The implementation of the Hazard Analysis and Critical Control Point (HACCP) rule and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.

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.

All Guides are PDF unless otherwise noted.

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