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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall Cases in Calendar Year 2012
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall and PHA Cases in Calendar Year 2022
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Illnesses and Pathogens
        • Campylobacter
          • Campylobacter En Español
        • Clostridium botulinum
        • Escherichia coli O157:H7
        • Parasites and Foodborne Illness
        • Salmonella Questions and Answers
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Deep Fat Frying
        • Doneness Versus Safety
        • Food Allergies
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • High Altitude Cooking
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importing Meat, Poultry & Egg Products US
        • Inspection for Food Safety: The Basics
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • Kitchen Thermometers
        • Mail Order Food Safety
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Natural Flavors on Meat and Poultry Labels
        • Safe Handling of Take-Out Foods
        • Slaughter Inspection 101
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tailgating Food Safety Q & A
        • Understanding FSIS Food Recalls
        • Water in Meat & Poultry
        • Danger Zone 40F - 140F
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Molds on Food: Are They Dangerous?
          • Hongos en los Alimentos: ¿Son Peligrosos?
        • Refrigeration
        • Safe Temperature Chart
        • Shelf-Stable Food
        • Steps to Keep Food Safe
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Meat
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Carne de res ablandada mecánicamente
        • Catfish from Farm to Table
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Corned Beef
        • Door-to-Door Meat Sales
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • Lamb From Farm to Table
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Yersiniosis and Chitterlings Tips
      • Poultry
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • Let's Talk Turkey Roasting
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
      • Eggs
        • Egg Products and Food Safety
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Fires and Food Safety
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
            • Salmonella Categorization of Individual Establishments for Poultry Products
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • National Antimicrobial Resistance Monitoring System (NARMS)
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
        • Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • U.S. Establishments by Country
          • Australia Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Gibraltar Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
        • Quarterly Enforcement Reports (Narrative, Archived v1)
        • Quarterly Enforcement Reports (Narrative, Archived v2)
        • Quarterly Enforcement Reports (Narrative, Archived v3)
        • Quarterly Enforcement Reports (Narrative, Archived v4)
      • FSIS Policies on Regulatory Decisions
    • Inspection Training & Videos
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office for Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement, and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
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    • askFSIS
      • Having Trouble with the Webform
    • Pregúntele a Karen
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Who Works for Us
      • Dr. Summer Addo — an Unexpected Career Path
      • Dr. Jeanetta Tankson Shares Her Passion for Science and Food Safety
      • Micheall Myrie - Visual Information Specialist and AAFE Award Winner
      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
      • CSI Sherri Rodriguez: Thankful for FSIS and Friends
      • Stephen Whatley Celebrates 50 Years of Federal Service
      • Stevie Hretz Enjoys Putting “Humans First!”
      • Archives
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • Incentives
      • Federal Employee Benefits Summary
    • Employment Programs
    • Food Inspector Apprenticeship Programs
    • Professionals with Disabilities
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
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        • Emergency Backup Dependent Care (EBDC) Program
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      • COVID-19 Pandemic Resources
        • Information about Face Coverings/Masks and Face Shields
      • Workplace Violence
    • Onboarding
      • New Hire Training
    • Agency Awards & Achievements
    • Professional Development Opportunities
      • OFO Workforce Investment Initiative Pilot Program
    • Employee News & Stories
      • FSIS Snapshots
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        • June 2021 Snapshots
      • Submit Your Stories
      • Black History Month — Resistance Through Agricultural Innovations
      • Tiffanie Newman: Versatility at FSIS and in Daily Life
      • Meet Pickle-Eating Champ, CSI Joe Smith
      • Supervisors Make All the Difference!
      • Disability: Part of the Equity Equation
      • Archives
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: Message from Leadership — Women’s Equality Day
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Message from Leadership — Be an Advocate for Public Health
        • ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
        • ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
        • ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Mask Requirements Updated for FSIS Employees
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Pride Month and USDA’s Commitment to Inclusion
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Asian American and Pacific Islander Contributions to Our Nation’s History
        • ARCHIVE: USDA Vaccination Heroes Do Their Part for America
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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      • Disability: Part of the Equity Equation
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Administrative

Call the HR Hotline

One HR supporting one FSIS Workforce 8:00 A.M. - 4:00 P.M. EST. To speak to an HR representative about any questions, comments or concerns, call or email at:
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1-877-FSIS-HR1 FSISHR1@usda.gov
Career Development

Explore FSIS Careers

From world-renowned scientists to food and consumer safety inspectors, FSIS employees are committed to our mission. Explore our major job profiles to learn more about what we do.
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InsideFSIS

The FSIS employee intranet, created for and built by FSIS employees, is accessible to all employees with Level 2 eAuthentication credentials.
Login to InsideFSIS

FSIS Safety

Information about employee safety is available on this page and also on InsideFSIS (the employee intranet site). For background, see FSIS Directive 4791.1, Basic Occupational Safety and Health Program. This directive provides instructions for the basic components of the Agency’s Occupational Safety and Health Program and describes how the program fulfills the responsibilities required by the Occupational Safety and Health Administration.

COVID-19 Pandemic Resources

Find information and resources related to the ongoing COVID-19 pandemic.

Learn More

Safety and Physical Security Branch - Safety Specialists

Coverage  Title  Name  Email and Number
FSIS Lead Safety Specialist  Glenn Kerschner Glenn.kerschner@usda.gov
(202) 580-5157
Alameda Safety Specialist

Ann Hergenreter

Ann.hergenreter@usda.gov
(202) 570-3582
Denver Safety Specialist Ann Hergenreter Ann.hergenreter@usda.gov
(202) 570-3582
Philadelphia Safety Specialist Wes Tart Wesley.tart@usda.gov
(202) 821-8211
Raleigh Safety Specialist Wes Tart  Wesley.tart@usda.gov
(202) 821-8211
Springdale Safety Specialist Jacob Moore Jacob.moore@usda.gov
(214) 542-0845
Dallas Safety Specialist Jacob Moore Jacob.moore@usda.gov
(214) 542-0845
Des Moines Safety Specialist

Michael Lyons

Michael.lyons2@usda.gov
(301) 346-9573
Chicago Safety Specialist Michael Lyons Michael.lyons2@usda.gov
(301) 346-9573
Atlanta Safety Specialist Todd Nixon Todd.Nixon@usda.gov
(202) 957-9806
Jackson Safety Specialist Todd Nixon Todd.Nixon@usda.gov
(202) 957-9806

SPSB, Chief
Jerome Yoon
(202) 993-3538
Jerome.Yoon@usda.gov

Designated Agency Safety and Health Official
C. Natalie Lui Duncan
Deputy Assistant Administrator
Office of Management
(202) 510-0215
Natalie.Duncan@usda.gov

OSHA

With the Occupational Safety and Health Act of 1970, Congress created the Occupational Safety and Health Administration (OSHA) to ensure safe and healthful working conditions for working men and women by setting and enforcing standards and by providing training, outreach, education and assistance.

OSHA Safety Poster

All FSIS offices are required to post the Federal Agency Occupational Safety and Health Protection for Employees poster. Each poster contains the contact information for the safety specialist assigned to the district. A version of this poster is available for each FSIS district. It includes contact information for the specialist responsible for your area.

  • View Contact Information for Michael Lyons
  • View or Download the Poster

  • View Contact Information for Jacob Moore
  • View or Download the Poster

  • View Contact Information for Todd Nixon
  • View or Download the Poster

  • View Contact Information for Ann Hergenreter
  • View or Download the Poster

  • View Contact Information for Glenn Kerschnerr
  • View or Download the Poster

Recordkeeping and Notification

Many employers in the United States, including the Federal government, are required to maintain documentation on employee work-related injuries and illnesses. 

Many employers in the United States, including the Federal government, are required to maintain documentation on employee work-related injuries and illnesses. The documentation that must be maintained includes the following forms:

  • OSHA 301 Injury and Illness Incident Report;
  • OSHA 300 Log of Work-Related Injuries and Illnesses; and
  • OSHA 300A Summary of Work-Related Injuries and Illnesses.

An injury or illness is work-related if an event or exposure in the work environment caused or contributed to the employee’s injury or illness.

Injuries and illnesses that meet certain criteria are recorded on the OSHA forms listed above. These injuries and illnesses are referred to as an OSHA recordable incident.

An OSHA recordable incident is an injury or illness that is work-related and results in one or more of the following:

  • Days away from work;
  • Restricted work or transfer to another job;
  • Medical treatment beyond first aid;
  • Loss of consciousness;
  • A significant injury or illness diagnosed by a physician or other licensed healthcare professional; or
  • Death.

Refer to the chart (larger version available in PDF) to to determine which forms need to be completed.

FSIS Employee Injury and Illness Recordkeeping Flowchart

Days Away from Work

Q. What does “days away from work” mean?

A. “Days away from work” means one or more calendar days that the employee was unable to work. The calculation for counting the number of days away from work begins the day after the injury or illness took place. Days away from work includes those days such as weekend days, holidays, or previously planned vacation days, if the healthcare physician states that the employee cannot work on those days. It does not matter if the employee was scheduled to work on those days or not.

Examples

Example A: While at the head station, Sally cut her hand. She left work early and went to the nearby clinic for medical treatment. She returned to work the next day.

Is this recordable?

No, it is not a recordable incident because Sally did not miss at least one day of work after the incident.

Example B: Tom parked his car in the parking lot of the district office and was walking into the office when he slipped and fell on ice. He injured his back and went home. His physician said he could not work for the next three days. Tom was only scheduled to work the following day and would have been on leave for the following two days.

Is this recordable?

Yes, it is a recordable incident because Tom could not work because of his injured back. The OSHA log would reflect 3 days away from work; one regular work day and two scheduled days of leave.
 

Restricted Work or Transfer to another Job

Q. What does restricted work or transfer to another job include?

A. Restricted work means that FSIS management or a physician recommends that the injured or ill employee not perform at least one of his/her routine job duties. Transfer to another job means FSIS management assigned the employee to another job because of the injury or illness. The calculation for counting restricted work and/or transfer begins the day after the injury or illness took place.

Example: While working on the line at an establishment, Tom fell off an inspection stand and injured his arm. He went home early that day and saw his doctor. The next day he came to work with written guidance from his doctor to rest his arm and not perform his routine job functions. Instead of working on the line, his IIC had him help with paperwork to allow time for his arm to heal.

Is this recordable?

Yes, it is a recordable event because Tom’s doctor suggested that Tom perform other job duties that are not normally part of his routine work duties.
 

Medical Treatment beyond First Aid

Q. What defines medical treatment beyond first aid?

A. OSHA defines first aid in very specific terms. The list of what first aid includes can be found on the FSIS ESHG intranet website at www.tinyurl.com/FSIS-ESHG under “OSHA Topics”. If the treatment is not included in the list of first aid, then the injury or illness is classified as medical treatment, and would be a recordable incident.

Example: Sally’s arm was sore due to the repetitive motion of her job duties on the line at the chicken establishment. She went to her doctor and he advised her to take an over-the-counter pain reliever (such as Tylenol) but at a prescription dosage.

Is this recordable?

Yes, it is a recordable incident. Even though the medication the doctor recommended was available over the counter without a prescription, the doctor prescribed Sally to take it at a prescription-level dose. Therefore, it does not meet the definition of first aid and instead is classified as medical treatment.
 

Significant Injury or Illness Diagnosis

Q. What is a significant injury or illness diagnosis?

A. This includes cancer, chronic irreversible diseases, fractured or cracked bones, and punctured eardrums

Example: Sally was working in her FSIS laboratory when she tripped over a box, fell, and cracked her collarbone. Her physician suggested that the bone would heal without additional medical treatment.

Is this recordable?

Yes, it is a recordable incident because a broken or cracked bone meets the definition of an OSHA significant injury or illness diagnosis.
 

Loss of consciousness

Q. What if the employee lost consciousness for a couple of seconds?

A. It does not matter the length of time the employee lost consciousness. Any loss of consciousness is considered a recordable incident.

Example: Tom was returning to his station on the line after his morning break when, while walking in between two cow carcasses, the line jerked and Tom was struck, fell and hit his head on the floor. He was unconscious for a few seconds, but seemed to be OK afterwards.

Is this recordable?

Yes, it is a recordable incident. Any time an employee loses consciousness the incident must be recorded on the appropriate OSHA form.
 

Death

Q. How do I know if a death is work-related or not?

A. A death is considered to be work-related if an event or exposure caused or contributed to the employee’s death.

Example: Tom was being given more and more responsibilities at work and reported that he was felt extremely stressed because of his job. One day at work, Tom suffered a heart attack and later died. His family told his FSIS IIC that the doctors believed that the stress at work contributed to his heart attack.

Is this recordable?

Yes, it is a recordable incident because OSHA investigated the incident and determined that it was work-related.

  • Forms 300, 300A, 301 and Instructions
  • Forms 300, 300A, 301 (Forms ONLY) - PDF Fillable Format
    (If you have trouble opening the form, right-click the link and save the file to your computer.)
  • Additional formats and instructions are available from OSHA.

Health

Information about common health issues that may face FSIS employees.

Heat Stress

It’s summertime and that means it’s time to think about protecting against the effects of heat stress. Employees who are exposed to hot and humid conditions are at risk of developing heat-related illnesses, so it’s important to know how to prevent them from happening, what signs and symptoms show that prevention has failed, and what to do then.

Excessive exposure to heat can cause a range of heat-related illnesses. If you experience any of the following symptoms, speak with your supervisor immediately:

  • Heat exhaustion - heavy sweating, dizziness, headache, fainting and fatigue,
  • Heat cramps - painful muscle spasms, 
  • Heat rash - moist skin, itching, tingling and raised bumps.

In the most serious cases, exposure to heat can also cause heat stroke. This is a very dangerous condition and emergency services should be contacted immediately. Symptoms of heat stroke are:

  • Dry, hot skin with no sweating. 
  • High body temperature. 
  • Rapid pulse and breathing.
  • Irrational behavior or confusion.
  • Convulsions and loss of consciousness.

A few simple steps can prevent heat-related illnesses:

  1. Drink plenty of fluids, small amounts of water often, before you become thirsty.
  2. Drink Agency-provided electrolyte replacement drinks.
  3. Avoid heavy meals and hot foods.
  4. Wear lightweight, breathable clothing to help air move over the skin surface.
  5. If exertion in a hot environment makes your heart pound or makes it difficult to breathe, stop all activity.
  6. Monitor the condition of your co-workers and have someone do the same for you.

  • The FSIS Environmental, Safety and Health Group has created a heat stress poster with important information. The poster can be downloaded from the FSIS safety intranet site at https://inside.fsis.usda.gov/fsis/emp/static/centerContent/fsisPage.jsp?keyword=HeatStress6553.
  • For more information about heat stress, contact the Occupational Safety and Health Specialist (OSHS) for your district. 
  • Heat Stress Illness Prevention Items List

Health Hazard Information Sheets (HHIS)

The Health Hazard Information Sheets (HHIS) below are intended to provide general occupational safety and health information for In-Plant Personnel (IPP) to specific hazards that may be encountered within the work environment.

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    Personal Protective Equipment (PPE)

    FSIS employees must wear appropriate and approved PPE at all times when working in an area that contains a recognized hazard.

    All PPE provided by the Agency can be obtained through the Material Management Service Center (formerly the Beltsville Service Center). Refer to the Specialty Supply Catalog for details. For further assistance, please contact Pam Veal at (301) 504-3995.

    Policies & Postings

    View related policies and required postings.

    Required Postings

    In addition to OSHA safety posters that include contact information for Occupational Safety and Health Specialists, the following forms must be conspicuously displayed in every workplace.

    • OSHA Form 300A, Summary of Work-Related Injuries and Illnesses
      Whether there are recorded accidents or not, post only from February 1 to April 30 following the year reported. Must be kept on file for five years.
    • Department of Labor Form CA-10, What A Federal Employee Should Do When Injured At Work
    • FSIS Directive 4791.5, Hazard Communication Program: Attachment 1
      Signed by plant and IIC at every plant.

    All Forms listed below can be accessed on the Forms page.

    • FSIS Form 4792-1, In Case of Emergency
      Telephone Numbers: Post near phone; add prefix digits if needed for outside line, e.g., 9-911.
    • FSIS Form 4791-2, FSIS Circuit Safety and Health Committee Report
    • FSIS Form 4791-20, Record of Noise Exposures
      Update when changes are made in plant or office (all plants).
    • FSIS Form 4791-21, FSIS Occupant Emergency Plan and Floor Plan, Map or Schematics Showing Exits and Exit Routes
      Refer to FSIS Directive 4791.6.(If processing plant with more than ten employees, a plant person who will check to make sure FSIS employees are out of the plant should be listed on the form.)
    • FSIS Form 4791-23, Safety and Health Inspection Checklist. (Office)
      Updated annually in all plants.
    • FSIS Form 4791-24, Safety and Health Inspection Checklist. (Plant)
      Updated annually in all plants.
    • Lock-Out-Tag-Out Floor Plan or Schematic. (A Lock-Out-Tag-Out Cooperative Agreement should be on file, and a list of all machinery and energy sources should be on floor plan or schematics unless all machinery is cord and plug.)

    • OSHA Standard 29 CFR 1910.95: Occupational Noise Exposure
    • OSHA Standard 29 CFR 1910.1020: Access to Medical and Exposure Records

    Related FSIS Directives and Notices

    • FSIS Directive 3410.3 Reimbursement Provisions for Inspection Expenditures
    • FSIS Directive 4771.1 Administrative Grievance Process
    • FSIS Directives 4791.1 Basic Occupational Safety and Health Program
    • FSIS Directive 4791.5 Hazard Communication Program
    • FSIS Directive 4791.6 Procedures for Workplace and Travel Emergencies
    • FSIS Directive 4791.7 CANCELLED Monitoring Employee Exposure to Occupational Radiation
    • FSIS Directive 4791.8 Air Contaminants Safety Awareness Program
    • FSIS Directive 4791.11 Lockout Tagout Procedures
    • FSIS Directive 4791.12 Reporting and Correcting Occupational Hazards
    • FSIS Directive 4791.13 Workplace Inspections and Incident Reporting

    Weather & Environmental

    Hurricane Checklist

    The 2020 hurricane season is expected to be more active than a normal season. There are actions you can take now to be better prepared at home and at work.

    • Hurricanes bring many hazards to coastlines and inland areas, including storm surge along the coast, inland flooding due to heavy rainfall, tornadoes, strong winds, rip currents and large waves.
    • Do you live near the Gulf or Atlantic Coasts? Contact your local government/ emergency management office to find out if you live in a hurricane evacuation area.

    • For help visit https://www.ready.gov/plan.
    • Make sure everyone in your household knows and understands your plan.
    • If anyone in your household is an individual with a disability identify if additional help may be needed during an emergency.
    • You may have to evacuate quickly due to a hurricane. Learn your evacuation routes and identify the best storm refuge available. If your community has shelters, verify now which will be open and operating during the pandemic.
    • Discuss the latest Centers for Disease Control (CDC) guidance on Coronavirus (COVID-19) and how it may affect your hurricane planning.

    • Have enough supplies for your household, include medication, disinfectant supplies, cloth face coverings, pet supplies in your go bag or car trunk.

    Have several ways to receive alerts.

    • Download the FEMA app to receive alerts from the National Weather Service.
    • Sign up for community alerts in your area.

    • Make sure your insurance policies and personal documents like ID are up to date. Make copies and keep them in a secure password protected digital space.

    • Declutter drains and gutters, bring in outside furniture, consider hurricane shutters.

    • Keep your cell phone charged when a hurricane is in the forecast and purchase backup charging devices to power electronics.

    • Make sure your supervisor has your current contact information and that your emergency contact information is up to date.
    • Make sure you have current contact information for your supervisor and other coworkers you may need to contact.
      • Keep a hard copy of the information along with electronic copies.
    • If you or your duty station is in the path of a hurricane communicate with your supervisor before the storm hits and report your status to your supervisor as soon as it is safe to do so after the storm passes. 

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    Our History

    USDA's Food Safety Inspection Service has a long, rich history of improving and protecting America's food supply.
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    Last Updated: Nov 09, 2022
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