2026-05746
Revising Establishment Size Definitions
In Committeeeconomy
Floor Vote
Passed
Signed
Summary
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.