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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)
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    • Apply for a Job
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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
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    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
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      • FSIS 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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Reporting and Correcting Occupational Hazards Revision 1

FSIS directive 4791.12
Series Type 4000 Series: Personnel
Issue Date May 22, 2023
Full Directive
4791.12.pdf

CHAPTER I - GENERAL

  1. PURPOSE
    This directive provides the instructions for reporting and correcting hazardous working conditions. FSIS has rewritten this directive in its entirety and updated it to include current workplace safety information.
  2. CANCELLATION
    FSIS Directive 4791.12, Reporting and Correcting Occupational Hazards, 6/19/96
  3. BACKGROUND
    FSIS strives to ensure that work environments are free from recognized safety and health hazards that may cause death or serious physical harm. All FSIS employees are encouraged to report the existence of, or potential for, unsafe or unhealthy working conditions.

CHAPTER II - REPORTING AND CORRECTING HAZARDS

  1. WORKPLACES
    1. FSIS employees work in a variety of workplaces, such as Government-owned or leased facilities and FSIS-regulated meat, poultry, and egg products establishments. These environments may expose Agency employees to occupational safety and health hazards.
    2. When an Agency employee observes a safety or health hazard, the employee is to first take necessary measures to protect him or herself and then contact their immediate supervisor with details of the hazard.
    3. The immediate supervisor is to initiate action to investigate and correct the reported hazard following the instructions in Paragraph III.
  2. REPORTING HAZARDS
    1. Safety and health hazards fall under the following three categories:
      1. Imminent Danger Hazard. A condition or practice in a workplace that threatens immediate serious physical harm or death. Examples may include fire, gas explosion, natural gas leaks, and a broken ammonia line.
      2. Serious Hazard. A condition that can cause serious physical harm or death. Examples may include a defective electrical switch, falling trolleys and gambrels, malfunctioning adjustable inspection platform, and lack of a lockout/tagout program for a new piece of equipment.
      3. Other-Than-Serious Hazard. A condition that is not "serious" and is not an "imminent danger." Examples may include a loose railing or burnt-out exit light.
    2. All Agency employees (or authorized employee representatives) are to report safety and health hazards verbally or in writing to their immediate supervisor for prompt resolution. Reports are to be followed by a completed FSIS Form 4791-27, Report of Alleged Safety or Health Hazard, by the reporting employee or authorized representative.
    3. An authorized employee representative is a person selected by an employee to represent the employee on occupational safety and health matters, such as unsafe or unhealthful working conditions. The following persons may serve as a representative:
      1. A member of a labor organization having exclusive recognition or national consultation rights;
      2. A member of an employee organization having consultation rights; or
      3. Another Agency employee.
    4. An Agency employee or the authorized employee representative may also report hazardous conditions directly to any of the following officials or organizations whose contact information is accessible via (https://www.fsis.usda.gov/employees/fsis-safety) and (https://www.osha.gov/workers/file-complaint):
      1. Safety & Physical Security Branch (SPSB) Occupational Safety and Health (OSH) Specialist: Under direction from the SPSB Chief, Administrative Services Division (ASD), Office of Management (OM), the OSH Specialists provide safety and health guidance to FSIS employees and managers;
      2. SPSB Chief: The SPSB Chief, under direction from the Designated Agency Safety and Health Official (DASHO), oversees the management of the OSH program for FSIS;
      3. DASHO: The Deputy Assistant Administrator, OM, serves as the DASHO and is responsible for the management and administration of FSIS' OSH Program; and
      4. U.S. Department of Labor, Occupational Safety and Health Administration (OSHA).
    5. If no response is received from the original submission, if corrective actions are not taken, or if the solutions are unsatisfactory, the employee is to complete a new FSIS Form 4791-27 (resubmission copy) and resubmit the form, through supervisory channels, to an OSH Specialist. The employee is to describe, in detail, the hazard and the corrective actions taken and attach a copy of any previously submitted reports.
  3. IMMEDIATE SUPERVISOR ACTIONS
    1. For serious and imminent danger hazards, immediate supervisors are to immediately escalate dissemination of the information along supervisory channels to senior leadership by telephone and email. For Inspection Program Personnel (IPP), immediate supervisors or next-level supervisors with access to FIMS are to initiate an incident report in the FSIS Incident Management System (FIMS) following instructions in FSIS Directive 5500.2, Significant Incident Response.
    2. Immediate supervisors are to evaluate all oral and written reports of hazardous conditions and are to send an email with an electronic copy of the FSIS Form 4791-27, completed by the reporting employee or authorized representative, within three working days to an OSH Specialist, the employee or authorized employee representative, and the next-level supervisor. OSH Specialist contact information is accessible via (https://www.fsis.usda.gov/employees/fsis-safety). Supervisors of the offices listed below are to include the following in the email:
      1. Office of Field Operations (OFO) supervisors are to also copy the Frontline Supervisor (FLS) if they are not the next-level supervisor;
      2. Office of Public Health Science (OPHS) Laboratory staff are to copy the Branch Chief;
      3. Office of Investigation, Enforcement, and Audit (OIEA) staff are to copy the Supervisory Compliance Investigator.
    3. Immediate supervisors are to determine when an inspection or investigation of the hazardous conditions is required. Immediate supervisors are to notify in writing the affected employee or the representative within 15 calendar days when there are no reasonable grounds to believe such a hazard exists and an inspection is not planned based on the report and are to copy the OSH Specialist and the next-level supervisor on the email to the affected employee or the authorized employee representative and include a copy of FSIS Form 4791-27. Supervisors of the offices listed below are to copy the following on the email:
      1. OFO supervisors are to copy the FLS on the email if they are not already included;
      2. OPHS Laboratory staff are to copy the Branch Chief; or
      3. OIEA staff to include the Supervisory Compliance Investigator.
    4. Immediate supervisors are to conduct an inspection or investigation of the reported hazardous condition within:
      1. 24 hours for an imminent danger report;

        NOTE: When an imminent danger is reported, immediate supervisors are to withdraw employees from the workplace or work area. Employees do not return to the workplace or work area until abatement, which is a procedure to correct a safety or health hazard, is completed.
      2. Three working days for potentially serious hazards, or
      3. 20 working days for other-than-serious conditions.
    5. Immediate supervisors are to conduct an inspection or investigation following instructions in FSIS Directive 4791.13, Workplace Inspections, and Injury, Illness and Motor Vehicle Incident Reporting, and complete FSIS Form 4791-27. Immediate supervisors are to provide a copy of FSIS Form 4791-27 to the complainant by email within 30 calendar days after completion of the inspection. Immediate supervisors are to keep the employee informed of inspection findings and corrective actions and submit an electronic copy of FSIS Form 4791-27 through supervisory channels to the OSH Specialist. Supervisors of the offices listed below are to copy the following on the email:
      1. OFO supervisors are to copy the FLS on the email if they are not already included or the next-level supervisor if the FLS is conducting the inspection or investigation;
      2. OPHS Laboratory staff are to copy the Branch Chief; or
      3. OIEA staff are to copy the Supervisory Compliance Investigator.
    6. Immediate supervisors are to prepare FSIS Form 4791-22, Notice of Unsafe or Unhealthful Working Condition(s), when the inspection or investigation reveals a hazardous condition.
    7. Immediate supervisors are not to prepare FSIS Form 4791-22 if the hazardous condition is corrected at the time of the inspection. When the hazardous condition is not corrected during the inspection, the immediate supervisor is to:
      1. Post the FSIS Form 4791-22 on the government bulletin board at the workplace until the hazardous condition is abated or for three working days, whichever is later.
      2. Contact the building or plant management, as appropriate, to discuss the hazardous condition and corrective measures.
      3. With the assistance and guidance of the OSH Specialist, develop a written abatement plan when the correction will not be completed within 30 calendar days of the issuance of the FSIS Form 4791-22. An abatement action plan is a written plan to correct a reported safety hazard that takes longer than 30 days to resolve. Supervisors of the offices listed below are to copy the following on the email:
        1. OFO supervisors are to copy the FLS if they are not the next-level supervisor;
        2. OPHS Laboratory staff are to copy the Branch Chief; or
        3. OIEA staff are to copy the Supervisory Compliance Investigator.
    8. Immediate supervisors are to request assistance from the next-level supervisor and the OSH Specialist for assistance in interpreting safety and health standards; for information on feasible administrative, work practice, and engineering controls; or to obtain personal protective equipment or employee training. Immediate supervisors are to request assistance when:
      1. Resources and technical advice are required to respond to FSIS Form 4791-27; or
      2. FSIS Form 4791-22 and a written abatement plan are required.
  4. CREATING AN ABATEMENT ACTION PLAN
    1. The immediate supervisor is to prepare a written abatement action plan for hazards that take more than 30 calendar days to correct. The written plan is to contain the following information:
      1. A description of the actions required to correct the hazard;
      2. The period of time and the completion date for the correction of the hazard;
      3. If additional time is required to correct the hazard, the reason; and
      4. A detailed list of precautions taken to protect exposed employees.
    2. OFO personnel are to work with the establishment management team to address hazards.
    3. If a bargaining unit employee has designated a Union representative, immediate supervisors are to provide a copy of the abatement action plan to the representative per the Labor Management Agreement.
    4. Immediate supervisors are to attach the completed abatement action plan to FSIS Form 4791-22 and post the abatement action plan at the workplace.

      NOTE: Changes to the plan require the preparation of a new plan.
    5. Immediate supervisors are to complete, sign, and maintain the FSIS Form 4791-26, Log of Reported Unsafe or Unhealthful Working Conditions, at each workplace and are to maintain copies of all reports, notices, logs, and abatement plans for five years.
  5. NEXT-LEVEL SUPERVISOR ACTIONS
    1. Next-Level Supervisors are to:
      1. Provide supervisors with technical and administrative support to correct reported hazards, including the development of abatement action plans;
      2. Review, make recommendations, and also sign or initial FSIS Form 4791-27;
      3. Send updated copy by email to the OSH Specialist whose contact information is accessible via (https://www.fsis.usda.gov/employees/fsis-safety). OFO supervisors are to copy the FLS or next- level supervisor on the email; and
      4. Perform an investigation or inspection at the request of the OSH Specialist of reported hazardous working conditions and a follow-up inspection to verify completion of abatement action plans.
  6. OCCUPATIONAL SAFETY AND HEALTH SPECIALIST ACTIONS
    1. Upon receipt of the immediate supervisor's initial email, the OSH Specialist is to track and monitor the FSIS Form 4791-27. The OSH Specialist is to review it and enter the FSIS Form 4791-27 into the 4791-27 Tracker.
    2. After the initial email, if informed by the immediate supervisor that there are no reasonable grounds to believe a hazard exists and that an inspection or investigation is not planned based on the report, the OSH Specialist is to enter information from the FSIS Form 4791-27 into the 4791-27 Tracker.
    3. After the initial email, upon receipt of the FSIS Form 4791-27 from the next-level supervisor, the OSH Specialist is to review it and:
      1. If the alleged hazard is satisfactorily resolved, send a copy of the resolved FSIS Form 4791-27 by email, through the next-level supervisor, to the complainant and immediate supervisor within 15 days.
      2. If the hazard is not satisfactorily resolved, determine whether an inspection or reinspection is required by the next-level supervisor; contact the next-level supervisor to initiate an inspection, a reinspection, or an alternative corrective action; prepare and send by email a written report documenting abatement plans and a copy of the completed FSIS Form 4791-27 within 30 calendar days to complainant, immediate supervisor, and next-level supervisor. OSH Specialist may help document abatement action plans when needed.
    4. OSH Specialist are to follow provisions in FSIS Directive 4791.13 when an inspection or reinspection is required.
    5. OSH Specialist are to provide technical and administrative support to supervisors on the recognition and abatement of safety and health hazards.
    6. OSH Specialist are to conduct follow-up inspection or verify as necessary to determine whether the abatement is satisfactorily completed.
    7. OSH Specialist are to enter information from the updated FSIS Form 4791-27 into the 4791-27 Tracker and continue to track and monitor the FSIS Form 4791-27 case status on the 4791-27 Tracker until closure.
  7. SAFETY AND PHYSICAL SECURITY BRANCH CHIEF ACTIONS
    1. The Safety and Physical Security Branch Chief is to:
      1. Review the FSIS Form 4791-27 forms with the OSH Specialists each month;
      2. Direct actions to be taken to resolve outstanding issues as needed; and
      3. Send quarterly reports to the DASHO.

CHAPTER III – RESUBMITTED REPORTS

  1. SERIOUS AND IMMINENT DANGER HAZARDS RESUBMITTED REPORTS
    1. Resubmission reporting procedures are the same as when submitting an original report, except as follows:
      1. The employee is to send FSIS Form 4791-27 (Resubmission Copy) with the resubmission box checked to the next-level supervisor above the immediate supervisor or designee;
      2. The next-level supervisor above the immediate supervisor or designee is to:
        1. Immediately contact the OSH Specialist with information on the reported hazard by telephone and via email. OSH Specialist contact information may be accessed via (https://www.fsis.usda.gov/employees/fsis-safety).
        2. Send an email within 3 working days with a copy of the resubmitted FSIS Form 4791-27 to the OSH Specialist and to the Program Area leadership for follow up. For OFO resubmissions, the District Manager is to send an email with a copy of the resubmitted FSIS Form 4791-27 to the FLS and local union president to inform them of the resubmission. For OFO, the above action is to be completed by the District Manager or designee. For OPHS Laboratories, the above action is to be completed by the Laboratory Director or designee; and for OIEA staff, the above action is to be completed by the Regional Director or designee.
      3. The OSH Specialist is to immediately become involved via contact from immediate supervisors in resolving the employee's safety and health concerns, enter the resubmitted FSIS Form 4791-27 into the 4791-27 Tracker, and inform the SPSB Branch Chief.
    2. The SPSB Chief is to inform the DASHO.
  2. OTHER-THAN-SERIOUS HAZARD RESUBMITTED REPORTS
    1. Resubmission reporting procedures are the same as when submitting an original report, except as follows:
      1. The employee is to send FSIS Form 4791-27 (Resubmission Copy) with the resubmission box checked to the next-level supervisor above immediate supervisor or designee.
      2. The next-level supervisor above immediate supervisor or designee is to:
        1. Immediately contact by telephone and email the OSH Specialist with information on the reported hazard. OSH Specialist contact information is accessible via (https://www.fsis.usda.gov/employees/fsis-safety).
        2. Send an email within three working days with a copy of the resubmitted FSIS Form 4791-27 to the OSH Specialist and Program Area leadership as a follow-up. For OFO, the above action is to be completed by the District Manager or designee; for OPHS Laboratories, the above action is to be completed by the Laboratory Director or designee, and for OIEA staff, the above action is to be completed by the Regional Director or designee.
      3. The OSH Specialist is to immediately assist in resolving the employee's workplace safety and health concerns and is to enter the resubmitted FSIS Form 4791-27 into the 4791-27 Tracker and informs the SPSB Branch Chief.
    2. The SPSB Chief is to inform the DASHO.
  3. QUESTIONS
    For further information on any topic addressed in this directive, contact the OSH Specialist for your respective location. Names and phone numbers are available at (https://www.fsis.usda.gov/employees/fsis-safety).
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