Revising Establishment Size Definitions

FSIS is considering revising how it defines establishment sizes for purposes of its oversight of meat and poultry establishments and egg products plants. Since 1996, FSIS has used Hazard Analysis and Critical Control Point (HACCP) size categories, which are based on employee count and annual sales, to analyze the impact of regulations and tailor assistance to small entities. More recently, FSIS has also applied volume-based thresholds to categorize establishments to analyze the impact of regulations and for establishing Agency sampling frequencies or setting sampling requirements for the regulated industry. This advance notice of proposed rulemaking (ANPR) requests stakeholder input on whether FSIS should update its establishment size definitions and, if so, how.