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 Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • 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
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • 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
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • 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
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • 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
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • 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
    • 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
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • 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):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Residue Chemistry
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • 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 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • 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
    • 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)
        • 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)
  • 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
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • 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
          • Questions and Answers Concerning the Recently Published Generic Labeling Final Rule
        • 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
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar 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
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • 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
      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office for 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
    • Pregúntele a Karen
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Who Works for Us
      • Dr. Summer Addo — an Unexpected Career Path
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • Micheall Myrie - Visual Information Specialist and AAFE Award Winner
      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
      • CSI Sherri Rodriguez: Thankful for FSIS and Friends
      • Stephen Whatley Celebrates 50 Years of Federal Service
      • Stevie Hretz Enjoys Putting “Humans First!”
      • Archives
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • Incentives
      • Federal Employee Benefits Summary
    • Employment Programs
    • Food Inspector Apprenticeship Programs
    • Professional with Disabilities
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
    • Branding & Toolkits
  • Employees
    • HR Policies & Systems
      • Forms
      • Performance Management
      • Understanding Your Benefits
        • Emergency Backup Dependent Care (EBDC) Program
    • FSIS Safety
      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
      • Workplace Violence
    • Onboarding
      • New Hire Training
    • Agency Awards & Achievements
    • Professional Development Opportunities
      • OFO Workforce Investment Initiative Pilot Program
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights
    • Employee News & Stories
    • FSIS Snapshots
      • January 2023 Snapshots
      • December 2022 Snapshots
      • September 2022 Snapshots
      • August 2022 Snapshots
      • November 2022 Snapshots
      • July 2022 Snapshots
      • October 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
    • Meet Pickle-Eating Champ, CSI Joe Smith
    • Supervisors Make All the Difference!
    • Disability: Part of the Equity Equation
    • Archives
      • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
      • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
      • ARCHIVE: Message from Leadership — Women’s Equality Day
      • ARCHIVE: Managing Heat Risk in Hot Weather
      • ARCHIVE: New Netflix Show Features USDA and FSIS
      • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
      • 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: Women’s History Month: Women Providing Healing, Promoting Hope
      • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
      • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
      • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
      • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
      • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
      • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
      • 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: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
      • 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: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
      • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
      • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
      • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
      • ARCHIVE: Mask Requirements Updated for FSIS Employees
      • 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: Pride Month and USDA’s Commitment to Inclusion
      • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
      • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
      • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
      • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
ALERT: Daniele International LLC Recalls… 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)
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

Revised Young Chicken Carcass Exploratory Sampling Program

FSIS Notice 44-22
Issue Date Aug 11, 2022
Expiration Date Sep 01, 2023
Full Notice
FSIS Notice 44-22
  1. PURPOSE
    1. FSIS is cancelling Notice 21-22, Young Chicken Carcass Exploratory Sampling Program and reissuing its content to instruct inspection program personnel (IPP) to collect the post-chill rinsate (project HC_CH_CARC01) in two specimen jars. Under this notice, IPP will continue to collect the rehang sample rinsate (project code EX_CHCAR_RH1) in one specimen jar. Because FSIS co-analyzes the post-chill sample for Salmonella and Campylobacter, additional rinsate volume is needed to perform a new test, Salmonella enumeration. FSIS will make data available to establishments through the agency’s Public Health Information System (PHIS) and will share data in a public dataset release. There are no other changes to the instructions in FSIS Notice 21-22.
    2. This notice provides instructions to IPP for FSIS’ Exploratory Young Chicken Carcass Sampling Program and related instructions for associated National Antibiotic Resistance Monitoring System (NARMS) sampling. A new sampling point has been added for the duration of this Exploratory Sampling Program, (i.e., IPP began to sample chicken carcasses at the rehang step from the same flock that is sampled at the post-chill step to verify the Salmonella young chicken carcass performance standard). Furthermore, when the PHIS assigns a NARMS sample to these establishments, IPP collect the NARMS cecal sample from the same flock. Rinsates collected at the post-chill step are verification samples and will be referred to as such throughout this document.
  2. BACKGROUND

    1. FSIS is initiating several key activities to gather the data and information necessary to determine future action and move closer to the national target of a 25% reduction in Salmonella illnesses (for further information see FSIS Web page). This exploratory sampling program will support this effort by generating microbial data from young chicken cecal samples (i.e., NARMS samples), pre-intervention carcass rinsate samples collected at rehang, and post-intervention data collected through the current verification sampling program. There are no changes to verification sampling program frequency, collection method, or regulatory results.
    2. All samples collected for this exploratory sampling program are shipped to FSIS Field Services Laboratories and tested for the presence of Salmonella and aerobic plate count (APC) using FSIS Microbiology Laboratory Guidebook (MLG) methods. If confirmed Salmonella positive, Salmonella enumeration, and whole genome sequencing will be performed. Beginning August 8, 2022, FSIS will also enumerate Salmonella positive rehang and post-chill carcass results. Salmonella presence and enumeration results will be reported through PHIS and in a public dataset release. There are no changes to the laboratory methods or result reporting.
    3. For this exploratory sampling program, IPP collect young chicken carcass rinsate samples at rehang from federal establishments subject to the young chicken carcass performance standard sampling at post-chill using separate sampling tasks assigned through the PHIS. These sampling locations are defined below:
      1. Rehang refers to the location in the process after the hock cutter and prior to evisceration (new PHIS Sample Task project code EX_CHCAR_RH1).
      2. Post-chill refers to the point in the process where the young chicken carcasses exit the chiller after all slaughter interventions have taken place but before entering coolers or proceeding to further processing (existing PHIS Sample Task project code HC_CH_CARC01).
    4. IPP samples and ships young chicken ceca using the method described in FSIS Directive 10,100.1 FSIS Cecal Sampling Under the National Antimicrobial Resistance Monitoring System (NARMS) Surveillance Program.
    5. FSIS continues to publish establishment Salmonella Categories for each eligible product using the Salmonella result from the post-chill verification sample. FSIS will not categorize establishments based on rehang results and will advise the public if it intends to post establishment-specific exploratory sample results.
  3. ELIGIBILITY AND SAMPLE ASSIGNMENT
    1. Establishments receiving sampling assignments for project HC_CH_CARC01 (HACCP verification samples of chicken carcasses at post-chill) are eligible for this exploratory sampling program.
    2. IPP will receive sampling assignments for project EX_CHCAR_RH1 (exploratory sampling project for chickens, rehang sample) through PHIS. Establishments will receive the same number of sample assignments for EX_CHCAR_RH1 as they currently do for HC_CH_CARC01, either two or five sample assignments per month.
    3. IPP are to follow FSIS Directive 10,250.1, Salmonella and Campylobacter Verification for Raw Poultry Chapter II Sections I - IV regarding general sampling instructions, ordering sampling supplies, IPP responsibilities, selecting the sample, and sample eligibility for both rehang and post-chill samples.
    4. IPP are to coordinate sample collection using the task calendar and follow the same procedures for selecting the sampling date, line, and time described in FSIS Directive 10,250.1 chapter III section III. A. IPP are to collect the cecal (NARMS), rehang (Exploratory), and post-chill (Verification) samples from the same flock, and the ceca and rehang samples are to be collected before the post-chill sample, as described in section V of this notice. IPP are to ensure the NARMS sample is collected from the same flock when a NARMS sample is assigned.

      NOTE: No additional NARMS young chicken cecal samples will be assigned for this project. Therefore, many flocks with a rehang and post-chill sample will not have a corresponding NARMS task.
  4. AWARENESS MEETING WITH ESTABLISHMENT MANAGEMENT
    1. If the establishment has not been previously sampled under project EX_CHCAR_RH1, the inspector in charge (IIC) is to schedule an awareness meeting with establishment management to inform them that the establishment will be part of the exploratory sampling program.
    2. The IIC is to make establishment management aware of this notice (by providing a web link or printed copy) and review the following points during the awareness meeting:
      1. The purpose of this program is to collect data about selected foodborne pathogens and microorganisms that serve as indicators of process control. IPP will also be completing a questionnaire (Attachment 2) during each sampling event. FSIS intends to use the results for policy development;
      2. These new sampling results will not be used to take regulatory actions. There is no change to the FSIS verification sampling and FSIS will continue to categorize establishments using results from the post-chill samples;
      3. Establishments do not need to hold product pending sample results;
      4. For each sampling event, FSIS will select carcasses from the same flock for sampling ceca (through the NARMS program), and at the rehang and post-chill locations; IPP will continue to randomly select when to collect the post-chill sample;
      5. FSIS would appreciate the establishment’s assistance to locate a safe position from which to select a bird at rehang;
      6. IPP will only sample young chicken carcasses for this program;
      7. IPP will continue to randomly collect post-chill samples from all production shifts and thus will also collect ceca and rehang samples from all shifts;
      8. The sampling program will continue for a minimum of six months;
      9. Rehang and post-chill samples will be tested for the presence and levels of Salmonella and aerobic plate count (APC) levels. Post-chill samples will continue to be tested for the presence of Campylobacter and ceca samples will be tested as described in FSIS Directive 10,100.1;
      10. There are no changes to reporting cecal or post-chill sample results. Salmonella presence (not enumeration) results from the rehang sample will also be reported to the establishment; and
      11. Once FSIS has completed the exploratory sampling program, the Agency will publish a summary of exploratory sampling program findings.
    3. IPP are to document the awareness meeting in a memorandum of interview (MOI) as described in FSIS Directive 5010.1 section IV.
  5. SAMPLING
    1. To collect the rehang sample, IPP are first to review Directive 10,250.1 chapter II section I, which provides general sampling policies, and Attachment 1 to this Notice, which illustrates the carcass rinsate sampling procedures applicable to young chicken carcasses sampled at rehang and post-chill.
    2. IPP are to identify a safe location to collect the rehang sample using the definition of rehang in section II.C.1 of this notice and information from the establishment.
    3. To sample a young chicken carcass from the same flock at rehang and post-chill, IPP are to use knowledge of slaughter operations to estimate the approximate time for a young chicken carcass to move from the rehang sample location to the post-chill sample location and use this estimate to determine the sample collection time at the rehang location. IPP are not to sample the same carcass at both points.

      EXAMPLE: IPP use a random method to determine that a young chicken carcass post-chill sample is to be collected from line 1 on Tuesday, May 15th at 7 am. IPP determine that it takes approximately 120 minutes (2 hours) for a carcass to move from rehang to post-chill, so they collect the rehang sample at 5 am and the post-chill sample at 7 am.
    4. If possible, immediately after collecting the rehang rinsates, IPP are to place the rehang rinsate sample in an ice bath before packing the sample for shipment or refrigeration overnight. To make the ice bath, IPP are to use a small container (pail or small plastic tub) and place about 4 inches of ice in the bottom of the container. If there is no way of creating an ice bath, IPP are to place the samples under refrigeration, or similar method, within 5 minutes of collecting the sample.

      NOTE: An ice bath is the preferred method for rehang samples collected for this exploratory sampling program. Carcasses sampled at rehang have not been eviscerated and are still hot. An ice bath reduces the temperature of the rehang rinsates quickly to minimize the outgrowth of microorganisms.
    5. IPP are to complete the sampling task questionnaire within each rehang and post-chill sample task:
      1. There are no changes to the questions currently asked for the HC_CH_CARC01 post-chill sample;
      2. The exploratory EX_CHCAR_RH1 rehang sample task questions are included in Attachment 2;
      3. To aid in data pairing of the ceca, rehang, and post-chill sampling results, IPP are to use a USDA retain tag number to identify the flock sampled at the rehang and post-chill locations. The retain tag number is obtained from the manila or blue USDA tag forms. One tag number is used for each group of samples obtained from a single flock. This number containing an "MDP" prefix is added to the sample collection data tab in PHIS, as the tag number (highlighted in example below); and

        Sample Management - Sample Collection
      4. IPP are not to add the retain tag to the sampled chicken carcasses. The retain tag number will be simply assigned to the corresponding samples. To prevent reusing the number, IPP are to discard the tag after the sample group is identified and added to the questionnaire.
    6. IPP are to follow the procedures for sampling young chicken ceca (project code NARMS_YC) described in FSIS Directive 10,100.1 sections VIII through IX. IPP are to sample the same flock and use the same retain tag number described in section V.E.3 of this notice.
  6. SAMPLE HANDLING AND SHIPPING
    1. After sampling, IPP are to maintain samples in a secure location under refrigeration (at or below 40°F), but not freezing.
    2. IPP are to follow FSIS Directive 10,250.1 chapter VI sections I (packaging the sample) and II (shipping the sample).
    3. IPP are to ship chicken rinsate samples from the rehang and post-chill locations together in the M20 box labelled with, "HC_CH_CAR01 / EX_CHCAR_RH1" shipper labels, that arrived with your supplies. See Attachment 1 for more detail.
    4. IPP are to generate one PHIS form and one FSIS Laboratory Sample Container Seal for each rehang and post-chill sample.
      1. For each sample, IPP are to affix a single sample identification label (Form 7355-2B) to the zipper lock bag containing the sample and submission form; and
      2. For the shipping container containing the rehang and post-chill samples, IPP are to affix a single laboratory sample container seal (Form 7355-2A) to the shipping container.
      3. The post-chill sample will include two specimen jars each with a sample identification label, packed in a single zipper lock bag affixed with a single laboratory sample container seal.
    5. IPP are to follow the procedures for sampling young chicken ceca described in FSIS Directive 10,100.1 Sections X. and XI. IPP are not to add cecal samples to the shipping container that contains the rehang and post-chill samples.
  7. QUESTIONS
    Refer questions regarding this notice to your supervisor or as needed or 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 PDF for further 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
  • Significant Guidance

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