05/29/2026 | Press release | Distributed by Public on 05/29/2026 14:33
Today, FSIS posted the FY 2026 Annual Sampling Program Plan. Sampling products and testing for microbiological contaminants or chemical residues are key food safety verification activities. Each annual sampling plan identifies all current FSIS sampling programs, showing the breadth of microbiological and chemical residue sampling data that will be generated to inform the agency's science-based and data-driven strategic planning efforts.
Visit the FSIS website to view additional data and learn more about FSIS' sampling programs.
As announced in the February 13, 2026, Constituent Update, all FSIS meat and poultry product export certificates for products exported to Chile and Argentina will be generated, issued and officially maintained in FSIS' Public Health Information System (PHIS) starting on June 1, 2026. This change excludes certificates for casings and egg products. The PHIS Industry Test Environment is available for testing on March 2, 2026.
View the February 13 Constituent Update article for more details and contact [email protected] with questions regarding these changes. Technical questions can be directed to [email protected].
FSIS seeks public comments on proposed rules and notices, which are viewable on the FSIS Federal Register & Rulemaking webpage. FSIS is currently seeking comments on the following:
FSIS notices and directives on public health and regulatory issues are available on the FSIS Policy webpage. The following policy update was recently issued:
FSIS Notice 23-26: Export Module of The Public Health Information System - Argentina and Chile
The Library of Export Requirements has been updated for products for the following:
FSIS:
APHIS:
Complete information for FSIS products can be found at the FSIS Import & Export Library.
Complete information for APHIS products can be found at Export Restrictions on U.S. Animal Products for Human Consumption website. Select the countries listed above from the drop down menu for complete information.