Laboratories and 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.
List of Pasteurized Egg Products Recognized Laboratories (PDF Only)
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.
The laboratories coordinate and conduct analytical services in support of the Agency's farm-to-table strategies.
The Guidebooks contain current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. They are:
- Microbiology Laboratory Guidebook,
- Chemistry Laboratory Guidebook, and
- Pathology Laboratory Guidebook.
Pasteurized Egg Products Recognized Laboratory (PEPRLab) Program laboratories perform Salmonella analysis on official surveillance samples of pasteurized egg products.