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

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Handling a Process Deviation or Abnormal Container of Thermally Processed, Commercially Sterile Canned Product - Revision 4

FSIS directive 7530.1
Series Type 7000 Series: Processed Products
Issue Date Sep 27, 2018
Full Directive
7530.1.pdf

I. PURPOSE

This directive provides inspection program personnel (IPP) at thermal processing establishments or official import inspection establishments with updated procedures to follow when an abnormal container is found by IPP or by the establishment, or when there is a process deviation during the production of thermally processed, commercially sterile canned products at an official establishment. This directive supplements the information in FSIS Directive 7530.2, Verification Activities in Canning Operations that Choose to Follow the Canning Regulations - Revision 1, FSIS Directive 5000.1, Verifying an Establishment's Food Safety System - Revision 5, and FSIS Directive 9900.2, Import Reinspection of Meat, Poultry, and Egg Products - Revision 1. This directive has been updated to incorporate changes related to the reorganization of the Office of Field Operations (OFO) and to make changes consistent with the new consolidated canning regulations. This directive also addresses the review of process deviations and abnormal containers by the Policy Development Staff (PDS).

KEYPOINTS:

  • Updates regulatory citations with the consolidated canning regulations (9 CFR 431) published on 05/31/2018 (83 FR 25302)
  • Clarifies procedures to be performed when process deviations are identified at an official FSIS inspected establishment
  • Clarifies procedures to be performed when abnormal containers are identified at an official FSIS inspected establishment or an official import inspection establishment
  • Updates FSIS forms to be completed by IPP for handling process deviation and abnormal container incidents

II. CANCELLATION

FSIS Directive 7530.1, Revision 3, Handling a Process Deviation or Abnormal Container of Thermally Processed, Commercially Sterile Canned Product, 5/6/15

III. BACKGROUND

Canned product is defined in 9 CFR 431.1 as a meat or poultry food product with a water activity above 0.85 that receives a thermal process either before or after being packed in a hermetically sealed container. The thermal process is the heat treatment necessary to achieve shelf stability as determined by the establishment's processing authority (PA) (9 CFR 431.1). In order to be eligible to bear the FSIS mark of inspection and to be distributed in commerce, canned products must be adequately processed to achieve commercial sterility (9 CFR 431.1). Thermally processed, commercially sterile products are packed in various types of containers, including rigid and semi-rigid containers, flexible pouches, glass jars, paperboard, and other types of containers that are designed to hold conventionally canned product or aseptically processed product. An abnormal container is defined as a container with any sign of swelling or product leakage or any evidence that the contents of the unopened container may be spoiled (9 CFR 431.1). Only normal-appearing containers can be shipped from an establishment per 9 CFR 431.10(c)(1).

IV. PROCESS DEVIATIONS

A. Whenever the actual process is less than the process schedule, any critical factor does not meet the value required by the process schedule (9 CFR 431.9(a)), or any operating parameter of the thermal processing system is not met (e.g., the venting schedule in a steam retort, come-up time in water immersion retort or steam-air retort, sterilization of packaging materials in aseptic processing systems), the event is considered a process deviation. Attachment 1 provides information on common causes of process deviations. IPP may use the attachment as a reference to identify potential types of deviations.

B. Whenever a process deviation occurs, IPP are to verify the establishment’s corrective actions in a Thermally Processed-Commercially Sterile Hazard Analysis and Critical Control Point (HACCP) verification task. IPP are to schedule a directed HACCP task as necessary if there is no routine HACCP task available.

C. IPP are to verify that the establishment handles each process deviation by using one of the following methods:

  1. A HACCP plan for canned product that addresses hazards associated with microbiological contamination (9 CFR 431.9(b)(1));
  2. Alternate documented procedures that will ensure that only safe and stable product is shipped in commerce (9 CFR 431.9(b)(2)); or
  3. The requirements of 9 CFR 431.9(c) if the establishment does not follow methods 1 or 2 above.

NOTE: The methods set out above in subparagraphs C. 1. and 2. do not require that the establishment submit process deviation information to IPP before shipping the product in commerce, but all process deviation information must be available to IPP upon request.

D. IPP are to take a regulatory control action to retain the product if the establishment does not have adequate procedures in place to prevent shipment of the product before the evaluation and disposition by one of the methods above. If the product is released into commerce, IPP are to notify the District Office (DO) through supervisory channels immediately.

V. FSIS VERIFICATION OF PROCESS DEVIATIONS

A. When the establishment handles a process deviation under a HACCP plan that addresses hazards associated with microbiological contamination, IPP are to verify that the establishment has met the corrective action requirements in 9 CFR 417.3 (a) or (b) according to instructions in FSIS Directive 5000.1 and then verify that:

  1. If the product is reprocessed, the process schedule has been authorized by the establishment’s PA for that purpose; and
  2. The establishment’s corrective action records include all the records that relate to the handling of each deviation as specified in 9 CFR 431.9(d). The required records must include, at a minimum, the following information:
  • a. The appropriate processing and production records;
  • b. A full description of the corrective actions taken;
  • c. The PA’s evaluation procedures and results; and
  • d. The PA’s disposition of the affected product.

B. When an establishment chooses to follow the canning regulations and uses an alternate documented procedure for handling a process deviation (9 CFR 431.9(b)(2)), IPP are to verify that the:

  1. Establishment is implementing the alternate procedure as written (9 CFR 431.9(b)(2));
  2. Alternate process schedule on file has been approved by a PA (9 CFR 431.3(a) and (b)); and
  3. Establishment’s process deviation file contains, at a minimum, all the records that relate to the handling of each deviation as specified in 9 CFR 431.9(d).

C. When an establishment is following the canning regulations and has no alternate documented procedures for handling process deviations, it must meet the requirements of 9 CFR 431.9(c). IPP are to verify that the deviation is handled according to one of the following three options:

1. The establishment immediately reprocessed the product using the full process schedule when the process deviation is detected in-process;

2. The establishment used an appropriate alternate process schedule (9 CFR 431.3(a)), and that the process schedule is:

  • a. Developed by a PA (9 CFR 431.3(b)(1));
  • b. On file with the establishment before the deviation occurred; and
  • c. Available for review by IPP (9 CFR 431.3(b)(3)); or

3. The product involved has been placed on hold, and that the deviation is being evaluated by a PA (9 CFR 431.9(c)(1)(iii) and (iv)).

D. IPP are to verify that the establishment maintains process deviation records that contain, at a minimum, all the records that relate to the handling of each deviation as specified in 9 CFR 431.9(d).

NOTE: An establishment must handle any deviation in a manner that will prevent the distribution of under-processed product.

VI. WHEN IPP ARE TO SUBMIT PROCESS DEVIATIONS TO PDS FOR REVIEW

A. IPP are not to submit process deviations to PDS for review when the establishment addresses food safety hazards associated with microbiological contamination in its HACCP plan or uses an alternative documented procedure for handling process deviations except in regard to the situations noted in VI. B.

B. If the establishment does address food safety hazards associated with microbiological contamination in its HACCP plan or has an alternative documented procedure for handling process deviations, IPP are still to submit process deviations to PDS in the following situations:

1. The establishment addresses microbiological hazards in its HACCP plan but:

  • a. Has not met the corrective action requirements in 9 CFR 417.3; or
  • b. IPP have specific concerns regarding the corrective actions that the establishment has implemented in accordance with 9 CFR 417.3.

2. The establishment uses a documented alternate procedure to handle process deviations, but IPP have specific concerns about the corrective actions taken by the establishment, the establishment’s evaluation procedures and results, or the disposition of the affected product.

NOTE: When IPP have specific concerns about the corrective actions taken by the establishment, they are to discuss their concerns with their supervisor before contacting PDS.

C. If the establishment handles process deviations according to the requirements of 9 CFR 431.9(c), IPP are to submit process deviations to PDS for review in the following situations:

  1. The establishment used an alternate process schedule that was not on file or that was calculated immediately when the deviation occurs, regardless of whether it has been approved or not approved by the PA (9 CFR 431.9(c)(1)(v));
  2. The establishment had a deviation in a continuous retort, including, but not limited to, an emergency stop (jam or breakdown) or temperature drop that was not handled according to regulatory requirements in 9 CFR 431.9(c)(1)(vi); or
  3. The establishment found the process deviation through record review (9 CFR 431.9(c)(2)).

D. When submitting process deviations to PDS, IPP are to:

  1. 1. Verify that the product involved has been placed on hold;
  2. Verify that the PA has evaluated the deviation to assess the safety and stability of the product;
  3. Obtain copies of all records and documentation related to the affected lot, including:
  • a. The appropriate processing and production records;
  • b. A complete description of the deviation along with all corrective actions;
  • c. A copy of the PA’s evaluation procedure and results; and
  • d. A letter or other documentation from the establishment on any product disposition actions, either taken, proposed, or under consideration;

4. List their specific concerns regarding the evaluation or results on FSIS Form 10,000-6, Canned Foods—Process Deviation Reporting Form (Available at InsideFSIS; users need an e-authentication account to access this form).

E. IPP are to submit information to PDS regarding process deviations and notify the DO of such submissions as follows:

1. Complete FSIS Form 10,000-6; and

2. Attach the required documentation as detailed above and distribute the form as follows:

  • a. Send the completed form and required documentation to PDS through askFSIS. IPP may contact PDS at 1-800-233-3935 if they need assistance sending the information;
  • b. Send one copy of the completed FSIS Form 10,000-6 to the DO through supervisory channels; and
  • c. Retain a copy of the completed form and required documentation in the government office case file at the establishment.

F. IPP are to follow instructions in Section XI below for the disposition of affected lots.

VII. ABNORMAL CONTAINERS IDENTIFIED AT AN OFFICIAL FSIS INSPECTED ESTABLISHMENT

A. An abnormal container is a container with any sign of swelling or product leakage or with any evidence that the contents of the unopened container may be spoiled (9 CFR 431.1).

NOTE: Isolated incidents of containers with obvious or assignable cause (e.g., forklift damage) that do not present a risk of causing spoilage in other containers (e.g., the integrity of the sealed container is not compromised) do not need to be held or to be evaluated by PDS, provided that the establishment ensures that only normal appearing containers are shipped (9 CFR 431.10(c)(1)).

B. When the establishment chooses to follow the canning regulations, IPP are to verify that the establishment notifies IPP when abnormal containers are detected:

  1. During the incubation when the establishment handles finished product inspection as specified in 9 CFR 431.10(b); or
  2. By any means other than incubation (9 CFR 431.10(c)(2)).

C. When abnormal containers are found by IPP, they are to retain the product lot associated with the abnormal containers, notify the establishment about the finding and document the incident in a Memorandum of Interview (MOI).

D. Whenever abnormal containers are found by IPP or the establishment, IPP are to verify that the establishment handled the incident appropriately in accordance with 9 CFR 431.10(a) and document their findings in a Thermally Processed - Commercially Sterile HACCP task. IPP are to schedule a directed HACCP task as necessary if there is no routine HACCP task available.

E. When the establishment has a HACCP plan or a documented procedure for handling abnormal containers, IPP are to:

  1. Verify that the establishment has adequate procedures in place to control and prevent shipment of the affected lot. IPP are to retain the affected lot if the establishment does not have or follow documented procedures to control the affected lot;
  2. Verify that the establishment has initiated action to determine and eliminate the cause of the abnormal containers;
  3. Verify the safety and stability of the affected lot by reviewing any supporting documentation provided by the establishment, such as the incubation records, laboratory microbial testing results, the PA’s evaluation, and other supporting documentation;

NOTE: If IPP need assistance in evaluating the supporting data, they are to submit the supporting documents to Policy Development Staff (PDS) for review through askFSIS as stated in Section XII.

4. Verify that;

  • a. The establishment has met all the corrective action requirements in 9 CFR 417.3 (a) or (b) according to instructions in FSIS Directive 5000.1 if the establishment addresses microbiological hazards in its HACCP plan; or
  • b. The establishment has fully implemented the documented procedure if the establishment has an alternative documented procedure (9 CFR 431.10(a)(3));

5. Document the findings in an MOI; and

6. Verify that the establishment disposed of the affected containers in the suspect lot. When the establishment has a documented program for disposal of abnormal containers in its HACCP plan or other documented procedure, IPP are to verify that the establishment has fully implemented the program as written. Once disposition is complete, IPP are to release control of normal-appearing product containers if IPP have applied U.S. Rejected – U.S. Retained Tags.

F. When the establishment does NOT have, or is not following, a HACCP plan or a documented procedure for handling abnormal containers, IPP are to:

1. Retain product lot associated with abnormal containers pending laboratory analysis using U.S. Rejected – U.S. Retained Tags. The minimum amount of product IPP are to retain will be 2 hours of continuous production. There is no maximum. Depending on the cause of the abnormal containers, the amount of product retained may include product from one or more retorts or production days.

2. Contact the FSIS Western Laboratory by phone at (510) 814-3000, per the instructions in Section VIII below;

NOTE: When the cause of the abnormal containers is already known, the FSIS Western Laboratory may not need to request samples. IPP are to still contact PDS and the PDS canning team will review the findings and determine whether any further action is needed.

3. Send a copy of completed forms and required documentation as set out in in Section VIII to PDS through askFSIS;

4. Inform establishment management that it needs to segregate the remaining abnormal containers that have been sampled from the retained product and refrigerate them pending evaluation, per the FSIS Western Laboratory’s instructions;

NOTE: Refrigeration is necessary to prevent rupture and to preserve the contents of the abnormal containers. Abnormal or normal appearing containers should not be frozen.

5. Verify that the establishment has initiated action to determine and eliminate the cause of the abnormal containers; and

6. Document the findings in an MOI.

VIII. IPP INSTRUCTIONS FOR SUBMITTING DOMESTIC SAMPLES FOR LABORATORY ANALYSIS

A. When IPP at a domestic official establishment observe abnormal containers that need to be submitted for laboratory analysis, they are to contact the FSIS Western Laboratory by phone at 510-982-4900 (micro section). IPP are to provide the FSIS Western Laboratory with their supervisor’s contact information. The Western Laboratory is to make the determination on the number of samples to be submitted based on the cause and level of abnormal containers observed in the affected lot as well as any product disposition actions either taken or proposed by the establishment. FSIS Western Laboratory is to copy the Frontline Supervisor (FLS) or Inspector-in-Charge (IIC) in the e-mails.

B. When submitting samples to the FSIS Western Laboratory, IPP are to:

  1. Provide the laboratory with all information requested during the initial phone call, and any additional information requested in the e-mail received from the laboratory;
  2. Submit both normal and abnormal samples following the instructions from the laboratory; and
  3. Place abnormal containers under refrigeration before mailing to prevent rupture and preserve their contents.

NOTE: IPP are not to freeze either the abnormal containers or normal-appearing containers.

C. IPP may share any remaining abnormal containers with the domestic producing establishment after they have submitted the requested abnormal containers to the laboratory. IPP are to inform the FSIS Western Laboratory when they have shared abnormal containers with the domestic establishment.

D. IPP are to complete the following required forms, and then place the forms with the submitted samples:

  1. FSIS Form 10,000-2, Domestic Laboratory Report; and
  2. FSIS Form 10,000-3, Canned Foods—Domestic Abnormal Containers Reporting Form (Available at InsideFSIS);

NOTE: FSIS Form 7500-1 is no longer needed for domestic sample submissions.

E. IPP are to send one copy of each completed form, and any additional information requested to their FLS and the PDS canning team through askFSIS.

F. IPP are to retain one copy of each completed form in the government office case file.

IX. ABNORMAL CONTAINERS IDENTIFIED AT AN OFFICIAL IMPORT INSPECTION ESTABLISHMENT

A. IPP are to follow the instructions in FSIS Directive 9900.2, Section XV, to add a Condition of Container type of inspection (TOI) when necessary. When there are any abnormal conditions such as wet cartons or trays, ruptured containers, corroded or leaking containers, damaged cartons/trays or containers, IPP are to add an unscheduled Condition of Container TOI if not already assigned by PHIS. IPP are to place abnormal containers under refrigeration and contact the FSIS Western Laboratory for instructions when they finish the Condition of Container TOI.

NOTE: When there is obvious forklift or definite transportation damage and the damage is not a prevailing condition throughout the lot, IPP may permit removal of the damaged containers without refusing the lot.

B. Upon completion of the Condition of Container examination for a lot in which abnormal containers are observed, IPP are to follow the instructions in FSIS Directive 9900.2, Section XV Part E, for recording the results.

C. When abnormal container defects are recorded for a Condition of Container TOI, IPP are to follow the instructions in FSIS Directive 9900.2, Section XV Part E, to ensure that an Abnormal Container TOI is added to the lot. IPP are to follow the instructions regarding submitting import samples to the Western Laboratory in Section X below.

D. When an Incubation TOI is assigned to the lot or the Western Laboratory instructs IPP to incubate the samples, IPP are to perform an Incubation TOI following the instructions in FSIS Directive 9900.2, Section XVI.

E. IPP are to provide the details of the inspection to the importer of record (IOR), either directly or through import inspection establishment management.

F. After the FSIS Western Laboratory completes its analysis of abnormal containers, it is to send the lab report to PDS. PDS is to send a disposition recommendation to the IPP and the FLS. The disposition of the affected lot will be made according to Section XI below. IPP are to notify the IOR of the findings and the IOR’s options for the lot. The options vary but normally are:

  1. Refuse entry on the lot without further sorting;
  2. Refuse entry on the lot with the IOR having the option to rectify the refused entry by sorting the abnormal and defective containers from the lot; or
  3. Release the lot without further action.

G. When the IOR opts to have the lot sorted to remove abnormal and defective containers, IPP are to perform a tightened reinspection on the remaining product. The parameters for a tightened reinspection can be found in FSIS Directive 9900.2 Table C.

X. INSTRUCTIONS FOR SUBMITTING IMPORT SAMPLES FOR LABORATORY ANALYSIS

A. When IPP at an official import establishment observe defective or abnormal containers that need to be submitted for laboratory analysis, they are to contact the FSIS Western Laboratory by phone at 510-982- 4900 (micro section). The Western Laboratory is to make the determination on the number of samples to be submitted based on the cause and level of abnormal containers observed in the affected lot as well as any product disposition actions either taken or proposed by the establishment.

B. The FSIS Western Laboratory is to provide IPP with specific instructions based on the information provided during the initial call and send an e-mail to the inspector requesting specific information about the affected lot. The FSIS Western Laboratory is to copy the FLS or IIC in the e-mails.

C. When submitting samples to the FSIS Western Laboratory, IPP are to:

  1. Provide the laboratory with all information requested during the initial phone call, and any additional information requested in the e-mail received from the laboratory;
  2. Submit samples following the instructions received from the laboratory; and
  3. Place abnormal containers under refrigeration before mailing to prevent rupture and to preserve their contents. IPP are not to freeze either the abnormal containers or normal appearing containers.

D. IPP are to complete the laboratory sample form 8000-21 and the questionnaire in the Abnormal Container TOI.

NOTE: FSIS Form 7500-1 is no longer needed for import sample submissions.

E. IPP are to submit the product samples, completed forms, and any additional information requested to the FSIS Western Laboratory.

F. IPP are to send one copy of each completed form, and any additional information requested to Importinspection@fsis.usda.gov, the DO, and the PDS canning team through askFSIS.

G. IPP are to retain one copy of each completed form in the government office case file.

H. When the cause of the abnormal containers is already known, the FSIS Western Laboratory may not need to request samples. IPP are to still contact PDS. The PDS canning team will review the findings and determine whether any further action is needed.

XI. DISPOSITION OF AFFECTED LOTS

A. For process deviation submissions, PDS is to review the information or concerns submitted by IPP, the establishment’s or the PA’s evaluation of the deviation, and the proposed corrective actions. PDS is to make a recommendation to the DO through the FLS based upon all data and information evaluated. The DO is to determine what action to take and inform IPP of its decision.

B. For abnormal container submissions, the FSIS Western Laboratory is to forward the findings to PDS once it completes its analysis of abnormal containers. PDS is to review the laboratory analysis and container evaluation findings and issue a disposition recommendation to the DO through the FLS. PDS is to send a copy of the disposition recommendation to Importinspection@fsis.usda.gov for import product.

  1. Domestic abnormal container incidents: the DO is to review the disposition recommendation from PDS and any additional findings by IPP and the FLS. The DO is to make the final ruling on the disposition of the affected lot and notify IPP through the chain of command.
  2. Import abnormal container incidents: the DO is to review the disposition from PDS and make the final ruling on the disposition of the affected lot. IPP are to follow instructions from their chain of command and assure disposition per the instructions in FSIS Directive 9900.2 and FSIS Directive 9900.8.

XII. QUESTIONS

Refer questions regarding this directive to the Office of Policy and Program Development through askFSIS or by telephone at 1-800-233-3935. When submitting a question, use the Submit a Question tab, and enter the following information in the fields provided:

  • Subject Field: Enter Directive 7530.1
  • Question Field: Enter your question with as much detail as possible.
  • Product Field: Select General Inspection Policy from the drop-down menu.
  • Category Field: Select Processing, then select Thermal Processing from the drop-down menu.
  • Policy Arena: Select Domestic (U.S.) Only from the drop-down menu.

When all fields are complete, press Continue and at the next screen press Finish Submitting Question.

NOTE: Refer to FSIS Directive 5620.1, Using askFSIS, for additional information on submitting questions.

See full Directive for Attachment. 

  • Attachment CAUSES OF PROCESS DEVIATIONS
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