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

An official website of the United States government

Here’s how you know

Dot gov

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

Https

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

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

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
ALERT: Sulu Organics LLC Recalls Pork Lard &… See more details
Page Hero
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    • FSIS Procurement
    • National Federal Financial Assistance
    • Regulatory Decisions & Non-Retaliation
Subscribe for Updates
Ask FSIS

askFSIS

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

Participate in Creating Standards

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

Continued In-Field Study to Test the Cloth Sample Collection Method For Beef Manufacturing Trimmings

FSIS Notice 36-21
Issue Date Aug 31, 2021
Expiration Date Oct 01, 2022
Full Notice
36-21.pdf

DO NOT IMPLEMENT THIS NOTICE UNTIL OCTOBER 1, 2021.

**FSIS is changing the cloth sampling method to begin using neutralizing buffered peptone water (nBPW) during shipping to the FSIS laboratories.**

I.  PURPOSE

A.  This notice re-issues and revises instructions to inspection program personnel (IPP), as previously described in FSIS Notice 69-20, In-Field Study to Test a New Sample Collection Method for Beef Manufacturing Trimmings. This notice provides updated instructions to IPP to begin using neutralizing buffered peptone water (nBPW) when shipping the cloth sample to the FSIS labs. Step-by-step instructions to use nBPW are included below in Section IX, Sampling Procedures.

B.  This notice provides instructions to IPP on how to collect raw beef manufacturing trimmings verification samples for an in-field study. The goal of the study is to determine if a non-destructive surface sampling device, the cloth manual sampling swab – commonly referred to as the “cloth” – can replace the current N60 excision sample collection method used to take a sample under the MT60 sampling project. All establishments that typically receive MT60 sampling assignments will be included in the study.    

II.  BACKGROUND

A.  FSIS currently collects raw beef manufacturing trimmings verification samples using the N60 excision sampling procedure as described in FSIS Directive 10,010.1, Sampling Verification Activities for Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef Products. The N60 excision method (MT60 project code) is a destructive sampling method that requires IPP to cut and collect thin slices from the external surface of beef tissues.  

B.  FSIS is conducting an in-field surface sampling study to determine the feasibility of a non-destructive surface sample collection method to collect raw beef manufacturing trimmings verification samples. To conduct this study, FSIS will be collecting the non-destructive surface sample alongside the N60 excision sample collection. The alternative sampling method should cover approximately the surface area of a standard combo bin.

  1. FSIS is testing a non-destructive surface sample collection method, the cloth manual sampling swab (“cloth”); and
  2. The goal is to compare the N60 excision sampling and the non-destructive cloth surface sample collection method to determine if the cloth can comparably recover organisms (fit-for-purpose). IPP are to collect both N60 excision and cloth samples on the same sampled lot to allow comparison. 

C.  The study began on January 4, 2021, updated instructions will begin October 1, 2021, and the study is expected to continue for a minimum of 1 additional month.

D.  MT60 and cloth samples will be collected and shipped together to the FSIS Field Service Laboratories. MT60 samples will be analyzed for multiple analytes. Cloth samples will be analyzed for Salmonella and indicator organisms only. FSIS is focusing its surface sampling analysis on Salmonella and indicators during the in-field study. The traditional MT60 sample will be analyzed for Shiga-toxin producing E. coli (STEC), Salmonella, and indicator organisms. STEC testing of the MT60 sample requires establishments to hold product until test results are available. 

III.  ESTABLISHMENT SAMPLING ELIGIBILITY AND PHIS SAMPLING TASK ASSIGNMENT

A.  Establishments that produce beef manufacturing trimmings eligible for MT60 sampling—from cattle slaughtered onsite or at sister establishments as described in FSIS Directive 10,010.1—will be included in the study. 

B.  IPP are to ensure that the Public Health Information System (PHIS) Establishment Profile information for establishments that produce beef manufacturing trimmings is up-to-date and accurate.

C.  IPP will receive PHIS tasks for the non-destructive cloth sampling method under the MT60_CLOTH sampling code. IPP are to schedule both the MT60 and MT60_CLOTH sampling tasks in PHIS on the same day for sample collection. Every MT60 sample will have a companion MT60_CLOTH sample that is to be collected on the same day.

D.  PHIS tasks and scheduling for MT60 excision samples remain unchanged.

IV.  INFORMATION SHARING WITH ESTABLISHMENT MANAGEMENT

A.  At the next weekly meeting at establishments producing beef manufacturing trimmings, IPP are to share this updated notice with establishment management.

B.  IPP are to inform establishment management and document in a Memorandum of Information (MOI) that:

  1. MT60 sample collection procedures remain unchanged, and MT60 samples will be analyzed for STEC and Salmonella as described in FSIS Directive 10,010.1. MT60 samples, collected utilizing the N60 sample collection procedure, will also be tested for indicator organisms. Indicator testing results will not be reported in LIMS-Direct;
  2. IPP will collect cloth samples from the same lot of beef manufacturing trimmings after IPP collect an MT60 sample. Both MT60 and MT60_CLOTH samples will be shipped together and analyzed at FSIS Field Service Laboratories. Cloth samples will be analyzed for Salmonella and indicator organisms only. Cloth samples will not be analyzed for STEC. MT60_CLOTH results for Salmonella will be reported in LIMS-Direct. Indicator results will not be reported to LIMS-Direct; and
  3. An instructional video of the cloth sampling procedure can be seen here. IPP are to watch the video before performing the cloth sampling procedure. IPP are to also note that the addition of nBPW is not included in the instructional video, but that this is an added step that IPP are to follow.
  4. As part of these newly revised MT60_CLOTH sample collection procedures, after the cloth sample has been collected, IPP are to add nBPW (the bottle contains 25 milliliters (mL)) to the cloth in the Whirl Pak® before shipping the sample to the lab.

V.  SUPERVISOR RESPONSIBILITIES

A.  Field supervisors, including Supervisory Public Health Veterinarians (SPHV) and Frontline Supervisors (FLS), are to ensure that IPP that collect MT60 samples are given time to review this notice and watch the cloth sampling procedure in the instructional video as shown here.

B.  Supervisors are to ensure that IPP understand that MT60 (N60) excision samples are collected first, followed by MT60_CLOTH sample collection from the same lot, and all samples are shipped to the FSIS laboratories in the same shipping box.

C.  Supervisors are to ensure that IPP understand that as part of these newly revised MT60_CLOTH sample collection procedures after the cloth sample has been collected, IPP are to add nBPW to the cloth in the Whirl Pak®, but before shipping the sample to the lab.

D.  Supervisors are to ensure that IPP understand that FSIS laboratories will discard samples with the reason, “Sampling Instructions Not Followed,” if nBPW is not used.

VI.  SAMPLE SELECTION AND LOTTING

A.  MT60 sample collection procedures remain unchanged and IPP are to select the sampled lot as usual following the instructions in FSIS Directive 10,010.1. IPP are to collect grab samples, as appropriate, per instructions in FSIS Directive 10,010.1.

B.  IPP are to sample the establishment’s lot as defined by the establishment.

C.  When collecting cloth samples, IPP are to use 1 cloth per lot.  If the establishment defines a lot by multiple combo bins, IPP are to randomly select one of the combo bins for sampling. The intent is to, as much as possible, standardize the surface sampled.

D.  If the establishment lots product in boxes, IPP are to use 1 cloth for up to 5 boxes. For example, if an establishment defines its lot as 3 boxes, IPP are to swab all 3 boxes using 1 cloth, for a total of 1 cloth collected and shipped to the lab.

VII.  SAMPLING SUPPLIES FOR MT60 and MT60_CLOTH

A.  The FSIS laboratories will ship the sampling supplies automatically to the Inspector-in-Charge (IIC) at the establishments. IPP are to use only the sampling supplies provided by the FSIS laboratories.

B.  If IPP do not receive sampling supplies by the first day of the collection month, or need replacements for damaged or lost supplies, they are to request sampling supplies.

C.  To request sampling supplies via PHIS, IPP are to right-click a scheduled lab sampling task (e.g., “MT60”) on the Task Calendar, then select “Order Supplies” from the drop-down menu.

D.  To request sampling supplies via Outlook, IPP are to select one of the following addresses:

  1. SamplingSupplies-EasternLab@usda.gov;
  2. SamplingSupplies-MidwesternLab@usda.gov; or
  3. SamplingSupplies-WesternLab@usda.gov.

E.  IPP are to use the subject heading “MT60 Sampling Supplies” in the e­mail and include the establishment name and number, the project code (MT60 or MT60_CLOTH) the IPP’s contact name, establishment number, telephone number, and a list of the supplies needed.

F.  IPP will receive new shipping containers with MT60 and MT60_CLOTH sampling supplies that contain nBPW.

G.  IPP are to return any unused shipping containers and sampling supplies for these projects to the FSIS Field Service Laboratories. IPP are to send a request for a pre-addressed return FedEx ground shipping label to one of the email addresses listed below.

H. When returning supplies, IPP are not to use any shipping labels included with supplies since they are labels for express delivery that are charged more than a standard ground box. IPP are to contact the lab within their region listed below and use “Return Supplies” in the e-mail subject heading to send unused boxes back to the laboratories.

  1. Eastern Lab – Atlanta (85), Raleigh (80), Philadelphia (60), Jackson (90)
    SamplingSupplies-EasternLab@usda.gov
  2. Midwestern Lab – Des Moines (25), Springdale (35), Chicago (50)
    SamplingSupplies-MidwesternLab@usda.gov
  3. Western Lab – Alameda (05), Denver (15), Dallas (40)
    SamplingSupplies-WesternLab@usda.gov

VIII.  MT60 and MT60_CLOTH SAMPLING SUPPLIES

A.  The sampling instructions for MT60 sampling procedure remain unchanged and are to be performed prior to MT60_CLOTH sampling. All the necessary sampling supplies for MT60 and MT60_CLOTH sampling will be in the same shipping box.

B.  The box will include the following shipping supplies for both sample collection methods:

  1. MT60 sampling supply kit
    1. 3 – sterile fill-line closure Whirl-Pak® bags;
    2. 1 – 13” x 18” zipper lock bag;

    3. 1 – pair non-sterile gloves;

    4. 3 – FedEx billable stamp: (Eastern Lab, Midwestern Lab, Western Lab); 

    5. 1 – FSIS Form 7355-2A/AB (sample seal set); 

    6. 1 – 6” x 12” plastic sleeve (for the sample form);

    7. 1 – shipping container; 

    8. 2 – gel coolant packs; 

    9. 2 – cardboard separators;

    10. 1 – absorbent pad;

    11. 1 – foam plug; and

    12. 1 – caddy (only available upon request; request through Western Lab, if needed; see FSIS Directive 10,010.1 for instructions).

  2. MT60_CLOTH sampling supply kit

    1. 1 – 13” x 18” zipper lock bag (for packaged cloth);

    2. 1 – cloth in a Whirl Pak® Bag;

    3. 1 – 6” x 12” plastic sleeve (for sample form);

    4. 1 – FSIS Form 7355-2A/AB (sample seal set); 

    5. 1 – plastic forearm sleeved glove set; and

    6. 1 – tube of sterile nBPW (the bottle contains 25 mL).

C.  IPP are to only use the supplies provided for the specific sampling procedure being performed. Additional cardboard separators and gel coolant packs may be included with the sample supplies depending upon the time of the year and can be requested by IPP from one of the FSIS laboratories, if needed. Sample supplies that are not provided in the shipping container or that are not sent from any of the three FSIS laboratories for this project are not to be used. 

D.  Sample supplies are not to be shared or split with the establishment. However, if the establishment is interested in doing its own analysis, IPP are to be aware the establishment may use its own supplies to collect a sample at approximately the same time and point of production as the routine FSIS MT60 and MT60_CLOTH samples.

IX.  SAMPLING PROCEDURES

A.  Prior to sample collection, IPP are to complete the following steps to maintain proper temperature during sample collection and shipment:

  1. Pre-chill nBPW upon receipt by placing it in a secure refrigerator (where the supplies will remain under FSIS control);
  2. Place gel coolant packs into the freezer for at least 24 hours before sample collection; and
  3. Pre-chill shipping containers by placing two pre-frozen gel packs on top of the absorbent pads. The absorbent pads are used to line the bottom of the shipping containers.

NOTE:  IPP are not to freeze nBPW or the sample.

B. MT60 Excision Sampling Procedure

  1. The sampling instructions for the MT60 sampling procedure remain unchanged. IPP are to follow the instructions in FSIS Directive 10,010.1; and
  2. IPP are to collect the MT60 sample and MT60_CLOTH sample from the same lot on the same sample collection day to allow comparison for this in-field study.
    1. IPP are to collect the MT60 sample (or grab sample, if needed) first; and
    2. IPP are to collect the MT60_CLOTH sample once the MT60 sample collection procedure is completed. IPP are to use 1 cloth per lot to sample the establishment’s lot as described in Section VI, Sample Selection and Lotting.

C. MT60_CLOTH Sample Procedure

  1. IPP are to first collect the MT60 sample as described above per instructions in FSIS Directive 10,010.1;
  2. IPP are to wash and dry hands to the mid-forearm;
  3. IPP are to remove the clear, perforated plastic shrink wrap from the tube of nBPW and set the nBPW aside;
  4. Prior to gloving and without touching the cloth, IPP are to drop the folded cloth onto the surface of the product using the following procedures (see photos below).
    1. To access the cloth, IPP are to use one hand (on the outside of the sample bag) to push the dry cloth to the top of the sample bag. Once the cloth is at the top of the bag, invert the bag, and allow the dry cloth to drop onto the surface of the product. Do not touch the cloth at this time;
    2. Place the empty plastic outer bag in an upright position on a clean, sanitary surface such as a sample caddy/tote or table within reaching distance of the sampling area. This positioning will facilitate placement of the cloth back in the bag once the sampling procedure is complete;
  5. Put on sleeved gloves. Using an alcohol-based spray sanitizer (available from the FSIS Material Management Supply Center FSIS-80-B, FSIS-80-C, or FSIS-80-GAL then add to FSIS-80-Spray Bottle with funnel), IPP are to sanitize gloved hands and plastic sleeves simultaneously. Ensure there is no excess sanitizer on the gloved hands or forearm sleeves before touching the cloth and beginning the sampling procedure;

NOTE:  IPP are to order sanitizer from the FSIS Material Management Supply Center in advance of collecting samples.

6. IPP are to maintain sanitary conditions after sanitizing gloved hands and forearm sleeves. Do not touch anything except for the cloth;

7. To perform this sampling procedure, after gloving and sanitizing as described above, IPP are to unfold the cloth, which is laying on top of the product in the combo/box;

8. IPP are to visually identify a point on the combo to begin and end the sampling procedure because IPP will move around the combo in a uniform manner to massage the entire surface of the combo;

9. Once a starting point for sampling has been identified, IPP are too tightly grasp the cloth with both hands. While using both hands, IPP are to apply downward pressure to vigorously massage the surface area of the product with the unfolded cloth;

10. IPP are to vigorously massage the surface of the beef trim, including the spaces and crevices between meat pieces, to ensure as much of the product surface area is sampled as possible;

11. IPP are to use one side of the cloth to massage half of the combo. From the starting point of the combo, as identified by IPP, and using one side of the cloth, IPP are to move uniformly around the perimeter of the combo, vigorously massaging the surface area and the space between the meat pieces;

12. At a point halfway around the combo, IPP are to flip the cloth and use the second side of the cloth to vigorously massage the remaining half of the combo until reaching the point in the combo where the sampling procedures started;

13. The total sampling time will be a minimum of 1.5–2 minutes per combo bin. IPP are to vigorously massage for a minimum of 45–60 seconds per side of the cloth to ensure a thorough sample collection;

14. When the sampling procedure is complete, IPP are to re-fold the cloth following the original fold lines in the cloth and then add 2 additional folds to the cloth—the 2 additional folds will assist with placing the cloth into the sample collection bag. As indicated in the photo above, the cloth is to be folded while resting on the meat product in the combo; 

15. Once folded, IPP are to return the cloth to the original clear plastic sample Whirl Pak® bag;

16. Next, IPP are to carefully open the nBPW tube and aseptically pour the pre-chilled nBPW into the open bag. IPP are to ensure that the tube does not touch the inside of the bag. The tube is not to be inserted into the bag; only the buffer should contact the inside of the bag.

NOTE:  IPP are to be aware that FSIS laboratories will discard samples with the reason, Sampling Instructions Not Followed, if nBPW is not used.

17. IPP are to discard the empty nBPW tube.

18. IPP are to use gentle pressure on the outside of the Whirl Pak® bag to push the cloth down into the nBPW and remove excess air from the bag;

19. IPP are to close the Whirl Pak® bag and roll/fold the top of the bag down at least 3 times to prevent leakage. IPP are to fold in the wire tabs to secure the bag and prevent leakage; and

20. IPP are to place at least one small, barcoded label on an individual bag.

X.  SAMPLE SHIPPING

A.  IPP are to return the MT60 sample and the cloth sample to the respective field laboratory together in the same shipping sample box. MT60 samples have one set of sample seals and sample form. MT60_CLOTH samples have a separate, unique set of sample seals.

B.  For sample shipment, IPP are to:

  1. Pre-chill shipping containers by placing a pre-frozen gel pack at the bottom of the container and on top of the absorbent pad; refer to Section IX, C. Cloth Sampling Procedure;
  2. Place one of the included cardboard separators on top of one of the gel packs;
  3. Place the bagged and sealed MT60_CLOTH sample in a 13” x 18” zipper lock bag and close it;
  4. Place the bagged MT60_CLOTH sample, along with the bagged MT60 sample, inside the insulated sample shipping box as soon as possible, place a cardboard separator on top of the sample, add a pre-frozen gel pack, and finally add the foam plug to the box;
  5. Sample temperatures must be properly maintained during collection and shipment. IPP are to avoid storing shipping containers near heaters or in areas exposed to excessive heat. Proper use of the packing materials provided for sample collection will help ensure that an appropriate temperature is maintained during shipping; and

NOTE:  If the cloth does not meet the acceptable criteria for sampling when received, it will be discarded. The routine excision MT60 sample will still be analyzed if it is received within acceptable parameters.

6. Ship the sample via overnight FedEx courier the same day the sample is collected, when possible. Samples collected prior to FedEx arrival are to be shipped the same calendar day the samples were collected. IPP are to hold the sample overnight if they collect a sample after FedEx has picked up. For example, MT60 and MT60_CLOTH samples collected from late production or second shifts are to be held overnight under refrigeration and sent by overnight courier the next calendar day. Samples collected on Friday are to be scheduled, collected, and shipped the same day for arrival at the laboratory on Saturday. IPP are not to ship a sample on Saturday or the day before a Federal holiday.

XI.  DATA ANALYSIS

The FSIS Office of Public Health Science (OPHS) and Office of Planning, Analysis, and Risk Management (OPARM) will analyze the data collected in the in-field sample collection study to assess if the cloth (MT60_CLOTH) surface sampling method is fit-for-purpose and an effective replacement for the current N60 (MT60) verification sample collection method.

XII.  QUESTIONS

Refer questions regarding this notice to your supervisor or as needed to the Office of Policy and Program Development through askFSIS or by telephone at 1-800-233-3935. When submitting a question, complete the web form and select Sampling as the Inquiry Type.

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

See full PDF for additional information

  • USDA.gov
  • USA.gov
  • Whitehouse.gov
  • About Us
  • Our Performance
  • Information Quality & Publishing Schedule
  • Visit OIG
  • FOIA
  • Accessibility Statement
  • Privacy Policy
  • Non-Discrimination Statement
  • Plain Writing
  • No FEAR
  • Report Fraud, Waste, and Abuse
  • Significant Guidance
  • Vulnerability Disclosure Policy
  • Whistleblower Protection Coordinator

Food Safety and Inspection Service

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

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions