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

FSIS directive 4791.6
Series Type 4000 Series: Personnel
Issue Date Nov 09, 2000
Full Directive
4791.6.pdf

I. PURPOSE

This directive provides procedures for handling emergencies in the workplace and during travel.

II. CANCELLATION

This directive cancels FSIS Directive 4791.6 Revision 1, dated 1/24/95.

III. REASON FOR REISSUANCE

The directive is reissued to expand coverage, provide instructions for reporting  non-compliant workplaces, and require designated primary and alternate assembly points.

IV. REFERENCES

  • FSIS Directive 4610.3, Service During Work Stoppages in Connection With Strikes, Floods, or Other Emergency Conditions
  • FSIS Directive 4630.2, Leave
  • FSIS Directive 4791.1, Basic Occupational Safety and Health Program
  • FSIS Directive 4791.12, Reporting and Correcting Occupational Hazards
  • FSIS Directive 4792.1, First Aid
  • 29 CFR Subpart E, OSHA's Means of Egress Standard
  • 41 CFR, Part 101.20.5, Physical Security
  • Bureau of Alcohol, Tobacco, and Firearms Publication 7550.2, Bomb and Physical Security
  • Federal Employees' Compensation Act
  • National Fire Protection Association's Life Safety Code

V. ABBREVIATIONS AND FORMS

The following will appear in their shortened form in this directive:

  • IIC Inspector-In-Charge
  • lbf. pounds-force
  • OEP Occupant Emergency Plan
  • FSIS Form 4791-21, FSIS Occupant Emergency Plan
  • FSIS Form 4791-27, Report of Alleged Safety or Health Hazard

VI. DEFINITIONS

Emergencies. Fires, explosions, chemical spills, leaks and releases, bombings, bomb threats, civil disturbances, hurricanes, tornadoes, earthquakes, blizzards, floods, power failures, and personal injuries.

VII. COVERAGE

This directive is primarily directed to FSIS employees who perform duties at private sector workplaces. Federally owned or leased workplaces should have established OEP's. Supervisors should contact building managers or the local Federal Protective Service to receive information or assistance about OEP's at federally owned or leased workplaces. This directive also applies to FSIS employees:

  • A. Traveling between workplaces in a motor vehicle, plane, train, subway  or bus.
  • B. Traveling on business.
  • C. Working on detail away from the regular workplace.
  • D. Performing services at home.
  • E. Attending meetings, conferences or training away from the regular workplace.

VIII. DEVELOPING AN OCCUPANT EMERGENCY PLAN

  • A. If no OEP exists, IIC's or supervisors develop and implement a written OEP for every workplace and enter information on FSIS Form 4791-21. (See Attachment 1.) The OEP should be comprehensive enough to deal with all emergencies reasonably expected to occur. Post the OEP on the Government bulletin board or in an appropriate location for employees to review.
  • B. A standardized OEP for the entire workplace is acceptable. At multi-employer workplaces, such as meat and poultry plants, the employers may coordinate one standardized OEP.
  • C. The OEP must include, at a minimum, the following:
  1. An emergency procedure plan that covers all emergencies for the workplace including a floor plan or map clearly identifying the escape and alternative escape routes.
  2. Procedures for employees who remain to perform (or shut down) critical operations before evacuating. NOTE: FSIS employees do not shut down meat, poultry, or egg products plant operations. However, shut down may apply at  laboratories.
  3. Procedures to account for all employees after an emergency evacuation. The procedures identify a primary and alternate evacuation assembly point.
  4. Instructions for reporting emergencies.
  5. Duties of the warden and employees trained to give first aid.
  6. Names or job titles of persons to contact for further information.

IX. REPORTING NON-COMPLIANT WORKPLACES

When workplaces do not have OEP's that comply with OSHA's Means of Egress  Standard (see Attachment 2), file a report on FSIS Form 4791-27. Follow the instructions in FSIS Directive 4791.12 to file a report. The IIC or supervisor may contact workplace safety and health officials for assistance or guidance to develop revisions to OEP's.

X. RESPONSIBILITIE

A. IIC or Supervisor. The FSIS supervisor and IIC are responsible for the safety and health of their subordinates. The IIC or supervisor:

  1. Serves as the emergency coordinator who briefs employees.
  2. Provides training on the OEP to newly assigned employees. Training should address hazards that may require the use of the OEP.
  3. Communicates continuously with plant management on changes to the OEP.
  4. Designates an alternate command center, alternate coordinator, warden, and first-aiders.
  5. Assesses the emergency and determines the response when there is advance information.
  6. Notifies subordinates and plant management of any actual or potential emergencies, such as those defined in Paragraph VI.
  7. Evacuates employees promptly when there is an immediate danger such as fire, explosion, or discovery of an explosive device.
  8. Posts emergency telephone numbers near the telephone in the Government office. (See FSIS Directive 4792.1.)
  9. Does not permit the use of Government seals or locks to secure exit doors and unborn animal handling areas.

B. Warden. If FSIS employees work in more than one building or on several floors of a building, the coordinator should designate a warden. A warden:

  1. Knows the evacuation plan and escape routes.
  2. Assists employees in evacuating.
  3. Verifies evacuation of all employees at the specific location to the IIC or supervisor.

C. Employees

  1. Report emergency situations and follow instructions of the IIC and warden during an evacuation.
  2. Know how to operate the electrical or mechanical alarm systems.

D. FSIS Managers, Supervisors, and IIC. Share information affecting the safety or health of co-workers and subordinates (EXAMPLES: Natural disasters, civil disturbances, fires, hazardous substances, bomb threats, and bomb explosions).

XI. WORKPLACE SAFETY PROCEDURES

A. Procedure for Inspection Personnel. Continue to report unsafe working conditions according to FSIS Directive 4791.12.

B. Procedures to be Implemented by Establishments. As a third party, plant owners * * * may be liable for injury to FSIS employees.

1. Exit Doors.

a. Workplace exits are identified with readily visible, internally or externally illuminated "Exit" signs. Any door, passage, or stairway that is not an exit will have a "Not an Exit" sign.

b. Exit doors are always unlocked when the building is occupied.

c. Locks or latches are used on exit doors in occupied buildings only under one of the following conditions:

  1. Building is protected by an operable automatic fire detection system or an operable automatic sprinkler system either of which unlocks the doors automatically when the system is actuated.
  2. Doors are secured by panic and fire exit hardware.
  3. Doors are secured by a latch that is operable with a single releasing motion. The force to release the latch may not exceed 15 lbf. Seals to secure a latch that meet the 15 lbf., or less requirement are available from commercial sources. NOTE: Numbered company seals, which plant management uses to secure unborn animal handling areas when visual supervision by inspection personnel is not possible, must meet the 15 lbf. or less requirement.

2. Periodic Testing of Emergency Lighting Equipment. Plant management maintains the useability of the egress system at all times. A functional test of the emergency lighting system is conducted at 30-day intervals for a minimum of 30 seconds. An annual test is conducted for a 1 and 1/2-hour duration. The alarm system is tested at least annually and a portion of the system is tested every month. The IIC should verify if the plant conducts maintenance and testing. However, it is not the responsibility of the IIC to actually perform the testing.

XII. WORKPLACE EMERGENCY PROCEDURES

A. Command Centers. When electricity and telephone services are disrupted, consider the command center to be the Government office at the plant or the designated alternate site.

B. Bombs or Explosive Devices.

  1. Report location of a suspicious device or package according to the OEP.
  2. Do not disturb the suspicious device or package.
  3. Evacuate the building.
  4. Do not re-enter the building until the device has been removed or disarmed and the IIC declares the building safe for re-entry.

C. Chemical Spills, Leaks, and Emissions. The IIC or supervisor should evacuate employees promptly when there is an immediate danger. Accidental release or first aid information for an exposure can be found on the material safety data sheet. * * *

D. Service During Work Stoppage in Connection with Strikes, Floods, or Other Emergency Conditions. Report work stoppages immediately to program management officials. (See FSIS Directive 4610.3.)

E. Involuntary Annual Leave or Leave Without Pay During Emergency Standby Service. If employees cannot be used during work stoppages, place employees on involuntary annual leave or leave without pay status only after authorization has been obtained by the Human Resources office. * * * (See FSIS Directive 4630.2.)

XIII. BOMB THREAT PROCEDURES

A. Bomb Threat. The IIC should receive immediate notification from plant management if a bomb threat occurs. If the plant orders an evacuation or if a "search and evacuate if warranted" procedure is not approved, employees must evacuate.

B. Alternatives when a Bomb Threat Occurs. There are three alternatives when a bomb threat occurs:

  1. Ignore the threat. Never ignore the threat. Bombs have been located based on threats. If the bomb threat caller thinks he or she is being ignored, the caller may plant a bomb.
  2. Evacuate Immediately. This seems to be the preferred alternative. However, if the bomb threat caller is aware of the evacuation policy, repeat calls may cause a shut down of plant operations.
  3. Follow a "Search and Evacuate if Warranted" Procedure. Searching for a suspicious package or device after a threat is received and evacuating if a device is found may be a preferred alternative. If a device is found, employees can quickly evacuate, avoiding the potential danger areas. This may not be as disruptive as an immediate evacuation.
  •  a. Approved Procedure. Employees should follow the search and evacuate if warranted procedure only if the IIC or supervisor approves the plant's procedure and determines that the search team training is adequate. IIC’s and supervisors use the following criteria to approve a search procedure:
  1. The search and evacuate if warranted procedures are in writing.
  2. The police, fire department, other Government agencies, or appropriate private security consultants provide initial training.
  3. Trained replacements are assigned to search teams to replace members no longer available.
  4. More than one individual searches an area or room. 
  5. Occupants of an area or a room may make the initial search. They are familiar with what does or does not belong in a particular area. They must be trained in search techniques.
  6. When feasible, the initial task when entering an area or room to be searched is listening for a clockwork device.

b. Search Procedure. The procedures below with variations are one technique to search a room or area.

  1. Divide the area and select a search height.
  2. Start from the bottom and work up.
  3. Both individuals go to opposite ends of the area, start back-to-back, and work toward each other.
  4. Go around the walls and proceed to the center of the room.
  5. Mark an area or room that has been searched with “OK,” “Safe,” or “Search Completed.”
  6. Use common sense or logic when searching.

(EXAMPLE: If a caller has threatened to blow up the lunch room, search the lunch room first rather then office space.)

c. Unapproved Procedure. If the IIC or supervisor does not approve the search and evacuate procedure or determines that the search team training is inadequate, FSIS employees are to evacuate when a bomb threat occurs.

C. Re-entry into the Establishment. Do not re-enter after an evacuation UNTIL the IIC or supervisor declares the building safe for re-entry.

D. Repeated Bomb Threats. The IIC or supervisor notifies the district office and the workplace safety and health official of repeated bomb threats.

XIV. FIRE EMERGENCY PROCEDURES

A. General. FSIS policy is to evacuate immediately when there is a fire. Therefore, employees are not trained or equipped to fight structural fires or perform rescue operations.

B. Fire Extinguishers. Employees should be familiar with fire extinguishers for specific types of fires. The labels on the extinguishers provide this information. Since it is FSIS policy to evacuate immediately in the event of a fire, training in use of fire extinguisher is not required. Use an extinguisher only if the fire is limited in size and exit routes are clear. Contact the fire department before using an extinguisher, if feasible.

C. Hotels and Motels. Follow the procedures below when staying in a hotel or motel: Follow the procedures below when staying in a hotel or motel:

  1. At check-in, ask the clerk what type of fire alarm the hotel/motel uses. If adequacy is doubtful, request a first floor room or a room as near the first floor as possible.
  2. Check the fire evacuation plan posted in your room.
  3. Find the two exits nearest your room and make sure they are not locked or blocked. Count the number of doors from your room to the exits. This will help if the corridor is unlighted or filled with smoke.
  4. If fire is in your room, leave the room and close the door. Report fire to the fire department and front desk.
  5. If fire is not in the room, but is somewhere else in the hotel/motel, leave if possible. Feel the door to determine if it is:
  • a. Cool. Open the door slowly and go to the nearest exit. Crawl near the floor if the corridor is filled with smoke, and take the room key. The key will be needed if smoke or fire blocks exits.
  • b. Hot. Do not open the door. Fill the bathtub with water to soak towels or sheets. Use wet towels or sheets to seal cracks around the door. Turn off air conditioners and fans. Call for help and give exact location. Do not break windows except as a last resort. Smoke can enter the room from outside the windows.

6. Do not smoke in bed.

7. Take every alarm or unusual noise seriously.

8. Do not use the elevator when there is a fire.

9. Jumping from a window or ledge should be weighed carefully. A person is unlikely to survive a fall higher than the third floor.

10. Remember that few people are burned to death in fires. Most die from smoke and poisonous gases.

XV. EMERGENCIES WHILE OPERATING A VEHICLE

A. Employees. If an emergency occurs while operating a vehicle, notify the supervisor of your location, whether or not you are injured, the extent of your injury, and any damage to the vehicle. Use these procedures in the following emergencies:

  1. Earthquake. Pull to the side of the road and stop. Stay in the vehicle until the danger ends. Avoid parking under overpasses or power lines. If damage is severe, do not cross bridges or overpasses.
  2. Tornado. Pull to the side of the road and stop. Get out of the vehicle immediately. Seek shelter away from the vehicle in a ditch or any spot low to the ground. Avoid trees and utility poles. Protect your head.
  3. Flash Flood. Go to high ground quickly. Do not drive across flooded roads. Take an alternate route if roads are flooded.
  4. Winter Storm. Prepare for winter driving with winter vehicle maintenance, giving special attention to the battery, tires, and windshield wiper blades. Do not drive during storms with a near empty gas tank. Use extra caution while driving in snow or icy conditions. If you get stuck in a winter storm, it is usually safer to stay in the vehicle than to attempt to walk to another location.

B. Managers, Supervisors, and IIC’s. Attempt to notify coworkers and subordinates who are in a travel status (EXAMPLE: operating a vehicle) of all emergencies and catastrophes.

XVI. TRAINING

A. OEP. The IIC or supervisor is responsible for training employees. (See Attachment 3.) Document and keep records of all training. Provide training when:

  1. The plan is first developed.
  2. New employees are hired. Brief all relief replacement and visitors not familiar with the worksite on the evacuation procedures.
  3. New equipment, materials, or processes are introduced.
  4. Plan procedures are updated or changed.
  5. Plant management provides training for plant employees, if feasible.

B. Second Shift Personnel. The IIC and the circuit supervisor will determine and implement the most feasible method of training second shift personnel.

See full PDF for Attachments 

  • FSIS Occupant Emergency Plan
  • OSHA’s Means of Egress Standard
  • Workplace Emergency Procedures Training
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