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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
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      • Making a Freedom of Information Act (FOIA) Request
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
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      • Dr. Summer Addo — an Unexpected Career Path
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      • DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too!
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      • Submit Your Stories
      • Black History Month — Resistance Through Agricultural Innovations
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      • 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
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        • 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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National Advisory Committee on Meat and Poultry Inspection (NACMPI)

Established in 1971, the National Advisory Committee on Meat and Poultry Inspection (NACMPI) advises the Secretary of Agriculture on matters affecting federal and state inspection program activities.

  1. Committee’s Official Designation

    The committee shall be known as the National Advisory Committee on Meat and Poultry Inspection (NACMPI), hereafter referred to as the Committee or the NACMPI.

  2. Authority

    The NACMPI is established to advise the Secretary, as authorized under section 301(a) (4) of the Federal Meat Inspection Act (FMIA) (21 U.S.C. 661(a) (4)) to carry out the responsibilities imposed by sections 7(c), 24, 205, 301(a) (3), and 301(c) of the FMIA (21 U.S.C. 607(c), 624, 645, 661(a) (3), and 661(c)), and authorized under section 5(s) (4) of the Poultry Products Inspection Act (PPIA)(21 U.S.C. 454 (a) (4) to carry out the responsibilities imposed by sections 5(a) (3), 5(c), 8(b), and 11(e) of the PPIA (21 U.S.C. 454(a) (3), 454(c), 457(b), and 460(e)).

    The Committee is being established in accordance with the provisions of the Federal Advisory Committee Act (FACA), as amended, 5 U.S.C. Appendix 2.

  3. Objective and Scope of Activities

    The purpose of the Committee is to provide advice to the Secretary concerning State and Federal programs with respect to meat and poultry inspection; food safety; and other matters that fall within the scope of the FMIA and PPIA.

  4. Description of Duties

    The duties of the NACMPI are solely advisory in nature.

  5. Agency or Official to Whom the Committee Reports

    The Committee reports to the Secretary of Agriculture through the Under Secretary for Food Safety.

  6. Support

    The Food Safety and Inspection Service (FSIS) will provide administrative staff support to the Committee.

  7. Estimated Annual Operating Costs and Staff Years

    The total budget for NACMPI will be $60,000 per fiscal year, with .28 of one full time employee (FTE). In the performance of their duties away from their homes or regular places of business, Committee members may be allowed reimbursement for travel expenses including per diem in lieu of subsistence, as authorized by 5 U.S.C. 5703.

  8. Designated Federal Officer 

    A permanent Federal employee is to be appointed in accordance with agency procedures and will serve as the Designated Federal Official (DFO). The DFO will approve the advisory committee’s and subcommittees’ meetings, prepare and approve all meeting agendas, attend all committee and subcommittee meetings, adjourn any meeting when the DFO determines adjournment to be in the public interest, and chair meetings when directed to do so by the official to whom the advisory committee reports.

  9. Estimated Number and Frequency of Meetings

    The Committee will meet 1-2 times each year and the subcommittees will meet as deemed necessary by the Chairperson and the DFO.

  10. Duration of the Committee

    Continuing.

  11. Termination Date

    The Committee shall terminate two years from the date this charter is filed, unless the Secretary of Agriculture determines prior to that date that continuation of work is not in the public interest. The Committee will not meet or take any action without a valid filed charter in accordance with 41 CFR 102-3.70.

  12. Membership and Designation

    12a. This Committee shall be fairly balanced in its membership in terms of the points of view represented and the functions to be performed. Steps will be taken to encourage fresh points of view, such as staggering membership terms, to the extent practicable, and limiting the number of renewed memberships.

    12b.In accordance with Federal civil rights law and USDA civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity, in any program or activity conducted or funded by USDA (not all bases apply to all programs). Remedies and complaint filing deadlines vary by program or incident.

    The Secretary of Agriculture appoints the membership of the Committee. Furthermore, members serve for two-year terms, and can serve no more than two consecutive terms. Membership shall consist of not more than 20 individuals with diverse capabilities distinguished by their knowledge and interest in meat and poultry safety and other FSIS responsibilities. Members shall be drawn from representatives of state and local governments; industry and trade associations; public health, scientific, and academic communities; and consumers and consumer organizations. Representatives of the U.S. Food and Drug Administration and the Food Safety Office of the Centers for Disease Control and Prevention shall be ex officio members of the Committee.

    12c. The Secretary of Agriculture or designee will appoint the Chairperson who is recognized for his or her ability to lead a group in a fair and focused manner and who has been briefed on the mission of this Committee.

    12d. Ethics Statement

    To maintain the highest levels of honesty, integrity and ethical conduct, no Committee or subcommittee member shall participate in any specific party matters (i.e., matters are narrowly focused and typically involve specific transactions between identified parties) such as a lease, license, permit, contract, claim, grant, agreement, or related litigation with the Department in which the member has a direct or indirect financial interest. This includes the requirement for Committee or Subcommittee members to immediately disclose to the DFO any specific party matter in which the member’s immediate family, relatives, business partners or employer would be directly seeking to financially benefit from the Committee's recommendations.

    All members will receive ethics training to identify and avoid any actions that would cause the public to question the integrity of the Committee’s advice and recommendations. Members who are appointed as “Representatives” are not subject to Federal ethics laws because such appointment allows them to represent the point(s) of view of a particular group, business sector or segment of the public.

    Members appointed as “Special Government Employees” (SGEs) are considered intermittent Federal employees and are subject to Federal ethics laws. SGE’s are appointed due to their personal knowledge, academic scholarship, background or expertise. No SGE may participate in any activity in which the member has a prohibited financial interest. Appointees who are SGEs are required to complete and submit a Confidential Financial

    Disclosure Report (OGE-450 form) via the FDonline e-filing database system. Upon request USDA will assist SGEs in preparing these financial reports. To ensure the highest level of compliance with applicable ethical standards USDA will provide ethics training to SGEs on an annual basis. The provisions of these paragraphs are not meant to exhaustively cover all Federal ethics laws and do not affect any other statutory or regulatory obligations to which advisory committee members are subject.

    12e.Equal Opportunity Statement

    Equal opportunity practices, in line with USDA policies, will be followed in all membership appointments to the committee. To ensure that the recommendations of the committee have taken into account the needs of the diverse groups served by the Department, membership shall include, to the extent practicable, individuals with demonstrated ability to represent minorities, women, and persons with disabilities.

    The USDA prohibits discrimination in all of its programs and activities on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, family/parental status, political beliefs, income derived from a public assistance program, political beliefs, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA (not all bases apply to all programs).

  13. Subcommittees

    The Food Safety and Inspection Service in consultation with the DFO, has the authority to create subcommittees. Subcommittees must report back to the parent committee and must not provide advice or work products directly to the Agency.

  14. Recordkeeping

    The records of this Committee, formally and informally established subcommittees, or other subgroups of the Committee, shall be handled in accordance with General Records Schedule 6.2 (GRS) or other approved agency records disposition schedule. These records shall be available for public inspection and copying, subject to the Freedom of Information Act, 5 U.S.C. 552. Information about this Committee is available online at: https://www.fsis.usda.gov/nacmpi

  15. Filing Date

    June 28, 2022

The framework for the Committee's agenda for the future will be set by identifying and addressing current food safety issues of concern to consumers and policy issues that affect USDA or any food regulatory agency. The major role of the Committee is to advise the Secretary of Agriculture on food safety policies that will contribute to USDA's regulatory policy development. The Committee will meet as a group on food safety concerns. Agency officials will present matters that are considered to be issues of concern with limited discussion taking place on the issue. The Committee would decide if further information is required on the issue, and if so, the Committee will assign the issue to a Sub-Committee for a thorough discussion and complete analysis of the issue, including recommendations.

Sub-Committee Responsibilities
Once the issue has been assigned, the Sub-Committee will meet separately from the Committee to discuss the issues at hand and prepare an outline listing all concerns. The Sub-Committee will develop an action plan that assigns tasks for members to perform and report back findings. After analysis is completed, the Sub-Committee will brief the Committee on its findings and present their recommendations.

The Committee will have the option to either accept the Sub-Committee's findings and recommendations, or the Committee can request further information on the topic. If the Committee accepts the Sub-Committee recommendations, they are given to the Chairperson of the Committee to be forwarded to the Under Secretary for Food Safety for consideration for review by the Secretary of Agriculture.

In summary, the actual organization and duties of the National Advisory Committee on Meat and Poultry Inspection consist of the following:
  • Chairperson
    • Sets agenda ( issues, dates and location)
    • solicits public participation through Federal Register Notices
    • gathers committee input through discussion
    • reviews Agency priorities
    • Briefs Committee on issues
    • provides advance background materials to Committee
    • coordinates briefings by Agency officials on the issue
    • provides the use of E-mail and other telecommunications
    • organizes the Sub-Committees to achieve a balance of members with a variety of views on each issue
    • Organizes the Committee to study issues
    • Provides administrative support to the Committee, including meeting materials, facilities, and travel vouchers
    • Consolidates recommendations proposed by the Committee for forwarding through the Under Secretary for Food Safety to Secretary of Agriculture
  • Committee
    • Meets and discusses issues
    • outlines concerns
    • plans next steps
    • prepares documentation of outcomes on issue
    • Chairperson records concerns
    • Makes recommendations to Chairperson for assignment of the issue to a Sub-Committee for further study
  • Sub-Committee
    • expected outcomes
    • identify issues
    • tracks outcomes of issues and concerns
    • answers to specific questions raised
    • write up activities
    • make contacts with others and report back findings
    • meets separately to discuss issues
    • outlines concerns of issue and facilitates discussion
    • develops action plan to study issue in detail
    • assigns tasks to members
    • briefs and makes recommendations to the Committee

The Secretary of Agriculture will be provided with an informational memo through the Under Secretary for Food Safety on all issues discussed by the Committee.

FSIS is seeking nominations for membership on the USDA’s National Advisory Committee on Meat and Poultry Inspection. The nomination process occurs every two years. The nomination criteria and background are:

  • Persons from industry; state and federal government; public health, scientific, and academic communities; and consumers and consumer organizations, as well as all other interested persons are invited to submit nominations.  Self-nominations are welcome.
  • To ensure that recommendations of the Committee take into account the needs of the diverse groups served by the Department, membership will include, to the extent practicable, persons with demonstrated ability to represent minorities, women, and persons with disabilities. 
  • The full Committee consists of no more than 20 members, and each person selected is expected to serve a two-year term. Members are limited to two consecutive terms (maximum four years). Anyone wishing to nominate or be nominated must submit the name(s) of the nominee(s), curriculum vitae or resume and a completed AD-755 form.  The AD-755 form is available online at https://www.usda.gov/sites/default/files/documents/ad-755.pdf.

Nominations may be sent by mail to:

Valeria Green, Designated Federal Officer
U.S. Department of Agriculture
1400 Independence Avenue, S.W.

Mail Stop 3783, Patriots Plaza III, Room 9-267A
Washington, D.C. 20250
Attn: National Advisory Committee on Meat and Poultry Inspection

Selections are made several months after the publication of the solicitation Notice in the Federal Register. 

  • It is anticipated that the Committee will meet at least once annually in Washington, D.C.
  • Travel and per diem expenses for Committee members are covered by USDA.

For further information, contact NACMPI@usda.gov.

Membership in the Committee has been broadened to provide greater representation from state and consumer interests; this will result in more substantial contributions to USDA's regulatory policy development. The Committee will serve as a forum for significant sharing of ideas and insight about how our regulatory system can best serve both consumers and industry. The public is invited to participate in this process by making comments and suggestions in writing or by attending one of the meetings.

The members are selected to serve a two-year term. The committee generally meets twice a year and addresses food safety and policy issues of concern to the USDA.
 

 

Mr. Thomas Gremillion
Consumer Federation of America

Mr. James Jenkins
Louisiana Department of Agriculture and Forestry

Dr. Amilton De Mello
University of Nevada

Ms. Tina Rendon
Pilgrim’s Pride Corp

Ms. Kimberly Rice
U.S. Foods

Dr. Jimmy Avery
Mississippi University National Warmwater Aquaculture Center (NWAC)

Mr. William Battle
Battle Fish Farms

Ms. Tina Conklin
MSU Product Center

Ms. Patricia Ann Curtis
North Carolina State University 

Dr. Jennifer Eberly
State of Maine’s Meat and Poultry Inspection Program   

Ms. Casey Lynn Gallimore
The North American Meat Institute

Dr. Joseph Harris
Southwest Meat Association (SMA)

Dr. C. Lynn Knipe, Ph.D.
Ohio State University

Dr. Byron Williams
Mississippi State University, Central Research and Extension Center

Ms. Sherri L. Williams
JBS Regional Beef

Mr. Gregory Gunthorp
Gunthorp Farms

Dr. Alice L. Johnson
Butterball, LLC.

Dr. Denise Perry
Lorentz, Inc.

Ms. Sarah Sorscher
Center for Science in the Public Interest

Ms. Teresa Schwartz
Retired

Advisory Committee Meetings

View agendas and transcripts from past advisory committee meetings and read the reports and opinions on matters brought before the full committee or its sub-committees.

View the Meetings

Reports

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Last Updated: Jun 30, 2022
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