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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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Internal Control System - Revision 4

FSIS directive 1090.1
Series Type 1000 Series: FSIS Infrastructure
Issue Date Jul 20, 2020
Full Directive
1090.1.pdf

I. PURPOSE

This directive sets out the Agency’s policy for implementing an effective internal control system. It provides instruction for management to document and implement effective internal controls, as required by the Office of Management and Budget’s (OMB) Circular A-123, Management’s Responsibility for Enterprise Risk Management and Internal Control and the Government Accountability Office’s (GAO), Standards for Internal Control in the Federal Government (Greenbook). This directive also provides general information on how the Agency complies with the Federal Managers Financial Integrity Act (FMFIA) of 1982 (P.L. 97-255) also known as the Integrity Act, including self-assessments, internal control reviews, entity-level controls, and the annual certification statement. FSIS has rewritten this directive in its entirely to update roles and responsibilities and reflect changes to the schedule and procedures for conducting internal control activities

I. CANCELLATION

FSIS Directive 1090.1, Revision 3, Management Control Program, 1/6/11

III. BACKGROUND

A. The Integrity Act requires FSIS to establish and maintain an effective internal control system and, through the Department, annually report to the President and Congress on the effectiveness of internal control activities within FSIS. Internal control activities are meant to prevent waste, fraud, abuse, and mismanagement of Agency resources. The Office of Planning, Analysis and Risk Management (OPARM) and the Office of the Chief Financial Officer (OCFO) are responsible for managing FSIS’s internal control system. OPARM and OCFO partner with other program areas and the Department (through Department Regulation (DR) DR 1110-002, Management’s Responsibility for Internal Control) to ensure the Agency meets FMFIA, OMB, and GAO requirements.

B. FSIS managers are required to establish and maintain an internal control system for managing risks and implementing effective and efficient operations, as aligned with the goals in the FSIS Strategic Plan. The FSIS internal control system encompasses a full range of internal controls, performance measures, and monitoring and verification activities to assist managers in protecting and maximizing the use of Government resources and to achieve Agency objectives.

C. GAO identifies five components that are to be effectively designed, implemented, and operating in an integrated manner for an internal control system to be effective. The five components include:

  1. Control environment – the foundation that management uses for an internal control system, providing discipline and structure to help achieve objectives (e.g., integrity and ethical values);
  2. Risk assessment – ensures that management identifies and analyzes risks for achieving the mission or program objectives;
  3. Control activities – policies and procedures that ensure management’s directives are carried out to address risks for achieving the mission or program objectives (e.g., approvals, authorizations, verifications, reconciliations, reviews of operating performance, security of assets, and segregation of duties);
  4. Information and communication – pertinent information is identified, captured, and communicated in a form and timeframe that enable people to carry out their responsibilities and effectively manage risk; and
  5. Monitoring – occurs during operations by performing audits, evaluations, self-assessments, and/or internal control reviews.

D. The FSIS internal control system consists of assessments and certifications addressing the five components of internal control, including:

  1. Internal control matrices;
  2. Self-assessments;
  3. Internal control reviews;
  4. Entity-level control (ELC) assessment, and
  5. Annual certification statement

E. The Agency is to complete internal control assessments and certifications on an annual basis, as set out in the schedule provided in Table 1:


TABLE 1. Fiscal Year (FY) Schedule for Internal Control Activities

Activity/Schedule

  • Internal control matrices reviewed and updated / FY Quarter 1
  • Self-assessments/ FY Quarter 2
  • Internal control reviews, ELC assessment, annual certification statement (information collection only)/ FY Quarter 3
  • Annual certification statement and bridge memo (reporting and submission) / FY Quarter 4

*Schedule subject to change per Agency and Departmental guidance


IV. ROLES AND RESPONSIBILITIES

A. Table 2 provides a list of key roles and responsibilities for FSIS’s internal control system.


TABLE 2. FSIS Internal Control Roles and Responsibilities.

Role/ Internal Control Responsibility

Administrator and Deputy Administrator

  • Establish and maintain an Agency-wide internal control system in accordance with GAO standards for internal control.

Chief Operating Officer

  • Ensure that reasonable and adequate operational controls are in place to protect FSIS resources from fraud, waste, abuse and unauthorized use.
  • Conduct internal control assessments using a risk-based approach.
  • Report any potential significant control deficiencies or material weaknesses.
  • Review and approve the Agency’s annual certification statement regarding the overall adequacy and effectiveness of operational internal controls.

Chief Financial Officer

  • Ensure that reasonable and adequate controls are in place to protect FSIS resources from fraud, waste, abuse and unauthorized use.
  • Establishes, evaluates, and reports on financial controls according to OMB circular A-123, Appendix A, requirements for financial reporting.
  • Report any potential significant control deficiencies or material weaknesses.
  • Review and certify the Agency’s annual certification statement regarding the overall adequacy and effectiveness of operational and financial internal controls

Assistant Chief Information Officer

  • Implement and maintain a positive internal control environment, including informing and training employees on the importance of internal controls.
  • Establish and maintain effective internal controls.
  • Ensure self-assessments are conducted per Agency guidelines.
  • Assess operational risks.
  • Develop and submit an annual certification statement to OPARM.
  • Provide advice to the Administrator on internal control matters, risks, accomplishments, initiatives, action plans, and challenges that merit reporting in FSIS’s annual certification statement.

Office of Planning, Analysis and Risk Management

  • Coordinate all activities for operational internal controls, per OMB Circular A-123 and GAO standards, including managing internal control matrices, self-assessments, internal control reviews, the entity-level control assessment, and the annual certification statement (in conjunction with OCFO).

Program Area Internal Control Liaisons

  • Serve as the main point of contact between their program area and OPARM for all internal control activities, including but not limited to: internal control matrices, self-assessments, internal control reviews, annual certification statement, and bridge memo.

V. INTERNAL CONTROL MATRICES

A. Each program area is required to maintain internal control matrices to track risk assessment information and associated internal controls. At a minimum, the internal control matrices should identify:

  1. Key functions;
  2. Control activities;
  3. Control objectives;
  4. Risks;
  5. Risk level (e.g., low, medium, high);
  6. Internal controls; and
  7. References

B. Each program area is required to review and update the matrices the first quarter of each fiscal year. The Internal Control Liaison within each program area is responsible for coordinating the review and update for the matrices. Upon approval from the program area’s Assistant Administrator, the Internal Control Liaison is to submit updated matrices to OPARM. Even though program areas are required to review the matrices annually, they can make changes any time throughout the fiscal year. The program area is to submit an updated version of the matrices to OPARM any time changes are made.

VI. SELF-ASSESSMENTS

A. The Integrity Act requires Federal agencies to evaluate their internal control systems as prescribed by OMB guidelines. The self-assessment process is designed to assist management in gathering and analyzing information about operations and performance related to internal controls. A self-assessment consists of a detailed evaluation of internal controls conducted by the program area to determine whether they are operating as intended based on the actual testing of the control and supporting documentation. Each program area is required to assess a minimum of one-third of their controls annually (during the second quarter of each fiscal year), with the goal of having all controls tested every three years. OPARM will work with program area Internal Control Liaisons to determine which controls are to be tested and how they are to be tested, based on risk level, history of corrective action plans, and dependencies on other program areas for their success.

B. OPARM provides testing and reporting templates to the program areas for completing the self-assessments. At a minimum, the final self-assessment report is to include:

  1. Names and titles of the person(s) conducting the self-assessment;
  2. Date self-assessment was conducted;
  3. Risk (description);
  4. Risk level (e.g., low, medium, high);
  5. Testing methodology;
  6. Testing population; and
  7. Identified deficiencies and corrective action plans taken to eliminate or mitigate the deficiencies.

C. The Internal Control Liaison within each program area is responsible for coordinating self-assessment activities. Upon approval from their Assistant Administrator, the Internal Control Liaison is to submit all self-assessment documentation to OPARM. Self-assessment results are to be used to support the program area’s annual certification statement. The program area and OPARM are to maintain all documentation, which can be made available for third-party reviews or external audits, if needed.

D. Program areas are to develop corrective action plans for any deficiencies identified for an internal control. OPARM works with program areas to monitor the status of corrective action plans. The program area is responsible for maintaining documentation for corrective action plans, which need to be made available for OMB and any internal/external audit review, if needed. Program areas are to provide OPARM a corrective action plan status report quarterly.

VII. INTERNAL CONTROL REVIEWS

A. Internal control reviews are detailed, systematic, and comprehensive evaluations of self-assessments to determine if a program area’s internal controls are established, implemented, and effective. OPARM conducts these reviews to ensure program areas are performing the required self-assessments of their internal controls, documenting and reporting the results, and developing corrective action plans, as necessary.

B. The reviews are based on the self-assessments conducted by the program areas in FY Quarter 2 each year, using one or more of several approaches:

  1. Directly observing;
  2. Filing and documenting analysis;
  3. Sampling (statistical sample of the internal control population);
  4. Re-performing (duplication of activity or process);
  5. Reviewing operational records or logbooks;
  6. Reviewing program policies and procedures ;
  7. Observing performance of control procedures;
  8. Reviewing approval procedures and signature requirements;
  9. Observing transactions through the system of controls;
  10. Interviewing individuals responsible for operation of the controls; and
  11. Reviewing security precautions used to create data before its formal release.

C. OPARM conducts internal control reviews in FY Quarter 3. OPARM summarizes all findings in an internal control review report and provides it to respective program areas. Information from each program area’s review is used to support the Agency’s annual certification statement. The program area and OPARM are to maintain all documentation, which can be made available for third-party reviews or external audits, if needed.

VIII. ENTITY-LEVEL CONTROLS

A. ELCs are the policies (e.g., directives, Departmental regulations), procedures, and practices established by management to create an internal control-conscious environment within an organization. ELCs have a pervasive effect on the internal control system and pertain to multiple components. ELCs are based on GAO’s five components for an effective internal control system (control environment, risk assessment, control activities, information and communication, and monitoring). Through the ELC assessment process, FSIS identifies Agency directives and Departmental regulations for each of the five components that ensure management’s policies, procedures, and practices are implemented.

B. FSIS is required to annually assess the effectiveness of ELCs. OPARM is responsible for facilitating the assessment. OPARM works with subject-matter experts throughout the Agency to gather the following information for each directive and Departmental regulation that has been identified to support ELCs:

  1. Design and implementation status;
  2. Operating status;
  3. Assessment activity;
  4. Update status; and
  5. Identified deficiencies.

C. OPARM collects information for the ELC assessment in FY Quarter 2 and FY Quarter 3. OPARM and the Agency leadership review and approve the final assessment before it is submitted to the Department. OPARM submits the final assessment in FY Quarter 3, as set out in Departmental guidelines.

IX. ANNUAL CERTIFICATION STATEMENT

A. The annual certification statement represents the Administrator’s judgement about the overall adequacy and effectiveness of internal controls within FSIS to prevent waste, fraud, abuse, and mismanagement of Agency resources (in accordance with FMFIA, OMB Circular A-123, and GAO).

B. Assistant Administrators are responsible for submitting a certification statement for their program area. The certification statement ensures the following:

  1. Functions and processes within their program area are working as intended. If they are not working as intended, Assistant Administrators are to provide a statement regarding why the program could not ensure they worked; and
  2. There are no major weaknesses that would require reporting to the Secretary

C. Assistant Administrators are to make conclusions for the annual certification statement based on the following information:

  1. Understanding and adhering to GAO standards;
  2. Being held accountable for the effectiveness of their internal controls;
  3. Timeliness, adequacy, and results of self-assessments, including corrective actions;
  4. Assessments from other sources (e.g., audits, studies, and investigations), and direct management reviews or assessments by management; and
  5. Supporting certification statements from other program areas.

D. Understanding and adhering to GAO standards; 2. Being held accountable for the effectiveness of their internal controls; 3. Timeliness, adequacy, and results of self-assessments, including corrective actions; 4. Assessments from other sources (e.g., audits, studies, and investigations), and direct management reviews or assessments by management; and 5. Supporting certification statements from other program areas certification statements, OPARM reviews other available information to inform the Agency’s certification statement. Sources of other information may include:

  1. Office of the Inspector General and GAO audits;
  2. Internal/administrative audits;
  3. ELC assessment;
  4. Evaluations;
  5. Surveys;
  6. Policies;
  7. Operational reports; and
  8. Performance measures.

E. OPARM submits the Agency certification statements to the Department in FY Quarter 4, pending Departmental guidance. OPARM submits the bridge memo for the certification statement in FY Quarter 1 of the following fiscal year. The bridge memo serves the same purpose as the broader annual certification statement; however, the memo covers the gap from the time the certification statement is submitted (June 30) to end of the fiscal year (September 30).

X. QUESTIONS

Refer questions regarding this directive to the OPARM internal control email box at ERMandIC@usda.gov.

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