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

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End of the Year Performance Management Instructions

FSIS Notice 30-24
Issue Date Sep 05, 2024
Expiration Date Sep 01, 2025
Full Notice
FSIS Notice 30-24
  1. PURPOSE
    This notice provides instructions to all FSIS Rating Officials for completing their Fiscal Year (FY) 2024 performance ratings of record, and interim ratings for their employees. Departmental Regulation (DR) 4040-430, Employee Performance and Awards, sets forth the policies for the USDA Performance Management System.
  2. PERFORMANCE MANAGEMENT REQUIREMENTS
    1. Rating of Record: The formal evaluation and summary rating of an employee's performance based on the elements and standards for performance over the entire appraisal period. The following applies:
      1. The official annual appraisal period is October 1, 2023, through September 30, 2024;
      2. The rating of record is to be completed at the end of the appraisal period, issued to the employee by the Rating Official, and signed by the employee and Rating Official in the Enterprise Performance Management Application (EPMA) by October 30, 2024;
      3. The minimum rating period is 90 non-consecutive or consecutive calendar days on a performance plan within the current appraisal period; and
      4. The minimum rating period does not have to be served under the same Rating or Reviewing Official.
    2. Interim Rating: A written appraisal of an employee's performance conducted before the end of the appraisal period. A Supervisor can provide an Interim Rating by locating the employee on their EPMA Dashboard and taking the steps outlined in the EPMA Guides, "Providing an Interim Rating." Interim ratings are:
      1. Required by supervisors for the following scenarios:
        1. Permanent changes for the employee, including reassignment, promotion, transfer or resignation, if the employee served 90 or more calendar days on a performance plan in the former position;
        2. A detail or temporary promotion of 90 or more calendar days; or
        3. Permanent or temporary changes in supervisors, including details of more than 90 calendar days, reassignments, retirements, and resignations.
      2. To be based on expectations formally communicated in a performance plan; and
      3. To be entered into EPMA and provided to the employee within 15 calendar days of the position change and considered by the Rating Official of record when they assign a final rating of record.
    3. Advisory Assessment: An informal, written record of an employee's performance for a period of at least 60, but fewer than 90 calendar days. A Supervisor can provide an Advisory Assessment by locating the employee on their EPMA Dashboard and taking the steps outlined in the EPMA Guides, "Providing an Advisory Assessment." Advisory assessments are:
      1. Required for situations, such as promotions or details, or temporary promotions for a period of at least 60, but fewer than 90 calendar days;
      2. To be based on clearly communicated and documented expectations, which serve as an addendum to the employee's formal performance plan;
      3. To summarize the employee's primary responsibilities during the abbreviated performance period (if not already described in a performance plan), the date range of the performance, the employee's contributions, and a general descriptive assessment of the employee's performance, but not an actual rating; and
      4. To be entered into EPMA and provided to the employee within 15 calendar days of the position change and considered by the Rating Official of record when they assign an interim rating or a final rating of record.
  3. DOCUMENTATION
    1. Rating and Reviewing Officials are to ensure that performance management documentation is accurately and properly recorded in EPMA.
    2. Determining the Rating of Record.
      1. Each performance element is to be evaluated separately based on actual performance, accomplishments, contributions, and results. Accomplishment reports are no longer mandatory for all USDA employees. However, Rating or Reviewing Officials can require them from non-bargaining unit employees. Bargaining unit employees can submit accomplishment reports on their own initiative. Accomplishment reports should detail:
        1. Personal performance, contributions, and accomplishments that align with the standards and measures for each element in their performance plan; and
        2. Any additional performance, contributions, and accomplishments that are not specific to the expectations documented in the performance plan.
      2. Employees can also submit work products and other documentation to support the accomplishment report, as necessary.
      3. All performance elements are critical. There is no default element rating. The expectations articulated at the Fully Successful level of each element's standards and measures are to be entirely met before assigning a Fully Successful rating in any element. Elements rated as Fully Successful do not require a narrative assessment.
      4. An element may not be lowered because of work not completed while an employee was on pre- approved leave or due to an abbreviated performance year, or for not meeting a specific standard due solely to factors outside of an employee's control.
      5. The Rating and Reviewing Officials retain discretion in determining whether extenuating circumstances provide a reasonable explanation as to why a performance expectation was not achieved. This determination is to be specifically documented in a narrative assessment for the element.
      6. The Rating Official is to prepare a narrative assessment supporting the proposed evaluation of any element falling below the Fully Successful level. The narrative is to specify the factual details regarding any standard elements found to be at the Does Not Meet Fully Successful level and be based on documentation or other evidence that objectively and clearly describes the employee's performance during the appraisal period.
      7. If all elements are rated "Fully Successful," the summary rating is "Fully Successful." If any element is rated "Does Not Meet Fully Successful," the summary rating is "Unsuccessful." Rating Officials should consult with the FSIS Performance Management (PM) Team prior to assigning a rating of "Unsuccessful." The initial consultation with the PM Team should take place as soon as the Rating Official begins to observe performance deficiencies, not at the end of the appraisal period.
    3. After the appraisal has been approved by the Reviewing Official in EPMA, the Rating Official is required to:
      1. Meet with the employee either in person or virtually to deliver and discuss the performance appraisal; and
      2. Have the employee sign the appraisal in EPMA.
  4. INABILITY TO RATE AN EMPLOYEE
    1. If an employee was not on a performance plan during the performance year, a rating of record cannot be produced for that year.
    2. An employee cannot be rated for the performance year when the employee has been on an established plan for fewer than 90 calendar days (consecutive or non-consecutive) at the end of the performance appraisal period (September 30).
    3. When an employee's standards are set with fewer than 75 calendar days before the end of a performance year, the standards will carry through to the next appraisal period and they will be rated at the end of the next performance year. Supervisors should familiarize themselves with the "Extending a Plan" workflow in EPMA by taking the steps outlined in the EPMA Guides, "Extending a Plan."
    4. If an employee is not eligible to receive a final rating of record, the Rating Official is to follow the instructions in the EPMA Guides, "Bypass Final Rating."
  5. FINAL RATING OF RECORD FOR AN EMPLOYEE ON A DEMONSTRATION OPPORTUNITY (DO) PERIOD
    1. Rating Officials are to issue a final rating of record for any employee who is on a DO period at the end of the appraisal period. A DO should not extend beyond the end of the performance year, as the Rating Official should work with the PM Team to ensure performance that falls below the Fully Successful level is identified and addressed immediately.
    2. If a Rating Official has worked with the PM Team and an employee is on a PM Team-drafted DO with a scheduled duration beyond the end of the performance year, the appraisal period will not be extended for the purpose of permitting an employee to demonstrate acceptable performance. The rating of record is to be completed by the deadline and the rating of record for that performance period is "Unsuccessful."
  6. SCENARIOS FOR COMPLETING INTERIM RATINGS AND FINAL RATINGS OF RECORD
    1. A Consumer Safety Inspector (CSI) served under the same performance plan from October 1, 2023, to September 30, 2024, but under different supervisors throughout the year. Frontline Supervisor (FLS) #1 supervised the CSI from October 1 - November 30 (2 months) and set the CSI performance plan to communicate expectations with the employee covering the appraisal period from October 1, 2023 - September 30, 2024. FLS #2 supervised the CSI from December 1 - August 31 (9 months); and FLS #3 supervised the CSI from September 1 - 30 (1 month). FLS #1 is to prepare an advisory assessment in EPMA. FLS #2 is to prepare an interim rating in EPMA. Since FLS #3 is the supervisor of record on September 30, FLS #3 serves as the Rating Official for the entire appraisal period and is to complete the rating of record. FLS #3 is to consider the advisory rating from FLS #1, the interim rating from FLS #2, and accomplishments from September 1 - 30 to create the rating of record in EPMA. The Rating Official (FLS #3) is to consider the nature of assignments and the length of time covered by the interim rating and advisory assessment to determine the final rating, deliver it to the employee, and have them acknowledge the rating in EPMA.
    2. A Public Health Veterinarian (PHV) served under the same performance plan and FLS in the Atlanta District from October 1, 2023, to August 1, 2024 (10 months) prior to reassigning to the Springdale District. FLS #1 is to prepare an interim rating in EPMA for the 10-month appraisal period. FLS #2 in the Springdale District inherited the PHV performance plan and is to communicate expectations with the employee covering the appraisal period from August 2, 2024 - September 30, 2024 (2 months). FLS #2 serves as the Rating Official for the entire appraisal period and is to complete the rating of record. FLS #2 is to consider the interim rating from FLS #1 and accomplishments from August 2 - September 30 to create the rating of record in EPMA. The Rating Official (FLS #2) is to consider the nature of assignments and the length of time covered by the interim rating to determine the final rating, deliver it to the employee, and have them acknowledge the rating in EPMA.
    3. A GS-7 Food Inspector (FI) was placed on a performance plan on October 1, 2023. The employee was promoted to a GS-9 CSI on June 30, 2024. SCSI #1, who served as the supervisor for the GS-7 FI, is to provide an interim rating in EPMA for the previous position at the lower grade level ending the day before the promotion (i.e., promoted on June 30, end date of interim rating is June 29). SCSI #2 is to provide the employee with the CSI performance plan and is to communicate the expectations with the employee covering June 30 - September 30. Since SCSI #2 is the supervisor of record on September 30, SCSI #2 serves as the Rating Official for the entire appraisal period and is to complete the rating of record in EPMA. SCSI #2 is to consider the interim rating from SCSI #1 and accomplishments from June 30 - September 30 to create the rating of record in EPMA. The Rating Official (SCSI #2) is to consider the nature of assignments and the length of time covered by the interim rating to determine the final rating, deliver it to the employee, and have the employee acknowledge the rating in EPMA.
    4. The following two scenarios cover employees who separated from the Agency prior to September 30:
      1. A Management Analyst was hired and placed on a performance plan on June 1, 2024. Three months later, the employee chose to resign due to a family matter. The employee's official last day on the job will be September 5, 2024. Given the employee, as of September 5, 2024, will have been on standards for more than 90 days during the rating period ending on September 30, the Rating Official is to issue the final rating of record in EPMA by September 20. The Supervisor is to log "Close Out Plan" in EPMA by locating the employee on their EPMA Dashboard and taking the steps outlined in EPMA Guides, "Close Out Plan."
      2. An employee was hired and placed on a performance plan on August 1, 2024. Two months later, the employee was offered another position in a different agency. The employee's official last day on the job was October 1. Given the employee was under a performance plan for fewer than 90 days, no rating can be given to the employee. The supervisor is to log ‘bypass rating' in EPMA by locating the employee on their EPMA Dashboard and taking the steps outlined in the EPMA Guides, "Bypassing a Rating of Record."
  7. QUESTIONS
    1. Refer questions regarding this notice or performance management policy to the Office of Human Resources, Human Resources Business Systems Division, Program Management and Information Systems Branch at FSISHR1@usda.gov with the subject line "Performance Management," or consult your supervisor.
    2. Refer questions regarding EPMA to the designated Program Area or District EPMA Data Administrators.
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