AskUSDA (2024)

FAQs

What is ask fsis? ›

The guidance resource, askFSIS, is a Web-based computer application, designed to respond to technical and policy-related questions from FSIS inspectors, industry, consumers, other stakeholders, and the public.

For USDA-related questions, visit the USDA website or contact the Department's Information Hotline: (202) 720-2791. For questions regarding tools on our website, like NIFA Reporting System or REEport, contact: [email protected] .

​​​ AskUSDA is a contact center that answers general inquiries from the public using trained agents and self-service options. To date, AskUSDA has partnered with 19 agencies to improve the customer experience offered to the public.

FSIS protects public health by preventing illness from meat, poultry and egg products. We do this by ensuring these products are safe, wholesome and properly labeled. FSIS is part of a science-based national system to ensure food safety and food defense.

FSIS provides for the inspection of each animal or bird at slaughter and processed products during various stages of production. FSIS inspects all raw meat and poultry sold in interstate and foreign commerce, including imported products. It monitors meat and poultry products after they leave federally inspected plants.

FDA, through its Center for Food Safety and Applied Nutrition (CFSAN), regulates foods other than the meat, poultry, and egg products regulated by FSIS. FDA is also responsible for the safety of drugs, medical devices, biologics, animal feed and drugs, cosmetics, and radiation emitting devices.

The Food Safety and Inspection Service (FSIS), an agency of the United States Department of Agriculture (USDA), is the public health regulatory agency responsible for ensuring that United States' commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

FSIS promotes food defense by encouraging establishments to voluntarily adopt a functional food defense plan; implement food defense practices (including inside, outside, and personnel security measures); and conduct training and exercises to ensure preparedness.

Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled "Keep Refrigerated." In order to be shelf stable, perishable food must be treated by heat and/or dried to destroy foodborne microorganisms that can cause illness or spoil food.