hearing protection).
  12. PPE REQUIREMENTS FOR IPP
    1. PPE requirements are based on an assessment of hazards in the workplace. The ESHG may conduct a Job Hazard Analysis (JHA) in the future as needed or when requested by a supervisor or manager to evaluate exposure to workplace hazards. If a new hazard is identified that can be mitigated by specific PPE, the Agency will provide the new PPE to inspection personnel at no cost.
    2. Based on hazards identified in the JHA, all IPP at FSIS inspected workplaces are to wear the following:
      1. Hard Hat - The protective helmet is to be Agency provided and approved and meet the American National Standards Institute (ANSI) standards. Hard hats may not be cut, drilled or mutilated in any way and stickers may not be placed on hard hats. A ‘bump cap' is not a hard hat and is not approved for use;
      2. Slip-resistant Shoes - While working in an inspection assignment, all employees are to wear slip-resistant shoes. Employees are reimbursed for the purchase of slip-resistant shoes. See FSIS Directive 3410.3, Reimbursement Provisions for Inspection Expenditures;
      3. Hearing Protection - All employees who are exposed to noise levels exceeding an 8-hour time-weighted average (TWA) of at least 85 decibels (DBA) are to wear hearing protection; and
      4. Cut Resistant Gloves - Employees working with knives in red meat slaughter are to wear a cut-resistant glove on the non-knife hand at the head or viscera inspection station. A second glove, made of impervious material, is to be worn over the cut-resistant glove.

      NOTE: Any employee using a knife may request a cut resistant glove at any time and a cut-resistant glove may voluntarily be worn on both hands.
    3. A medical exemption for required PPE is to be approved, in writing, by District Management and the ESHG. If an approval is not granted, the employee may request reasonable accommodation or begin the grievance process.
    4. The following are optional PPE that IPP may choose to wear:
      1. Eye protection - IPP may obtain non-prescription eye protection free of charge from the Agency;
      2. Respirators - If IPP would like to voluntarily use a respirator for comfort (e.g., an N95 mask), please contact the OSHS for your area for written approval and training;
      3. Disposable Gloves - IPP may request gloves from the supervisor or inspector-in-charge of the establishment. Gloves are available from the Material Management Service Center. More information about gloves types and sizes can be found in the Specialty Supply Catalog;
      4. Freezer Coats - Freezer coats, vests and jackets are available as needed; and
      5. Heat Relief Items - Neck cooling scarves are available as needed.
    5. The ESHG is to work with District Management to evaluate an establishment's policy that would require IPP to wear PPE not required by the Agency.
      1. If the establishment requirement for PPE is based on a recognized OSH hazard for IPP, the Agency will provide the required PPE.
      2. If the ESHG and District Management determine that the establishment's PPE requirement is not necessary to protect IPP from a specific hazard, the establishment is to provide the PPE for inspection personnel.
    6. IPP are to obtain approval from the District Manager before using any protective equipment or working tools provided by the establishment.
  13. HEARING CONSERVATION PROGRAM
    1. IPP exposed to noise levels exceeding an 8-hour time-weighted average (TWA) of at least 85 decibels (DBA) are included in the FSIS Hearing Conservation Program (HCP).
    2. Supervisors are to record noise levels at inspected establishments on FSIS Form 4791-20. Supervisors are to update the posted noise levels anytime the establishment makes a significant change in the process or layout of equipment. Annual updates are not required.
    3. Within six months of exposure to high noise levels, all employees who are included in the HCP are to have a baseline audiogram which will be used to compare against subsequent audiograms to determine if a hearing loss has occurred. Baseline audiograms are provided during the initial onboarding process for employees who will be potentially exposed to high noise levels as defined in "A" above.
    4. All employees in the HCP are to complete annual hearing conservation training. Employees may complete AgLearn course "Hearing Conservation" (produced by Skillsoft) to fulfill this requirement. Supervisors are to make the training material available to all employees who do not have access to a computer or e-mail. Other training material that may be used to satisfy the annual training requirement is available from the Occupational Safety and Health Specialist for the District.
    5. Hearing protection is provided at no cost by the Agency for all employees in the HCP.
    6. Supervisors are to ensure that employees in the HCP wear required hearing protection.
    7. All employees in the HCP may get a hearing test annually, if they so choose, that will be paid for by the Agency.
    8. Contact the OSHS for the District for more information about required training and instructions on how to request a hearing test for new and existing employees.
  14. PROGRAM EVALUATION
    The ESHG will request an audit of the OSH program every three years through a third party. The audit will evaluate the program against the requirements for a Federal safety and health program found in 29 CFR 1960
  15. XV. QUESTIONS
    For further information on any topic addressed in this Directive, contact the Occupational Safety and Health Specialist for your location. Names and phone numbers are available at: Environmental, Safety and Health Topics.
  • 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
  • Report Fraud, Waste, and Abuse
  • Significant Guidance
  • Vulnerability Disclosure Policy
  • Whistleblower Protection Coordinator

Food Safety and Inspection Service

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

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions