Food Safety and Inspection Service

Preparing for Thanksgiving can become hectic. On Tuesday we tried to make your trip to the grocery store a little easier, by explaining the labels you’ll find on turkeys for sale. Now that you have your bird, you’re probably thinking about putting your game face on and getting that meal ready. In...

-You’re certain you’ve thought of everything to make this year’s Thanksgiving meal a flawless success. You’ve assigned your quarrelsome family members who passionately root for rival football teams to seats on opposite ends of the dinner table. You’re prepared to cook all of your guests’ favorite...

Throughout the year, and this month in particular, USDA celebrates 150 years of existence. The legislation that established USDA was signed on May 15, 1862, by President Abraham Lincoln. At that point, food safety wasn’t a major concern for the People’s Department. The turning point for...

In the United States the slaughter and processing of meat sold in the marketplace must take place at a state or federally-inspected facility. The USDA’s Food Safety and Inspection Service, or FSIS, is responsible for this important task. While these requirements are important for protecting the...

Meat and poultry products are important commodities within many local and regional food systems. The production of these products for local and regional markets is of course dependent on the availability of facilities that slaughter and process livestock and poultry. Media stories have recently...

In Washington, DC today, Farm and Foreign Agricultural Deputy Under Secretary Darci Vetter accepted an American flag that flew above the U. S. Regional Embassy Office at Al Hillah, Iraq in recognition of USDA employees’ contributions on Provincial Reconstruction Teams (PRTs) in Iraq.