How frequently should meat and poultry processing facilities be inspected by FSIS?

Meat and poultry processing facilities are inspected by the Food Safety and Inspection Service (FSIS) regularly, with the frequency of inspections determined by the level of risk associated with the facility and its compliance status. This risk-based approach allows FSIS to allocate resources more effectively and focus on facilities that may have a higher likelihood of non-compliance or that produce products posing a greater risk to public health. Facilities that have previously demonstrated compliance may be inspected less frequently, while those with issues may be subject to more frequent inspections to ensure adherence to safety regulations. This strategy is designed to enhance food safety outcomes and ensure that all products are safe for consumption.