FSIS Laboratories & Procedures

FSIS laboratories monitor and analyze production processes, identify and evaluate potential foodborne hazards, determine estimates of risk to human health, and respond to recognized, emerging, or potential threats to the food supply.

Location & Functions of FSIS Laboratories
Information about FSIS Laboratories at your fingertips.

Latest Updates To Guidebook Methods For Microbiology
View a consolidated list of Guidebook updates.

FSIS Laboratories
Laboratories coordinate and conduct analytical services in support of the Agency's farm-to-table strategies.

Accredited Laboratories
The Accredited Laboratory Program (ALP accredits nonfederal analytical chemistry laboratories to analyze meat and poultry food products for moisture, protein, fat, and salt (MPFS) content, and/or certain specific classes of chemical residues. Currently the specific chemical residues are chlorinated hydrocarbons (CHC), polychlorinated biphenyls (PCB), sulfonamides, nitrosamines, and arsenic.

Guidebooks & Methods
The Guidebooks contain current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. They include Microbiology Laboratory Guidebook, Chemistry Laboratory Guidebook, and Pathology Laboratory Guidebook.


			Hazard Analysis & Pathogen Reduction

			Laboratories & Procedures


				FSIS Laboratories

				Accredited Laboratories

				Guidebooks & Methods


			Data Collection & Reports

			Risk Assessments