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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
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  • Careers
    • Apply for a Job
    • Job Opportunities
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      • Administrative Positions
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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
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    • Federal Employee Benefits Summary
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    • Events & Meetings
      • Officials' Calendar of Meetings
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      • HPAI (H5N1) Information
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      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
    • Employee News & Stories
      • FSIS Snapshots
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      • Submit Your Stories
      • Archives
        • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
        • ARCHIVE: Improved PHIS Task Distributor Comes Online!
        • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
        • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
        • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
        • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Food Safety and Inspection Service

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Public Health Risk Evaluation Methodology - Revision 2

FSIS directive 5100.4
Series Type 5000 Series: Program Services
Issue Date Aug 12, 2021
Full Directive
5100.4.pdf

I. PURPOSE

This directive provides instructions to Enforcement, Investigation, and Analysis Officers (EIAO) on how to schedule, conduct, and document the Public Health Risk Evaluation (PHRE) methodology in the Public Health Information System (PHIS).  FSIS is revising this directive as described in Section III.

NOTE:  In this directive, the term EIAO also includes EIAO-trained Public Health Veterinarians and other EIAO-trained personnel.

KEY POINTS

  • PHRE Overview
  • Scheduling of PHREs
  • Documenting PHREs
  • Scheduling Routine risk-based Listeria monocytogenes (RLm) Sampling, Intensified Verification Sampling (IVT), and Incident Investigation Team (IIT) Sampling

II. CANCELLATION

FSIS Directive 5100.4, Revision 1, Enforcement, Investigations, and Analysis Officer (EIAO) Public Health Risk Evaluation (PHRE) Methodology, 05/22/15

III. SIGNIFICANT CHANGES

FSIS made the following changes to this directive by:

  1. Updating Agency office names;
  2. Adding new instructions on the scheduling of PHREs, including that District Offices (DOs) are not to wait for the PHRE Scheduling Spreadsheet;
  3. Clarifying the PHRE process, including roles and responsibilities;
  4. Explaining the types of sampling that may be performed during a PHRE or a Food Safety Assessment (FSA);
  5. Revising Table 1 to reflect the FSA Workflow Category list available in PHIS; and
  6. Adding RLm sampling as an option to inform a PHRE.

IV. BACKGROUND

A. The PHRE is a decision-making analysis used by an EIAO to inform DO decisions.  Based on PHRE findings, an EIAO may:

  1. Conduct an FSA as described in FSIS Directive 5100.1, Enforcement, Investigations, and Analysis Officer (EIAO) Comprehensive Food Safety Assessment Methodology;
  2. Take an administrative enforcement action as described in FSIS Directive 5100.3, Administrative Enforcement Action Decision-Making and Methodology; or
  3. Take no action because enforcement action or an FSA is not needed.

B. IPP are to be aware that PHIS will assign a random FSA Identification (FSA ID) number when the PHRE is assigned in the PHIS PHRE FSA module.

V. PHRE OVERVIEW

A. The PHRE is an analysis of establishment performance based on “For-cause” and “Routine risk-based” criteria. Specifically:    

  1. For-cause criteria:
    1. The establishment produced product adulterated by pathogens [e.g., non-intact beef product found positive for Shiga toxin-producing Escherichia coli (STEC)];
    2. The establishment produced product associated with an outbreak; or
    3. The establishment may be associated with an increased risk of producing product of public health concern [e.g., failing performance standards or receiving a public health-related (PHR) noncompliance record (NR) alert].
  2. Routine risk-based criteria (also known as not for-cause) encompass all other factors that may result in product posing an increased public health risk (e.g., new establishments with conditional Grants of Inspection, an establishment producing post-lethality exposed ready-to-eat (RTE) product).

B. Table 1 below identifies the for-cause and routine risk-based PHRE criteria that appear in the PHIS FSA Workflow Category.

  1. PHIS is programmed to classify an FSA ID number as for-cause or routine risk-based depending on the FSA Workflow Category selected when the PHRE is assigned.
  2. The District may schedule a single PHRE to include analyses for more than one category (including both for-cause and not-for-cause categories).  Any for-cause category selection in the PHIS PHRE FSA module will result in the entire PHRE, and any subsequent FSA, being classified for-cause in PHIS, regardless of whether the subsequent FSA is ultimately performed for-cause or not-for-cause.

C. The DO is to schedule PHREs by assigning them to an EIAO through the PHIS PHRE FSA module, which is found under the PHIS left navigation menu option “Manage FSAs.”  An EIAO is to add the PHRE tool, which is a series of questions, and complete the PHRE analysis.  The DO is to review each PHRE and EIAO recommendation and determine the outcome.  See Figure 1 for an overview of the PHRE process.

  1. A PHRE includes the PHIS PHRE FSA module tool, data field entry completion, and analysis performed of the data in the tool and data field entry.  If the DO determines the PHRE outcome is to perform an FSA, the EIAO is to also develop the FSA plan as part of the PHRE.
  2. If an FSA is to be performed, the DO may assign the FSA to a different EIAO other than the one who performed the PHRE.

Figure 1:  Overview of the PHRE process: scheduling, documentation, and decision-making workflow

VI. SCHEDULING OF THE PHRE

A. The DO is to schedule PHREs as they become aware that an establishment’s performance data indicates one or more of the PHRE criteria are met (e.g., through PHIS alerts, sampling results, Biological Information Transfer E-mail System, PHRE spreadsheet, information from the frontline supervisor (FLS)).

  1. Most of the for-cause risk criteria identified in Table 1 result in a PHIS alert when the criterion threshold is met (e.g., failing a pathogen performance standard) or there are events that involve the Districts (e.g., Class 1 and 2 recalls of adulterated products).
  2. Each month, the Office of Planning, Analysis, and Risk Management (OPARM) generates a list (PHRE Scheduling Spreadsheet) of establishments that meet one or more of the specified for-cause or select routine risk-based criteria in the prior month for the DO.  The DO is not expected to perform PHREs for all establishments included on the PHRE Scheduling Spreadsheet, nor are they expected to perform PHREs in the exact order the establishments appear on the PHRE Scheduling Spreadsheet.  In addition, the DO is not to wait for the PHRE Scheduling Spreadsheet to begin scheduling and performing the PHRE if they become aware that an establishment meets one or more criteria.  OPARM is to e-mail the list to DO personnel.
  3. In addition to the establishments identified in the PHRE spreadsheet, the DO is to consider other criteria that may warrant additional PHREs, including:
    1. FLS identification of process control problems;
    2. Recent or ongoing construction activities at the establishment;
    3. A change in the establishment’s Hazard Analysis and Critical Control Point (HACCP) plan or the addition of a new HACCP plan;
    4. Addition by the establishment of a new product;
    5. Roof leaks, equipment breakdowns, condensation, or other events that could increase the possibility of product contamination at the establishment;
    6. Findings of Lm, other pathogens, or an increase in indicator organism positives obtained through establishment sampling and testing; and
    7. Anything indicating that the establishment may be having issues with sanitation that could increase the probability of contamination, including sanitation-related NRs, increased aerobic plate counts or adenosine triphosphate values, use of high-pressure hoses during cleaning in the RTE production area during operations, or operational conditions that move product debris into difficult to clean areas.
  4. DOs are to be aware that due to the ranking algorithm for the routine section of the RLm tab of the PHRE Scheduling Spreadsheet, large establishments may no longer appear near the top of the routine section.  As a result, DOs are also to consider scheduling routine, risk-based PHREs at large RTE establishments.
  5. The FSIS Emergency Management Council (EMC) may request the DO to schedule a for-cause IIT PHRE, or other investigational sampling as appropriate for an emergency incident (as described in FSIS Directive 5500.3, Incident Investigation Team Reviews), through the Office of Field Operations supervisory chain of command.
  6. DOs are to also follow other Agency instructions (i.e., notices) concerning PHREs.

B. The DO may schedule a single PHRE for an establishment that meets multiple PHRE criteria.  The DO is to select all appropriate PHRE criteria in PHIS under the FSA Workflow Category and may assign additional criteria to the PHRE as needed until the DO finalizes the outcome.

C. If sampling is required for a PHRE, the DO is to refer to Section IX for instructions on scheduling RLm, IVT, or IIT sampling through the PHIS PHRE FSA Module.

NOTE:  Eligibility for the RLm project does not impact other for-cause or routine not-for-cause criteria that the DO are to consider when assigning a PHRE.  DOs are to apply the same decisional process equally when assigning routine risk-based PHREs to both RLm and non-RLm eligible establishments.

TABLE 1:  PHRE Criteria Triggers in Priority Order

VII. PERFORMING THE PHRE

A. The EIAO is to complete the PHRE as assigned from his or her duty station or another assigned location specified by the DO. The EIAO is not to complete the PHRE at the establishment, unless directed by the DO to do so.

B. For each assigned PHRE, the EIAO is to add and complete the PHRE tool.  The PHRE tool is a series of analysis questions.  The EIAO responds based on his or her findings.  The historical performance period evaluated is based on the PHRE criterion reason and establishment operations.  The DO is to provide EIAOs with guidance on the time periods evaluated.

  1. The EIAO is to review all applicable PHIS Reports and data relevant to the establishment operations and FSA workflow categories as assigned.  EIAOs may find that the Public Health Risk Evaluation for an Establishment and other available PHIS Reports have more specific data or filtering options that better correspond to the PHRE criteria to be analyzed.  For example, EIAOs may assess the Task Regulation Verified and Noncompliant Summary for an Establishment report to help assess for any trends in PHR NRs for specific HACCP category tasks.  EIAOs may also access the Further Characterization of Positive Samples for an Establishment tab of the Public Health Risk Evaluation for an Establishment report to assess WGS results for indications of harborage or cross-contamination.
  2. The EIAO is to review customer complaints through the Surveillance, Complaints and Outbreaks Response Enterprise (SCORE)/CCMS module in PHIS.  EIAOs are to access this module by changing the PHIS role to SCORE-CCMS Field Personnel.
  3. The EIAO is to evaluate additional background information not in PHIS such as:
    1. PulseNet Cluster Analysis:  Obtain this data by submitting an askFSIS request using the title “PulseNet cluster analysis.”  This analysis includes the last year of Salmonella data from the establishment.  Examples of when an EIAO would request this analysis includes criteria for failing a performance standard or product linked to human illness; and
    2. Food and Drug Administration (FDA) sampling results for dual-jurisdiction establishments. EIAOs are to contact the DO to determine if any FDA Lm sampling results have been reported per FSIS Directive 5730.1, Responsibilities in Dual Jurisdiction Establishments.
  4. The EIAO is also to evaluate any additional enforcement reports from AssuranceNet or DO Q drive, if applicable, such as:
    1. Notice of Intended Enforcement;
    2. Notice of Suspension or Reinstatement;
    3. Verification plans;
    4. Notice of Suspension Held in Abeyance or Notice of Reinstatement of Suspension Held in Abeyance;
    5. Letter of Warning;
    6. Product recall information, including Recall Releases, Recall Notification Reports, and Public Health Alerts; and
    7. Previous FSAs, if not in PHIS.

C. The EIAO is to gain an understanding of the establishment’s operating practices and product types produced through the information in PHIS. After reviewing PHIS information, the EIAO is to correlate with IPP assigned to the establishment.  The EIAO is to assess the information to gain a basic understanding of how the establishment operates and identify any issues which may require further assessment.

VIII. DOCUMENTING THE PHRE

A. After reviewing the applicable reports and discussions with the FLS and IPP, and completing the PHRE tool, the EIAO is to make one of the following possible PHRE recommendations to the District Manager through the appropriate supervisory chain:

  1. Conduct an FSA as described in FSIS Directive 5100.1;
  2. Take an administrative enforcement action as described in FSIS Directive 5100.3.  In this option, the EIAO is able to gather the appropriate support for enforcement action without conducting the FSA.  Examples include adulterant STEC positive from FSIS testing, evidence of egregious insanitary conditions, or Lm harborage from whole genome sequencing in coordination with insanitary conditions in the establishment; or
  3. Take no action because enforcement action or an FSA is not needed.  The EIAO may recommend this option if the establishment had a recent FSA that assessed the same scope or the PHRE report does not find any noncompliances or risks (e.g., the establishment has implemented effective corrective actions, has no PHR NRs, has no positive sample results, and has no recalls).

B. The EIAO is to use the PHRE tool to document the rationale for their recommendation.  If the EIAO recommends an FSA, the rationale is to support that the risk requires further assessment.  It may include that any additional data required to complete the assessment may only be accessible in the establishment and not through discussions with the IPP and FLS.

C. If an FSA will be conducted, the EIAO is to use the PHRE tool to document the assessment plan.  The development of an assessment plan helps to ensure thoroughness and organization.  Planning also promotes efficient use of limited resources.  The assessment plan is to include the:

  1. Summary of Findings – Apparent violations of the statutes or regulations and a brief statement of the apparent or possible food safety issues determined through the analysis.  The plan is to cite the relevant statutory or regulatory noncompliances and state or paraphrase the language of the statutes or regulations (e.g., 21 U.S.C. 453(g)(4) and 458(a)(3), poultry products stored under insanitary conditions during transportation, causing the products to become adulterated);
  2. Scope of FSA – Briefly state the extent and range of the FSA, such as tools that will initially be used, and any possible public health issues or concerns;
  3. Steps of the assessment – The steps necessary to gather facts, collect evidence relevant to the apparent or possible food safety issues, and develop findings; and
  4. Sampling – The type of sampling to be conducted if applicable (e.g., RLm, IVT, IIT) in advance of the FSA.  The EIAO is also to coordinate with FSIS laboratories and OPARM so that FSIS sampling can be tentatively scheduled.

D. Once the EIAO completes the PHRE and recommends an outcome, the DO is to review the PHRE and determine if the recommendation is supportable.

E. FSAs are conducted under the same FSA ID and the same FSA Workflow Category or categories as the PHRE.

F. The PHRE is an internal document only and is not to be distributed to the establishment.  If an FSA is scheduled, the EIAO is to share the thought process verbally with the establishment during the entrance conference as described in FSIS Directive 5100.1.

IX. SCHEDULING OF SAMPLING

A. When sampling is required to inform a PHRE or FSA, DOs are to select “Samples will be collected as part of the FSA” in PHIS.  Scheduling of the RLm and IVT samples is only possible through the PHIS PHRE FSA module and as such, the DO has some flexibility when scheduling these samples.

B. DOs are to be aware that both RLm and IVT samples can be scheduled in PHIS depending on the FSA Workflow Category or categories initially selected.  However, these samples are only to be collected under the appropriate FSA Workflow Category.  RLm sampling is not to be scheduled to assess or verify known RTE for-cause criteria.  IVT sampling is a for-cause verification to be used when there are existing for-cause criteria that relate to the RTE process.

C. RLm Sampling

  1. EIAOs are to follow the instructions in FSIS Directive 10,240.5, Verification Procedures for Enforcement, Investigations and Analysis Officers for the Listeria monocytogenes (Lm) Regulation and Routine Risk-Based Listeria monocytogenes (RLm) Sampling Program, to conduct RLm sampling.
  2. The RLm sampling project is a routine, risk-based project for post lethality exposed, RTE-producing establishments.  FSIS has incorporated a risk-based selection algorithm to prioritize establishments in each District for RLm sampling in the routine portion of the RLm tab of the spreadsheet.
    1. The routine portion of the RLm tab of the PHRE Scheduling Spreadsheet ranks the establishments for the next month’s RLm product, environmental, and food contact projects using the algorithm.
    2. The algorithm makes it possible that one establishment may be prioritized more than one time before another eligible establishment in the District.
    3. DOs are not to wait for establishment selection for RLm sampling to schedule a PHRE for other routine risk-based criteria indicated by establishment performance.  DOs are to continue to schedule RLm eligible establishments for routine risk-based PHREs as needed using the same decisional criteria they apply to non-RLm eligible establishments.
  3. DO may assign the RLm sampling to occur when a PHRE is already assigned for another risk criterion, except any for-cause criteria involving the RTE operations represented by the RLm sampling.
  4. EIAOs are to select the FSA Workflow Category of the routine risk-based criteria “post-lethality exposed ready-to-eat (RTE) without positive sample results” if not already selected when the PHRE was assigned. 

D. IVT Sampling 

  1. EIAOs are to follow the instructions in FSIS Directive 10,300.1, Intensified Verification Testing (IVT) Protocol for Sampling of Product, Food Contact Surfaces, and Environmental Surfaces for Listeria monocytogenes (Lm) or Salmonella spp., for IVT sampling.

  2. IVT sampling may occur only to support a for-cause PHRE or FSA in the applicable RTE HACCP category.

  3. IVT sampling is only available if a for-cause criterion is selected when the PHRE is first assigned.  When assigning the PHRE, select from the following FSA Workflow Categories:

    1. “FSIS positive Listeria monocytogenes (Lm) in ready-to-eat RTE product;”
    2. “FSIS positive Salmonella in ready-to-eat (RTE) product;”
    3. "History of public health-related noncompliance records (PHR NR);” or
    4. “Documented change in an establishment’s production process that may impact public health.”

E.    IIT and other sampling

  1. EIAOs are to follow the instructions in FSIS Directive 5500.3 for IIT or other investigative sampling.
  2. Select the FSA Workflow Category of “Incident Investigation Team” if not already selected when the PHRE was assigned.
  3. Special sampling projects or tasks created for investigations may also be distributed through the PHIS Establishment Task List and Calendar.  FSIS Headquarters will advise the DOs of how the samples are to be scheduled in PHIS for each IIT. 
  4. Collect products and food contact and environmental surface swabs for designated pathogens upon activation through the EMC or other means to respond to a nonroutine incident.

X. QUESTIONS

Refer questions regarding this directive to your supervisor and if needed to the Office of Policy and Program Development through askFSIS or by telephone at 1-800-233-3935.  When submitting a question, complete the web form and select General Inspection Policy for the inquiry type.

 

Assistant Administrator
Office of Policy and Program Development

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