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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall and PHA Cases in Calendar Year 2023
        • Summary of Recall and PHA Cases in Calendar Year 2022
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2012
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
      • Illnesses and Pathogens
        • Botulism
          • Clostridium botulinum y El Botulismo
        • Campylobacter
          • Campylobacter En Español
        • E. coli
        • Listeria
        • Parasites and Foodborne Illness
          • Parásitos y Enfermedades Transmitidas Por los Alimentos
        • Preguntas y Respuestas Sobre Listeria
        • Salmonella
          • Preguntas y Respuestas Sobre Salmonella
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Aditivos en Productos Cárnicos y Avícolas
        • Agua en Carnes y Aves
        • Ahumar Carnes y Aves
        • Air Fryers and Food Safety
        • Alergias Alimentarias: Los “9 Grandes”
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cocción Versus Seguridad
        • Cocinar en Hornos Microondas
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
        • Cómo las Temperaturas Afectan a los Alimentos
        • Danger Zone 40F - 140F
        • Deep Fat Frying
        • Doneness Versus Safety
        • El Color de la Carne y Las Aves
        • El Gran Deshielo: Métodos Seguros para Descongelar
        • El Manejo Adecuado de los Alimentos Pedidos Por Correo
        • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
        • Fechas en Productos Alimenticios
        • Food Allergies: The “Big 9”
        • Food Thermometers
        • Freidoras de Aire y Seguridad Alimentaria
        • Freír en Grasa y Seguridad Alimentaria
        • Glosario de Términos de Empaque
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
        • High Altitude Cooking
        • Hongos en los Alimentos: ¿Son Peligrosos?
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
        • Importing Meat, Poultry & Egg Products US
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • La Cocción En Elevaciones Altas
        • La Congelación Y Seguridad Alimentaria
        • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
        • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
        • Las Sobras de Comida e Inocuidad Alimentaria
        • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
        • Mail Order Food Safety
        • Manipulación Adecuada de Alimentos Para Llevar
        • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
        • Manteniendo Seguros Los Almuerzos En "Bolsas"
        • Materiales de Empaque para Carnes y Aves
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Molds on Food: Are They Dangerous?
        • Natural Flavors on Meat and Poultry Labels
        • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
        • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
        • Sabores Naturales de Carnes y Aves en las Etiquetas
        • Safe Handling of Take-Out Foods
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
        • Seguridad Alimentaria de Comida No Perecedera
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tabla de Temperatura Interna Mínima Segura
        • Tablas de Cortar
        • Tailgating Food Safety Q & A
        • Termómetros para Alimentos
        • Termómetros para Electrodomésticos
        • Términos de Etiquetado de Carnes y Aves
        • Understanding FSIS Food Recalls
        • Voluntarios Sobre la Seguridad Alimentaria
        • Water in Meat & Poultry
        • Zona de Peligro (40 F - 140 F)
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Refrigeration
          • La Refrigeración y Seguridad Alimentaria
        • Safe Temperature Chart
        • Shelf-Stable Food
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
      • Meat & Catfish
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Bisonte de la Granja a la Mesa
        • Cabra de la Granja a la Mesa
        • Carne Seca y Seguridad Alimentaria
        • Carne de Cerdo Fresca de la Granja a la Mesa
        • Carne de Res de la Granja a la Mesa
        • Carne de Ternera de la Granja a la Mesa
        • Carne de res ablandada mecánicamente
        • Carne en Conserva y Seguridad Alimentaria
        • Catfish from Farm to Table
        • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Conejo de la Granja a la Mesa
        • Cordero de la Granja a la Mesa
        • Corned Beef
        • Cuando se Asan “Otras” Carnes para las Fiestas
        • Door-to-Door Meat Sales
        • El Jamón y la Seguridad Alimentaria
        • El Tocino y la Seguridad Alimentaria
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • La Carne Molida y la Seguridad Alimentaria
        • Lamb From Farm to Table
        • Las Salchichas “hot dogs” y la Seguridad Alimentaria
        • Los Embutidos y Seguridad Alimentaria
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Venta de Carne a Domicilio
        • Yersiniosis and Chitterlings Tips
        • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
      • Poultry
        • Happy Thanksgiving!
        • Amarras para las Aves y Otros Accesorios
        • Aves: Baños en Solución, Salmueras y Marinadas
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • El Relleno y Seguridad Alimentaria
        • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • La Etiqueta del Ave Dice “Fresco”
        • La Preparación de Turduckens Requiere un Manejo Adecuado
        • Let's Talk Turkey Roasting
        • Pato y Ganso de la Granja a la Mesa
        • Pavo de la Granja a la Mesa
        • Pavo: Rutas Alternativas Hacia la Mesa
        • Pollo de la Granja a la Mesa
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Preparación Básica del Pavo: Cocinar De Forma Adecuada
        • Preparación Básica del Pavo: Como Descongelar Seguramente
        • Preparación Básica del Pavo: El Relleno
        • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
        • Procesamiento de Aves: Preguntas y Respuestas
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
        • ¿Es Segura la Carne de Pavo Rosada?
      • Eggs
        • Egg Products and Food Safety
        • Huevos en Cascarón De la Granja a la Mesa
        • Ovoproductos e Inocuidad Alimentaria
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Eliminando Olores de Refrigeradores y Congeladores
        • Fires and Food Safety
        • Incendios y Seguridad Alimentaria
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
      • FSIS/ORISE Food Safety Fellowship Program
        • Aaron Dudley
        • Lauren Lee
        • Sharon Nieves-Miranda
        • Yesutor Soku
        • Ali Strickland
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    • FSIS Procurement
    • National Federal Financial Assistance
    • Regulatory Decisions & Non-Retaliation
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
            • BSE Workshops for Small & Very Small Plants
          • FSIS BSE Resources
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • Eligible U.S. Establishments by Country
          • Australia Eligible Establishments
          • Hong Kong Lamb Export Eligible Establishments
          • Hong Kong Pork Export Eligible Establishments
          • Hong Kong Poultry Export Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Hong Kong Beef Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
    • Inspection Training & Videos
      • Humane Interactive Knowledge Exchange (HIKE) Scenarios
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office of Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
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  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
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      • Consumer Safety Inspector
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      • Professional Positions
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    • Who Works for Us
      • Stephanie Galvan Prioritizes Excellence in FSIS
      • Yolanda Kennedy-Edwards: Compassion and Continuous Improvement to Catapult Change
      • Arsalan “AJ” Jalisi Enhances Decision-Making and Engagement with Data Analytics
      • Archives
    • Hiring Paths
      • Inspector Apprenticeship Programs
      • Professionals with Disabilities
      • Student Employment Programs
      • Externships and Volunteer Opportunities
    • Federal Employee Benefits Summary
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
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      • News Feeds & Subscriptions
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  • Employees
    • HR Policies & Systems
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    • FSIS Safety
      • HPAI (H5N1) Information
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    • Onboarding and Offboarding
      • Employees Separating from FSIS
      • New Hire Training
      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
    • Employee News & Stories
      • FSIS Snapshots
        • May 2025 Snapshots
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      • Submit Your Stories
      • Archives
        • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
        • ARCHIVE: Improved PHIS Task Distributor Comes Online!
        • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
        • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
        • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
        • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Food Safety and Inspection Service

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Inspection Program Personnel Responsibilities at Official Import Inspection Establishments That Receive Shipments of Siluriformes Fish and Fish Products

FSIS directive 14950.1
Series Type 14000 Series: Fish of the Order Siluriformes
Issue Date Mar 16, 2023
Full Directive
14950.1.pdf

CHAPTER I - GENERAL

I. PURPOSE

A. This directive instructs inspection program personnel (IPP) on how to perform import reinspection at official import inspection establishments that receive shipments of Siluriformes fish. This directive has been updated to remove language related to the initial transition of Siluriformes fish to FSIS jurisdiction and to remove the requirement that each shipment of fish that is offered for import into the United States must be accompanied by a paper import inspection application.

B. In this directive, the term “fish” refers to fish of the order Siluriformes and products derived from these fish.

KEY POINTS

Fish are amenable to the Federal Meat Inspection Act (FMIA)

  • As such, the import directives that apply to meat also apply to fish
  • IPP are to conduct the product examination (PE) type of inspection (TOI) and other TOIs applicable to fish according to instructions provided in this directive
  • Specific instruction for residue and speciation sampling is described in FSIS Directive 14,100.1, Siluriformes Sampling at Import Establishments.

II. CANCELLATION

FSIS Directive 14,950.1, Inspection Program Personnel Responsibilities at Official Import Inspection Establishments that Receive Shipments of Siluriformes Fish and Fish Products, 8/24/17.

III. BACKGROUND

A. Refer to FSIS Directive 14,000.1, Consumer Safety Inspector Responsibilities at Fish Establishments for general background information.

B. FSIS began reinspecting all fish products exported to the United States on August 2, 2017.

CHAPTER II – APPLICATION, PRESENTATION, PRESTAMPING AND LABEL VERIFICATION OF IMPORTED FISH

I. IMPORT APPLICATION

IPP are to follow the instructions in FSIS Directive 9900.4, Import Applications, for the review, completion, or rejection of import applications, as appropriate, in the Public Health Information System (PHIS). FSIS Directive 9900.4 also provides instructions on how to proceed when errors or missing information are identified on a paper application or on an electronic application.

II. SHIPMENT PRESENTATION

IPP are to follow the instructions in FSIS Directive 9900.1 Imported Product Shipment Presentation when performing a document review, monitoring a Failure to Present, and verifying the proper presentation of shipments of fish and fish products.

III. PRESTAMPING

IPP are to follow the instructions in FSIS Directive 9900.3, Prestamping Imported Product, on how to verify that the requirements and associated procedures for the prestamping of imported fish and fish products are met.

IV. LABEL VERIFICATION

IPP are to follow the instructions in FSIS Directive 9900.5, Label Verification of Imported Meat, Poultry, and Egg Products, when conducting label verification procedures on imported fish and fish products.

NOTE: The term “catfish” applies exclusively to fish of the family Ictaluridae under the order of Siluriformes. All other fish species are restricted from being labeled as “catfish.” Please refer to FSIS

Directive 14000.1 for guidance on speciation and acceptable common or usual names for fish of the order Siluriformes.

CHAPTER III - PE TOI

I. GENERAL

A. PE TOIs are conducted to identify defects such as filth, mold, extraneous materials (e.g., wood, glass, chemicals, or insects), stains, and off-condition that assist with determining the wholesomeness of a product. The defects are classified either as a public health (PH) concern or as an other consumer protection (OCP) concern (e.g., certain labeling, presence of fins).

B. IPP are to follow the instructions in FSIS Directive 9900.2, Import Reinspection of Meat, Poultry, and Egg Products, Part IV when prioritizing reinspection.

C. Once a shipment is presented, and a PE TOI is assigned by PHIS, IPP are to have the establishment remove the sample units from the container; and, if frozen, temper the product until just thawed. IPP are then to examine the products.

NOTE: When PHIS is not available, IPP are to refer to FSIS Directive 9500.1, Contingency Plan for Import Reinspections When the Public Health Information System (PHIS) is Not Available.

II. SAMPLE UNITS FOR PE TOI

A. IPP are to use Table 1: Sampling Plans, when determining the sample unit weight and sample unit size. The sample unit weight and sample unit size are not contingent on lot size (count), or weight. (e.g., if the shipment is 1 carton or 10,000 cartons [any weight], the sample unit weight, and number of samples, identified in Table 1, remains the same).

B. Sample units will fall into one of two categories:

  1. Category 1: Single-ingredient fresh/frozen raw fish, and further processed fish; or
  2. Category 2: Multi-ingredient fresh/frozen raw fish (including raw intact fish with added solutions), and further processed fish

TABLE 1: SAMPLING PLANS

Lot Size (pounds) Sample    Unit Weight
 

Category 1

Number of Samples

Category 2

Number of Samples

Any shipping container that
does not contain
fully labeled immediate containers (e.g., bulk packed filets)
Product packaged in fully labeled immediate containers > 3 lbs.

 
Any shipping container that
does not contain
fully labeled immediate containers (e.g., bulk packed fish sticks)
18
Product packaged in fully labeled immediate containers    > 3 lbs.
 
No Limit  Minimum 1
pound
12 9 18 12

EXAMPLE: If frozen fish filets (Category 1) are staged in bulk 20-pound shatterpack boxes (box of frozen fish or fish filets separated by interleaved polyethylene sheets), the official number of selected units is 12 boxes. The import establishment is then to collect a 1-pound random sample from each of the 12 boxes in a sanitary manner suitable to FSIS.

EXAMPLE: If boxes with two 5-pound bags of fully labeled frozen heat treated fish sticks with multiple ingredients (Category 2) are staged, the official number of selected units is 12 boxes. The import establishment would remove one 5-pound bag from each box, and then collect a 1-pound random sample from each bag in a sanitary manner suitable to FSIS.

III. SELECTION AND SECURING OF SAMPLES FOR PE TOI

A. Selecting samples - IPP are to follow the procedures below when selecting samples from a staged lot:

  1. Generate random numbers based on the number of samples that are needed;
  2. Select the containers that match each random number; and
  3. Ensure selected units are numbered, and that each corresponding sample is identified with the same number as the unit the sample was taken from.

B. Securing samples for PE TOI – IPP are to follow the procedures below when securing samples:

  1. Ensure that sample security for FSIS samples is maintained from the time they are identified for removal from the lot until the reinspection is completed;
  2. Identify each sample container with “USDA Official Import Sample”;
  3. Ensure sample units can be associated with their original container, when applicable;
  4. Ensure samples are handled in a manner that will not result in cross-contamination with meat, poultry, egg products, or other lots of exposed fish; and
  5. Handle exposed sample units in a sanitary manner.

IV. REMOVAL OF SAMPLES FOR PE TOI

A. IPP are to ask official import inspection establishment personnel to remove the product samples (Table 1) from the container. This should be achieved in a sanitary and timely manner. It may be necessary to cut with a saw, partially temper, or completely defrost the samples to examine internal and cut surfaces during the examination.

B. The product sample is to be taken using a random, non-biased selection as follows:

  1. When product falls into Category 1, select the appropriate number of samples according to Table 1 (e.g., if the 12 selected units are 20-pound solid blocks of frozen fish, the import establishment is to remove 1 pound of product from each 20-pound block. The 1-pound sample should be taken from random locations within each of the 12 blocks that were selected. If the selected units are 4-pound fully labeled bags of individually quick frozen (IQF) filets, remove 1 pound from each of the nine units that are selected); or
  2. When product falls into Category 2, select the appropriate number of samples according to Table 1 (e.g., If the product is in 12 oz. cans, take sufficient number of cans as the selected units to equal or exceed 1-pound for each of the 18 samples. If the product is in 4-pound fully labeled boxes of fish sticks, remove 1 pound of the fish sticks from each of the twelve 4-pound units that were selected so that you have twelve 1-pound samples).

V. DEFROSTING SAMPLES FOR PE TOI

A. Samples are to be tempered in a rapid and efficient manner only to a point that allows for examination of outside surface of the product.

B. Temper frozen intact fish (e.g., whole fish, filets, loins, chunks, and blocks), and breaded fish products by:

  1. Placing the product in bags, sealing the bags, running tap water over the bags until just thawed; or
  2. Placing the product in bags, and then placing into tubs of water at room temperature until just thawed. Unlike meat, warm water immersion may cook fish products, so room temperature or cooler water is recommended.

C. IPP are to examine the samples as soon as the outside surface is exposed through tempering, or the outside glaze is removed.

D. Raw fish products have a high risk of spoilage, so applicable samples need to be immediately examined for off-condition before any other TOI is performed.

E. Fish samples used for the actual examination are to be discarded after the product exam is complete, unless the sample is being saved for training purposes.

F. Do not use samples from the product exam to submit for laboratory analysis. Laboratory samples must be collected aseptically.

VI. PRESENTING SAMPLES FOR PE TOI

IPP are to ask official import inspection establishment personnel to:

  1. Remove the sample from the container and place it on a dry sanitary surface with adequate space for the product to be spread out so a thorough examination can be conducted; or
  2. Remove the sample from the packaging if the product is packaged (e.g., individually vacuum packaged portions, boxes of fish sticks), and then present the packaging with the sample on a sanitary surface for examination.

VII. INSPECTING SAMPLES, IDENTIFYING DEFECTS, AND RECORDING RESULTS

A. When inspecting samples, IPP are to:

  1. Spread the sample out on a sanitary surface and examine the product for color, foreign material, off condition, and other defects. Inspect each sample for external defects before inspecting it for off condition.
  2. Once samples have been examined for external defects and any findings documented, break the flesh of the product and smell close to the nose to detect any putrid or foul odors indicating off condition. This may require breaking the unit in more than one location to make a final decision. IPP are to wash hands, or change gloves, between samples when off-condition odors are detected. This will prevent cross contamination from sample to sample.
  3. Samples used for the examination from passed lots are to be discarded in an inedible container unless defects are identified. The remainder of the fish from the sample container not selected for the examination is to be returned to the lot.
  4. For whole fish (e.g., fresh or frozen, individually wrapped, shatterpack boxes or vacuum packed, without any coating):
    1. Examine all the inside and outside portions and surfaces of the product samples;
    2. Examine the body cavity of the fish; and
    3. Smell for possible off-condition odor.

      NOTE: If the product is whole, ungutted fish, IPP are only to inspect the external surfaces of the fish.
  5. For fish filets, steaks, loins, strips, chunks (e.g., fresh or frozen, individually wrapped vacuum packed or in shatterpack boxes, without any coating):
    1. Examine all external, internal, and cut surfaces of the product samples; and
    2. Smell for possible off-condition odor.
  6. For fish blocks (e.g., fresh or frozen blocks that are uniformly shaped masses of cohering fish filets or a mixture of filets, pieces, and minced fish flesh, or entirely minced fish flesh intended for further processing):
    1. Examine all external, internal, and cut surfaces of the product samples; and
    2. Smell for possible off-condition odor.

      NOTE: Frozen fish are much less likely to have an off-condition odor even if the product is off-condition. Consequently, frozen product may need to be gently thawed for any off-condition to be evident.
  7. For breaded fish products, (e.g., fish sticks, patties or any irregular-shaped pieces of fish, similar to a long, thin filet, breaded or battered, raw or heat treated, or pre-cooked, usually machine cut from fish block, then coated and fried):
    1. Examine all external, internal, and cut surfaces of the product samples;
    2. Make at least one lengthwise cut to look for possible defects; and
    3. Smell for possible off-condition odor.
  8. For canned fish products (e.g., catfish, catfish with added ingredients), request that import establishment personnel remove the sample from the container and place it on a sanitary surface adequate to spread the product out for thorough examination:
    1. Spread out the product to observe for defects;
    2. Observe the inside of the can or package for possible defects; and
    3. Smell for possible off-condition odor.

B. When identifying defects IPP are to:

  1. Remove sample defects from the applicable sample unit; and select defect classification Physical Examination 3 (PE3) in PHIS when conducting reinspection of imported fish. Only classify the “TYPE” of defect using the criteria in Attachment 1: Product Examination 3 (PE3) (Modified For Siluriformes Fish);
  2. Only classify a defect in PHIS under the appropriate “Type” if it meets the criteria established in the modified table;
  3. Discard defects from passed lots in an inedible container; and
  4. Keep defects from a TOI entered as “Fail” under FSIS control and keep refrigerated or frozen until the final disposition of the lot.

NOTE: The district office may request defects be held for training or correlation purposes. Off-condition fish should be frozen in order to be effectively used (after thawing) for training or correlation purposes. Frozen off-condition product should be used fairly soon after freezing for such purposes.

C. When Recording Results (“Pass” or “Fail” Criteria), IPP are to:

  1. Use Attachment 1: Product Examination 3 (PE3) (Modified For Siluriformes Fish) to classify defects.
  2. Record all PH defects in PHIS and ensure that the TOI result selected is “Fail.” IPP are to describe the defect details clearly and accurately - size, color, texture, dimension, smell (if applicable), and any other details necessary to clearly describe their observation. IPP are to refuse entry on the lot.

    NOTE: These descriptions are the official record of the defect and, in the case of a failed TOI; they are used as the official description of the issue conveyed to the foreign government. Therefore, it is essential that these descriptions are as detailed as possible.
  3. Record all OCP defects in PHIS. The OCP defects may or may not result in a failed TOI. These defects should be described in detail as referenced above in the free text section of the TOI defect table in PHIS.

D. Once IPP reinspect all samples, they are to consider additional criteria when determining if an OCP defect should result in a “Pass” or “Fail” TOI. Additional criteria may include, but are not limited to:

  1. Does the number, type, and/or size of defects affect the safety of the product
  2. Are defects severe or numerous enough to affect the usability of the product?
  3. If limited to one sample unit, after that carton and/or the defect itself is condemned, is there any additional evidence that the remainder of the lot is adulterated or misbranded? If not, safety and usability would not be affected once the defect and/or its carton are condemned.

E. IPP are to record all OCP defects in PHIS. An OCP defect may result in a failed TOI. IPP are to consult with their frontline supervisor (FLS) prior to recording a failed TOI for an OCP in PHIS. The rate of non- compliance and the effect on the usability of the product is to be considered when making decisions to fail a TOI based on the observation of an OCP defect. Additionally, IPP are to determine, based on product examination, whether the defect is an isolated occurrence (e.g., a one-time occurrence in the samples examined or one that is widespread), and whether the defect results in misbranded product or product that cannot be further processed or consumed.

F. IPP are to follow instructions in FSIS Directive 9900.8, Meat, Poultry, and Egg Products Refused Entry into the United States for controlling, monitoring, and disposing of any refused entry product.

CHAPTER IV - CONDITION OF CONTAINER, NET WEIGHT, AND LABORATORY TOI

I. CONDITION OF CONTAINER TOI

A. IPP should only conduct a condition of container TOI for shipments of imported fish and fish products in rigid metal or glass containers, semi-rigid containers that have double seams, and retorted pouches and trays.

B. When PHIS assigns a condition of container TOI, IPP are to follow the instructions provided in FSIS Directive 9900.2.

C. If a shipment fails the condition of container TOI, IPP are to follow the instructions in FSIS Directive 9900.8 for refused entry instructions.

II. NET WEIGHT TOI

When PHIS assigns a Net Weight TOI, IPP are to follow the instructions provided in FSIS Directive 9900.2, Part XVIII when conducting a net weight reinspection.

III. LABORATORY SAMPLING TOI

IPP are to follow the instructions in FSIS Directive 14,100.1, Siluriformes Sampling at Import Establishments, to sample fish at official import inspection establishments for residue, speciation, and IMVRTE when sampling TOIs are assigned through PHIS.

CHAPTER V - COMPLETING DATA ENTRY, HANDLING REFUSED ENTRY, SUPERVISORY RESPONSIBILITIES

I. DATA ENTRY

A. After all pending TOIs are completed and found to be acceptable, IPP are to document the disposition in PHIS and release acceptable units to close out the lot.

B. IPP are to:

  1. Enter all findings and results into PHIS;
  2. Ensure that all of the information necessary to complete the assignment is entered into PHIS;
  3. Ensure that the assignment is properly completed and closed in the system;
  4. Follow the instructions in FSIS Directive 9900.8 for all refused entry instructions; and
  5. Consult their FLS regarding any problems with data entry or questions related to completing data entry and closing the case file.

C. Case File: IPP are to retain all documents related to a specific inspection event in a case file. This would include any documentation provided by the establishment to initiate the inspection, any documents or notes generated by IPP during performance of the inspection, any documentation provided by the establishment or applicant regarding appeals, any documentation regarding refused entry extensions and dispositions, and any additional documentation or correspondence requested by their immediate supervisor. Case files should be filed by country and certificate number and retained under FSIS control in accordance with FSIS Directive 2620.1, FSIS Records Management Program.

II. REFUSED ENTRY

A. IPP are to follow the refused entry instructions in FSIS Directive 9900.8 and seek assistance from their respective FLS for disposition of the lot.

B. IPP are to ensure that the product containers for refused product are identified with the “United States Refused Entry” stamp, and are to monitor the disposition of the refused product as set out in FSIS Directive 9900.8.

III. SUPERVISORY RESPONSIBILITIES

A. Supervisory personnel are to assist IPP with any issues raised regarding documentation, e.g., foreign inspection certificates, and reinspection of imported fish.

B. Supervisory personnel are to ensure that IPP make informed decisions consistent with statutory authority, properly document their findings, and take the appropriate actions to prevent adulterated and misbranded fish product from entering commerce.

CHAPTER VI - APPEALS

A. FSIS regulations in 9 CFR 557.24 provide that the importer of record, owner or their representative of imported product may appeal any inspection decision or action, including a failed TOI. Appeals are to be made to the program employee’s immediate supervisor having responsibility over the subject matter of the appeal. Initial appeals of an applicable decision or action, as well as subsequent appeals of denied appeals through final Agency action, must be made within 30 calendar days after receipt of written notification of the contested decision or action.

B. Supervisors may receive appeals orally or in writing.

C. The following outlines the chain-of-command for appeal decisions:

  1. Immediate Supervisor;
  2. District Manager/Deputy District Manager;
  3. Executive Associate for Regulatory Operations;
  4. Deputy Assistant Administrator for Office of Field Operations/Assistant Administrator for Office of Field Operations; and
  5. Administrator for FSIS.

CHAPTER VII - QUESTIONS

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

FSIS Directive 5620.1, Using askFSIS, for additional information on submitting questions.

 

Download the PDF for complete information.

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