Skip navigation
U.S. flag

An official website of the United States government

Here’s how you know

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • 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
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
      • Meat
        • Bacon and Food Safety
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • 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
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • 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
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • 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
    • 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
            • Salmonella Categorization of Individual Establishments for Poultry Products
            • Salmonella Verification Testing Program Monthly Posting
        • 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):
        • National Antimicrobial Resistance Monitoring System (NARMS)
      • Residue Chemistry
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • 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 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
      • 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
    • 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)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • 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
        • 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
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • 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
          • Foods Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • 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
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar 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
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Technical Training
      • Meat, Poultry and Processed 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
      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement, and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
    • State Contacts
    • askFSIS
      • Having Trouble with the Webform
    • Pregúntele a Karen
  • Careers
    • Apply for a Job
    • Job Opportunities
      • Career Profiles
        • Administrative Positions
        • Consumer Safety Inspector
        • Food Inspector
        • Professional Positions
        • Public Health Veterinarian (PHV)
        • Scientific Positions
    • Who Works for Us
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
      • CSI Sherri Rodriguez: Thankful for FSIS and Friends
      • Stephen Whatley Celebrates 50 Years of Federal Service
      • Stevie Hretz Enjoys Putting “Humans First!”
      • Archives
    • Incentives
      • Federal Employee Benefits Summary
    • Employment Programs
    • Food Inspector Apprenticeship Programs
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • USDA FSIS Laboratory Open House Registration
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
    • Branding & Toolkits
  • Employees
    • HR Policies & Systems
      • Forms
      • Performance Management
      • Understanding Your Benefits
        • Emergency Backup Dependent Care (EBDC) Program
    • Environmental, Safety and Health
      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
      • Workplace Violence
    • Onboarding
      • New Hire Training
    • Professional Development Opportunities
      • Agency Awards & Achievements
    • Employee News & Stories
      • Submit Your Stories
      • FSIS Snapshots
        • February 2022 Snapshots
        • April 2022 Snapshots
        • January 2022 Snapshots
        • December 2021 Snapshots
        • March 2022 Snapshots
        • May 2022 Snapshots
        • November 2021 Snapshots
        • October 2021 Snapshots
        • September 2021 Snapshots
        • August 2021 Snapshots
        • July 2021 Snapshots
        • June 2021 Snapshots
      • New Netflix Show Features USDA and FSIS
      • Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • Thank You for Your Public Service
      • World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
      • Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
      • Hero Inspector Saves a Life While on the Road
      • Archives
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
ALERT: Smithfield Packaged Meats Corp. Recalls… See more details
Page Hero
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
Subscribe for Updates
Ask FSIS

askFSIS

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

Participate in Creating Standards

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

FSIS Cecal Sampling Under the National Antimicrobial Resistance Monitoring System (NARMS) Surveillance Program - Revision 1

FSIS directive 10100.1
Series Type 10,000 Series: Laboratory Services
Issue Date Oct 29, 2019
Full Directive
10100.1.pdf

I.      PURPOSE

This directive provides changes and updates to cecal sampling instructions to Public Health Veterinarians (PHVs) at slaughter establishments selected under the FSIS National Antimicrobial Resistance Monitoring System (NARMS) surveillance program The changes in this revision consist of updating the results reporting vehicle (to implement calendar year 2020) and the replacement of pulsed-field gel electrophoresis (PFGE) characterization with Whole Genome Sequencing (WGS).

II.    CANCELLATION

FSIS Directive 10,100.1 FSIS Sampling for the National Antimicrobial Resistance Monitoring System (NARMS), 6/9/14

III.    BACKGROUND

A. The NARMS is an interagency, collaborative partnership with state and local public health departments, the U.S. Food and Drug Administration (FDA), the Centers for Disease Control and Prevention (CDC), and the U.S. Department of Agriculture (USDA). This national public health surveillance system was established in 1996 to track antimicrobial susceptibility among foodborne enteric bacteria from humans, retail meats, and food animals. The CDC NARMS program focuses on bacterial isolates from case-patients. FDA’s Center for Veterinary Medicine (CVM) NARMS program focuses on retail meats, and the USDA FSIS NARMS program focuses on food animals at slaughter and processing through two sampling points— the non-regulatory samples that are collected from intestinal (cecal) content and selected regulatory programs to include carcass and food commodity samples. The FSIS and CVM NARMS programs include isolations of Salmonella, Escherichia coli (E. coli), Campylobacter, and Enterococcus spp. Additional information and web links are available on the FSIS NARMS web page.

B. In addition to monitoring antimicrobial susceptibility, the NARMS partners collaborate on epidemiologic and microbiologic studies and conduct research to better understand the emergence, persistence, and spread of antimicrobial resistance among foodborne bacteria. Additional information on the FDA NARMS program is available at The National Antimicrobial Resistance Monitoring System. Information on the CDC NARMS program is available at National Antimicrobial Resistance Monitoring System for Enteric Bacteria (NARMS).

C. The FSIS NARMS sampling program provides data on the presence and antimicrobial resistance profile of selected enteric microorganisms in food animal slaughter classes. As part of this sampling program, FSIS’s Office of Public Health Science (OPHS) laboratory in Athens, Georgia processes samples of cecal contents collected by PHVs and tests for the presence of Salmonella, E. coli, Campylobacter, and Enterococcus spp. This FSIS laboratory performs the primary isolation and identification of these microorganisms and completes further characterization of the isolates to include

serotyping, antimicrobial susceptibility testing and Whole Genome Sequencing (WGS). The resulting NARMS data is used to monitor trends in antimicrobial resistance and susceptibility among enteric bacteria in food animals and in FDA’s CVM animal antimicrobial drug approval and evaluation processes.

NOTE: The routine PFGE approach for cecal and regulatory isolates was discontinued in March 2019.

D. PHVs will collect samples of cecal contents from the large intestines of swine (Market Swine and Sow), cattle (Dairy Cow, Beef Cow, Steers, and Heifers), Young Chickens, and Young Turkeys in FSIS-regulated livestock and poultry slaughter establishments. Additional slaughter classes may be included as determined through collaboration with FSIS’s NARMS public health partners. Samples are to be shipped to the FSIS Eastern Laboratory for testing, as described in Section XI of this directive.

IV. ESTABLISHMENT ELIGIBILITY FOR THE FSIS NARMS SAMPLING PROGRAM

A. Livestock and poultry slaughter establishments are eligible for the NARMS sampling program based on data in the FSIS Public Health Information System (PHIS): by establishment size; the animal classes slaughtered; and annual slaughter volumes. Sampling tasks for the NARMS sampling program will be assigned at the following frequencies, using the previous 12 months of slaughter data:

Slaughter Volume Maximum Number of Sampling Tasks per Month per Sampling Project
Top 25%
of Slaughter Establishments    
4
Second 25% of Slaughter Establishments 2
Lowest 50% of Slaughter Establishments 1

B. PHVs will receive sampling tasks through PHIS and are to order supplies for each sampling event from the Eastern Laboratory (see Section VI). PHVs are to respond to each sampling task using the instructions provided in this directive.

V. REFERENCES AND REVIEW OF TRAINING MATERIALS

PHVs assigned to establishments eligible for the FSIS NARMS sampling program are to be familiar with the following FSIS issuances and the information provided in this directive:

  1. FSIS Directive 13,000.2, Performing Sampling Tasks in Official Establishments Using the Public Health Information System
  2. FSIS Directive 7355.1, Use of Sample Seals for Laboratory Samples and Other Applications; and
  3. NARMS Training video (level 2 e-Authorization is needed to access this site).

VI. SAMPLING TASK ASSIGNMENT

A. PHVs will receive a PHIS alert when the NARMS sampling task(s) has been distributed. The sampling tasks are directed tasks on the establishment task list with one or more of the following sampling project codes:

Project Code Slaughter Class To Sample
NARMS_YC  Young Chicken
NARMS_YT Young Turkey
NARMS_DC Dairy Cow
NARMS_BC Beef Cow
NARMS_ST Steer
NARMS_HF Heifer
NARMS_MS Market Swine
NARMS_SW Sow

B. The sampling task can be located on the task list in PHIS by using the “sampling” filter. PHVs are to refer to FSIS Directive 13,000.2 for instructions on how to add the task to the task calendar, enter the sample information, submit the sample information to the lab, and print a finalized sample collection form in PHIS.

C. The sample collection window for each NARMS sampling project is 37 days. PHVs are to schedule sample collection as soon as possible to reserve laboratory capacity. Samples cannot be scheduled once the laboratory has met its daily testing capacity. For extenuating scheduling circumstances (e.g. intermittent producers in which there is short notice for a sampling opportunity), the PHV may contact the Eastern Laboratory in order to obtain a solution. PHVs may use the laboratory inquiry mailing list to reach the NARMS point of contact: FSIS – Laboratory Inquiry – Eastern Lab.

VII. ORDERING SAMPLING SUPPLIES

A. The Eastern Laboratory will not automatically send sampling supplies. The PHV is to request NARMS sampling supplies necessary for the slaughter class scheduled for sampling at least 72 hours before the scheduled sample collection date. The PHV is to use only the sampling supplies provided by the Eastern Laboratory that are specific to the slaughter class scheduled for sample collection.

B. The PHV is to refer to the Sampling Supply List in the Appendix for a list of sampling supplies provided by the Eastern Laboratory. These supplies do not include isopropyl alcohol, isopropyl alcohol wipes or pads, or a caddy, which must be procured locally. The PHV is to contact the Frontline Supervisor (FLS) for guidance on obtaining these supplies.

C. The PHV is to order sampling supplies through the PHIS task calendar. To order sample supplies, PHVs are to right-click on the scheduled NARMS sampling task and select Order Supplies from the drop-down menu. A pop-up window will appear that displays the project code and the name of the FSIS Laboratory that will fill the sampling supply request. When necessary, PHVs are to enter requests for specific supplies (e.g., extra gloves) in the Comments field and click Submit Request. A confirmation message will appear.

D. As an alternative in situations where the PHV is unable to order supplies through the task calendar (e.g., because of PHIS connectivity issues), the PHV may send a request for sampling supplies using Outlook to the FSIS - Sampling Supplies - Eastern Lab mailbox.

E. The PHV is to use the Subject heading “NARMS Sampling Supplies” in the email and include the establishment name and number; the project code; the PHV’s contact name and telephone number; and a list of the supplies needed.

VIII. SAMPLE SELECTION

A. The PHV is to refer to the NARMS sampling task for information on the slaughter class to be sampled.

B. The PHV is to randomly select from the lots of animals presented for slaughter on the scheduled sampling day that have passed ante-mortem inspection. The PHV is to select a carcass post mortem for each scheduled sampling event. The PHV is to note the lot information and animal identification information for the animals selected and record this information in the appropriate data fields in the Sample Collection screen in PHIS for the sampling task.

C. The PHV is to work with establishment management to identify:

  1. The point in the slaughter process where the viscera/large intestines will be retrieved for sampling;
  2. The location in the establishment where the sample selection will be performed;
  3. The establishment employee designated to retrieve the selected viscera and transport it to the pre-determined sample collection location in the livestock slaughter establishment; and
  4. A cleanable work surface (i.e., table) in the sample collection location for staging the sampling supplies and sample collection.

D. The number of cecal samples to collect per sampling task is as follows:

Project Code Slaughter Class Number of
Cecal Samples
NARMS_YC Young Chicken 5 (composited)
NARMS_YT Young Turkey 5 (composited)
NARMS_DC Dairy Cow 1
NARMS_BC     Beef Cow 1
NARMS_ST Steer 1
NARMS_HF Heifer 1
NARMS_MS Market Swine 1
 NARMS_SW
 
Sow 1

E. The PHV is to perform sample collection in a location and in a manner that ensures their personal safety, maintains sanitary conditions, prevents the contamination of edible product, and does not interfere with inspection activities. Examples of sampling locations may include, but are not limited to, the veterinary disposition area on the kill floor or the intestine harvesting area (in an establishment that harvests intestines for edible purposes).

IX. SAMPLE COLLECTION PREPARATION (ALL SLAUGHTER CLASSES)

A. PHVs are responsible for collecting the NARMS cecal samples.

B. PHVs are not to delegate this task to a Consumer Safety Inspector (CSI) or any establishment employee.

C. In preparation for cecal sampling, the PHVs are to review the NARMS Training video to understand how to use the sampling supplies to retrieve and ship cecal samples to FSIS’s Eastern Laboratory.

D. Cecal sampling instructions are available via IPP Helpdesk and in the Appendix.

X. COMPLETING THE SAMPLING TASK IN PHIS

A. The PHV is to follow the instructions provided in FSIS Directive 13,000.2 and in the PHIS User Guide for accepting, scheduling, and completing the sampling task using PHIS. To assist in the sampling task, the PHV may choose to print a copy of the sample form from PHIS for use during sample collection and to document lot information to enter into PHIS.

B. The PHV is to enter lot information, the owner/producer name and address, and animal identification information into the appropriate Sample Collection data fields in PHIS for each sample collected. The PHV is to ensure that all requested information is entered into PHIS. When sample collection data entry is completed, the PHV is to click the Submit to Lab button, print a finalized form, and sign and date the form. PHIS will display a message stating that the sample collection information has been successfully submitted. The PHV is to place the signed sample form in the sample box with the corresponding sample.

XI. SHIPPING THE SAMPLE

A. The PHV is to use only the shipping materials provided by the FSIS laboratory specific to the NARMS sampling program and refer to FSIS Directive 7355.1, for complete instructions on the proper use of sample seals.

B. For samples collected from Monday to Wednesday morning, the PHV is to ship the sample no later than Wednesday afternoon to ensure its arrival at the FSIS Eastern Laboratory before Friday. For samples collected between Wednesday afternoon and Friday afternoon, or collected on Saturday or Sunday, IPP are to store and maintain the sample under refrigeration and under FSIS control and ship on Monday morning. Do not freeze the samples.

C. Upon completion of the sample collection, the PHV is to perform the steps below.

  1. Apply one small barcode label from FSIS Form 7355-2A/2B, Laboratory Sample Container Seal Set, to the sample collection container;
  2. Place the sample collection container in a quart-size zipper lock bag. Expel excess air from the bag and close the bag using the zipper lock closure. Place the bagged specimen into the gallon- size zipper lock bag, expel the excess air from the bag, and close the bag using the zipper lock closure;
  3. Apply the medium sized bar-coded FSIS Laboratory Sample Identification Label (FSIS Form 7355-2B) to the gallon-size zipper lock bag;
  4. Affix one small bar-coded sample label from FSIS Form 7355-2A/2B sample seal set to the completed and signed printed sample form;
  5. Affix the bar-coded label in the space provided at the top center of the sampling form;
  6. Place the completed sample form in the plastic sleeve provided;
  7. Retrieve the frozen gel coolant packs from the freezer and retrieve the pre-chilled shipping container;
  8. Place the cardboard separator and absorbent pad on the bottom of the shipping container;
  9. Place the frozen gel coolant pack on top of the absorbent pad and then place the corrugated cardboard pad on top of the frozen gel coolant pack. Place the bagged sample on top of the corrugated cardboard pad;

    NOTE: When needed, place a second frozen gel coolant pack in the shipping container to ensure that the sample arrives at the laboratory at an acceptable temperature.
     
  10. Review the information on the pre-printed carrier shipping airbill (e.g., FedEx airbill) provided with the sampling supplies, and ensure that the sample is addressed to the FSIS Eastern Laboratory. Enter the return address information on the airbill;
  11. Place the completed sample form and any unused sample seals in the container;
  12. Insert the foam plug and press down to minimize the space between the sample and foam plug. If the shipping container does not have a foam plug, place the insulated lid on the container. Do not overfill the shipping container;

    NOTE: Do not tape or wrap the samples or use any newspaper or similar material as packing material. Use of such materials may result in the sample being discarded by the laboratory.
     
  13. Complete the information on the large bar-coded seal from the same FSIS Form 7355- 2A/2B sample seal set, sign the seal, and affix the signed, large bar code seal across the seam of the closed sample box flap;

    a. For shipping containers with self-sticking closures, apply the seal across the closed inner flap of the box parallel to the edge of the closed flap. Then close the outer flap over the seal.

    b. For shipping containers without self-sticking closures, apply the seal across the closed outer flaps. Fasten the outer flaps with clear packaging tape.

  14. Affix the carrier shipping airbill on the shipping container and remove any old stamp receipts and carrier shipping bar codes from the container; and
  15. Ensure that the sample remains under FSIS control until pickup by the carrier (e.g., FedEx).

D. The PHV is to ensure that the sample container lid is securely closed prior to shipping. If the sample container is leaking upon arrival, the laboratory may discard the sample. The PHV is to avoid storing shipping containers near heaters or in areas exposed to excessive heat.

E. Regarding the return of unused sample supplies:

  1. The PHV is to hold any unused sample supplies for future NARMS sampling tasks unless otherwise advised that no additional NARMS sampling tasks will be assigned to the establishment.
  2. If at any time there is a need to return unused sampling supplies, the PHV is to send a request for a Ground shipping label by email through the FSIS - Sampling Supplies - Eastern Lab mailbox in Outlook.
  3. The PHV is to include the establishment name, establishment number, mailing address, and project code in the email request. The PHV is to return any unused sampling supplies for the FSIS NARMS sampling program via ground shipping to the address below.

USDA/FSIS/Eastern Laboratory
Attn: NARMS-Microbiology Russell Research Center
950 College Station Rd.
Athens, GA 30605-2720

XII. SAMPLE RESULTS

Results of individual samples collected will be posted in the Laboratory Information Management System (LIMS)-Direct and PHIS for individual establishment access. Sample results from the FSIS NARMS sampling program are non-regulatory; therefore, establishments do not need to hold products pending the receipt of results.

XIII. QUESTIONS

Refer questions regarding this directive to the Office of Policy and Program Development through askFSIS or by telephone at 1-800-233-3935. When submitting a question, use the Submit a Question tab, and enter the following information in the fields provided:

Subject Field:              Enter Directive 10,100.1.
Question Field:            Enter question with as much detail as possible.
Product Field:              Select General Inspection Policy from the drop-down menu.
Category Field:           Select Sampling as the main category then select General from the drop-down menu.
Policy Arena:               Select Domestic (U.S.) Only from the drop-down menu.

When all fields are complete, press Continue and at the next screen press Finish Submitting Question.

NOTE: Refer to FSIS Directive 5620.1, Using askFSIS, for additional information on submitting questions.
 

Assistant Administrator
Office of Policy and Program Development

Related Media

10100.1-Related Highlighted FSIS Directive 10,100.1 Rev. 1
  • USDA.gov
  • USA.gov
  • Whitehouse.gov
  • About Us
  • Our Performance
  • Information Quality & Publishing Schedule
  • Visit OIG
  • FOIA
  • Accessibility Statement
  • Privacy Policy
  • Non-Discrimination Statement
  • Plain Writing
  • No FEAR
  • Significant Guidance

Food Safety and Inspection Service

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

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions