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| Learn more about FSIS' cooperative agreements with government agencies and other partners; review solicitation
announcements and application instructions. (Grant opportunities with the Federal government are described in more detail at Grants.gov.)
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FSIS and its partners have developed or recommend these guidance materials to reinforce science-driven, risk-based
programs for controlling foodborne hazards (e.g., HACCP) and extend their application to the transportation, storage,
retailing and delivery of meat, poultry, and egg products.
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FSIS offers food defense and emergency response guidelines that all segments of the population, including meat,
poultry, and egg products plants can use to ensure that the products they produce and consume remain safe and secure.
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FSIS relies heavily on technology in order to deliver food safety training to a widely dispersed and diverse audience.
These Online References may be helpful to partners developing their own training programs.
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Look here for news about upcoming and past public meetings and events; obtain background information, press releases, and agendas.
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Here you will find the membership and charter information, along with the final reports, concerning the National
Advisory Committee on Meat & Poultry Inspection (NACMPI) and
National Advisory Committee on Microbiological Criteria for Foods (NACMCF).
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Last Modified: August 29, 2008
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