Methodology for Performing Scheduled and Targeted Reviews of State Meat and Poultry Inspection Programs

Methodology for Conducting In-Commerce Surveillance Activities

Responding in PHIS to Industry Appeal of a Noncompliance Record

Procedures for the Hazard Identification Team

FSIS Sampling Data Reporting Through Laboratory Information Management System-Direct

Student Employment Program

New Poultry Inspection System: Post-Mortem Inspection and Verification of Ready-To-Cook Requirement

Determining Initial and Reinstating the Equivalence of Foreign Food Safety Inspection Systems

Writing an Audit Report of Foreign Food Safety Inspection Systems

Administrative Enforcement Action Decision-Making and Methodology

Food Defense Tasks and Threat Notification Response Procedures for the Office of Field Operations

Verifying an Establishment’s Food Safety System

Report of Investigation

Import Reinspection of Meat, Poultry, and Egg Products

Procedures for Evidence Collection, Safeguarding and Disposal

Notice of Receipt of Adulterated or Misbranded Product

International and Domestic Use Of FSIS Government-Furnished Equipment

Verification Procedures for Lethality and Stabilization

Speciation, Residue, and Salmonella Testing of Fish of the Order Siluriformes from Domestic Establishments

Consumer Safety Inspector Responsibilities at Fish Establishments

Speciation Residue and Salmonella Testing of Fish of the Order Siluriformes at Official Import Inspection Establishments.

Inspection Program Personnel Responsibilities at Official Import Inspection Establishments That Receive Shipments of Siluriformes Fish and Fish Products

This directive significantly updates instructions to inspection program personnel (IPP) in cattle establishments using advanced meat recovery (AMR) systems.

This directive provides instructions to inspection program personnel (IPP) (including IPP working at import establishments) and other FSIS personnel for the reimbursement for certain inspection expenditures. FSIS has rewritten this directive in its entirety to update the reimbursement amounts.

This directive provides revised procedures for supervisors in the Office of Field Operations (OFO) who conduct, document, and report on Supervisory Tool for Assessment Results (STAR) assessments.

The New Technology Review Process.

Verification Instructions Related to Specified Risk Materials in Cattle of all Ages.

Foodborne Illness Investigations

Case Referral and Dispostion

Investigative Methodology

Requesting Participation at Non-FSIS Sponsored Meetings and Events

This directive provides the procedures that program areas are to follow when developing or conducting surveys and questionnaires that assist the agency in collecting data on program operations.

This directive provides instructions to inspection program personnel (IPP) regarding how to perform the Public Health Information System (PHIS) Pre-Operational (Pre-Op) Sanitation Standard Operating Procedures (Sanitation SOP) verification task in meat and poultry slaughter and processing operations, and official import establishments.

Inspection Methodology Utilizing PHIS for the Verification of Regulatory Compliance in Egg Products Plants

FSIS Directive 2100.3 Information Technology Procurement Process Improvement

Information Technology Capital Planning and Investment Control

This directive provides the Mail Management Program procedures and responsibilities for FSIS employees and describes the Agency’s mailing and shipping standards.

Public Health Information System Export Certification

Performance of the HAV Task.

Consumer Complaint Monitoring System.

Verification of Poultry Good Commercial Practices

Verifying the Ongoing Equivalence of Foreign Food Safety Inspection Systems

This directive provides instructions to inspection program personnel (IPP) for performing export certification of meat (including Siluriformes fish) and poultry products.

Enforcement Investigation and Analysis Officer Assessments.

Prevention and Control of Trichinella in Pork Products.

Verification Activities in Canning Operations that Choose to Follow the Canning Regulations