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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)
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      • Office of Investigation, Enforcement and Audit (OIEA)
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      • Internal Affairs (IA)
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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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      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
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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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Circuit Maintenance Guidelines - Revision 2

FSIS directive 1010.2
Series Type 1000 Series: FSIS Infrastructure
Issue Date Sep 22, 2008
Full Directive
1010.2.pdf

I. PURPOSE

This directive sets forth the:

  1. Guidelines for maintaining the circuit level
  2. Procedures to prepare, submit, and maintain circuit documentation.
  3. Criteria to calculate workload allowances for frontline supervisors (FLSs)
  4. Procedures for the review and approval of circuit changes

II. CANCELLATION

This directive cancels FSIS Directive 1010.2, Revision 1, dated 6/25/90.

III. REASON FOR REISSUANCE

This directive provides updated guidelines for circuit maintenance within districts.

IV. REFERENCES

FSIS Directive 5720.2, State Cooperative Inspection Programs

FSIS Directive 5930.1, Custom Exempt Establishment Review Procedures

V. ABBREVIATIONS AND FORMS

The following appear in their shortened form in this directive:

AA- Assistant Administrator

CSI- Consumer Safety Inspector

DM- District Manager

DO- District Office DRMA District Resource Management Analyst

EIAO- Enforcement, Investigations, and Analysis Officer

DISTRIBUTION: All Offices (Except llCs and Below)

OPI: OFO – Resource Management & Planning Staff

FLS-Frontline Supervisor

FSCA- Federal-State Cooperative Inspection Act

GS- General Schedule

HRO- Human Resources Office

IIC- Inspector-in-Charge

IPS- In-plant Structure

LERD- Labor and Employee Relations Division

OFO- Office of Field Operations

OM- Office of Management

PFT- Permanent Full-Time

PHV- Public Health Veterinarian

RIS- Resource Information System

RMPS- Resource Management & Planning Staff

SCSI- Supervisory Consumer Safety Inspector

SPHV-Supervisory Public Health Veterinarian

TA- Talmadge-Aiken

FSIS Form 1010-2, Circuit Profile and Approval Form

VI. DEFINITIONS

A. Circuit. An organizational structure of plants and positions designed to deliver program services and provide supervision in an efficient and effective manner to in-plant personnel.

B. Direct Reports. PFT in-plant inspection positions that report directly to the FLS for supervision and guidance.

C. Indirect Reports. All other PFT in-plant inspection positions that do not report directly to the FLS for supervision or guidance. (EXAMPLE: SCSI position.)

D. In-plant. An IPS that represents the point where the inspection of amenable and non-amenable species, and the export of products takes place.

E. IPS Listing. A detailed listing of all IPSs that form the circuit. This includes a profile of staffing, establishment data, and the IPS supervision credit.

F. Position Listing. A list of assignments, by number, that cover each establishment in a circuit.

G. RIS. A transactional data information system that houses assignments, circuit structures, employees, and establishment information

H. Travel Itinerary. The mapping of a route for direct reports’ duty stations within circuit boundaries for developing the supervisory travel allowance for a month.

VII. CIRCUIT PACKAGE

The circuit package is used to document and display a circuit. The package consists of:

  • FSIS Form 1010-2, Circuit Profile and Approval Form. This form is the first page for each circuit package which provides a summary description of the circuit's workload by structuring workdays, establishments, and assignments.
  • The IPS listing.
  • The position listing.

VIII. RESPONSIBILITIES

The position responsibilities are as follows by positions.

A. DM.

  1. Makes recommendations for creating, abolishing, or modifying a circuit.
  2.  Reviews the circuit alignments annually, with the goal of maintaining balanced workloads among circuits.
  3. Secures authorization from the AA, OFO, for actions described in paragraph XII. 
  4. Directs district personnel to assist the FLS performing required analysis.
  5. Uses the circuit package to review and approve new or modified circuits.

B. DRMA.

  1. Minimizes the number of circuits with boundaries that are geographically arranged to prevent circuit boundaries from overlapping.
  2. Structures the workload of a circuit to range from approximately 13 to 15 workdays in a month. It is critical to maintain this level of structured workdays. This is accomplished by monitoring:
  • A circuit structure workload and associated supervisory workload.
  • Circuit structures, including travel. (NOTE: Travel is reviewed annually by the district for accuracy and conformance to this directive.
  • Assignments with cross-utilized state employees who receive the same technical program oversight as Federal employees.
  • Workloads outside the guidelines by more than 2 days (examples: less than 11 days or more than 17 days). If workloads are outside the guidelines, written justification from the DM to the AA, OFO or their designee is required. (NOTE: The district reviews such circuits every 6 months and reports corrective action(s) to the AA, OFO or their designee to bring the circuits back into the desired range.)

3. Determines circuit headquarters points using the following criteria in order of priority

 a. Minimize the cost to the Government. (EXAMPLES: Mileage and per diem.)

b. Minimize travel time within the circuit.

c. Locate the headquarters point where Federal inspection is performed and has facilities (examples: restroom and private office space) available.

d. Ensure the circuit name reflects the FLS’s official duty station.

e. Minimize the relocation cost of the incumbent FLS when determining the circuit headquarters point.

f. Verify if an alternate office site for the FLS is necessary. If an alternate office site is provided, the circuit headquarters point will remain the official duty location for the circuit. An alternate site is allowed if:

  1.  There is no additional cost to the Agency
  2. The office site is centrally located within the circuit.
  3. The DM recommends an alternate site.
  4. The AA, OFO or their designee approves an alternate site.

g. Develop and maintain the assignment profile to correspond with the circuit package.

h. Provide support to the DM to accomplish assigned responsibilities.

i. Provide staffing coverage of assignment, when and where applicable.

j. Assist in the review of the in-plant staffing pattern, including those with cross-utilized state employees.

k. Direct the preparation and maintenance of circuit documentation.

4. Prepares new and revised circuit travel itineraries.

5.Signs the circuit package and verify accuracy

6. Uses the circuit package to review and approve new or modified circuits.

C. AA, OFO.

  1. Authorizes approval or disapproval to fill FLS positions that are in new or revised circuits requiring authorization.
  2. Issues policy guidance on circuit level staffing

D. Director, RMPS.

  1. Updating and maintaining this directive.
  2. Providing onsite assistance and conducting verification of assignments and circuit structures.
  3. Issuing management reports on the circuit and district structure.
  4. Conducting an ongoing evaluation of circuit workload balances.
  5. Reviewing and evaluating DO requests for filling vacant FLS positions, circuit names and location changes, and making recommendations for approval or disapproval.

IX. COMPUTING CIRCUIT WORKLOADS

Circuit workloads are based on computed allowances for supervision, the number of establishments, and travel.

A. Supervisory Allowance. (NOTE: This allowance is computed for each PFT position.)

  1. Direct reports equal 0.50 days or 240 minutes.
  2. Indirect reports equal 0.05 days or 24 minutes. The supervisory allowance for establishments staffed with cross-utilized state employees is the same as an indirect report.
  3. Those states which have an FSCA (formerly TA) agreement, establish a program coordinator in collaboration with the DM (see FSIS Directive 5720.2).
  • The FLS does not receive supervisory credit or allowances for supervision of employees or establishments in the FSCIP program.
  • The program coordinator supervises state employees and reviews the establishments in the program.

4. The FLS does not perform custom exempt reviews nor receive supervisory credit or allowance.

B. Establishment Allowance

  1. Each establishment, regardless of shift, size, or type. (EXAMPLE: Each establishment equals 0.06 days or 29 minutes.)
  2. The FLS visits establishments staffed with cross-utilized state employees at a similar frequency as other Federal establishments.

C. Travel Allowance. Due to the inherent variability of FLS responsibilities, an FLS’s travel pattern varies from month to month. A travel allowance captures an allotted amount of time to credit towards the total monthly workdays. (NOTE: Travel is computed on a monthly average basis of 20.5 workdays. 20.5 workdays is equal to 480 minutes per day or 9840 minutes per month.) The intention is not to mandate the FLS’s monthly travel pattern.

  1. Travel time is computed by using FSIS-approved mapping software programs (example: Microsoft Streets & Trips). (See Attachment 2 for a sample computation.)
  2. Each circuit is assigned a standard travel allowance of 1.25 days per month. Increases above this standard level must be supported by a travel itinerary.
  3. Travel itineraries include one visit to each unique direct report headquarters duty station. These itineraries are developed by using an authorized FSIS-approved mapping software package with the following parameters.
  • Travel time, based on the quickest route.
  • Travel must begin and end at the FLS’s duty station.

4. When using the mapping software

  • a. Create one point for each unique direct report duty station (example: headquarters point) and one point for the FLS duty station on a map, with the city, state, and zip code. (NOTE: Longitude and Latitude is an option to assist in calculating travel.)
  • b. Plan a route by adding all the points with the FLS duty stations as the beginning and ending points.
  • c. Optimize the route prior to getting the directions

5. Travel by air or boat to remote locations must include actual time spent to complete the travel (converted to a monthly allowance) and be included in the total travel allowance.

X. GUIDELINES FOR CREATING ADDITIONAL CIRCUITS

A. Prior to requesting an additional circuit for a district, at least one of the following must occur. The average number of:

  1. Establishments per circuit exceeds 45.
  2. Direct reports per circuit exceeds 16.
  3. Indirect reports per circuit exceeds 55. 
  4. Travel days per circuit exceeds 2.5.
  5. Workdays per circuit exceeds 15

B. Consider incorporating reporting lines when identifying direct reports.

  1. The SPHV, IIC, of an establishment supervises in-plant inspectors on an alternate shift when there are no other supervisory personnel assigned to that shift.
  2. Non-PHV relief positions, where appropriate, report to an in-plant or multi-IPS supervisor.
  3. Non-relief CSIs, where applicable (within close proximity), report to an in-plant or multi-IPS PHV.
  4. Relief PHVs report to the FLS.
  5. EIAOs are not supervised by the FLS. (NOTE: When direct report EIAO-trained PHVs are performing EIAO-related duties, they report to the DM or their designee when conducting the actual EIAO related activities (examples: food safety assessments, recall effectiveness checks, and consumer complaints).

XI. OBTAINING AUTHORIZATION

The initial application is coordinated through RMPS, Workforce Analysis Unit according to this directive. To obtain authorization:

A. The AA, OFO or designee authorizes the:

  1. 1. Increase or decrease in the number of circuits.
  2. Change of a headquarters point.
  3. Name change of a circuit.
  4. Filling of a vacant FLS position.
  5. Request of an alternate office site

B. For changes, the DM submits a transmittal memorandum with the following documentation:

  1. A request for approval and the exact nature of the change.
  2. A narrative explanation or justification for the change, including any major changes from the previously approved circuit structure(s).
  3. A complete analysis of any changes that affect the:
  • Travel allowance.
  • Number of circuits per district.
  • Number of direct or indirect reports for the circuit(s) and the average per district.
  • Number of plants for the circuit(s) and the average per district.
  • Circuit workload for the circuit(s) and the average per district.

C. The AA, OFO or designee authorizes or denies the requested action via memorandum to the DM.

  1. After receiving the authorization memorandum, the DM incorporates the changes into the RIS. The DRMA signs and dates FSIS Form 1010-2, generated from the RIS.
  2. The DO produces printed copies of the official circuit package with the DRMA’s signature and distributes it to the offices listed in paragraph XII.

XII. DISTRIBUTION OF DOCUMENTATION

The DRMA or designee:

A. Distributes the circuit package without prior authorization on all changes not covered by paragraph IX.

B. Distributes approved packages or notifications to the following offices:

  1. Director, HRO, Minneapolis, MN.
  2. Affected FLSs.
  3. Director, LERD, OM. (NOTE: The DRMA sends only the approval letter.)

See full PDF for attachments

  • COMPUTING A CIRCUIT WORKLOAD
  • CONVERTING DRIVING TIME TO TRAVEL ALLOWANCE
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