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HACCP and Sanitation Guidance

This page provides guidance to small and very small establishments to evaluate all aspects of food safety system for producing meat, poultry and egg products.

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FSIS Guideline for Industry Response to Customer Complaints (Mar 2019)

FSIS Compliance Guideline HACCP Systems Validation (April 2015) | Arabic | Chinese | Spanish | Vietnamese
This guidance document is designed to help very small meat and poultry plants meet the initial validation requirements in 9 CFR 417.4

Meat and Poultry Hazards and Controls Guide (Mar 2018) 
FSIS developed this guide to help FSIS personnel to evaluate all aspects of an establishment's system for producing processed meat and poultry products.

FSIS Guideline for Industry Response to Customer Complaints (Mar 2019)

Less than Daily Sanitation Procedures Compliance Guideline (Oct 19, 2009)
This guidance document was developed to help establishments that are considering or planning to implement less than daily (LTD) sanitation procedures.

FSIS Guideline for Determining Whether a Livestock Slaughter or Processing Firm is Exempt from the Inspection Requirements of the Federal Meat Inspection Act (May 25, 2018)
This guideline is designed to help firms that slaughter livestock or process meat and meat products determine whether they are exempt from required Federal inspection under the Federal Meat Inspection Act.

Fact Sheet: Appealing Inspection Decisions | PDF
This document is designed to provide information to help small and very small plants understand the process of appealing inspection decisions made by FSIS personnel.

FSIS Compliance Guide for a Systematic Approach to the Humane Handling of Livestock (Oct 23, 2013)
FSIS developed this guide to promote a systematic approach to achieve compliance with the 9 CFR Part 313 regulatory requirements for humane handling and slaughter of livestock.

Compliance Guidelines for Use of Video or Other Electronic Monitoring or Recording Equipment in Federally Inspected Establishments (Aug 26, 2011) | Arabic | Chinese | Spanish | Vietnamese 
This guideline was written to provide information to industry on the use of video or other electronic monitoring or recording equipment to help it maintain compliance with federal regulations, including humane treatment of livestock and the use of good commercial practices in poultry.

"At Least Equal to" Guidelines for State Meat and Poultry Cooperative Inspection Programs (Nov 10. 2016)
This guideline provides information to State Cooperative Inspection programs on the criteria that the Food Safety and Inspection Service (FSIS) uses to determine each year whether State Meat and Poultry Inspection (MPI) programs are operating verifiably in accordance with requirements that are “at least equal to” the Federal inspection requirements. 

“At Least Equal To” Compliance Guideline for State Meat and Poultry Inspection (MPI) Programs for Laboratory Methods (Jun 2013)
This Compliance Guideline supplements the “At Least Equal To” Compliance Guidelines for State Meat and Poultry Inspection Programs. It specifically supplements the guidance material in Component 3 - Product Sampling, of the guideline.

  • FSIS Form 5720-14 (fillable PDF) - State Meat and Poultry Inspection Program Laboratory Quality Management System Checklist
  • FSIS Form 5720-15 - (fillable PDF) - Laboratory Method Notification Form

FSIS Compliance Guideline: Modernization of Poultry Slaughter Inspection Microbiological Sampling of Raw Poultry  (Jun 2015) | Arabic | Chinese | Spanish | Vietnamese
This guidance document is designed to help small and very small poultry slaughter establishments comply with the new microbiological sampling and analysis requirements that apply to all official poultry slaughter establishments, except for establishments that slaughter ratites.

Modernization of Poultry Slaughter Inspection: Chilling Requirements (2014) | Arabic | Chinese | Spanish | Vietnamese
This compliance guide contains information regarding how establishments producing ready-to-cook (RTC) poultry can meet the new chilling requirements by implementing former regulatory time and temperature provisions that the final rule on modernization of poultry inspection removed from 9 CFR 381.66 (b) or by following the time and temperature chilling procedures that FSIS approved under the Salmonella Initiative Program (SIP).

Compliance Guideline for Training Establishment Carcass Sorters in the New Poultry Inspection System (Revised Sep 2014)
This compliance guideline recommends training elements and post-mortem inspection standards that FSIS has found effective in training FSIS online inspectors to identify carcasses and parts exhibiting condemnable conditions that are unwholesome and unfit for human food.

Guidance for Determining Whether a Poultry Slaughter or Processing Operation is Exempt from Inspection Requirements of the Poultry Products Inspection Act (Updated Apr 12, 2006)
This guide provides assistance to producers or businesses in determining whether their slaughter or processing operations require United States Department of Agriculture or State inspection, as mandated in the Poultry Products Inspection Act.

Mobile Slaughter Unit Compliance Guide (May 24, 2010)
This guideline is intended for owners and managers of a new or existing red meat or poultry MSU who want their establishment to come under Federal inspection and continue operations in accordance with Food Safety and Inspection Service (FSIS) regulations

 

Last Modified Apr 25, 2019