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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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  • Careers
    • Apply for a Job
    • Job Opportunities
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      • Administrative Positions
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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
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    • Federal Employee Benefits Summary
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    • Events & Meetings
      • 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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Food Safety and Inspection Service

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Seven-Digit Export Stamp, Enhanced Digital Signature, Plain Paper Printing, and Statements Module for Use With the Export Module of the Public Health Information System - Phase Six

FSIS Notice 26-22
Issue Date May 25, 2022
Expiration Date Jun 01, 2023
Full Notice
FSIS Notice 26-22
  1. PURPOSE
    1. This notice informs FSIS inspection program personnel (IPP) that Canada will be added in Phase Six of the Public Health Information System (PHIS) export module rollout on June 13, 2022.  This notice also provides additional instructions to IPP for the enhanced digital signature that will be used for all meat, including Siluriformes, and poultry exports (excluding casings and egg products) to Canada.  Instructions for the seven-digit export stamps remain the same for Phase Six.
    2. This notice informs IPP that once Canada is added to the PHIS export module on June 13, 2022, all meat and poultry export certificates will transition to the FSIS 9060 series forms (FSIS Form 9060-5, 9060-5S, 9060-5A, and 9060-5B) issued through PHIS.  Meat and poultry exports to Canada will no longer be certified using FSIS Form 9135-3 or 9135-3A.
    3. This notice provides instructions to IPP when reviewing country-required statements generated by the PHIS statements module for Canada that will be added to PHIS on June 13, 2022.  The PHIS statements module will replace the current use of letterhead certificates for meat and poultry exports that are processed in PHIS.  Export applicants will no longer complete or attach any letterhead certificates for export applications for Canada on or after June 13, 2022.  For Canada, the PHIS statements module will also be used to generate other statements that are not part of a letterhead certificate but are required as indicated in the FSIS Export Library.
    4. Additionally, this notice provides instructions for using standard white copy paper (8.5” x 11”) when IPP print a copy of an approved export certificate for Canada.
  2. BACKGROUND
    1. Phase One:  On June 29, 2018, FSIS implemented the PHIS export module with the following initial group of 16 countries:  Afghanistan, Andorra, Bahamas, Bolivia, Burundi, Cape Verde, Cook Islands, Ethiopia, French Guiana, Gambia, Guinea, Liberia, Mozambique, San Marino, Tanzania, and Uganda. 
    2. Phase Two:  The second group of countries and territories added to the PHIS export module on May 20, 2019, included:  Angola, Antarctica, Aruba, Bhutan, Botswana, Bouvett Island, Brunei Darussalam, Christmas Island, Comoros, Eritrea, Falkland Islands, Faroe Islands, French Southern and Antarctic Islands, Greenland, Guernsey, Heard Island and McDonald Islands, Isle of Man, Jersey, Lesotho, Liechtenstein, and Vietnam.
    3. Phase Three:  The People’s Republic of China (China) was added to the PHIS export module on January 27, 2020.

    4. Phase Four:  The fourth group of countries and territories added to the PHIS export module on July 26, 2021, included:  Bangladesh, Bermuda, British Indian Ocean Territory, British Virgin Islands, Bosnia and Herzegovina, Burkina Faso, Cameroon, Central African Republic, Chad, Democratic Republic of Congo, Djibouti, Equatorial Guinea, Gabon, Georgia, Guinea-Bissau, Laos, Libya, Madagascar, Malawi, Maldives, Mauritania, Micronesia, Cocos (Keeling) Islands, Palau, Samoa, Sierra Leone, Togo, and Tonga.

    5. Phase Five:  The fifth group of countries and territories added to the PHIS export module on August 30, 2021, included: Benin, Cambodia, Cayman Islands, Curaçao, Grenada, Guyana, Honduras, Macao, Myanmar, Panama, Qatar, Sri Lanka, St. Kitts and Nevis, and United Arab Emirates (UAE).

    6. Phase Six:  Canada will be added to the PHIS export module on June 13, 2022.

    7. The complete list of all countries active in the PHIS export module is also available in the export section of the PHIS Components page of the FSIS website.

    8. After IPP review and approve the certificate package, PHIS will automatically apply the enhanced digital signature to all pages and upload a digital PDF of the signed export documents into the export task.

    9. IPP are to print the approved export certificates on standard white copy paper (8.5” x 11”) from the View Export Records (9060) grid, but only for establishments that do not have functional printers or PHIS access as indicated in Section VI below.  All other establishments will print the approved export certificates from the Create/View 9060-6 Export Applications (9060) grid in PHIS, as indicated in Section III below.   

  3. AWARENESS MEETING WITH ESTABLISHMENT MANAGEMENT
    Immediately upon receipt of this notice, the inspector-in-charge (IIC) is to have a meeting with establishment management.  During the meeting, the IIC is to inform establishment management that beginning June 13, 2022:
    1. Canada will be added to the PHIS export module;
    2. All meat and poultry export applications (excluding egg products and casings) for Canada are to be processed in PHIS;
    3. All meat and poultry export certificates issued for Canada must be generated through PHIS, contain the FSIS approving official’s digital signature, and only be printed on standard white copy paper (8.5” x 11”);
    4. The export applicant, exporter, or representative with PHIS access will print a copy of a plain paper approved export certificate from the Create/View 9060-6 Export Applications (9060) grid in PHIS;

    5. A copy of an approved export certificate will not be available for printing unless the status in the 9060 grid says “Approved;”

    6. Approved export certificates will contain a watermark, “Approved Certificate – Available for Validation in PHIS;”

    7. FSIS will no longer sign and issue letterhead certificates for meat and poultry exports to Canada. Instead, all required statements will be included in the PHIS statements module.  The statements will be selected by the export applicant when completing the export application in PHIS. PHIS will include the selected statements on FSIS Form 9060-5B;

    8. If not already known, IPP are to request the name of the establishment individual who serves as the Establishment Administrator, in addition to a current e-mail address.  IPP are to enter the Establishment Administrator into the Contacts page of the Establishment Profile as outlined in FSIS Directive 5300.1, Managing the Establishment Profile in The Public Health Information System; and

    9. The PHIS Components page of the FSIS website provides additional information for exporters on gaining access to PHIS, as well as additional information regarding the PHIS export module.

  4. IPP RESPONSIBILITIES
    1. IPP are not to process paper export applications and are not to issue non-PHIS paper export certificates for meat or poultry exports to Canada beginning on June 13, 2022.  All export applications (FSIS Form 9060-6) for meat and poultry exports to Canada are to be processed through PHIS with the resulting approved export certificate (FSIS Form 9060-5 or 9060-5S) and any continuation pages (FSIS Form 9060-5A and/or 9060-5B) printed on standard white copy paper (8.5” x 11”) by IPP only for establishments without a functional printer and PHIS access. 

      NOTE: IPP are to securely store any remaining unused copies of FSIS Form 9135-3 until further guidance is issued for their return or destruction.
    2. IPP are to print the approved export certificates only for establishments that do not have a functional printer or PHIS access using the instructions in Section VI below.  IPP are to access and print approved plain paper export certificate copies only from the View Export Records (9060) grid so the watermark, “Approved Certificate – Available for Validation in PHIS,” is applied.  Printing from any location in PHIS other than the View Export Records (9060) grid is not permitted when the certificate is digitally signed and printed on plain paper, as the required watermark will not be applied.
    3. For all meat and poultry exports to Canada, PHIS will automatically generate and complete the appropriate export certificate and any continuation pages based on the data entered by the export applicant during the application process.
  5. ENHANCED DIGITAL SIGNATURE
    1. FSIS implemented an enhanced digital signature on July 9, 2021, for all countries active in the PHIS export module that utilize a digital signature.  With the enhanced digital signature process, IPP no longer manually apply a digital signature or manually upload any signed export documents.
    2. The instructions in this section of the notice cancel and replace previous instructions for applying the digital signature in Section DI of Chapter V and Attachments A and B of FSIS Directive 13,000.5, Public Health Information System Export Certification.
    3. Before approving the export application and applying the enhanced digital signature, IPP are to click the “Review Certificate Package” button on the “Approvals” tab of the export task.  Clicking this button opens a separate window with a digital PDF of the export document(s), which IPP are to review prior to approval.  After reviewing the export document(s), IPP are to close the PDF window without saving or printing the PDF.

      NOTE:  The “Approve and Sign” button is greyed out and not accessible until IPP click the “Review Certificate Package” button. If IPP close out their current PHIS session after clicking the “Review Certificate Package” button and before clicking the “Approve and Sign” button, they will need to click the “Review Certificate Package” button again before they are able to access and click the “Approve and Sign” button.
    4. Once the FSIS certifying official (the Consumer Safety Inspector (CSI) when a veterinary signature is not required or Public Health Veterinarian (PHV)  when a veterinary signature is required, as indicated in the Export Library) has reviewed the export document(s) and is ready to approve and digitally sign the export certificate in PHIS, they are to click the “Approve and Sign” button on the “Approvals” tab of the export task.  Clicking this button will enable PHIS to automatically apply the enhanced digital signature to all pages and upload a PDF of the digitally signed export document(s) into the export task.
    5. Upon approval by the FSIS certifying official, the uploaded PDF will appear in the “Attachments” grid below the “Review Certificate Package” and “Approve and Sign” buttons.  The uploaded PDF of the signed export document(s) will have a file name of the export certificate number (e.g., 1234567.pdf) and will be titled as “Signed Document.”  After approving the export, IPP are to check the “Inspection Completed” box and save and close the export task.
    6. The official copy of the approved and digitally signed export certificate is digitally stored in PHIS and available for verification by foreign government officials via the Certificate Signature View (CSV) role in PHIS.  IPP do not need to print a copy of the certificate for recordkeeping purposes. 
  6. PRINTING A DIGITALLY SIGNED, APPROVED PLAIN PAPER EXPORT CERTIFICATE COPY FROM THE VIEW EXPORT RECORDS (9060) GRID
    When IPP receive a request to print a plain paper copy of an approved export certificate IPP are to access the View Export Records (9060) grid using the following steps to print one copy of the digitally signed approved export certificate on standard white copy paper (8.5” x 11”):
    1. From the PHIS home page, click the “Export” tab in the left vertical menu;
    2. Under Export, click on “9060” and the View Export Records (9060) grid opens;

    3. Locate the approved export certificate you want to print using the various search parameters at the top of the grid or by scrolling through the pages of the grid;

    4. Under the PDF column on the right side of the grid, click on the PDF of the approved export certificate you want to print;

    5. A separate window opens a PDF of the approved export certificate with the FSIS approving official’s digital signature and the watermark “Approved Certificate – Available for Validation in PHIS;”

    6. Print one copy of the export certificate using standard white copy paper (8.5” x 11”);

    7. Confirm that the plain paper copy has the necessary watermark with the statement, “Approved Certificate - Available for Validation in PHIS;” and

    8. Close the PDF without saving a copy, as the digitally signed PDF certificate is already recorded in PHIS.

  7. PHIS STATEMENTS MODULE
    1. IPP are to be aware that letterhead certificates are not to be used by the export applicant, and IPP are not to sign and issue letterhead certificates for meat and poultry export shipments to Canada beginning on June 13, 2022.Instead, the country-required statements from the letterhead certificates or other required statements from the FSIS Export Library will be added via the statements module within PHIS to FSIS Form 9060-5B.
    2. IPP are to be aware that PHIS will have all country-required statements pre-programmed into the system.  The export applicant will select the appropriate statement(s) based on the product(s) listed on the export application and the guidance provided in the FSIS Export Library for Canada.  PHIS will automatically display all selected statements on FSIS Form 9060-5B.  In situations where multiple products are included on an export application and multiple sets of statements are required by the importing country, the export applicant will need to select each set of required statements.  For example, if an export shipment includes poultry and beef, and there are poultry and beef statements that are required in the FSIS Export Library for Canada the export applicant will select the statement(s) for poultry and the statement(s) for beef.
    3. IPP are to be aware that export applicants are not able to edit or alter the content of any of the selected statements, except when required to enter data, such as an ineligible U.S. state, cooking time, cooking temperature, etc.   The statements used in the PHIS statements module are the exact statements from the current letterhead certificates or other statements as required in the FSIS Export Library for Canada.  IPP are to verify the correct country-required statements are included on the export certificate based on the requirements listed in the FSIS Export Library for Canada and the products listed for export on the export certificate. 
    4. IPP are to be aware that export applicants can unlock the export application and edit which statements they select or deselect at any point prior to the application’s final approval by the FSIS certifying official.  If IPP observe missing country-required statements or incorrect statements that have been added by the export applicant, IPP are not to immediately reject the application.  Instead, IPP are to inform the export applicant that they need to correct the required statements and re-submit the export application after correction.  After correction and re-submission of the export application by the export applicant, IPP are to continue their application review and approval process in PHIS.
    5. The FSIS Export Library for Canada will be updated prior to June 13, 2022 and will reflect the transition from using letterhead certificates to using country-required statements via the PHIS statements module.  Links to any existing letterhead certificates will remain in the FSIS Export Library for Canada until Canada is added to PHIS on June 13, 2022.  On June 13, 2022, the FSIS Export Library for Canada will be updated to remove letterhead certificate links and will reflect the required statements to be used by the export applicant via the PHIS statements module.
  8. SEVEN-DIGIT EXPORT STAMP
    For all exports processed through PHIS, the system will automatically generate a seven-digit (numbers only) export certificate number upon creation of the export application by the export applicant.  This seven-digit export certificate number will be used as the USDA export stamp number to mark the products for export.  IPP certifying exports to Canada can order a seven-digit export stamp if they do not already have one.  This is an accountable item and is to be securely handled in the same fashion as the six-digit export stamp.
  9. ACCOUNTABLE SUPPLIES
    The seven-digit export stamp (item number FSIS-03-7) is available from the Materiel Management Service Center (MMSC). IPP are to use the following link for ordering instructions: www.bsc.usda.gov IPP are to send their orders via e-mail to cfpdc@dm.usda.gov or via fax to (301) 394-0300.
  10. QUESTIONS
    Refer questions regarding this notice or any other export questions to your supervisor or as needed to the Office of Policy and Program Development through askFSIS or by telephone at 1-855-444-9904.  When submitting a question, complete the web form and select Export for the inquiry type.

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