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
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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-2013-0017:
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-2017-0008:
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-2017-0016:
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-2018-0004:
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-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-2019-0019:
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-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-2020-0013:
HACCP Model Poultry Slaughter
FSIS-GD-2020-0014:
FSIS Guidance for a Suggested Reporting Table for the Certified Establishment List
FSIS-GD-2020-0015:
FSIS Guideline for Industry Response to Customer Complaints
FSIS-GD-2020-0016:
FSIS Guideline to Assist with the Donation of Eligible Meat & Poultry Products to Non-Profit Organizations
FSIS-GD-ONGOING:
AskFSIS
Short URL for this page: https://www.fsis.usda.gov/Guidance