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Home | Food Safety and Inspection Service The Food Safety and Inspection Service is responsible for ensuring that meat, poultry, Siluriformes, and eggs are safe and are properly labeled and packaged Learn more about our inspection services and process
Meat, Poultry and Egg Product Inspection Directory Meat, Poultry and Egg Product Inspection Directory The Meat, Poultry and Egg Product Inspection (MPI) Directory is a listing of establishments that produce meat, poultry, and or egg products regulated by FSIS The Establishment Demographic Data includes additional establishment information about FSIS regulated establishments, including size, species slaughtered and aggregate categorical
Recalls Public Health Alerts - Food Safety and Inspection Service WASHINGTON, October 24, 2025 – LSI, Inc , an Alpena, S D establishment, is recalling approximately 2,277,540 pounds of a ready-to-eat Korean barbecue pork jerky product that may be contaminated with pieces of metal, the U S Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today
Recall 033-2025 Product Labels Awaken your taste buds with the sweet and savory flavor of Golden Island Korean Barbecue recipe jerky In this tasty our In a blend sesame soy sauce and brown thatll water Then Be it to perfection ant" rs eat pst the taste and tendernass for to Island,' *are ml,sslon to snacks thrill pur taste buds and spark msss
FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix . . . 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 version and renamed In addition, the guideline has been revised to include recommendations from previous versions and new updates based on up-to-date science The guideline also includes changes to improve its
Hot Jerky - Food Safety and Inspection Service HOT VENISON JERKY Smoke Flavoring Added Made From Whole Strips of Venison Ingredients: Venison, Vinegar, Salt, Brown Sugar, Smoke Flavoring, Worcestershire Sauce[Water, High Fructose Corn Syrup, Molasses, Salt, Acetic Acid, Carmel Color, Hydrolyzed Soy Protein(soy), Enriched Wheat Flour(niacin, reduced iron, thiamine mononitrate, riboflavin
Product-Categorization FSIS Product Categorization FSIS has developed this document to assist with accurate identification of the meat, poultry, and egg products certified for export to the United States
LSI, Inc. Recalls BBQ Pork Jerky Product Due To Possible Foreign Matter . . . The affected jerky product has a one-year shelf-life with “best by” dates ranging October 23, 2025, through September 23, 2026, printed on the side of the packaging The following product is subject to recall [view labels]: 14 5-oz and 16-oz plastic pouches containing “GOLDEN ISLAND fire-grilled PORK JERKY Korean BARBECUE recipe ”
Jerky and Food Safety - Food Safety and Inspection Service Jerky and Food Safety When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140°F temperature of a food dehydrator Included here is the scientific background behind drying food to make it safe and the
Food Standards and Labeling Policy Book Changes in this publication are to add new entries, correct errors, condense material, and reformat the entries for ease in reading and use There will be updates of the publication to conform to changes in meat and poultry inspection standards and to reflect any current policy developments