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Web Content Viewer (JSR 286)

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Guidelines

FSIS provides guidance materials in the topics below to help producers and agricultural businesses meet federal regulations for their establishments.  For the most recent regulatory requirements, visit 9 CFR Chapter III Food Safety and Inspection Service, Department of Agriculture (Parts 300 – 599).  Visit the Regulations, Directives & Notices page for information that enable FSIS to carry out its mission of protecting public health.

Use the Search FSIS feature in the top right hand corner to find specific guidance material on this website. Visit askFSIS to view answers and ask questions about policy.

Members of the public may request the withdrawal or modification of existing FSIS guidance documents via email to docketclerk@usda.gov or via regular mail to:

Docket Clerk
U.S. Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue SW, Mailstop 3758, Room 6065, Washington, DC 20250-3700

Subscribe Receive Automatic Notification of Compliance Guide Updates.

 

FSIS-GD-1995-0001: 
Frequently Asked Questions Concerning Ingredient Use & Labeling

FSIS-GD-1996-0001: 
Guidelines for Escherichia coli Testing for Process Control Verification in Cattle and Swine Slaughter Establishments

FSIS-GD-1996-0002: 
Guidelines for Escherichia coli Testing for Process Control Verification in Poultry Slaughter Establishments

FSIS-GD-1998-0001: 
Letter to Industry - Nonfood Compounds - July 13, 1998

FSIS-GD-1999-0001: 
Letter to Industry - Nonfood Compounds - October 20, 1999 

FSIS-GD-1999-0002: 
Packing Dates on Poultry Labeling

FSIS-GD-1999-0003: 
Update - §416.2(g): Water supply and water, ice, and solution reuse

FSIS-GD-2000-0001: 
Third Party Authorities

FSIS-GD-2001-0001: 
Irradiation Qs and As

FSIS-GD-2003-0001: 
Guidance on the Elimination of the Pizza with Meat or Sausage Standard Q & A's

FSIS-GD-2003-0002: 
Supplemental Pizza Q & A's

FSIS-GD-2003-0003: 
Carbohydrate Labeling Statement

FSIS-GD-2004-0001: 
Compliance Guidelines for Establishments on the Microbiological Testing Program and Other Verification Activities for Escheria Coli O157:H7

FSIS-GD-2004-0002: 
Net weight Letter 4

FSIS-GD-2004-0003: 
Net weight Letter 3

FSIS-GD-2005-0001: 
Compliance Guidelines for Retained Water

FSIS-GD-2005-0002: 
Label Submission and Approval System (LSAS) Enrollment Process

FSIS-GD-2005-0003: 
Food Standards and Labeling Policy Book

FSIS-GD-2005-0004: 
Labeling 101

FSIS-GD-2005-0005: 
Water Reuse Questions and Answers (Q&As)

FSIS-GD-2006-0001: 
Guidance for Determining Whether a Poultry Slaughter or Processing Operation is Exempt from Inspection Requirements of the Poultry Products Inspection Act

FSIS-GD-2006-0002: 
Compliance Guidelines to Control Listeria Monocytogenes in Post-Lethality Exposed Ready-to-Eat Meat and Poultry Products

FSIS-GD-2006-0003: 
Compliance Guideline for Small and Very Small Plants Appealing Inspection Decisions

FSIS-GD-2006-0004: 
Net weight Letter 2

FSIS-GD-2006-0005: 
Net weight Letter 1

FSIS-GD-2006-0006: 
Nutrition Labeling - FSIS Regulated Foods

FSIS-GD-2006-0007: 
Letter to Industry Regarding Frozen Uncooked Poultry

FSIS-GD-2006-0008: 
Supplemental Q's and A's to Address Products Affected by FSIS Notice 75-06

FSIS-GD-2007-0001: 
A Guide to Federal Food Labeling Requirements for Meat, Poulty, and Egg Products

FSIS-GD-2008-0001: 
Supplementary Guidance on the use of Antimicrobial Agents to Control Listeria Monocytogenes in Post-Lethality Exposed Ready-to-Eat Meat and Poultry Products

FSIS-GD-2008-0002: 
FSIS Scheduling Criteria for Routine Lm Risk-Based (RLm) Sampling Program

FSIS-GD-2008-0003: 
Compliance Guide on the Determination of Processing Aids

FSIS-GD-2008-0004: 
Guidance on Meaning of "Prohibited Substances" in FSIS Actions on the Use of Ingredients in Meat and Poultry Products

FSIS-GD-2008-0005: 
Verification Instructions Related to Specified Risk Materials

FSIS-GD-2009-0001: 
Import Permit Guide for Products with Small Amounts of Meat and Poultry

FSIS-GD-2009-0002: 
Peer Reviewed Articles of Antimicrobials Approved by the FDA and FSIS as Safe and Suitable Ingredients

FSIS-GD-2009-0003: 
Less Than Daily Sanitation Procedures Compliance Guideline

FSIS-GD-2009-0005: 
Identification and Removal of the Lingual and Palatine Tonsils

FSIS-GD-2010-0001: 
Mobile Slaughter Unit Compliance Guide

FSIS-GD-2010-0002: 
Labeling Compliance Policy Guide on Poultry Food Product Dating

FSIS-GD-2010-0004: 
FSIS Guidance for Test Kit Manufacturers, Laboratories: Evaluating the Performance of Pathogen Test Kit Methods

FSIS-GD-2010-0006: 
Poultry Exemptions Under the Federal Poultry Products Inspection Act

FSIS-GD-2011-0001: 
Compliance Guidelines for Use of Video or Other Electronic Monitoring or Recording Equipment in Federally Inspected Establishments

FSIS-GD-2011-0002: 
Pork and Lamb Nutrition Facts

FSIS-GD-2011-0003: 
Chicken and Turkey Nutrition Facts

FSIS-GD-2011-0004: 
Beef and Veal Nutrition Facts

FSIS-GD-2011-0005: 
Questions and Answers Related to the Request for Label Reconsideration, FSIS Form 8822-4

FSIS-GD-2011-0006: 
Examples of Nutrition Facts Panels for Ground Products

FSIS-GD-2011-0007: 
Nutrition Labeling of Single-Ingredient Products and Ground or Chopped Meat and Poultry Products

FSIS-GD-2012-0001: 
Undeclared Allergen Prevention Webinar

FSIS-GD-2012-0002: 
Certification Requirements: PHIS Implementation Letter to Foreign Countries (PDF, Mar 20, 2012)

FSIS-GD-2012-0003: 
Questions & Answers On Nutrition Labeling

FSIS-GD-2012-0004: 
Application and Presentation for Import Reinspection: Initial Implementation Letter to Importers (PDF, Apr 18, 2012)

FSIS-GD-2012-0005: 
LSAS Presentations

FSIS-GD-2012-0006: 
Sanitation Standard Operating Procedures -- PHIS Implementation: Letter to Official Import Inspection Establishments (PDF, Apr 30, 2012)

FSIS-GD-2012-0007: 
Questions and Answers Related to the Electronic Label Submission and Approval System (LSAS)

FSIS-GD-2012-0008: 
"At Least Equal to" Compliance Guideline for State Meat and Poultry Inspection (MPI) Programs for Residue Testing

FSIS-GD-2012-0009: 
Verifying Sanitary Dressing and Process Control Procedures by Off-line Inspection Program Personnel in Poultry Slaughter Operations

FSIS-GD-2012-0010: 
Letter to industry about the FSIS Labeling Submission and Approval System (LSAS)

FSIS-GD-2013-0001: 
FSIS Compliance Guideline: Lebanon bologna

FSIS-GD-2013-0002: 
Label Submission Approval System

FSIS-GD-2013-0003: 
FSIS Compliance Guideline for Controlling Meat and Poultry Products Pending FSIS Test Results

FSIS-GD-2013-0004: 
FSIS Hold and Test Conference Call with Industry

FSIS-GD-2013-0005: 
Label Approval Submission System

FSIS-GD-2013-0006: 
Label Approval Submission System

FSIS-GD-2013-0007: 
Compliance Guide For Residue Prevention

FSIS-GD-2013-0008: 
"At Least Equal To" Compliance Guideline for State Meat and Poultry Inspection (MPI) Programs for Laboratory Methods

FSIS-GD-2013-0009: 
Establishment Guidance for the Selection of a Commercial or Private Microbiological Testing Laboratory

FSIS-GD-2013-0010: 
Allergens - Voluntary Labeling Statements

FSIS-GD-2013-0011: 
Check List for Mandatory Features on a Label

FSIS-GD-2013-0012: 
Addendum - Using the Claim "Certified Organic By... Certifying Entity" on Meat and Poultry Product Labeling

FSIS-GD-2013-0013: 
Fresh, "Not Frozen" and Similar Terms when Labeling Meat and Poultry Products

FSIS-GD-2013-0014: 
Using the Claim "Certified Organic By..." on Meat and Poultry Product Labeling

FSIS-GD-2013-0015: 
FSIS Responses to Questions From the National Organic Standards Board (NOSB) Regarding Organic Meat and Poultry Products Labeling

FSIS-GD-2013-0016: 
Guidance on the Procedures for Joint Food Safety and Inspection Service (FSIS) and Food and Drug Administration (FDA) Approval of Ingredients and Sources of Radiation Used in the Prodcution of Meat and Poultry Products

FSIS-GD-2013-0017: 
Guidance on Ingredients and Sources of Radiation Used to Reduce Microorganisms on Carcasses, Ground Beef, and Beef Trimmings

FSIS-GD-2013-0018: 
Extraordinary Circumstances - Procedures for Evaluating Labeling

FSIS-GD-2013-0019: 
Natural Flavorings on Meat and Poultry Labels

FSIS-GD-2013-0020: 
Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances

FSIS-GD-2013-0022: 
FSIS Compliance Guidelines for a Systematic Approach to the Humane Handling of Livestock

FSIS-GD-2013-0023: 
Compliance Guideline for Controlling Salmonella in Market Hogs

FSIS-GD-2013-0024: 
Recall Plan Booklet - How to Develop a Meat and Poultry Product Recall Plan

FSIS-GD-2013-0025: 
Flooding: A Checklist for Small and Very Small Meat, Poultry, and Egg Processing Plants

FSIS-GD-2013-0026: 
Egg Products - Blueprint Guide

FSIS-GD-2013-0027: 
Guidance for Shell Egg Cleaners and Sanitizers

FSIS-GD-2014-0001: 
Controlling Listeria Monocytogenes in Post-lethality Exposed Ready-to-Eat Meat and Poultry Products

FSIS-GD-2014-0002: 
Generic Label Approval

FSIS-GD-2014-0003: 
Labeling Situations That Can Not Have a Temporary Approval

FSIS-GD-2014-0004: 
Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling

FSIS-GD-2014-0005: 
Statement of Interim Labeling Guidance The Labeling of Factual Statements on Nutrients in Meat and Poultry Products

FSIS-GD-2014-0006: 
Information Required for Requesting Temporary Approval

FSIS-GD-2014-0007: 
Comprehensive List of Reasons for Label Modifications and Returns

FSIS-GD-2014-0008: 
Label Submission Checklist

FSIS-GD-2014-0009: 
FSIS Compliance Guideline for Establishments Sampling Beef Trimmings for Shiga Toxin-Producing Escherichia coli (STEC) Organisms or Virulence Markers

FSIS-GD-2014-0010: 
FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments

FSIS-GD-2014-0011: 
Compliance Guidelines for Shiga toxin Escherichia coli (STEC) Organisms Sampled and Tested Labeling Claims for Boneless Beef Manufacturing Trimmings ("Beef Trim")

FSIS-GD-2014-0012: 
Pre-Harvest Management Controls and Intervention Options for Reducing Shiga Toxin-Producing Escherichia coli Shedding in Cattle: An Overview of Current Research

FSIS-GD-2014-0013: 
Compliance Guideline for Training Establishment Carcass Sorters in the New Poultry Inspection System (NPIS)

FSIS-GD-2014-0014: 
Modernization of Poultry Slaughter Inspection: Amendments to Chilling Requirements

FSIS-GD-2014-0015: 
FSIS Labeling Overview and Generic Label Approval

FSIS-GD-2014-0016: 
The Counter-Top Food Safety Training Program

FSIS-GD-2015-0001: 
Letter to Foreign Governments (Jan 2015; PDF)

FSIS-GD-2015-0002: 
Letter to Importers and Customs Brokers (Jan 2015; PDF)

FSIS-GD-2015-0003: 
"At Least Equal To" Data System Guidance for State Cooperative Meat and Poultry Inspection (MPI) Programs Electing Not to Use Public Health Information System (PHIS)

FSIS-GD-2015-0004: 
Procedures for Labeling Evaluation Submissions and Policy Advisory Consultations

FSIS-GD-2015-0005: 
Labeling and Establishment Responsibilities

FSIS-GD-2015-0006: 
Prior Notification and Failure to Present: Compliance Guidance for Importing Meat, Poultry and Egg Products to the United States

FSIS-GD-2015-0007: 
Questions and Answers Concerning the Recently Published Generic Labeling Final Rule

FSIS-GD-2015-0008: 
Label Application Guidance

FSIS-GD-2015-0009: 
Additives in Meat and Poultry Products

FSIS-GD-2015-0010: 
10 Most Common Mistakes And How to Avoid Them (labeling)

FSIS-GD-2015-0011: 
FSIS Compliance Guideline HACCP Systems Validation

FSIS-GD-2015-0012: 
Procedures for New Technology Notifications and Protocols

FSIS-GD-2015-0013: 
FSIS Compliance Guideline: Modernization of Poultry Slaughter Inspection - Microbiological Sampling of Raw Poultry

FSIS-GD-2015-0014: 
FSIS Best Practices Guidance for Controlling Listeria Monocytogenes (Lm) in Retail Delicatessens

FSIS-GD-2015-0015: 
Guidance for Controlling Listeria Monocytogenes (Lm) in Retail Delicatessens (Brochure)

FSIS-GD-2015-0016: 
LSAS: User Guide for Industry Users

FSIS-GD-2015-0018: 
Sanitary Dressing and Antimicrobial Intervention Implementation at Veal Slaughter Establishments: Identified Issues and Best Practices

FSIS-GD-2015-0019: 
Allergens and Ingredients of Public Health Concern: Identification, Prevention and Control, and Declaration through Labeling

FSIS-GD-2015-0020: 
Questions and Answers Related to the Application for Approval of Labels, Marking or Device, FSIS Form 7234-1

FSIS-GD-2015-0021: 
DRAFT FSIS Compliance Guideline For Controlling Salmonella and Campylobacter in Raw Poultry

FSIS-GD-2015-0022: 
FSIS Compliance Guideline for Validating Cooking Instructions for Mechanically Tenderized Beef Products

FSIS-GD-2015-0023: 
Bovine Spongiform Encephalopathy (BSE) and Specified Risk Material (SRM) Guidance Materials and Resources

FSIS-GD-2015-0024: 
HACCP Validation

FSIS-GD-2015-0025: 
Meat and Poultry Labeling Terms

FSIS-GD-2016-0001: 
Federal Grant of Inspection Guide

FSIS-GD-2016-0002: 
FSIS Compliance Guideline for the Prevention and Control of Trichinella and Other Parasitic Hazards in Pork and Products Containing Pork

FSIS-GD-2016-0003: 
Sanitation Performance Standards Compliance Guide

FSIS-GD-2016-0004: 
Import Permit Policies: Guidance for Products Containing Small Amounts of Meat, Poultry or Processed Egg Ingredients

FSIS-GD-2016-0005: 
Questions and Answers on Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products

FSIS-GD-2016-0006: 
Areas of Specialization for the Labeling and Program Delivery Division

FSIS-GD-2016-0007: 
Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants

FSIS-GD-2016-0009: 
Guidance on the Labeling of Omega Fatty Acid Claims on Meat, Poultry and Egg Products

FSIS-GD-2016-0010: 
Guideline for Countries on the Food Safety and Inspection Service's Equivalence Process

FSIS-GD-2016-0011: 
"At Least Equal To" Guideline for State Meat and Poultry Inspection Programs

FSIS-GD-2016-0012: 
Steps to Obtain Level 2 eAuthentication Credentials and PHISAccess

FSIS-GD-2016-0013: 
Supplemental Questions and Answers on Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products

FSIS-GD-2016-0014: 
Food Product Dating

FSIS-GD-2016-0015: 
Applying For a Federal Grant of Inspection for Meat and Poultry Establishments

FSIS-GD-2016-0016: 
Allergen Management, Labeling, and Economics of Related Recalls for FSIS-Regulated Products

FSIS-GD-2016-0017: 
Retail Recordkeeping for Establishments and Retail Stores That Grind Raw Beef Products

FSIS-GD-2016-0018: 
Questions and Answers related to the Final Rule "Records To Be Kept by Official Establishments and Retail Stores That Grind Raw Beef Products"

FSIS-GD-2016-0019: 
Generically Approved Label Record Assessment Standard Operating Procedures: Pilot Project

FSIS-GD-2017-0001: 
Food Safety and Inspection Service (FSIS) Labeling Policy Guidance Uncooked, Breaded, Boneless Poultry Products

FSIS-GD-2017-0002: 
Checklist for Importing Meat, Poultry and Processed Egg Products

FSIS-GD-2017-0003: 
FSIS Compliance Guideline for Establishments that Slaughter or Further Process Siluriformes Fish and Fish Products

FSIS-GD-2017-0004: 
Fact Sheet: Appealing Inspection Decisions

FSIS-GD-2017-0005: 
Small and Very Small Plant Outreach

FSIS-GD-2017-0006: 
Instructions to Request Information from FSIS (How to make a FOIA request)

FSIS-GD-2017-0007: 
FSIS Compliance Guideline for Stabilization (Cooling and Hot-Holding) of Fully and Partially Heat-Treated RTE and NRTE Meat and Poultry Products Produced by Small and Very Small Establishments and Revised Appendix B

FSIS-GD-2017-0008: 
FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A

FSIS-GD-2017-0010: 
Ten Most Commonly Asked Labeling Questions

FSIS-GD-2017-0011: 
FSIS Compliance Guideline for Label Approval

FSIS-GD-2017-0012: 
Food Safety and Inspection Service Guideline on Whole Grain Statements on the Labeling of Meat and Poultry Products

FSIS-GD-2017-0013: 
FSIS Compliance Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef (including Veal) Processing Operations

FSIS-GD-2017-0014: 
Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)

FSIS-GD-2017-0015: 
Draft FSIS Compliance Guideline for Small and Very Small Plants that Produce Ready-to-Eat (RTE) Egg Products December 2017

FSIS-GD-2017-0016: 
FSIS Compliance Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) and Salmonella in Beef (including Veal) Slaughter Operations

FSIS-GD-2017-0017: 
Information on Validation of Labeled Cooking Instructions for Products Containing Raw or Partially Cooked Poultry

FSIS-GD-2018-0001: 
Data Samples and Guidelines for Using the Partner Government Agency (PGA) Message Set for Electronic Completion of the U.S. Department of Agriculture (USDA), Food Safety Inspection Service (FSIS) Application for Import Inspection (FSIS Form 9540-1)

FSIS-GD-2018-0004: 
Siluriformes Fish Import Labeling Requirements

FSIS-GD-2018-0005: 
Meat and Poultry Hazards and Controls Guide

FSIS-GD-2018-0007: 
FSIS Guideline for Determining Whether a Livestock Slaughter or Processing Firm is Exempt from the Inspection Requirements of the Federal Meat Inspection Act

FSIS-GD-2018-0008: 
Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver

FSIS-GD-2018-0009: 
Functional Food Defense Plans

FSIS-GD-2018-0010: 
Trichinella/Fresh Raw Pork Products/Consumer Cooking Practices/Supporting Hazard Analysis Questions & Answers

FSIS-GD-2018-0011: 
FSIS Establishment Eligibility Criteria for the Salmonella and Campylobacter Verification Sampling Program and FSIS Scheduling Algorithm for the Salmonella and Campylobacter Verification Sampling Programs for Raw Poultry

FSIS-GD-2019-0001: 
How to Request Duplicate Copies of Approved Labels

FSIS-GD-2019-0002: 
Regulatory Education Video Seminars

FSIS-GD-2019-0003: 
Food Safety and Inspection Service (FSIS) Guideline on Kit Product Labeling

FSIS-GD-2019-0004: 
Statements That Bioengineered or Genetically Modified (GM) Ingredients or Animal Feed Were Not Used in Meat, Poultry, or Egg Products

FSIS-GD-2019-0005: 
FSIS Guideline: Modernization of Swine Slaughter Inspection Developing Microbiological Sampling Programs in Swine Slaughter Establishments

FSIS-GD-2019-0006: 
Guideline for Training Establishment Sorters under the New Swine Slaughter Inspection System

FSIS-GD-2019-0007: 
Public Health Information System

FSIS-GD-2019-0008: 
Foodborne Pathogen Test Kits Validated by Independent Organizations

FSIS-GD-2019-0009: 
Labeling Guideline on Documentation Needed to Substantiate Animal Raising Claims for Label Submissions

FSIS-GD-2019-0010: 
FSIS Product Categorization (import)

FSIS-GD-2019-0011: 
The FSIS Equivalence Process (PDF of presentation)

FSIS-GD-2019-0012: 
How to Complete and Submit the SRT Using the PHIS (PDF of presentation)

FSIS-GD-2019-0013: 
2019 Self-Reporting Tool (v2019-001)

FSIS-GD-2019-0014: 
FSIS Guidance for Suggested Reporting Tables of the Government Chemical Residue Control Program

FSIS-GD-2019-0015: 
Summary of FSIS Government Residue Control Program Frequencies

FSIS-GD-2019-0016: 
Summary of FSIS Government Microbiological Sampling Programs Frequencies

FSIS-GD-2019-0017: 
FSIS Responses to the SRT (v2019-001)

FSIS-GD-2019-0018: 
FSIS Guidance for a Suggested Reporting Table for the Certified Establishment List

FSIS-GD-2019-0019: 
FSIS Guidance on Suggested Reporting Tables of the Government Microbiological Sampling and Testing Program

FSIS-GD-2019-0020: 
Modernization of Swine Slaughter Inspection Webinar

FSIS-GD-2019-0021: 
FSIS Guideline for Industry Response to Customer Complaints

FSIS-GD-2020-0001: 
PHIS Help

FSIS-GD-2020-0002: 
PHIS Viewing Waivers and No Objection Letters: Quick Reference Guide (Industry)

FSIS-GD-2020-0003: 
PHIS Industry Help Materials and Videos

FSIS-GD-2020-0004: 
Pressure Sensitive Stickers

FSIS-GD-2020-0005: 
FSIS Food Safety Guideline for Egg Products

FSIS-GD-2020-0006: 
Egg Products Hazards and Controls Guide

FSIS-GD-2020-0007: 
FSIS Guidance for Importing Meat, Poultry, and Egg Products in the United States

FSIS-GD-2020-0008: 
Guidebook for the Preparation of HACCP Plans

FSIS-GD-2020-0009: 
Sanitation Standard Operating Procedures

FSIS-GD-2020-0010: 
HACCP Model Non-Intact Fresh Ground Pork Sausage Patties

FSIS-GD-2020-0011: 
HACCP Model Swine Slaughter Traditional

FSIS-GD-2020-0012: 
HACCP Model NPIS Poultry Slaughter

FSIS-GD-ONGOING: 
AskFSIS

 

Short URL for this page: https://www.fsis.usda.gov/Guidance

Last Modified Oct 05, 2020