Inspection directory for meat, poultry and egg products

Errata of the MPI directory (Sep 15, 2021)
Corrections to this month’s issue of the MPI Directory are available in this document.

FSIS is responsible for protecting the health of the public by ensuring the safety of processed 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 establishments across the United States and the Territories, to verify the production of safe foods, sound and properly labeled.

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

FSIS District: The FSIS district where an establishment is located. For more information on FSIS Districts:

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

  • The 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 with production volume

Cattle slaughter: Carry out slaughtering 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: Carry out slaughtering 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.

Processing: Carry out activities that fall under the following:

  • Raw Intact: Raw processing may include cutting, slicing, trimming, etc.
  • Gross not intact: Raw processing may include grinding, stuffing, mixing, etc.
  • RTE: The “ready-to-eat” treatment may include cooking, smoking, drying, etc.
  • TRNE: The “Not Ready-to-Eat” treatment may include partial heating, smoking, curing, etc.
  • Siluriformes: Treatment of siluriformes
  • Eggs Products: Processing of egg products may include egg breaking, pasteurization, drying, etc.

An establishment can manufacture 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 (RTE), meat for lunch (RTE), and beef jerky (RTE). Users can contact the individual establishment for specific product 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 Control Panel to filter the available establishments and activities.
  • Selecting a filter will filter the other fields and display only the options and data relevant to the selected filter (s). Clear all filters to see all options and data.
  • Hover over an establishment on the map to see contact details and activities carried out.
  • The “Number of Ests” counts the unique establishments corresponding to 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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