Meat, Poultry and Egg Products Inspection Directory

FSIS is responsible for protecting public health by ensuring the safety of meat, poultry, and egg products. FSIS has approximately 9,600 employees, with the majority of agency employees working on the front lines at more than 6,500 federally inspected facilities across the United States and territories, verifying the production of safe food, safe and properly labelled.

FSIS listed the physical location of each facility in the FSIS MPI Directory and published the facility’s demographics to provide a general description of the production operations for each facility. Establishments may perform a wide range of meat, poultry and egg product production activities, ranging from the slaughter of animals, to the cutting and grinding of raw meat, to the preparation of ready-to-eat products , etc. With an almost limitless list of different products on the market at any one time, FSIS groups these activities into broad categories, which include:

FSIS District: The FSIS district where a facility is located. For more information on FSIS districts:

HACCP size: The size of the establishment according to the business class.

  • Options are Large (= 500 or more employees), Small (10-499 employees), and Very Small (
  • This information is only collected for establishments under HACCP.
  • NOTE: This variable is not strongly correlated to production volume

Livestock slaughter: Conduct culling activities for all classes of Beef, Pork, Lamb, Sheep, Goats and Other Meat. “Other Meat” includes the remaining classes that are not already listed.

Poultry slaughter: Conduct culling activities for all classes of Chicken, Turkey, Duck, goose, Rabbit, Pheasant, Quail and Other poultry. “Other poultry” includes the remaining classes that are not already listed.

Treatment: Carry out activities that fall under the following:

  • Raw intact: Rough processing may include cutting, slicing, trimming, etc.
  • Gross not intact: Raw processing can include grinding, stuffing, mixing, etc.
  • TEN: “Ready-to-eat” processing may include cooking, smoking, drying, etc.
  • TRNE: Non-ready-to-eat processing may include partial heating, smoking, drying, etc.
  • Siluriformes: Treatment of Siluriformes
  • Egg products: Egg product processing may include egg breaking, pasteurization, drying, etc.

An establishment can produce products in more than one category. For example, an establishment may slaughter cattle (beef), cut steaks (raw intact), ground beef (raw not intact), and prepare fully cooked hot dogs (RTE). Alternatively, an establishment can produce products in only one category. For example, an establishment may prepare Fully Cooked Hot Dogs (PAM), Luncheon Meat (PAM), and Beef Jerky (PAM). Users may contact the individual establishment for product-specific inquiries.

Inspection activities: The type of inspection activities for which the establishment is approved under its inspection grant.

Using the Dashboard

  • Select a field in the configuration panel to filter the establishments and activities available.
  • Selecting a filter will filter the other fields and display only relevant options and data based on the selected filter(s). Clear all filters to see all options and data.
  • Hover over an establishment on the map to see the coordinates and the activities carried out.
  • The “Number of Establishments” counts the unique establishments that match the selected filter(s).
“Nebraska” “Nebraska” & “Beef” “Select the establishment on the map”
Example of MPI screen Table 2 Example of MPI screen Table 3

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