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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)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
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  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
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      • Consumer Safety Inspector
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      • Professional Positions
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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
    • 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
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      • News Feeds & Subscriptions
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  • Employees
    • HR Policies & Systems
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    • FSIS Safety
      • HPAI (H5N1) Information
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    • 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
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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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Lockout/Tagout Safety Procedures - Revision 1

FSIS directive 4791.11
Series Type 4000 Series: Personnel
Issue Date Jun 02, 1997
Full Directive
4791.11.pdf

I. PURPOSE

This directive:

A. Describes OSHA's minimum safety * * * procedures that an inspector must perform before starting a pre-operational process verification inspection or verification of pre-operational or operational corrective action in which the unexpected startup or release of stored energy could cause injury.

B. Establishes procedures to ensure that an inspector who is not properly trained in * * * lockout/tagout safety shall not perform a pre-operational process verification inspection or verification of pre-operational or operational corrective action on a machine or equipment required to be locked or tagged out.

C. Ensures implementation of procedures to prevent inspection employees from being injured by the unexpected energization of equipment or machines.

D. Provides a model (Attachment 1) of an agreement developed by Field Operations frontline supervisors in cooperation with plant management on implementing lockout/tagout procedures within each establishment.

II. CANCELLATION

This directive cancels FSIS Directive 4791.11, dated 6/19/96

III. REASON FOR REISSUANCE

This directive is reissued to include an additional lockout/tagout procedure which provides maximum safety for FSIS personnel and fully complies with regulatory requirements in CFR Title 29 parts 1960 and 1910. The additional recommended procedure includes entering into a cooperative agreement with federally inspected establishments for the utilization of a joint or group lockout/tagout process. This procedure ensures that a plant employee does not unlock and reenergize a piece of equipment while FSIS employees are in the process of inspecting equipment by requiring the inspector to place his or her lock or tag on an energy source or a group lockbox.

IV. REFERENCES

  • FSIS Directive 4791.12, Reporting and Correcting Occupational Hazards
  • FSIS Directive 11,100.3, Evaluating, Verifying, and Enforcing a Sanitation Standard Operating Procedure
  • 29 U.S.C. 668, Occupational Safety and Health Act of 1970
  • Executive Order 12196, Occupational Safety and Health Program for Federal Employees
  • 29 CFR Part 1960, Basic Program Elements for Federal Employees Occupational Safety and Health Programs and Related Matters
  • 29 CFR Part 1910.147, The Control of Hazardous Energy (Lockout/Tagout)
  • USDA Safety and Health Manual
  • 9 CFR Part 416.11-17, Sanitation
  • OSHA Instruction Standard 1-7.3, Inspection Procedures and Interpretive  Guidance

V. FORMS AND ABBREVIATIONS

The following will be used in their shortened form:

  • CFR Code of Federal Regulations
  • IIC Inspector-In-Charge
  • OSHA Occupational Safety and Health Administration
  • SSOP Sanitation Standard Operating Procedures

VI. SCOPE AND APPLICABILITY

This directive applies to the control of energy during the pre-operational process verification inspection or verification of pre-operational or operational corrective action. These procedures apply to machinery and equipment in meat, poultry, and egg products plants and import inspection facilities. Lockout/tagout procedures are required only if these tasks expose the inspector to the unexpected startup or release of stored energy which could cause injury. Lockout/tagout applies when:

A. Tasks are performed on machines or equipment on which the guards or other safety devices have been removed or bypassed during cleaning or maintenance procedures resulting in exposure to hazards at the point of operation.

B. The inspector places any part of his or her body into the danger zone such as, the point of operation associated with the machine or equipment.

VII. DEFINITIONS

A. Abatement. The act or process of abating, correcting, neutralizing, or removing an unsafe or unhealthy workplace condition or practice.

B. Affected Employee. An inspector whose job requires the inspector to work in an area where inspection, service or maintenance of machines or equipment is „ being performed under lockout or tagout procedures.

C. Authorized Employee. A trained and qualified person who locks or tags out workplace machines or equipment to perform inspection, service or maintenance on that machine or equipment. An affected employee becomes an authorized employee when duties include performing an inspection, service or maintenance under lockout/tagout.

  1. Primary Authorized Employee. A plant employee trained in lockout/tagout procedures and responsible for their implementation.
  2. Secondary Authorized Employee. An FSIS employee trained in lockout/tagout procedures.

D. Energy Isolating Device. A mechanical device that physically prevents the transmission or release of energy. Devices include but are not limited to:

  1. Manually operated electrical circuit breakers.
  2. Disconnect switches.
  3. Manually operated switches by which the circuit conductors can be disconnected from ungrounded supply conductors, and no pole can be operated independently.
  4. Line valves.
  5. Blocks.
  6. Any similar devices to block or isolate energy. (NOTE: Push buttons, selector switches, and other control circuit-type devices are not energy isolating devices.)

E. Energy Source. Any source of electrical, mechanical, hydraulic, pneumatic, chemical, thermal, or hazardous energy.

F. Lockout Device. A positive means, such as a key or combination-type lock, to hold an energy isolating device in a safe position and prevent energizing a machine or equipment. Lockout devices include blank flanges and bolted slip blinds.

G. Serious. A hazard, violation, or condition where there is a substantial probability that death or serious physical harm could result.

H. Tagout Device. A prominent warning device, such as a tag and a means of attachment, which can be securely fastened to an energy isolating device according to established procedure. The tagout device shows that the energy isolating device and the equipment being controlled may not be operated until the warning device is removed by the authorized employee who placed the tagout device on the energy isolating device.

I. SSOP. Requirements for implementing and maintaining sanitation standard operating procedures described in 9 CFR sections 416.11-17.

VIII. IDENTIFYING MACHINES AND EQUIPMENT

A. The IIC or inspector must assure that machines and equipment required to be locked out are clearly identified on a schematic or floorplan that:

  1. Lists the exact location of the machines and equipment required to be locked out or assessed before a pre-operational or operational sanitation inspection.
  2. Lists the exact location of each energy isolating device and shows which machines and equipment each device controls.

B. The IIC, import inspector, or egg products inspector must post the lockout/ tagout schematic or floorplan in a readily visible location. This allows relief inspectors responsible for performing SSOP verification activities to observe and review the exact locations of machines, equipment, and energy isolating devices within a plant before starting the inspection.

IX. PROCEDURES FOR ASSESSING LOCKOUT/TAGOUT SAFETY

A. An inspector not properly trained in * * * lockout/tagout safety procedures according to this directive and the cooperative agreement shall not, under any  circumstances, perform a pre-operational process verification inspection or verification of pre-operational or operational corrective action which requires inspecting inside a machine or piece of equipment in which the unexpected energization of the machine or equipment, or the release of stored energy could cause injury to employees.

B. An inspector shall, as a secondary authorized FSIS employee, perform the following procedures before starting the pre-operational process verification inspection or verification of pre-operational or operational corrective action as a result of operational verification findings involving a machine or equipment meeting the scope and applicability of this directive and the cooperative agreement.

  1. Preparation for Shutdown. Inform plant management that specific machines or equipment must be completely shut down and locked or tagged out for pre-operational or operational process verification in those situations meeting the scope and applicability of this directive and the cooperative agreement.
  2. Machine or Equipment Shutdown. Ensure that an orderly shutdown occurs by observing the primary authorized plant employee(s) shut down the machine or equipment by the normal stopping procedure. (EXAMPLES: Depressing stop button, opening switch, and closing valve.)
  3. Machine or Equipment Isolation. Ensure by observing and verifying that the primary authorized plant employee(s) has physically located and de-activated all energy isolating devices for that machine or piece of equipment.
  4. Lockout or Tagout Device Application.
  • a. Ensure by observing and verifying that the primary authorized plant employee(s) has located and locked out the isolating devices with assigned individual locks. (NOTE: When a tagout device is used on an energy isolating device which can be locked out, the tagout device shall be attached where the lockout device would have been attached.)
  • b. The level of safety obtained using the tagout program must be equal to the level of safety obtained using a lockout program. Plant management must demonstrate * * * that the plant tagout program complies with all tagout-related provisions of the OSHA standard and with any additional safety elements necessary to provide full inspector protection that equals the level of safety received from using a lockout device. (NOTE: Additional safety elements include implementing measures such as removing an isolating circuit element, blocking a control switch, opening an extra disconnecting device, or removing a valve handle to reduce the likelihood of inadvertent energization.)
  • c. The secondary authorized FSIS employee locks or tags out energy isolation devices identified in the cooperative agreement under one of the following  procedures:
  1. After the primary authorized plant employee has placed his/her personal lock or tag upon each energy isolating device, the secondary authorized FSIS  employee affixes his or her personal lock or tag to the energy isolating device. This procedure may be appropriate when there are limited numbers of isolated energy sources and pieces of equipment or machines.
  2. The primary authorized plant employee places his/her personal lock or tag upon each energy isolating device, and places the key or tag tabs in a  lockbox. Each authorized employee (plant and FSIS) affixes his or her lock to the lockbox. This procedure may be appropriate when there are many energy sources and pieces of equipment or machines.
  3. A combination of the procedures in subparagraphs 1.and 2.

5. Stored Energy. Ensure by observing and verifying with the primary authorized plant employee(s) that stored or residual energy has been dissipated or restrained by methods such as grounding, repositioning, blocking, and bleeding down. Stored or residual energy may be found in items such as capacitors, springs, elevated machine members, rotating flywheels, hydraulic systems, and air, gas, steam, or water pressure.

6. Verification of Isolation. Ensure that equipment is disconnected from energy sources. Observe the primary authorized plant employee(s) operate the push button or normal operating controls or test to make certain the equipment will not operate. The machine or piece of equipment is now locked out. (NOTE: The plant employees should return operating controls to the neutral or "OFF" position after verifying the equipment isolation and before the inspector performs a pre-operational process verification inspection or verification of pre-operational or operational corrective action as a result of operational verification findings.) 

7. Locked or Tagged Out Equipment. An inspector or affected employee shall leave all lock and tagout devices alone. Do not attempt to start or use equipment that has been locked or tagged out.

8. Completion of Verifications. When an inspector has completed a pre-operational process verification inspection or verification of pre-operational or operational corrective action, the inspector shall notify plant management immediately that the inspected machines or equipment may be released from the energy control  procedures by the secondary authorized FSIS employee and the primary authorized  plant employee(s). (NOTE: This action occurs upon completing the pre-operational  process verification inspection or verification of pre-operational or operational corrective action on the specific machine or equipment regardless of inspection findings, such as acceptable or critical, and major or minor deficiency.) Official control actions for failure of sanitation requirements can occur at this time, but locks or tagouts must be removed.

X. TEMPORARY REMOVAL OF LOCKOUT/TAGOUT DEVICE

In extremely rare instances, components of certain machines and equipment must be energized in order to inspect during a pre-operational process verification inspection or verification of pre-operational or operational corrective action. When a lockout or tagout device must be temporarily removed from an energy isolating device to energize a machine or equipment, the secondary authorized FSIS employee:

A. Informs the primary authorized plant employee that the machine or equipment being inspected must be temporarily energized to move the component and removes his/her lock or tag.

B. Deenergizes the machine or equipment immediately after the component is moved.

C. Ensures deenergizing of all systems and reapplication of energy control measures (lockout or tagout devices) according to this directive, to allow the sanitation inspection to continue safely.

XI. CORD-AND-PLUG CONNECTED ELECTRIC EQUIPMENT

A. Cord-and-plug connected electric equipment is not required to comply with OSHA lockout/tagout procedures. The exposure to hazards of unexpected energization or startup is controlled by unplugging equipment from the energy source. The person doing the pre-operational process verification inspection or verification of pre-operational or operational corrective action must have exclusive control of the plug.

B. Prior to a pre-operational process verification inspection or verification of pre-operational or operational corrective action of cord-and-plug electric equipment which may expose the inspector to stored energy, the inspector shall:

  1. Determine if the electric equipment is unplugged by conducting a visual inspection.
  2. Inform plant management to unplug the electric equipment if the equipment is found to be plugged into an electrical outlet. The plant employee places the disconnected plug in a position that can be readily seen by the inspector during the inspection. (NOTE: The inspector has exclusive control of the cord-and-plug connected electric device during the pre-operational process verification inspection or verification of pre-operational or operational corrective action.)
  3. Inform plant employees to operate the push button or normal operating controls of the cord-and-plug connected electric equipment to make certain the equipment has dissipated stored energy. (NOTE: The plant employees should return operating controls to the neutral or "OFF" position after verifying that stored energy has been dissipated.)
  4. If the plant is located in an OSHA State Plan State, cord-and-plug  equipment may be required to be locked or tagged out. FSIS will comply with the requirements of the State Plan State.

XII. PERIODIC INSPECTION

A. The circuit supervisor or designee shall conduct an annual inspection of the energy control procedures at the plant to identify and correct any deviations or inadequacies. The inspection shall be conducted by an authorized FSIS employee (circuit supervisor or  designee) other than the one(s) using the energy control procedures at the facility. The inspection shall be completed within the first quarter of the calendar year.

B. The inspection includes a review of the employee's responsibilities under the energy control procedures being inspected.

C. The circuit supervisor certifies that the inspections have been performed and  maintains each certification at the workplace for five years. The certification includes:

  1. Observation of the identification of the machine or equipment on which the energy control procedure was being utilized.
  2. Deviations or inadequacies.
  3. Date of the inspection.
  4. Names of the employees included in the inspection, and the name of the person performing the inspection.

XIII. TRAINING

A. Employee Training. The circuit supervisor ensures through scheduled safety awareness training reviews that inspectors are familiar with the lockout/tagout safety procedures in this directive and the cooperative agreement. Training reviews should be conducted at the same time of the periodic inspection.

B. Employee Retraining. Retraining shall reestablish the inspector's proficiency and introduce new or revised control methods and procedures, as needed. Supervisors and IIC's are responsible for:

1. Retraining inspectors under their supervision when a change occurs in:

  • a. Inspector's job assignment(s).
  • b. Machines.
  • c. Equipment or processes that present a new hazard.
  • d. Energy control procedures.

2. Providing additional retraining when a periodic inspection reveals, or when the supervisor or IIC has reason to believe, that there are deviations from, or inadequacies in, the inspector's knowledge or use of the "Lockout/Tagout Safety Procedures" outlined in this directive.

3. Certifying that inspectors under their supervision are proficient in the "Lockout/Tagout Safety Procedures". This is accomplished by personally conducting periodic inspections, at least annually, to ensure that the inspectors are following the lockout/tagout procedures outlined in this directive.

4. Submitting annually, each January, a written letter through the area office to the regional/district office certifying that:

  • a. All inspectors under their supervision who are conducting pre-operational or operational sanitation inspections are proficient in the "Lockout/Tagout Safety Procedures" outlined in this directive; and
  • b. The required retraining has been accomplished in compliance with this directive.

C. Training Records. Maintain training records and make the records readily available for inspection according to OSHA. The lockout/tagout safety procedures training records shall include the:

  1. Names of the inspectors receiving training.
  2. Name of the instructor.
  3. Specific modes of training used. (EXAMPLES: Lecture, handout material, films, and walk through lockout training survey.)
  4. Dates and times of the training sessions.
  5. Signature of the trained inspector.

XIV. PLANTS WITHOUT LOCKOUT/TAGOUT PROCEDURES

A. Notifying the Plant of Withdrawal. If a plant does not have or does not properly implement an OSHA-required lockout/tagout procedure or plant management refuses to properly lock out a machine or equipment that an inspector is scheduled to inspect, the inspector:

  1. Takes "Official Control Action" (i.e., U.S. Rejected Tag procedure) in the area(s) of the plant where machines or pieces of equipment are physically located.
  2. Informs plant management that FSIS requires the withdrawal of inspectors from the plant or areas of the plant to the extent necessary to assure that the inspectors are protected from unsafe or unhealthy workplace conditions. The withdrawal of inspectors complies with OSHA requirements governing Federal employees working in private sector workplaces. (See Attachment 2.)
  • B. Reporting a Serious OSHA Violation. When a plant does not have or has not properly implemented an OSHA-required lockout/tagout program, which is a serious OSHA violation (see Attachment 2.), employees shall promptly report the violation following the procedures in Part Two of FSIS Directive 4791.12.

See full PDF for Attachments 

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