Sorry, you need to enable JavaScript to visit this website.
Skip navigation
U.S. flag

An official website of the United States government

Here’s how you know

Dot gov

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

Https

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

  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall 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
    • State Contacts
    • askFSIS
      • Having Trouble with the Webform
    • Payment Options & Information
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • 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
    • News & Press Releases
    • Publications
    • News Feeds & Subscriptions
    • Branding & Toolkits
  • Employees
    • HR Policies & Systems
      • Performance Management
    • Forms
    • Understanding Your Benefits
    • FSIS Safety
      • HPAI (H5N1) Information
      • Workplace Violence
    • 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
        • June 2025 Snapshots
        • May 2025 Snapshots
        • April 2025 Snapshots
        • March 2025 Snapshots
        • January 2025 Snapshots
        • December 2024 Snapshots
        • November 2024 Snapshots
        • October 2024 Snapshots
        • September 2024 Snapshots
        • August 2024 Snapshots
        • July 2024 Snapshots
        • June 2024 Snapshots
        • May 2024 Snapshots
        • April 2024 Snapshots
        • March 2024 Snapshots
        • February 2024 Snapshots
        • January 2024 Snapshots
        • December 2023 Snapshots
        • November 2023 Snapshots
        • October 2023 Snapshots
        • September 2023 Snapshots
        • August 2023 Snapshots
        • July 2023 Snapshots
        • June 2023 Snapshots
        • May 2023 Snapshots
        • April 2023 Snapshots
        • March 2023 Snapshots
        • February 2023 Snapshots
        • January 2023 Snapshots
        • December 2022 Snapshots
        • November 2022 Snapshots
        • October 2022 Snapshots
        • September 2022 Snapshots
        • August 2022 Snapshots
        • July 2022 Snapshots
        • June 2022 Snapshots
        • May 2022 Snapshots
        • April 2022 Snapshots
        • March 2022 Snapshots
        • February 2022 Snapshots
        • January 2022 Snapshots
        • December 2021 Snapshots
        • November 2021 Snapshots
        • October 2021 Snapshots
        • September 2021 Snapshots
        • August 2021 Snapshots
        • July 2021 Snapshots
        • June 2021 Snapshots
      • 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
    • Professional Development Opportunities
    • Leave Share Programs
      • Leave Bank Program
      • Voluntary Leave Transfer Program
      • Emergency Leave Transfer Program
      • Frequently Asked Questions
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights

Food Safety and Inspection Service

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

askFSIS

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

Participate in Creating Standards

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

Workplace Inspections, and Injury, Illness and Motor Vehicle Incident Reporting

FSIS directive 4791.13
Series Type 4000 Series: Personnel
Issue Date Jun 19, 1996
Full Directive
4791.13.pdf

I. PURPOSE

This directive:

A. Describes the basic provisions for workplace inspections and reporting and recordkeeping requirements under the Agency's Occupational Safety and Health Program.

B. Provides injury, illness, and motor vehicle incident reporting and recordkeeping guidelines.

II. CANCELLATION

A. This directive cancels the information and guidelines on workplace inspections, injury, illness, and motor vehicle incident reporting previously contained in FSIS Directive 4791.1.

B. FSIS Directive 4791.1 is being revised to update the basic provisions and guidelines for the Agency's Occupational Safety and Health Program and to delete the portions canceled by this directive.

III. REASON FOR ISSUANCE

This directive provides:

A. Revised instructions for safety and health inspections including the use of checklists.

B. Instructions on injury/illness logs and the reporting of motor vehicle incidents.

IV. REFERENCES

  • FSIS Directive 2450.1, Use of Motor Vehicles for. Official Travel
  • FSIS Directive 3720.1, Federal Tort Claims
  • FSIS Directive 4791.1, Basic Occupational Safety and Health Program
  • FSIS Directive 4791.12, Reporting and Correcting Occupational Hazards
  • FSIS Directive 4810.1, injury Compensation
  • 29 CFR 1960, Basic Program Elements for Federal Employee Occupational Safety and Health Programs
  • Executive Order 12 96, Occupational Safety and Health Programs for Federal Employees
  • OSHA Booklet 2014, Recordkeeping and Reporting Guidelines for Federal Agencies
  • OSHA Booklet 2098, OSHA Inspections
  • OSHA Field Operations Manual, Federal Agency Programs
  • Public Law 91-596, Occupational Safety and Health Act of 1970
  • Laboratory Safety, Health, and Environmental Handbook

V. FORMS AND ABBREVIATIONS

The following will be used in their shortened forms:

  • ATAR Agency Technical Assistance Request
  • CSHO Compliance Safety and Health Officer
  • DASHO Designated Agency Safety and Health Official
  • FECA Federal Employees' Compensation Act
  • OSH Occupational Safety and Health
  • OSHA Occupational Safety and Health Administration
  • OWCP Office of Workers' Compensation Program
  • PD Personnel Division
  • PESB Program Evaluation and Safety Branch, PD
  • SHMD Safety and Health Management Division, USDA
  • WSHO Workplace Safety and Health Official
  • WSPO Washington Servicing Personnel Office, PD
  • FSIS Form 4791-17, Log of Federal Occupational Injuries and Illnesses
  • FSIS Form 4791-22, Notice of Unsafe or Unhealthful Working Condition(s)
  • FSIS Form 4791-23, Safety and Health Inspection Checklist, Office Facilities
  • FSIS Form 4791-24, Safety and Health Inspection Checklist, Plant Facilities
  • Form AD-112, Report of Unserviceable, Lost, or Damaged Property
  • Form AD-1010 poster), Occupational Safety and Health protection for USDA Employees
  • Form CA-1, Federal Employee's Notice of Traumatic Injury and Claim for Continuation of Pay/Compensation
  • Form CA-2, Notice of Occupational Disease and Claim for Compensation
  • Form CA-6, Report of Fatality
  • Form CA-16, Authorization for Examination and/or Treatment
  • Form SF-91, Motor Vehicle Accident Report
  • Form SF-94, Statement of Witness

VI. POLICY

It is Agency policy that:

A. All workplaces be inspected for OSH hazards at least annually. More frequent inspections are conducted in workplaces where there is more risk of injury or illness. This will be based on analyses of the workplace inspection reports and the number of reported hazards, and workplace injuries and illnesses which occur at the work location.

B. OSH inspections be conducted when employees report hazardous conditions or serious accidents.

C. OSHA standards be used as the minimum acceptable standards for inspections.

VII. DEFINITIONS

A. Catastrophe. An accident resulting in hospitalization for three or more people and at least one of them is an FSIS employee.

B. Controvert. To dispute, challenge, or deny the validity of a claim for continuation of pay. Also used to apply to the validity of a claim.

C. Fatality. A death resulting from an occupational traumatic injury, illness, or disease.

D. Injury. A wound or other condition of the body caused by external force, stress or strain. The injury is identifiable as to time and place of occurrence and member or function of the body affected, and is caused by a specific event or incident or series of events or incidents within a single day or work shift.

E. Lost Time Case. A nonfatal injury causing loss of time from work beyond the day or shift in which it occurs, or a nonfatal occupational illness causing loss of time from work or disability at any time. Incidents resulting in permanent transfer, termination of employment, or subsequent granting of continuation of pay are considered lost time cases.

F. No Lost Time Case. A nonfatal incident not meeting the definition of lost time case (Example: a first aid incident). This usually results in a claim for medical expenses.

G. Occupational Illness or Disease. A condition produced in the work environment over a period longer than one workday or shift. It may result from systemic infection, repeated stress or strain, exposure to toxins, poisons, fumes or other continuing conditions of the work environment. For practical purposes, an occupational illness or disease is any reported condition that does not meet the definition of injury.

H. Safety and Health Inspector. A person with the necessary equipment and competence to recognize safety and health hazards in the workplace.

PART TWO--SAFETY AND HEALTH WORKPLACE INSPECTIONS

I. AGENCY SAFETY AND HEALTH INSPECTIONS

Safety and health inspections are conducted by the official-in-charge or the supervisor of the workplace, by an employee designated by the official-in-charge or supervisor, by the WSHO, and by other Agency personnel. A Union representative, preferably a member of a safety and heath committee, shall accompany the safety and health inspector during the inspection of an installation within the unit.

A. Conduct of Agency Workplace Inspections. Safety and health inspectors shall:

  1. Review all pertinent background information including injury and illness logs, previous inspection reports, and reports of unsafe and unhealthy working conditions before beginning the inspection.
  2. Comply with all OSH rules and practices.
  3. Wear and use protective clothing and equipment.
  4. Conduct inspections and investigations in a manner that does not unreasonably disrupt operations.
  5. Consult with Agency employees, as needed, to make a thorough and effective inspection or investigation.
  6. Provide the official-in-charge and recognized employee representative the opportunity to provide information about hazardous conditions.
  7. Confer with the appropriate official-in-charge and recognized employee representative when the inspection or investigation is completed.
  8. Complete the safety and health inspection checklist (see Attachment 2-1, Attachment 2-2, or the Laboratory Safety, Health, and Environmental Handbook) and other written reports as required to document inspection findings. Forward the checklist and reports to the appropriate supervisory official for review and action.

B. Notice of Unsafe or Unhealthful Working Conditions. The official-in-charge or the supervisory official:

  1. Issues FSIS Form 4791-22 when unsafe or unhealthy working conditions found during the inspection cannot be corrected at the time of the inspection. The Notice shall be issued not later than 30 days after completion of the inspection.
  2. Posts the Notice form for 3 working days or until the unsafe or unhealthy condition is corrected, whichever is later.
  3. Prepares a written abatement action plan for corrections that will require 30 or more calendar days. See FSIS Directive 4791.12 which contains procedures for reporting and correcting occupational hazards.

II. OSHA INSPECTION, EVALUATION, AND ASSISTANCE

The Agency, is required to provide a safe and healthful workplace that is free from recognized hazards for its employees working in Government owned or leased space and for its employees working in private-sector workplaces. However, the abatement of many hazards identified by the Agency or by OSHA in private-sector workplaces such as meat, poultry, and egg products plants will require corrective action by the plant owner.

A. Inspection. OSHA CSHO's conduct announced and unannounced inspections of Agency workplaces for the following reasons:

  1. A targeted inspection is programmed and conducted on the basis of objective criteria and is based on the lost-time compensation claims rate.
  2. A fatality/castastrophe investigation is conducted when an incident results in a fatality or in the in-patient hospitalization of three or more persons and at least one of those persons is an FSIS employee.
  3. A complaint investigation is conducted when an employee reports unsafe or unhealthful working conditions. OSHA may respond to the complaint by:
  • a. Requesting the Agency to investigate the complaint. OSHA sends the request by letter to the supervisor or official-in-charge. The supervisor or official-in-charge immediately forwards the OSHA letter through channels to PESB and conducts an investigation. PESB coordinates all responses from the DASHO to OSHA.
  • b. Conducting an inspection. (See Subparagraph E.)

B. Evaluation. OSHA analyzes injury and illness reports, and conducts onsite field reviews and special studies to evaluate the effectiveness of Agency safety and health programs.

C. ATAR's. OSHA responds to ATAR's for onsite assistance such as hazard abatement advice, training, partial or comprehensive inspections, and program assistance.

D. Cooperation. Title 29 CFR 1960 authorizes OSHA representatives "to enter without delay, and at reasonable times, any building, installation, facility, construction site, or any other area, workplace, or environment where work is performed by employees of the Agency; to inspect and investigate during regular hours and at other reasonable times, and within reasonable limits and in a reasonable manner, any such place of employment, and all permanent conditions, structures, machines, apparatus, devices, equipment, and materials therein; and to question privately any employee any supervisory employee, and/or any official in charge of an establishment.” OSHA does not need a warrant or subpoena to inspect a Federal workplace. FSIS employees should be familiar with this authorization to avoid misunderstandings between FSIS and OSHA.

E. Conduct of Inspections. OSHA inspections of Agency workplaces are conducted as follows:

  1. The CSHO presents his or her credentials to the supervisor or official-in-charge upon entering the workplace.
  2. The CSHO conducts an opening conference with the supervisor or official-in-charge and an employee representative who is selected according to the Collective Bargaining Agreement. The CSHO gives the reason for, and the scope of, the inspection.
  3. The CSHO conducts the inspection which may include a records review. The supervisor or official-in-charge and the employee representative accompany the CSHO during inspection.
  4. The supervisor or official-in-charge and other Agency employees shall provide any information available at the workplace that the CSHO requests concerning safety and health conditions and programs. This includes information about air contaminants, injury and illness logs, reports of unsafe or unhealthy working conditions, personal protective equipment, the hazard communication program, the hearing conservation program, and the lockout/tagout program. Agency employees may be requested to wear monitoring devices. If information is not available at the workplace, the supervisor or official-in-charge requests assistance through channels from the WSHO. (Names, locations, and telephone numbers of WSHO's are listed on Form AD-1010, displayed in all Agency workplaces.)
  5. The CSHO conducts a closing conference with the supervisor or official-in-charge and employee representative. The CSHO describes apparent violations found during the inspection.
  6. The supervisor or official-in-charge notifies the WSHO through channels of any OSHA inspections and any violations found during OSHA inspections. Corrective action should be initiated before OSHA issues the Notice of Unsafe or Unhealthful Working Conditions. All Notices issued to the supervisor or official-in-charge from OSHA are immediately forwarded through channels to PESB. PESB coordinates all responses from the DASHO to OSHA. Notices must be posted at the workplace for 3 working days or until the violation is abated, whichever is longer.
  7. OSHA may conduct follow-up inspections to determine if violations have been corrected or when an Agency's investigation report is unsatisfactory.

PART THREE--INJURY, ILLNESS, AND MOTOR VEHICLE INCIDENT REPORTING AND RECORDKEEPING GUIDELINES

I. INTRODUCTION

The FECA provides compensation benefits to employees who sustain injury or disease while in the performance of duty. See FSIS Directive 4810.1 for FECA benefits and claim filing instructions.

A. The OSHA requires that Federal Agencies collect occupational injury and illness data to analyze and identify unsafe and unhealthy working conditions. Agencies establish program priorities based on these analyses.

B. The OSHA uses injury and illness data from FECA compensation forms to set program priorities, identify Federal worksites for OSHA inspections, monitor progress to reduce occupational injuries, illnesses, and fatalities, and to report on the status of occupational civilian employee safety and health.

C. Federal Agencies shall:

  1. Maintain a Log of Occupational Injuries and Illnesses.
  2. Code OSHA-related items on OWCP forms.
  3. Use only Forms CA-1, CA-2, and CA-6 dated 1986 or later to report occupational injuries and illnesses.

II. LOG OF OCCUPATIONAL INJURIES AND ILLNESSES

The WSPO maintains FSIS Form 4791-17 for all Forms CA-1, CA-2, and CA-6 filed through WSPO. The supervisor at each establishment maintains the log form (see Attachment 3-1 to provide a quick and current view of workplace safety and health. The WSPO or supervisor maintains the log as follows:

A. Completes the log within 6 workdays after receiving information on an incident.

B. Logs injuries, illnesses, and fatalities for each Form CA-1, CA-2, or CA-6 filed with the OWCP. (NOTE: Do not log Forms CA-1 and CA-2 for incidents where no lost time or medical reimbursement is required. Do forward these forms through supervisory channels to the applicable Servicing Personnel Office for placement in the employee's medical folder.)

C. Logs controverted or otherwise challenged claims. These may be lined out if OWCP denies legitimacy.

D. Uses FSIS Form 4791-17 to post yearly totals of all injuries, illnesses, and fatalities on the Government bulletin board in each establishment. This is posted within 45 days of the close of the fiscal year and remains posted for 30 consecutive days.

III. RECORDS AND RECORDS RETENTION

A. Records. An incident resulting in a fatality, lost time, or medical expense including termination and permanent transfer, warrants investigation and analysis. The supervisor documents the incident information on the OWCP Forms CA-1, CA-2, and CA-6, as required.

  1. Identify the personnel, equipment and activities involved, and the causes and contributing factors.
  2. Maintain copies of the completed OWCP forms in the Agency offices that process OWCP forms (Examples: Personnel Operations Branch, PD, and WSPO) Privacy Act restrictions apply for OWCP forms and accident prevention data used.

B. Retention. Retain logs, records, and reports for 5 years following the end of the fiscal year to which they relate.

IV. COMPLETING AND CODING FORMS CA-1, CA-2, AND CA-6

OSHA requires that agencies complete information and code applicable items on Forms CA-1, CA-2, and CA-6 before submitting them to the OWCP. This information allows the Agency to evaluate and improve safety and health programs. Complete and code the forms as follows:

A. Employee. Completes items according to the instructions on Form CA-1 or Form CA-2. Inspection personnel also enter the establishment number, if applicable, and the address of the location where the injury occurred or where the illness first occurred. This is Block 9 on Form CA-1 and Block 10 on Form CA-2.

B. Supervisor. Completes items according to the instructions on Form CA-1 or Form CA-2 and enters the following codes:

  1. Occupation Code. Identify the occupation by entering the two letters of the employee's pay plan and the four numbers of the occupation series. (EXAMPLES: GS1863 and GS0701).
  2. Type and Source of Injury Codes. These codes are used to describe how the incident occurred (see Attachment 3-2). Select the most specific type and source codes to describe the event that initiated the injury or illness. Avoid the use of "type code 999" or "source code 9999." If there is insufficient information, or if the available codes do not exactly describe the type or source, use a "heading" code instead. Where there are two different sources, code the initiating source of the incident (see Example 1). Following are examples of correct type and source coding:
  • a. Example 1: An inspector tripped on the wet floor and struck his or her head on a gut buggy. NOTE: This example is not coded 120 (struck against) and 0500 (material handling equipment).
  1. Type: 210 Fell On Same Level
  2. Source: 0110 Walking/Working Surface
  • b. Example 2: An inspector was kicked by a cow.
  1. Type: 110 Struck By
  2. Source: 0910 Animal
  • c. Example 3: An inspector contracted psittacosis while inspecting turkeys.
  1. Type: 520 Contacted By
  2. Source: 0913 Disease
  • d. Example 4: An inspector cut his or her left thumb with a knife.
  1. Type: 420 Cut By +
  2. Source: 0320 Hand Tool (Non-Powered)
  • e. Example 5: An employee was driving a Government vehicle when it was struck by another vehicle.
  1. Type: 800 Traveling In. NOTE: The type code 800 is different from other type codes. It is used to collect data on the type of vehicle the employee operated or traveled in at the time of the incident rather than to identify factors contributing to an injury or fatality.
  2. Source: 0421 Government-Owned, As Driver
  3. Zip Code. Enter the zip code of the duty station where the employee worked when the injury or illness occurred.
  4. OWCP Agency Code. Enter 8324 for Inspection Operations employees. Enter 8339 for all other FSIS employees.
  5. OSHA Site Code. Leave Blank.

V. MOTOR VEHICLE ACCIDENTS AND PROPERTY DAMAGE INCIDENT REPORTING

A. Motor Vehicle Accidents. These are all incidents that involve the operation of a Government owned or leased or privately owned motor vehicle used for official business. This includes incidents that result in damage to parked, official-use vehicles and incidents that result solely from natural causes with no human intervention (Examples: earthquake, flood).

B. Incident Reporting. Motor vehicle accidents and property damage incidents involving motor vehicles are reported by the driver to his or her supervisor. If police investigate the accident, the driver obtains a copy of the police report. In some jurisdictions, the driver must also file a report with the Motor Vehicle Department. Complete forms to report incidents as follows:

1. Driver.

  • a. Completes Form SF-91, Sections I through IX.
  • b. Completes Form SF-94.
  • c. Completes Form AD-112 only when there is damage to Government owned or leased vehicle (see FSIS Directive 2450.1).
  • d. Completes Form CA-1, if injured.
  • e. Notifies the GSA Fleet Management Center as soon as possible, if the vehicle involved is a GSA-leased vehicle.
  • f. Submits forms and the police report, if applicable, to the supervisor.

2. Supervisor.

  • a. Completes Form SF-91, Section X, Items 72 through 82c.
  • b. Reviews and completes Form AD-112, when required.
  • c. Completes the Supervisor's portion of Form CA-1, if the employee is injured. Completes and issues Form CA-16, if the employee requires medical care.
  • d. Notifies the WSHO immediately if an Agency employee is killed in a motor vehicle accident.
  • e. Submits a clear and legible copy of Form SF-91"to the GSA Fleet Management Center. Sends the original copies of Forms SF-91 and AD-112 through supervisory channels to the Procurement and Property Branch, Administrative Services Division, Washington, DC.

3. WSH0. If an Agency employee is killed in a motor vehicle accident, the WSHO investigates the accident and completes Form SF-91, Section XI, Items 83 and 84, and Section XIII, Item 87. A third party who is injured or suffered property damage as the result of a motor vehicle incident may wish to file a claim against the Federal Government. (See FSIS Directive 3720.1.)

VI. SERIOUS INCIDENT REPORTING

A. A serious incident is an incident resulting in:

  1. A job-related fatality.
  2. Hospitalization of three or more persons and at least one of them is an FSIS employee.
  3. Property damage over $100,000.
  4. A handicapping injury.

B. A serious incident is reported even when there is some doubt that it is job-related.

C. The supervisor must report fatalities and catastrophes to the local OSHA office or to the OSHA Hotline at 1-800-321-OSHA.

D. The supervisor or another Agency official must report serious incidents immediately to the Chief, PESB, by telephone, HPDesk message, or facsimile. Provide the following information:

  1. Type of incident.
  2. Date and time of incident.
  3. Organizational unit.
  4. City and State where the incident occurred.
  5. Name, age, grade, occupational series, and Social Security Number of the person involved.
  6. Name and telephone number of local Agency contact.
  7. Name and telephone number of local OSHA contact.
  8. Description of nature and extent of injury, illness, or property damage.
  9. Suspected causes and preliminary actions taken.
  10. Name and telephone number of the person preparing the report.

E. PESB reports serious incidents to the SHMD. The Agency must report a serious incident within 8 hours. The SHMD notifies the OSHA headquarters officials at the Department of Labor, as appropriate.

See full PDF for Attachments 

  • Sample FSIS Forms 4391-23 Safety and Health Inspection Checklist- Office Facilities 
  • Sample FSIS Forms 4791-24 Safety and Health Inspection Checklist- Plant Facilities 
  • Sample FSIS Forms 4791-17 Log of Federal Occupational Injuries and Illnesses  
  • Type and Source Codes 
  • USDA.gov
  • USA.gov
  • Whitehouse.gov
  • About Us
  • Our Performance
  • Information Quality & Publishing Schedule
  • Visit OIG
  • FOIA
  • Accessibility Statement
  • Privacy Policy
  • Non-Discrimination Statement
  • Plain Writing
  • No FEAR
  • Report Fraud, Waste, and Abuse
  • Significant Guidance
  • Vulnerability Disclosure Policy
  • Whistleblower Protection Coordinator

Food Safety and Inspection Service

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

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions