Laboratories & Procedures
FSIS laboratories analyze food samples to continuously monitor production processes and identify potential foodborne hazards, determine estimates of risk to human health, and respond to recognized, emerging, or potential threats to the food supply.
The Accredited Laboratory Program (ALP) accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content and/or certain classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.
The ALP administers proficiency test (PT) sample events in support of this program. The ALP is accredited to the ISO 17043 standard as a PT Provider | Certificate of ISO 17043 Accreditation. The ALP is also accredited to the ISO 17034 standard as a Reference Material Producer | Certificate of ISO 17034 Accreditation.
FSIS Field Services Laboratories coordinate and conduct laboratory analytical services in support of the Agency's farm-to-table strategies in the disciplines of chemistry, microbiology, and pathology for food safety in meat, poultry, and egg products.
FSIS guidebooks contain current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products.
FSIS Analytical Chemistry Laboratory Guidebook
The Guidebook contains methods for the analysis of food composition, food additives, nutrients, veterinary drug and pesticide residues.
FSIS Microbiology Laboratory Guidebook
Microbiological methods are presented for sample preparation, isolation and identification of the major foodborne pathogenic microorganisms and their toxins, meat tissue species identification, and the detection of extraneous materials and antimicrobial residues.
FSIS Pathology Laboratory Guidebook
The Guidebook contains current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. Specifically, histotechnical methods are presented for sample preparation, processing, sectioning and staining of tissues found in meat, poultry and egg products.
