- Regulations
Meat - 9 Code of Federal Regulations 9CFR Part 300 - 592 - FSIS Directive
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5000 Series - Program Services
The listing of FSIS directives for this series addresses grants, HACCP, inspection procedures, IDV reviews, Federal-State issues, cooperative programs and custom exemptions. These directives provide official communications and instruction to Agency personnel in carrying out their functions. -
6000 Series - Slaughter Inspection
This series addresses finished product standards, zero-tolerance for fecal material, anti-microbials, carcass spraying, and humane handling. -
7000 Series - Processed Products
The listing of FSIS directives for this series addresses processing performance standards and labeling. These directives provide official communications and instruction to Agency personnel in carrying out their functions -
8000 Series - Compliance Evaluation and Enforcement
The listing of FSIS directives for this series addresses recalls, detentions, seizures, and condemnations. These directives provide official communications and instruction to Agency personnel in carrying out their functions. -
10000 Series - Laboratory Services
The listing of FSIS directives for this series addresses E. coli, Salmonella, sample seals, residues, and sampling programs. These directives provide official communications and instruction to Agency personnel in carrying out their functions.
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5000 Series - Program Services
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FSIS HACCP Validation Resources & Information
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FSIS Notices
FSIS inspection related notices are time sensitive materials issued to provide instruction in support of food safety regulations. A completed listing of FSIS notices appears here, organized by issue date. -
FSIS Food Safety Assessments (FSA) Materials and Information
EIAO Training Modules and Draft Tools - FSIS Resource
Compliance Guidelines
E. coli O157:H7
Listeria monocytogenes
Salmonella
BSE
Humane Handling and Slaughter
Recall of Meat and Poultry Products - FSIS Training Materials
- Food Safety and Inspection Service - Ask Karen (Spanish)
- Food Defense and Emergency Response
- FSIS Public Information System (PHIS) Resources
- Other Resources
Technical Paper - Lethality and Stabilization Standards for Certain Meat and Poultry Products
Time/Temperature Tables for Cooked Ready-to-Eat (RTE) Poultry Products
USDA Agricultural Research Service (ARS) - Pathogen Modeling Program
American Meat Institute (AMI) - Process Lethality Determination Model
Common Database for Predictive Microbiology
MicroFit v 1.0
Ohio State - HACCP Plan Supporting Documentation Literature Search
International HACCP Alliance - HACCP Plan Supporting Documentation
North Carolina State University - Poultry Processing Bibliography
