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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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Significant Incident Response - Revision 7

FSIS directive 5500.2
Series Type 5000 Series: Program Services
Issue Date Nov 08, 2018
Full Directive
5500.2.pdf

I. PURPOSE

This directive outlines the procedures the FSIS Emergency Management Committee (EMC) and programs within FSIS are to follow while managing significant incidents. A significant incident is one that presents a grave, or potentially grave, threat to public health, to the safety of FSIS-regulated products, or FSIS personnel. FSIS is revising this directive to further clarify when a non-routine incident (e.g., natural disaster) becomes a significant incident and may require the creation of an incident report (IR). This directive also outlines the internal FSIS communication protocol for threats to the food and agriculture sector that may lead to a significant incident.

KEY POINTS:

  • Contains information on what developments trigger an IR
  • Provides instructions for completing an IR
  • Defines the EMC and its activities
  • Provides information on sharing updates to IRs when the FSIS Incident Management System (FIMS) is unavailable
  • Outlines internal FSIS protocol for communicating threat information

ll. CANCELLATION

FSIS Directive 5500.2, Revision 6, Significant Incident Response, 3/9/14

FSIS Directive 5420.2, Revision 1, Homeland Security Threat Condition Response – Handling of FSIS Laboratory Samples Under Declared Heightened Threat Conditions, 1/26/05

FSIS Directive 5420.5, Revision 3, Homeland Security Threat Condition Response – Intelligence Reports and Communication, 7/16/10

FSIS Directive 5420.6, Revision 1, Homeland Security Threat Condition Response – Information Technology Monitoring Procedures, 1/26/05

FSIS Directive 5420.7, Revision 1, Homeland Security Threat Condition Response – Human Health Monitoring and Surveillance, 1/26/05

FSIS Directive 5420.8, Revision 1, Homeland Security Threat Condition Response – Communication and Public Affairs Procedures, 1/26/05

III. BACKGROUND

A. A significant incident presents a grave, or potentially grave, threat to public health or to the safety of FSIS-regulated products. Examples of significant incidents include, but are not limited to, the following:

  1. Life-threatening or widespread human illnesses potentially implicating FSIS-regulated product that lead to an FSIS foodborne illness investigation, as described in FSIS Directive 8080.3, Food Borne Illness Investigations;
  2. Class I recalls resulting from one or more consumer illnesses, or injuries (injury can occur when foreign material contaminates the product. Factors include: size, material, and intended customer (i.e. toddler food)) involving FSIS-regulated products;
  3. Intentional contamination of FSIS-regulated products;
  4. Threat information received from the intelligence community that is determined by the Office of the Administrator (OA) Chief Operating Officer (COO) to pose a significant threat or risk to FSIS personnel or the food and agriculture sector (e.g., a National Terrorism Advisory System alert or bulletin issued by the Department of Homeland Security);
  5. A foreign animal disease as described in FSIS Directive 6000.1, Responsibilities Related to Foreign Animal Diseases and Reportable Conditions, is detected in animals presented for slaughter within the United States (U.S.);
  6. Detection of an animal disease with potentially significant public health implications for FSIS-regulated products by FSIS Public Health Veterinarians or other government source;
  7. Illegally imported or smuggled product in the U.S. where there is a reasonable probability that the consumption of the product will pose a serious health hazard;
  8. High-risk FSIS-regulated imported product in the U.S.;
  9. Suspicious activities observed by, or made known to FSIS personnel (e.g., bomb threats); and
  10. Non-routine incidents (e.g., Food and Drug Administration enforcement actions, or law enforcement) to protect public health (e.g., stolen trucks, findings of excessive levels of chemical residues, preparation for and support of a Special Event/National Special Security Event) involving the adulteration, or potential adulteration, of FSIS-regulated product, which requires significant coordination, sharing, or expenditure of resources among program areas and other regulatory agencies.

B. Additional situations that FSIS may consider to be significant incidents include:

  1. Natural disasters (e.g., wildfires, hurricanes, floods, tornadoes, and earthquakes) that impact FSIS employees, regulated facilities, or regulated products;
  2. Terrorist attacks on the nation’s critical food and agriculture sector infrastructure; and
  3. Other incidents requiring a national coordinated response that result in the activation of the Emergency Support Function #11 (ESF#11) at the Federal Emergency Management Agency, National Response Coordination Center (NRCC), which is described in the Agriculture and Natural Resources Annex to the National Response Framework.

IV. NOTIFICATION OF THREAT FROM INTELLIGENCE COMMUNITY

A. All FSIS personnel need to know the protocol for communicating threat information that may be related to the food and agriculture sector. Threat information from the intelligence community is to be communicated through the following:

  1. The FSIS COO or designee is the primary point of contact for receipt of threat information from the intelligence community (e.g., Department of Homeland Security);
  2. If a threat has the potential or is expected to affect food or agriculture, the COO or designee is to inform the FSIS Management Council (MC) (i.e., the FSIS Administrator, Deputy Administrator, Assistant Administrators (AAs), Deputy AAs, and other members of the Senior Executive Service and Agency senior managers as designated by the Administrator);
  3. The COO or designee will determine the appropriate distribution of the threat information in coordination with FSIS’ Office of Field Operations (OFO), Office of Investigation, Enforcement and Audit (OIEA), Office of Public Affairs and Consumer Education (OPACE), and Office of Public Health Science (OPHS), and ensure employees, stakeholders, and the public are notified, as appropriate; and
  4. In the event of a significant incident, the FSIS EMC may be alerted or activated and other response actions taken pursuant to this directive.

B. Frontline supervisors are to ensure that any notifications distributed pursuant to this directive are available to inspection program personnel (IPP) in the establishment.

C. As soon as frontline supervisors are notified of threat information, they are to inform establishment management of the alert. Frontline supervisors are to document their discussion with establishment management in a memorandum of interview (MOI) (see FSIS Directive 5010.1, Food Safety Related Topics for Discussion During Weekly Meetings with Establishment Management).

D. The COO is to notify the MC of any changes in threat information, including when the period of concern has expired. The COO is to coordinate with OFO, OIEA, OPACE, and OPHS to notify employees, stakeholders, and the public as appropriate. Field supervisors are to advise IPP in the establishment and establishment management of the change in threat status.

E. If FSIS personnel observe a potentially significant incident, they are to report it through supervisory channels.

V. FSIS PERSONNEL RESPONSIBILITIES FOR REPORTING A SIGNIFICANT INCIDENT

A. FSIS personnel are to immediately report any potentially significant incident as defined in Section III through supervisory channels. The information reported, at a minimum, is to include:

  1. The name of the person who reported the incident;
  2. The date and time of the incident;
  3. The location of the incident;
  4. The type of threat, hazard, or disease;
  5. The type of product involved, and
  6. The number of reported illnesses, injuries, and deaths (if applicable).

B. Designated FSIS personnel (see attachment) with access to FIMS are to review the incident information and, if appropriate, develop an IR and submit the report into FIMS for the approving official to review.

C. For Class I recalls involving one or more illnesses or one or more injuries (see Section III.A. 2.), the EMC representative of OPACE is to initiate an IR in FIMS and post the recall release.

D. For significant incidents where the NRCC has activated ESF#11 in response to a natural disaster, Significant Incident Preparedness and Response Staff (SIPRS) will initiate an IR if one has not yet been entered by another program area.

E. For all significant incidents that involve law enforcement agencies or the notification of the Office of Inspector General, the OIEA, Compliance and Investigation Division (CID) is to be notified by phone and a follow up e-mail by the reporting program area.

F. When the OPHS Applied Epidemiology Staff (AES) initiates a FSIS foodborne illness investigation per FSIS Directive 8080.3, and determines that an IR is needed because it is a significant incident (see Section III), the AES lead investigator is to enter information about the investigation into the FIMS.

G. As needed, the Food Emergency Response Network (FERN) laboratories may be used to respond to food-related emergencies.

H. The COO may receive notification of a significant incident from the National Biosurveillance Integration Center (NBIC) or one of its member agencies. Once the information is received, the COO or designee is to discuss the information with the relevant program areas to determine whether an IR or an alert notification through FIMS to the EMC and MC is warranted. Additional details about alerts are provided in Section VIII.

VI. COMPLETING AN INCIDENT REPORT

A. The “FIMS User Manual” in FIMS contains detailed information on how to complete an IR.

B. The electronic IRs can be created and accessed on an FSIS-issued computer through FIMS via the following intranet link: https://FIMS.fsis.usda.gov.

C. The electronic IR in FIMS automatically saves the IR by its case number. The case number is derived using the following format: year, month, day, number of IRs entered that day (e.g., 20170130-1 means this is the first IR reported on January 30, 2017).

D. All approved IRs in FIMS are automatically forwarded to all AAs or their designees, the EMC representatives who are on duty, and to the SIPRS for review following the process outlined in the attachment, if they set up their notification preferences. If they did not set up these preferences, notifications need to be accessed in FIMS under Notifications and Subscriptions.

E. Designated staff from involved program areas are to update the IR through FIMS as often as necessary, but at least once per week or as directed in specific agency guidance. The most recent information will appear first on the IR. Whenever certain fields in the IR are updated, an e-mail notification will be sent to FIMS users described in Section D above, and users who have subscribed to the IR.

VII. FIMS OR E-MAIL SYSTEM OUTAGE

A. If the FIMS system is non-operational, the person who generates or updates the IR is to send the information about the incident to their AA or designee and the COO or designee as an attachment to an e-mail or via fax. The COO fax information is on the EMC roster, which can be requested from the EMC duty officer. Information can also be e-mailed to ERI-Mail@fsis.usda.gov.

B. Upon receipt of the information, SIPRS is to manually, through a Word document or by attaching the faxed information, update an IR using the approved FSIS form (e.g., 5500-4, 5500-8). This information is to be shared with the EMC representative of each program area. The EMC program area representative is to share this information with his or her program area’s FIMS user community by e-mail or fax until FIMS is restored.

C. In the event that fax or e-mail systems are not available or operational, the person who generates the IR is to notify the EMC Senior Executive Duty Officer (SEDO) so the IR can be updated. The person is also to inform their AA or designee or their program EMC representative, and the SIPRS EMC representative. Their AA or designee is to share the information immediately with the COO or designee and decide whether further action is warranted.

D. When e-mail and fax become available, the person who generates the IR is to notify the same personnel described in Section C above and follow the FIMS outage procedures described in Sections A and B above. For information received during the e-mail and fax outage, the person who generated the IR should discuss with their AA or designee or their program EMC representative, and the SIPRS EMC representative if it still needs to be shared with others on the EMC for situational awareness.

E. When the FIMS system becomes operational, the person who initiated or updated the IR during the outage is to enter all the information from the outage period about the incident into FIMS.

VIII. REVIEWING THE IR, ALERTING AND ACTIVATING THE EMC

A. The COO or designee and the AA responsible for the IR (from the program where the IR originated), or their designees, are to review the approved IR and, as appropriate, determine:

  1. That no additional alert or activation is required;
  2. That the EMC is to be alerted; or
  3. That the EMC is to be activated.

B. The COO or designee and the AA responsible for the IR (or designees) are also to determine, as appropriate, what further actions need to be taken on the IR.

C. If, after the COO or designee and representatives of the program areas relevant to the IR discuss the status of the significant incident and determine that the incident is resolved, and no further actions or monitoring are required, a representative of the program that originated the IR is to recommend closure in the comment section of FIMS. Once this recommendation is in FIMS, the EMC Duty Officer will request recommendations for closure from all programs involved in the incident. Once recommendations for closure are added to the FIMS comment section by each of the programs involved in the incident, the EMC Duty Officer is to close the IR.

NOTE: Closed IRs can still be updated with new information if necessary.

D. An IR can be classified as “restricted” when it contains sensitive information that is not to be shared with all FIMS users. The COO or designee will work with the program area with primary responsibility for the IR to determine whether access to the IR should be restricted. They are to consult with other program area representatives as needed to make the final determination. Together, they will determine who will have access to the restricted IR.

E. If the COO or designee and the AA responsible for the IR (or designee) determine that an incident may warrant further discussion by the EMC, SIPRS is to send a notification alert through FIMS to the EMC representatives. This notification alerts the EMC representatives that there is a significant incident that may warrant an EMC alert or activation.

F. If the COO or designee and the AA responsible for the IR (or designee) determine that the EMC needs to be activated (e.g., to decide a plan of action), SIPRS is to send an activation notification through FIMS to the EMC representatives on duty for each program area. The message is to provide instructions on where to convene or how to participate in a conference call.

G. The EMC Duty Officer is to forward a copy of the notification for alerts and activations to the MC, the Office of the Under Secretary for Food Safety, the OA, and the USDA Office of Homeland Security (OHS).

IX. EMC

A. The EMC is comprised of senior management (AA or designee) from each of the FSIS program areas. Each program area EMC representative is to have the authority to commit, as necessary, the resources of his or her respective program area in responding to the incident. The EMC duty roster is available in FIMS and is issued by e-mail weekly to all employees who serve on the EMC, as well as the Office of the Under Secretary for Food Safety, the OA, and the OHS. The list contains on-call members with their contact information for each program area.

B. The EMC may be alerted or activated at any time, on any day of the year, to address and manage the Agency’s response to a significant incident as defined in Section III of this directive. As described in FSIS Directive 8080.1, Recall of Meat and Poultry Products, the EMC can also be activated if the Recall Committee or the AAs are unable to reach consensus on whether the Agency should request that a company conduct a recall, or when there may be need for a public health alert related to a foodborne illness investigation.

C. The SEDO serves as the initial Incident Commander (IC). The IC coordinates the work of the EMC in response to a specific significant incident. Depending on the nature, scope, and complexity of the incident, the initial or current IC may designate any program area representative as IC to coordinate key activities critical to the management of the incident. The IC is to ensure that Agency subject matter experts are included in EMC meetings.

D. The Duty Officer and SEDO for the EMC maintain an up-to-date roster of on-call EMC members, including home, work, and cell phone numbers and e-mail addresses. The Duty Officer, in conjunction with the SEDO, also manage IRs, monitors FIMS readiness, and prepares situation and spot reports for the USDA’s Operations Center as information becomes available, or as requested by the Department.

E. SIPRS maintains the FSIS Continuity of Operations Plan, in conjunction with the OHS.

X. THE WORK OF THE EMC

A. Upon alert or activation, the EMC evaluates the information provided in the IR and determines what information is needed to complete the assessment of the significant incident. The EMC also develops and implements an incident action plan (if needed), which is posted to the IR in FIMS. The execution of the incident action plan is monitored by the IC through FIMS.

B. The EMC coordinates the development of responses to questions about the incident, including responses to questions about illness prevention, hazard detection, incident containment, and remediation. The EMC also recommends Agency actions to detect, respond to, and mitigate the hazard that caused the incident, including the formation of an Incident Investigation Team (see FSIS Directive 5500.3, Incident Investigations Team Reviews).

C. The IC provides progress reports to the MC, as requested. All program areas involved in the incident are to routinely provide updates using the IR in FIMS to assist the IC in tracking the incident response, reporting progress, and maintaining relevant documents and a chronology of events.

D. When the incident has been resolved, the IC, in conjunction with the EMC members, is to deactivate the EMC and advise the Office of the Under Secretary for Food Safety, the OA, the MC, and the OHS. The EMC Duty Officer will notify all EMC representatives and other parties through FIMS, and the IR will be closed simultaneously with the deactivation.

XI. COMPLETING FSIS FORM 5500-8, IMPACT OF SIGNIFICANT INCIDENTS ON ESTABLISHMENTS (INCLUDING IMPORT ESTABLISHMENTS) AND WAREHOUSES, AND THE AUTOMATED EMPLOYEE TRACKING SHEET

A. EMC representatives are to coordinate the collection and submission of information necessary to complete an FSIS Form 5500-8 or the Automated Employee Tracking Sheet in FIMS. These forms track the operational status of official establishments (including import establishments), in-commerce facilities that handle FSIS-regulated product (e.g., distributors, warehouses), FSIS offices, laboratories, and FSIS employees affected by a significant incident, such as an earthquake, flooding, fire, or hurricane. All FSIS program areas are to submit a program specific 5500-8 using FIMS for establishments/firms that have their operational status affected by a significant incident. The Automated Employee Tracking Sheet is used to supply information on employee status during a significant incident.

NOTE: Authorized users can access the forms through FIMS at https://FIMS.fsis.usda.gov. For those individuals without access to FIMS, Form 5500-8 is available on Inside FSIS at https://inside.fsis.usda.gov.

B. SIPRS is to notify the appropriate EMC representatives from the relevant areas to collect information about the status of their employees and operational status of establishments or facilities in the affected areas by contacting their local program area offices. When contacting the District or Regional Offices via e-mail, SIPRS will ensure they send a copy to the program area EMC representative.

C. The EMC representative is then to notify the appropriate personnel within his or her program, for example, the District Manager or CID Regional Director, to collect the information and complete FSIS Form 5500-8, and if necessary the Automated Employee Tracking Sheet, in FIMS. FSIS field personnel may need to supply information on employee status, and whether official establishments or firms are operational as a result of the significant incident.

D. To complete FSIS Form 5500-8 in FIMS, FSIS personnel may need to contact other FSIS personnel, such as Front-line Supervisors; Consumer Safety Officers; Enforcement, Investigations, and Analysis Officers; Investigators; or Headquarters personnel. The following information is needed to complete FSIS Form 5500-8:

1. The specific IR # that relates to the incident requiring a FSIS Form 5500-8 to be filled out if this is done manually. If it is done in FIMS, the IR number will prepopulate;

2. For OFO and OIEA, the official establishment numbers for establishments or firms that are not operating:

  • a. For OFO, the establishment names, location (city, state), establishment size, establishment type (Federal/Talmadge-Aiken), and slaughter and processing volumes are prepopulated;
  • b. For OIEA, the addresses are prepopulated. The contact information, and number of buildings impacted at high-volume distribution points (e.g., wholesale grocery suppliers or transportation centers) that are not operating need to be entered into the FSIS Form 5500-8. In addition, poundage of product(s) impacted, detained, or seized also needs to be entered;

3. For both OFO and OIEA, the reason why the establishment or firm is not operational:

  • a. Insufficient facility personnel present;
  • b. Damage from flooding;
  • c. Building destroyed;
  • d. No electricity;
  • e. Hazardous weather; or
  • f. Other (specify); and

4. For all program areas reporting on damage to or closure of FSIS-occupied office space, the person reporting needs to have the name of the building, address, and reason for its non-operation.

F. FSIS program areas are to enter the following information to complete the Automated Employee Tracking Form if necessary:

  1. Number of employees that normally work in their program area, broken down by state (location of duty station);
  2. Number of employees from their program area that are displaced from their residence and/or duty station, broken down by state;
  3. Number of employees from their program area that are absent for any reason, broken down by state:
  • a. Number of employees from their program area that are not accounted for, broken down by state; and
  • b. The number of employees from their program area that are deceased, injured or ill.

G. After the initial submission of a completed FSIS Form 5500-8 and/or the Automated Employee Tracking Sheet, the forms will be automatically attached to the IR. Program areas are to edit the forms attached to the IR in FIMS each time there is a change to any of their entries’, or if additional entries need to be made. After saving the changes to FSIS Form 5500-8 or to the Automated Employee Tracking Sheet in FIMS, SIPRS will be notified by FIMS that the information is available for review. Daily updates are not needed if there is no change in status unless otherwise requested.

XII. OIEA RESPONSIBILITIES

A. OIEA personnel are to develop an Investigative Response Plan and attach the plan to the IR within 12 hours, or when the IR is approved for food safety or food defense events including natural disasters, intentional contamination, or significant economic adulteration.

  1. OIEA personnel are to input an Investigative Plan (see FSIS Directive 8010.2, Investigative Methodology) for all IR approved illness outbreak investigations; and
  2. OIEA personnel are to input a response plan for all IR approved natural disasters or threats of natural disasters. Response plan templates can be found on the Library page in FIMS.

B. OIEA personnel are to ensure that within 12 hours after the IR is approved in FIMS, a timeline is developed and submitted for Investigative and Response Plans (see FSIS Directive 8010.2). OIEA personnel are to update the timelines daily. Timeline templates can be found on the Library page in FIMS.

XIII. QUESTIONS

Refer questions to SIPRS through e-mail at ERI-Mail@fsis.usda.gov or by telephone at 202-981-6889.

See full PDF for Attachments 

  • Incident Report (IR) Process Via FSIS’ Incident Management System (FIMS) Based on Incident Information
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