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  1. Bison From Farm to Table - Food Safety and Inspection Service

    Oct 24, 2024 · Bison From Farm to Table One of our most enduring American images is that of the great American buffalo, or species Bison bison. These huge, shaggy animals once roamed …

  2. Beef From Farm to Table | Food Safety and Inspection Service

    Dec 4, 2024 · Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly. About 33 million cattle are inspected yearly by USDA's Food Safety and …

  3. Lamb From Farm to Table | Food Safety and Inspection Service

    Dec 3, 2024 · Lamb From Farm to Table Sheep is the oldest domesticated meat species. Sheep have been raised by humans beginning about 9,000 years ago in the Middle East. In many …

  4. askFSIS - Food Safety and Inspection Service

    Apr 17, 2025 · askFSIS answers questions about meat, poultry, and egg products inspection, FSIS policies and related topics from inspection personnel, industry and other stakeholders. …

  5. Constituent Update - August 8, 2025 - Food Safety and Inspection …

    Oct 2, 2020 · Australia Accepting Raw Beef Products from the United States Effective July 28, 2025, Australia is accepting raw beef, water buffalo, and bison meat and their raw products …

  6. Eligible Foreign Establishments - Food Safety and Inspection Service

    5 days ago · Eligible Foreign Establishments Countries listed in the table below are eligible to export meat, poultry, or egg products to the United States. Select a country from the table …

  7. HACCP Guidance - Food Safety and Inspection Service

    Jan 12, 2022 · The Food Safety and Inspection Service (FSIS) is establishing requirements applicable to meat and poultry establishments designed to reduce the occurrence and …

  8. The purpose of post-mortem inspection is to protect the public health by ensuring that the carcasses and parts that enter commerce are wholesome, not adulterated, and properly …

  9. FSIS Cooking Guideline for Meat and Poultry Products (Revised …

    Preface This is a revised version of the FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A). It has been updated in response to comments received on the previous …

  10. Welcome Opening Remarks Overview of the Grant of Inspection Process Funding for Small Scale Processing Question and Answer Session Closing Remarks