“America’s ranchers deserve a strong, competitive marketplace that rewards their hard work and preserves opportunity for generations to come,” said Secretary Rollins. “Through the Strengthening Processing for U.S. Ranchers (SPUR) Program, USDA is taking targeted action to preserve the independent processing capacity that ranchers rely on, strengthen competition across the American beef supply chain, and support rural communities across the country. This is another important step in our Plan to Fortify the American Beef Industry by strengthening domestically owned processing capacity and ensuring America’s cattle producers continue to have strong market opportunities and meet America’s historically high beef demand.”

“Small and mid-size beef processors are essential to maintain the diversity of America’s food system,” said Under Secretary for Food Safety Mindy Brashears. “Supporting this processing capacity helps preserve market options for our United States ranchers, strengthens regional supply chains and ensures American families continue to have access to safe, high-quality beef produced here at home.”

“Competitive supply chains help ensure American ranchers have reliable markets for their cattle,” said Under Secretary for Farm Production and Conservation Richard Fordyce. “Through the SPUR Program, USDA is bolstering market opportunities for ranchers and supporting a resilient beef industry.”

These payments are authorized under the Commodity Credit Corporation Charter Act and are administered by the Farm Service Agency (FSA). Payments are intended to provide financial support to eligible beef processors who have faced increased costs of acquiring cattle for processing due to the abnormally low number of cattle being raised in the U.S at this time and other conditions currently impacting the cattle market. Additional information, including applications, will be provided to eligible entities using contact information that is currently on file with the USDA Food Safety and Inspection Service.

Entities eligible to receive funding under SPUR must be beef processing establishments under Federal inspection, as well as beef processing establishments inspected under the Talmadge-Aiken Cooperative Inspection Program and the Cooperative Interstate Shipment Program (CIS). Further, eligible entities must be U.S. owned and cannot be nationally dominant in beef processing (or owned by an entity that is). For purposes of SPUR, nationally dominant will be defined as an entity holding a market share greater than or equal to the entity holding the fourth-largest share of the beef processing market.

The extension was granted following the successful transfer of program administration from the Indiana State Department of Agriculture (ISDA) to IMPPA. This additional year will allow IMPPA to continue building on the program’s momentum and expand access to funding opportunities for processors across the state.

Since assuming management of the program, IMPPA has successfully closed multiple loans with Indiana processors, helping businesses invest in equipment, facility improvements, and operational expansion. These investments continue to strengthen local processing capacity and improve supply chain resilience throughout Indiana.

Funding is still available, and IMPPA encourages eligible meat and poultry processors to explore the opportunities provided through the program.

The MPILP is a $15 million revolving loan fund originally funded through the U.S. Department of Agriculture (USDA). The program was established to increase access to affordable capital for small and very small meat and poultry processors, with the goal of strengthening regional food systems and supporting long-term industry growth.

“We are excited to continue this important work and provide additional support to Indiana processors,” said Jennifer Hardin, IMPPA Executive Director. “The extension ensures that more businesses will have the opportunity to access low-interest financing and make critical investments in their operations.”

Loan funds may be used for projects including processing expansion, equipment upgrades, infrastructure improvements, and other operational needs that enhance processing capacity and efficiency.

Processors interested in learning more about eligibility and available funding opportunities are encouraged to contact IMPPA directly.

Program Highlights:

• Funding Source: USDA Rural Development
  
• Program Administration: Indiana Meat Packers and Processors Association (IMPPA)
  
• Loan Pool: $15 million revolving loan fund
  
• Loan Term: Up to 15 years
  
• Eligible Uses: Equipment, expansion, infrastructure, wastewater, and operational improvements

For more information, contact:

Indiana Meat Packers and Processors Association (IMPPA)
mpilp@imppa.org
https://imppa.org

“Here in Wisconsin, we’ve worked hard to ensure our farmers, producers, and processors have the resources and support they need to grow and expand their businesses and continue making the high-quality products Wisconsin is known for,” said Gov. Evers. “That includes our meat processors, and I’m proud that we were able to continue to make smart investments in their success in our most recent state budget, and I’m excited to see how these grants help our processors expand their business, increase product output, and invest in reliable processing infrastructure for the future of their business and the future of this industry here in Wisconsin.”

“The Meat Processor Infrastructure Program continues to support Wisconsin meat processing businesses year after year as they grow and innovate,” said DATCP Secretary Randy Romanski. “I’m proud that grant recipients continue to use this as an opportunity to strengthen their operations and process quality products for consumers in Wisconsin and abroad.”

Thanks to investments secured by Gov. Evers in the 2025-27 biennial budget, a total of $700,000 was available for this year’s meat processor grants, with a maximum of $50,000 allowed for each project. Grant recipients were selected through a competitive review process and are required to provide a match of 100 percent of the grant amount. DATCP received 47 applications totaling $1.77 million in grant requests. An additional $700,000 in grants will be available in 2027.
The Meat Processor Infrastructure Grant recipients and their planned projects are (* denotes current AAMP member): 

• * Almena Meat Company Inc. in Almena to replace the harvest floor carcass cooler and refrigeration system. 
• Bark River Poultry Farms in Hartland to update processing equipment within the licensed mobile processing unit.  
• * Black River Meats LLC in Withee to expand cooler capacity to support continued growth and operational efficiency.  
• Blair Meat Market in Blair to replace reduced oxygen packaging equipment.  
• Bloomington Meats II in Bloomington to replace a 60-year-old bacon slicer.  
• * Durand Smokehouse in Durand to install smokehouse grease traps to separate grease from wastewater.  
• Fayes Frozen Foods LLC in Sheboygan to expand the production, packaging, and freezing line.  
• Fox Brothers Piggly Wiggly in Hartland to purchase a grinder to improve the speed of production.  
• Frontpage Processing in Scandinavia for a physical infrastructure expansion.   
• Hoesly’s Meats in New Glarus for a freezer expansion, compressor, and evaporator upgrades.  
• Marchant’s Meats & Sausage in Sturgeon Bay for a 1,100 square foot building expansion.  
• * The Meat Block LLC in Greenville to purchase a blast chiller and oven.  
• * Northstar Bison in Cameron for a reefer truck purchase.  
• Riverside Meat in Waukesha for equipment purchases to add production lines.  
• * Roskom Meats LLC in Kaukauna to purchase a high-capacity sausage stuffer.  
• * Salchert’s Market Inc. in Saint Cloud to modernize the existing freezer and install bone processing equipment.   
• * Sheboygan Pasty Co. in Sheboygan for packaging line upgrades.  
• TMB East LLC (DBA Haen Meats) in Kaukauna for a cooler addition to separate raw product from RTE.

More information on meat processor grants is available on DATCP’s website.

“Today’s announcement marks another step toward rebuilding our domestic beef industry, the actions contained in the new Small Processors Action Plan modernize USDA’s approach to the people and small businesses who process American locally grown beef and protein. We are removing overly burdensome red tape, improving service, and giving small plants the clarity and support these business need to operate safely, grow, and compete,” said Secretary Rollins. “By expanding local processing capabilities, we’re continuing to bolster our domestic producers, which are central to the President’s Make America Healthy Again agenda.”

Both the Small Processors Action Plan and the additional $60 million in funding for the Meat and Poultry Processing Expansion Program build on USDA’s Plan to Fortify the American Beef Industry.

Small Processors Action Plan:

Small and very small plants make up the majority of Federally inspected establishments and play a critical role in local economies, rural communities, and the resilience of the nation’s food supply. These actions being announced by USDA are designed to make it easier for these businesses to interact with the agency, get timely answers, and resolve issues, without weakening inspection or food safety standards.

Improving customer service and responsiveness

• Creating clearer, easier ways for small plants to submit and track appeals and requests
• Establishing dedicated support to help small businesses navigate processes and get timely responses
• Expanding access to assistance for plants with limited technology or connectivity

Making requirements clearer and easier to navigate

• Updating and expanding plain-language guidance by FSIS, tailored to small and very small plants
• Improving visibility of available support, escalation paths, and points of contact
• Launching simpler tools to help plants engage with USDA systems

Reducing unnecessary burden while maintaining food safety

• Streamlining processes related to FSIS inspection staffing concerns and appeals
• Improving consistency and clarity across the field through targeted training and guidance
• Strengthening coordination with the Small Business Administration to ensure small plants are aware of available resources

USDA will begin rolling out these improvements immediately and will continue engaging with small and very small plants to ensure the changes are effective and responsive to real-world needs.

Meat and Poultry Processing Expansion Program:

The USDA Rural Business and Cooperative Service published a Notice of Funding Opportunity (NOFO) for $60 million to fund a fourth phase of the Meat and Poultry Processing Expansion Program (MPPEP) to help eligible meat and poultry processors expand their capacity, encourage competition and sustainable growth in the U.S. meat processing sector, and to help improve supply chain resiliency. Available funding will be divided equally into two separate competitions: one for Small and Very Small Processors and one for Intermediate Processors.

Eligible applications include for-profit organizations, nonprofit organizations, producer-owned cooperatives, tribes, and tribal entities. Privately-owned entities must be independently owned and operated, and all entities must be domestically owned. Additionally, the applicant’s processing facility must be physically located and operating in the United States or its territories. The applicant’s facility must primarily process cattle in order for the project to be eligible for the program; however, funds or equipment may be used for processing meat and poultry at the facility.

Additional information is available on USDA’s MPPEP website and electronic applications must be submitted through Grants.gov.

The link to submit comments is here: https://www.regulations.gov/document/FSIS-2026-0001-0001/comment

All comments must be submitted by May 26, 2026 at 11:59 PM EDT.

The American Association of Meat Processors (AAMP) is America’s largest meat trade association representing over 1700 establishments. Most of our members are small and very small businesses, with many of them being family-owned and operated. As a national meat trade association, we are proud that we have members who own businesses of all sizes, but the backbone of our organization remains the small and very small independently owned firms across the United States. The mission of AAMP is to provide our members with the regulatory, scientific and production support that they need to allow them to provide their customers with safe and wholesome products. There are 30 state, regional, and provincial associations of meat processors that are also affiliated with AAMP. 

AAMP appreciates the opportunity to comment on the Advanced Notice of Proposed Rulemaking (ANPR), more specifically USDA Food Safety and Inspection Service (FSIS) Revising Establishment Size Definitions. The current definition of sizes based on the HACCP definition of 1996 is not useful for an industry that has changed greatly in the last 30 years. There is a huge difference between a plant with 11 employees and a plant with 499 employees, though both are defined as a “small plant” under the current definition. In recent years the gap between them has become even more apparent when other agencies have used this definition when setting parameters for applying for federal grants or reducing FSIS overtime charges. For example, a plant on the lower side of this definition struggles through the grant writing process to compete with a larger plant that has the staff and resources to dedicate to grant writing.

We feel that if FSIS is going to change the size definitions of plants, there is another metric other than number of employees that is better suited to reflect the true size of plants. Employee numbers could vary greatly in plants based on types of products produced as well as automation used in the production of those products. AAMP would support a change in definition that was based on production volumes. Production volume numbers also will vary depending on the type of production and products in a particular plant, making it an imperfect metric. However, we believe it gives a more accurate picture of the size of a plant.

Sampling frequency should directly reflect the scale of production; this is the best indicator of potential exposure and public health impact. For establishments that process multiple species, sampling frequency for a given species should be determined based solely on the production volume of that species rather than the total output of the facility. Smaller production volume should mean smaller risk and therefore require less sampling frequency.

When looking at the current tiered approach to the size definitions and the large gap between the top and bottom in the current definitions, AAMP would like to recommend a different approach. We would like to suggest that the “very small” category be expanded to include more plants and the size of the “small” category be lowered. Doing so would leave a larger gap between small and large plants, and we feel that would warrant an additional “medium” size category. Having four size categories — very small, small, medium, and large — better reflects the industry as a whole and keeps plants in a size category with other plants of similar size. AAMP currently does not have all the data needed to recommend what the size definition should be if using production volume but will be working to collect that data and share it with FSIS from our members. FSIS should have an idea of what a plant’s volume looks like from the data they currently have in PHIS, or for those without access to PHIS data could be collected by the inspector on site.

There are areas that will need to be discussed for clarification if the move is made to production volume as a plant size definition. How will seasonal operations be measured? A large number of what we consider small plants have a production facility with a retail store on the front; how does the retail store affect the volume numbers? AAMP thinks it would be helpful to continue dialogue between FSIS and stakeholders as the proposed rule process continues, as a move of this magnitude deserves to have a collaborative effort between FSIS and stakeholders to ensure we get it right for the long-term success of these definitions.

In summary: AAMP would like to thank the agency for the opportunity to comment on its effort to change the plant size definition and support its efforts to do so. Our desire would be for the agency to move toward a definition change that is based in production volume numbers and encourages the agency to move to a 4-tiered system. AAMP would like to continue to be a part of this discussion and would ask that the agency reach out with any questions as well as establishing some meeting times with stakeholders for further discussions.

“BBQ has evolved far beyond casual summer grilling,” said Dr. Yash Burgula, Director of Innovation and Development at PS Seasoning. “Consumers are building entire outdoor cooking experiences around the grill or smoker, experimenting with new techniques, layering flavors and treating BBQ as a true culinary craft.” 

1. Outdoor Cooking Has Become a Year-Round Culinary Experience 

Half of the survey respondents cook with BBQ flavors multiple times a week, while more than 80% do so at least monthly. Consumers are investing in fully equipped outdoor cooking setups, from vertical smokers, flat tops and pizza ovens to pellet grills and outdoor kitchens. Many are also incorporating precision technology like app-connected thermometers and digitally controlled smokers to elevate consistency and control. The survey also found nearly 80% of respondents customize cooks with multiple rubs, sauces and seasoning combinations, reflecting a growing interest in layered flavor experiences and personalized cooking styles. 

2. Value and Versatility Are Reshaping Backyard BBQ 

Backyard pitmasters are increasingly experimenting with alternative cuts like tri-tip, pork shoulder steaks, sirloin and smoked chuck roasts to recreate premium BBQ results at a more approachable price point. The creativity extends beyond proteins to vegetables such as grilled cauliflower steaks, and side dishes, with smoked mac and cheese, loaded tots, jalapeño poppers and pit-smoked beans becoming integral parts of the cook rather than afterthoughts. 

3. Smoke-Forward BBQ Styles Continue to Lead 

Smoke-forward profiles, particularly hickory and mesquite, ranked highest among respondents, followed by balanced sweet-savory combinations, garlic and herb blends, and layered umami flavors. St. Louis- and Kansas City-style BBQ account for roughly one-third of all regional sauce preferences. More than half of respondents rely on a dedicated smoker, signaling how deeply consumers are investing in authentic low-and-slow BBQ techniques.  

As pitmasters spend longer hours cooking over smoke and live fire, they are increasingly looking for seasonings and rubs formulated to perform under extended heat and smoke exposure.

“We formulate for the smoker, not just the spice rack,” said Dr. Burgula. “A rub that over-caramelizes at temperature or fades over a 12-hour cook isn’t doing its job. Real BBQ flavor has to survive the cook, not just taste good out of the bottle. Every ingredient earns its place.” 

That same attention to ingredients is resonating beyond performance. As BBQ enthusiasts deepen their culinary approach, demand for clean-label options, including low-sodium and no-MSG formulations, is emerging as a growing signal among serious backyard pitmasters. 

4. Sweet Heat and Global Influences Signal a New Wave of Flavor Exploration 

PS Seasoning’s 2026 Flavor Forecast identified sweet-heat combinations as one of the year’s defining flavor trends, calling the movement “Swicy & Heat 2.0.” The consumer survey reinforced the trend, with cherry, hot honey and pineapple flavors ranking among the most requested emerging profiles. 

Interest in globally inspired flavors also continues to grow, particularly Korean-inspired and Caribbean jerk influences. Rather than replacing traditional American BBQ, consumers are increasingly blending global flavor inspiration into familiar cooking styles. 

That demand is already translating into strong momentum for products like PS Seasoning’s Bee Sting Hot Honey Chipotle Rub and Cherry Bomb BBQ Sauce, which combine layered sweetness, smoke and heat across everything from ribs and pulled pork to smoked vegetables and BBQ sides. 

5. Newstalgic Flavor: Familiar Tastes, Unexpected Places 

The 2026 Forecast named Newstalgia one of the year’s most influential forces: comfort flavors reimagined with modern technique. In BBQ, consumers are gravitating toward familiar flavors reimagined for the grill or smoker, from root beer-inspired sauces to cinnamon sugar BBQ rubs.  

“Newstalgia works because it gives people a reference point they trust and then surprises them with where it shows up,” said Dr. Burgula. “That moment, when something familiar becomes something unexpected, is what keeps people talking about a meal long after the food is gone.” 

As outdoor cooking continues evolving into a year-round culinary experience, PS Seasoning expects consumers to keep pushing beyond traditional BBQ boundaries through global flavors, premium techniques and unexpected combinations while remaining rooted in the creativity and community that define American BBQ culture. 

For BBQ recipes, smoking and grilling tips, flavor inspiration, and outdoor cooking resources, visit psseasoning.com.

As part of this effort, USDA will establish a new National Food Safety Center (NFSC) in Urbandale, Iowa, which will serve as the primary hub for FSIS administrative, technical and support operations.

“This is about building a stronger, more resilient food safety system for the country. By establishing a National Food Safety Center in Iowa and expanding our scientific capabilities, USDA is ensuring that the Food Safety and Inspection Service is positioned where it can best support American agriculture and protect public health,” said Secretary Brooke L. Rollins. “This is on top the last year of work at the Department to put science and safety first at FSIS. President Trump is committed to ensuring American consumers have the safest, most abundant, and affordable food supply in the world. We are ensuring the American people can trust their food is safe and healthy with gold standard processes and inspections. These changes reflect our commitment to modernizing the Department while staying focused on delivering results for the American people.”

“We are taking a hard look at how FSIS operates and making targeted changes to improve how the agency functions day to day,” said Deputy Secretary Stephen A. Vaden. “Consolidating support operations in Iowa, strengthening scientific work in Georgia, and aligning staff with mission needs will reduce duplication and improve accountability. This approach ensures that resources are used efficiently while maintaining the high standards the public expects from our food safety system.”

“FSIS is a field-based public health agency, with the vast majority of our workforce serving on the frontlines in establishments across the country,” said Administrator Justin Ransom. “This reorganization strengthens how we support those employees by bringing key training, policy, and technical expertise into closer alignment with their work. The National Food Safety Center will help us better prepare and support our workforce while also creating new opportunities to attract and develop the next generation of food safety professionals.”

Establishing a Central Hub for Food Safety Operations
FSIS will repurpose existing USDA space in Urbandale to establish the new National Food Safety Center (NFSC), which will become the agency’s largest office in the United States with approximately 200 employees.

The NFSC will serve as FSIS’ primary location for headquarters support functions, including resource management, training, food safety education, financial operations, information technology and administrative services. By consolidating these functions in a centrally located hub, FSIS will reduce duplication, improve coordination and expand access to career opportunities for employees across the country.

The establishment of the NFSC marks a significant shift in the agency’s operational footprint, placing key functions closer to the agricultural and food production systems that FSIS regulates and supports.

Expanding Scientific Leadership in Georgia
FSIS will also establish a Science Center in Athens, GA, building on its existing Eastern Field Services Laboratory and expanding its capabilities in microbiology, chemistry and epidemiology.

The Science Center will strengthen FSIS’ scientific leadership and ensure continued access to top-tier academic institutions, a robust public health workforce and key industry partners.

Aligning Workforce and Functions Nationwide
Under the reorganization, FSIS will relocate approximately two-thirds of its National Capital Region workforce to mission-critical locations, including the National Food Safety Center in Iowa and the Science Center in Georgia.

Approximately 200 positions will be relocated from Washington D.C, while roughly 100 positions will remain to support congressional engagement, policy development and interagency coordination.

FSIS will also establish a presence in Fort Collins, CO, for staff supporting international activities, further aligning the agency with USDA’s broader geographic footprint.

Maintaining Continuity in Food Safety Operations
The reorganization does not impact FSIS’ frontline inspection workforce which represents 85 percent of employees and operates across more than 6,800 regulated establishments.

All food safety inspection activities and public health protections will continue without interruption, and the reorganization does not include any reduction in force. All FSIS employees will retain positions within the agency.

Delivering on USDA’s Modernization Effort
This reorganization advances USDA’s broader effort to align its workforce with available resources, eliminate unnecessary management layers and bring services closer to stakeholders.

By establishing the National Food Safety Center as a central hub for operations and expanding its scientific capabilities, FSIS is strengthening its ability to protect public health and ensure the safety of the nation’s food supply.

"We have developed a two-day hands-on workshop to better the quality of your sausage products and increase profits, taught to you by seasoned processors from across the USA," said Dennis Schaardt of Den’s Country Meats, Table Rock, NE. Dennis is one of the instructors participating in the first two ACE Processing Courses, which will take place this summer in California. AAMP's goal is to offer these courses periodically throughout the country to give its members access to this valuable information.

ACE Processing Courses will cover topics such as:

• Marination of products, with and without phosphates
• Flavored sausage and the best ingredients to use
• Using a bowl chopper for products such as hot dogs, luncheon loaves and large diameter luncheon meats
• Cutting tests of various cuts of meat
• Sectioned and formed boneless hams
• Non-meat ingredients in your products
• Fermented vs. non-fermented snack sticks
• Smokehouse operations

The two courses that are currently scheduled are June 19-20 in Tulare, CA, hosted by Tulare Meat Locker & Sausage Co., and August 7-8 in Davis, CA, hosted by the University of California-Davis. The instructors for these courses include Dennis Schaardt, Rick Reams (RJ's Meats, Hudson, WI); Mark Reynolds (Country Meat Shop, Moberly, MO); Jon Frohling (ScottPec USA), and Tom Katen (Cargill Inc. - retired).

Registration for a 2-day ACE Processing Course is $250. If you are not a current AAMP member and wish to register, you can sign up for a membership at aamp.com. A 1-year membership for a new processor is $200.

More information and registration for the ACE Processor Courses are available at www.aamp.com/page/aceprocessing.

FSIS has classified establishments as very small (fewer than 10 employees or annual sales under $2.5 million), small (10-499 employees), or large (500 or more employees). As of December 2025, there are 2,961 very small, 2,847 small, and 508 large FSIS-regulated establishments.

This advance notice of proposed rulemaking (ANPR) requests stakeholder input on whether FSIS should update its establishment size definitions and, if so, how. You can read more information and leave a comment at Regulations.gov. AAMP will be offering its comments soon, but if you would like to send us your thoughts, feel free to email us. All comments must be submitted to FSIS by May 26, 2026.

Internal/core lethality determination is based on the highly regarded and longtime used Meat Institute Foundation’s Process Lethality Spreadsheet (https://meatfoundation.org/IndustryResources/process-lethality-spreadsheet). Surface lethality is calculated with a similar approach following the premise that pathogenic bacteria are destroyed when the surface is wet (aka. hydrated) and when lethal temperatures exist.

The HSL tool supports several critical industry needs including providing a transparent, science-based method for evaluating whether a given process delivers sufficient lethality and an alternative approach to the humidity options listed in USDA, FSIS Appendix A. It can also be used to help identify gaps in marginal processes before they become regulatory or food safety concerns.

The HSL calculator, along with “how to” instructions (written and video format) can be found at https://meatsciences.cals.wisc.edu/hsl-calculator/ and is free to use.

CSIs (GS-05 to GS-09) complete classroom-based instruction through the FSIS Center for Learning as a condition of employment. The CSI Training Leader reinforces this instruction through structured, field-based mentoring to help inspection personnel apply agency policies consistently at their assigned establishments.

In fiscal year (FY) 2026, FSIS will phase in 100 CSI Training Leader positions in three waves. The first wave will be implemented in the second quarter of FY26. Position placement is based on the number of inspection personnel, operational complexity, and workforce needs across districts.

This new role is focused on training and mentoring. It does not create additional inspection authority, does not change inspection frequency, and does not add a second layer of inspection. Training Leaders support inspector development by working alongside inspection personnel to reinforce consistent application of existing regulatory requirements.

By providing dedicated field-based training support, FSIS aims to promote nationwide consistency in inspection activities, improve documentation quality, and strengthen overall workforce readiness.

The CSI Training Leader position also creates a non-supervisory career advancement opportunity for eligible inspection personnel, supporting retention and long-term workforce stability.

AAMP is glad to hear about the new training positions and what that will mean for inspection moving forward. AAMP has voiced concerns recently and in the past about the lack of training of inspection personnel working in plants. Ongoing proper training of inspection personnel should only make things better for them and the plants they oversee.

The agency sent a letter to industry providing notice of the FDA’s intent to exercise enforcement discretion related to these voluntary labeling claims.

“This is real progress,” said Health and Human Services Secretary Robert F. Kennedy Jr.  “We are making it easier for companies to move away from petroleum-based synthetic colors and adopt safer, naturally derived alternatives. This momentum advances our broader effort to help Americans eat real food and Make America Healthy Again.”

Additionally, the agency also approved beetroot red, a new color option, and approved the expanded use of spirulina extract, an existing color additive derived from a natural source. These actions were initiated by two petitions and will further help the industry transition from petroleum-based food colors. This brings the total number of new food color options approved under the current administration to six.

“We acknowledge that calling colors derived from natural sources ‘artificial’ might be confusing for consumers and a hindrance for companies to explore alternative food coloring options,” said FDA Commissioner Marty Makary, M.D., M.P.H. “We’re taking away that hindrance and making it easier for companies to use these colors in the foods our families eat every day.”

This work builds on previous HHS and FDA actions to encourage companies to phase out the use of petroleum-based colors in their food products. In April 2025, HHS and the FDA first announced a series of new measures to work with industry to phase out use of all petroleum-based synthetic colors from the nation’s food supply.

“We are working diligently to facilitate industry’s phase out of petroleum-based colors and speed up authorizations for colors that are derived from alternative sources,” said Kyle Diamantas, J.D., Deputy Commissioner for Human Foods. “The actions announced today give companies even more ways to transition to the use of alternative colors derived from natural sources.”

While the FDA encourages manufacturers to transition to alternative colors, including those derived from natural sources, the agency is also reminding manufacturers of their responsibility to ensure color additive safety. Therefore, the agency is issuing a letter that, among other things, highlights resources that may assist manufacturers of authorized color additives in maintaining high standards of safety and purity.

“Strong agriculture depends on strong infrastructure,” said IDOA Director Jerry Costello II. “The Local Food Infrastructure Grant program gives Illinois farmers the processing, aggregation, and distribution capacity they need to ensure Illinois-grown food can reach consumers.”

Applications for grant funding will be available February 18, 2026, on the Illinois Department of Agriculture website. Companies interested in applying for a grant can go to the IDOA page (https://agr.illinois.gov/assistance/illinoisfarmprograms/lfig.html) to pre-register, review the rules about the LFIG grants, and see what documents they will need to provide as part of the process.

“Everyone benefits when we empower our local farmers,” said State Senator Doris Turner (D-Springfield), Chair of the Senate Agriculture Committee. “By fortifying the food system, we are supporting our local farmers and mitigating food insecurity. This funding will expand access to fresh, local foods, strengthen the local economy and grow the food supply chain.”

"When we say farm-to-home food, we forget about the critical infrastructure in between," said State Senator David Koehler (D-Peoria), member of the Senate Agriculture Committee. "This investment ensures that our food makes it from farm to local food processor and distribution safely and cleanly to your plates at home."

"With food prices rising across Illinois, investing in local food infrastructure is no longer optional, it’s essential,” said State Representative Sonya Harper (D-Chicago), Chair of the House Agriculture and Conservation Committee. “We created this program to strengthen our farmers, shorten the supply chain and ensure Illinois families can access affordable, locally grown food. I’ve spent my career fighting to move our state from food deserts and fragile systems toward real, durable solutions, and this investment helps put that vision into action."

Eligible applicants include Illinois residents who store, process, package, aggregate or distribute value-added agricultural products or plan to do so. These entities must meet one of the following criteria: 

• an Illinois farm with fewer than 50 employees
• an Illinois cooperative with fewer than 50 employees
• an Illinois slaughter and/or processing facility with fewer than 50 employees. Slaughter and/or processing facilities must be USDA or state licensed or be a custom exempt slaughter and/or processing facility
• an Illinois food business with fewer than 50 employees
• an Illinois food hub with fewer than 50 employees
• an Illinois nonprofit organization
• a unit of local government in Illinois

To encourage further expansion of the local food industry, all grant funding must be used for purchasing, leasing to own, renting, building or installing infrastructure related to the processing, storage, aggregation, or distribution of value-added agricultural products.

Those interested can prepare for the upcoming application by pre-registering with SAM.gov and the GATA Grantee Portal. 

Additional information about the program, supporting links and helpful guidance on getting ahead on the application can be found on the Department’s website.

“By creating the Meat Processor Infrastructure Grant program, Governor Evers and the legislature have spurred investment in this important Wisconsin economic driver,” said DATCP Secretary Randy Romanski. “The grants have strengthened Wisconsin’s meat industry by assisting processors in modernizing their establishments, improving capacity and throughput, and improving employee retention.”

Eligible applicants must operate a meat processing establishment in Wisconsin licensed by DATCP or the U.S. Department of Agriculture and be engaged in livestock harvest or meat processing. Projects must increase harvest capacity or production, with a goal of increasing harvest or production by 20 percent. Funding from these grants can be used for operating expenses directly related to the grant project, including expenses for engineering, architectural design, construction, food safety consultation, equipment, and equipment installation.

DATCP will award grants for up to $50,000 for projects that last up to two years and help expand capacity or increase throughput. Processors must provide a match of 100% of the grant amount. The selection process is competitive, and there is $700,000 available for the 2026 grant program.

Access the grant application and materials at https://datcp.wi.gov/Pages/AgDevelopment/MeatProcessorInfrastructureGrants.aspx.

Questions related to the grant application can be submitted to datcpdadgrants@wisconsin.gov. Grant recipients will be announced in the coming months.

In the past, university students have been able to join AAMP through an Allied Membership. However, the Student Membership allows students to join the association at a much more cost-affordable price point — just $20 for a 1-year membership. An AAMP Student Member will have access to educational materials that will supplement the training that they are getting at school. AAMP resources include safety training videos, food safety materials, archived webinars, product development ideas, and more.

One of the greatest benefits to the Student Members is AAMP’s Career Center. Students will be able to view the association’s job board and see what positions are available from current AAMP Members. They can also create and upload resumes as a part of their member profile, and that resume will be available for AAMP Processor and Suppliers Members to view when looking for job applicants. The career center, in addition to AAMP's successful internship program, can help students get a taste of the small and very small meat processing business and then start their career once they graduate.

“We want meat science and animal science students to be able to experience the full scope of the meat industry before they launch their careers,” said Chris Young, AAMP Executive Director. “Small and very small processors don’t necessarily have the most visibility in the industry, but our members are extremely creative and are great places to work. We hope to introduce our student members to some great job opportunities while enhancing their industry knowledge. At the same time, our Processor Members can pass along some of their knowledge to the next generation of industry leaders and, hopefully, learn some things from them, too.”

To register, simply go to www.aamp.com and click on the "Register" link on the top right of any page. Please note that you must register using a school email address in order for your membership to be processed and approved.

Future plans with the Student Membership level include social gatherings at the AAMP convention. AAMP looks forward to engaging with students, as well as AAMP’s Allied Members in the academic side of the industry, to develop a student membership that helps develop well-rounded industry professionals.

AAMP wants students to be aware of the full scope of the meat industry, from the biggest processing companies to the smallest meat markets/butcher shops to the industry suppliers. If you are an educator or a student, we encourage you to reach out and tell us how AAMP can help you! Email us at aamp@aamp.com.

Below you can find a complete Request for Expression of Interest (RFEOI) related to this project, outlining the project attributes, RFEOI requirements, and resources available to interested firms or parties.

·      REFOI (PDF)

·      Proposed Floor Plan (PDF)

New Venture Advisors (NVA), a food-system and food-enterprise consulting firm, has supported Fauquier County in developing the abattoir concept through a feasibility study conducted in 2023-2024. NVA is currently serving as a project consultant, helping to identify qualified firms to support the transition of this project into development. Please direct all questions or requests to the lead project consultant at hailey@newventureadvisors.net. 

The 2-year program consists of six 3-day workshops alongside a formal graduation ceremony; candidates are required to successfully complete four program elements for graduation and subsequent distinction as “Master Meat Crafter.” The first course of the MMC program, Animal Harvest & Product Utilization School, is January 20-22, 2026.

Acceptance into this program will be based upon the quality and content of the required training program application. Applicants with at least 5 years of experience in ownership, operation, or employment in a meat processing establishment will be viewed favorably. However, other backgrounds will be considered for admission. The program is limited to 35 participants per class.

For more information about the Master Meat Crafter program, please visit https://meatsciences.cals.wisc.edu/master-meat-crafter/. The application and a brochure with more information are linked below. Contact Ky Peters, Outreach Specialist, at kpeters26@wisc.edu with any questions.

Master Meat Crafter Brochure

Master Meat Crafter 2026-27 Application Form

With this new appointment, Dr. Wiegand will ultimately step down as Director of the Division of Animal Sciences in the College of Agriculture, Food and Natural Resources. A national search for a new Division Director will launch in January 2026, and Dr. Wiegand will continue to serve as Division Director until a candidate is hired.

“Dr. Wiegand has worked diligently in the planning and construction process for the MSL,” said Christopher Daubert, Vice Chancellor and Dean of the College of Agriculture, in a statement. “Please join me in thanking Dr. Bryon Wiegand for his service as Director of the Division of Animal Sciences for CAFNR and welcome him as the inaugural Director of the Michael L. Parson Meat Science Education and Training Laboratory!”

Dr. Wiegand joined the faculty in the Division of Animal Sciences as a meat scientist in 2007 and has served as Director of the Division of Animal Sciences since May 2021. In addition to a Director, staff for the MSL will also include an Operations Manager, two full-time Processing Specialists and multiple student employees.

AAMP Supplier Member We R Food Safety sought follow-up information and submitted a series of questions. Those questions, as well as answers from FSIS, are provided below. Thank you to Andrew Lorenz for sharing that information with us. Additionally, there are links to documentation at the end of this news item that you can add to your HACCP plan.

Below are the questions from WRFS and the FSIS responses. Refer to Directive 6700.1 for the exact paragraphs identified in the text.

Question 1) Paragraph 3 A. lists out post evisceration processes that result in retained water. The insinuation is that if we utilize any of the processes listed that we need to maintain an RWP. If we utilize an identified process but our system doesn’t in fact have retained water (Example: Utilizing a carcass wash as well as an antimicrobial spray however we hang the carcasses for an extended period {over 24 hours, 6 days, & 21 days being the most common, with 6 days being the majority of very small processors} resulting in a net loss of weight) would the expectation be that we have a written RWP?

Answer: FSIS clarified in a second revision (in paragraph A under I. Purpose) that products that do not retain water do not need a retained water protocol.

2) When validating our water retention program are 14 carcass and variety meat testing sufficient to validate that our process is in control?

Adequate sample sizes are based on the data, and not a set number. Generally, since livestock often loses pounds in the cooler, 14 samples should be sufficient.

a. Do we need to validate for each species of livestock and or poultry that we harvest or is it sufficient to validate our predominant species of livestock or our predominant species of poultry?

Each species needs to be addressed as each species will retain water differently; some species may just require support that they do not require a protocol, while other species that do retain water will need a protocol and label declaration.

b. Does washing carcasses and parts to remove bone dust from splitting operations require that we validate or does that process fall under paragraph 3. B. 3?

Yes, that process would fall under Section IV, paragraph B. 3.

c. Does washing the carcass prior to evisceration (Hide off but not opened) require validation?

No, 9 CFR 441.10 specifically states post-evisceration processes. If the carcass has not been eviscerated, then any washes prior to that point are not subject to the regulations and do not require validation.

d. When making a smoked sausage that contains 48% beef (2% retained water), 40% pork (no retained water) and 12% spices and salt (Product standard of identity doesn’t address water-example cured bratwurst) require that the retained water be listed? The reason for the question is both swine and beef are “livestock”, in reference 3. C. 3. b and 3. D. 1. a. appears to contradict each other; as noted both swine and beef are “livestock”.

The combination of multiple species (it does not matter if they are both livestock) makes the product multi-ingredient. If the product has spices and salt, then it becomes multi-ingredient. 9 CFR 441.10 only applies to single-ingredient. The products you mentioned would not be required to have a retained water protocol or list retained water.

3) It appears that it is the agency’s expectation that validation must happen on a quarterly basis (paragraph 4. A.); is this correct or can an establishment, assuming no changes to process or equipment, do an initial validation of 14 tests and not perform additional testing unless something changes?

IPP are to verify the retained water (or no retained water data) every quarter. FSIS does not require any specific frequency, but does recommend establishments verify their retained water labels at some frequency. The amount of natural moisture in an animal can influence the water retention abilities. Since the natural moisture is variable between individual products and over time, FSIS recommends checking periodically to ensure the natural moisture changes are not impacting the label declaration (or creating gain where there might have been a loss before).

4) Most of our small and very small clients do not have RWP’s, the basic processing procedures they utilize result in harvest operations that inherently do not have retained water, however they do not maintain RWP’s or have hard data to support that they don’t need one. The question is, do they need to generate a RWP while they are performing their validation testing?

No. The RWP is only needed if the establishment’s processes result in retained water. They can collect weights or use existing data that demonstrate weight lost throughout their process as support that their process does not result in retained water. As long as the carcass weighs less coming out of the cooler than the carcass did prior to any post-evisceration washes, then the establishment does not even need to do any calculations.

5) Concerning data collection, most small and very small operators do not vary from their standard operations, i.e., there is little to no variable factors; are they allowed to state that in the RWP and only collect additional data points if there is a change, for example upgrading cooling systems? Reference is 4. D. 5. a. & b.

Even if there are minimal variables in the system, there are external variables that will affect a carcass’ natural moisture levels and, thus, influence its water retention abilities. For this reason, FSIS recommends verifying labels periodically. There is no prescribed frequency amount; some establishments currently verify labels quarterly while others maybe annually or biannually.

6) Specific to poultry mobile slaughter: Is it the agencies expectation that mobile slaughter of poultry validates each flock from different owners?

FSIS expects the establishment to validate for their process. Ideally, their data collection procedures would account for varying owners; this is not always realistic. This is why FSIS recommends verifying labels periodically. This would ensure various flocks are accounted for over time, especially if the establishment is unable to verify multiple flocks during the initial data gathering.

7) For the RWPs, is it sufficient to reference the USDA FSIS calculator, or does the program need to have it listed?

FSIS provided multiple calculations that apply to multiple scenarios, and establishments may use the guidance or directive as support in their protocol. The RWP would need to list out which calculations they are using so FSIS can verify they are using the correct formula for that scenario.

8) Paragraph 4. D. 9. It appears to indicate that a RWP is required even if there is no retained water in products, is this correct?

No, RWP is not required if the product does not retain water; the establishment would just need to support that the product does not retain water.

9) For processors that receive boxed beef and apply an intervention prior to processing: The formula to calculate percent water retention if the source material does not have a water added declaration would be product weight, plus purge weight (received weight) minus post intervention weight times 100, correct?

No. You would need to divide the difference by the “post-evisceration” weight, which if there is no retained water declaration on the label, this would be the product weight (including the purge).

10) For clarity, is the definition of livestock the definition for single source or is it broken down by species?

It is broken down by species. If the product is a mixture of pork and beef, it is considered multi-ingredient even though both are livestock.

11) Are IPP going to write an NR if there is a repair to equipment, or replacement of equipment that has the same capacity (for example fixing or replacing a evaporation unit or condenser with the same stated capacity) if the establishment doesn’t complete an additional data set? Reference Paragraph H 5.?

OPPD does not determine noncompliances. That would be a discussion between the establishment and their IPP; however, OPPD is available for technical support through askFSIS.

Documentation:

Retained Water Validation – Spreadsheet provided by We R Food Safety

1 - Slaughter Retained Water GMP

2 - Retained Water Calculation Log

S - 2025 FSIS Retained Water Compliance Guideline

S - FSIS Directive 6700.1

S -Tompkins- USDA-FDA Time Temp 1996

The Meat and Poultry Intermediary Lending Program (MPILP) was established to expand access to affordable capital for small and very small meat and poultry processors, strengthening local and regional food supply chains across Indiana.

Recognizing the importance of deploying these funds quickly and effectively to serve Indiana’s processors, ISDA and IMPPA collaborated to transition program administration to IMPPA, whose direct engagement with processors and deep industry expertise uniquely position it to manage the loan program for maximum impact.

This collaboration ensures that the investment remains in Indiana and fulfills its intended purpose—supporting local meat and poultry processing capacity, fostering economic growth, and improving supply chain resilience statewide.

With IMPPA now administering the program, the MPILP will provide low-interest loans to eligible processors for expansion, modernization, and compliance projects. The initiative addresses long-standing bottlenecks exposed during the COVID-19 pandemic and will help reduce processing delays, support local livestock producers, and enhance the long-term stability of Indiana’s food system.

While this first round of $15 million is focused on meat and poultry processing, the MPILP is designed as a revolving loan fund—meaning repayments will allow future rounds of financing to support additional sectors of Indiana agriculture.

Program Highlights

• Funding Source: USDA Rural Development
• Loan Administrator: Indiana Meat Packers and Processors Association (IMPPA)
• Review & Oversight: Indiana MPILP Independent Review Board
• Loan Pool: $15 million revolving loan fund
• Loan Term: Up to 15 years

Who Is Eligible?
Indiana-based small and very small meat and poultry processors that operate independently of the large corporate packers—often referred to as “the big four” (Cargill, Tyson Foods, JBS, and National Beef Packing)—are eligible to apply.

Loan Terms

• Interest Rates:
  • 3.75% for general projects
  • 2.75% for wastewater-related infrastructure

• Loan Amounts: $100,000 to $5 million
• Local Bank Participation: Strongly encouraged

Eligible Uses May Include

• Purchase or upgrade of processing equipment and technology (including installation)
• Construction or acquisition of new facilities
• Start-up costs or working capital
• Compliance-related improvements to meet state or federal standards
• Expansion of packaging and labeling capabilities
• Pollution control and abatement, including wastewater treatment and transportation improvements

Application Timeline
Pre-applications open on November 11, 2025. Click here to apply.

Contact for More Information
For inquiries or application assistance, please contact mpilp@imppa.org.

Not all EAD holders are affected by this rule change. STEM OPT auto-extensions are unaffected by this rule. However, any other EAD holders must stop working once their current EAD expires, unless their renewal is approved ahead of that date. People who may be affected by this rule change are applicants for political asylum or those who have come to the U.S. for humanitarian reasons. U.S Citizenship and Immigration Services recommends that impacted foreign workers file a renewal application up to 180 days before their EAD expires. Klasko Law also recommends that employers take several steps to safeguard their operations. Some actions to consider taking:

• Audit I-9 records and establish renewal tracking systems to identify at-risk employees.
• Communicate early with foreign national staff to ensure timely filing of renewals.
• Assess contingency plans for critical roles potentially affected by EAD lapses.
• Monitor DHS updates, as this IFR invites public comment and may result in future adjustments.

For more information, visit: https://www.klaskolaw.com/automatic-ead-renewals-ended/

“I see things in the announcement that will have a positive impact on our members’ long-term,” said Chris Young, AAMP Executive Director. “The combination of new grant funds, low-interest loans and a reduction in overtime inspection costs are all things that will help the small processors' bottom line and make their businesses more sustainable. Being able to add production space or automation will allow them to increase production and meet growing consumer demands for beef and other proteins.”

Let’s dig into some of the details. (NOTE: If you want to read the full 13-page report, you can do so here.)

Focusing on the elements of the plan that involve enhancing local processing and aiding small processors, there is much to like. First and foremost, we are very pleased about the announcement of a fourth round of grant funding through the Meat and Poultry Processing Expansion Program (MPPEP). The first two rounds of the grant program helped many of our members advance their growth plans, whether through the purchase of new processing equipment or expansion of their facilities. This new program, which will focus on promoting local supply chains, will total up to $2 million per award. As many as 50 small meat processors across the country could receive funding to diversify the beef supply chain and open local market opportunities. USDA will strategically direct funding to areas that have a lack of local processing but have a demand for these smaller processors. More information about the grants will be made available by the end of the year, and we will keep our members informed.

Additionally, the USDA’s Agricultural Marketing Service will expand its remote grading program for beef, targeting small and medium processors that supply local and regional markets. AMS will also expand its Instrument Enhanced Grading program, which leverages camera technology to improve the consistency and accuracy of the AMS grading program and reduce staffing needs, bringing costs down for meat processors of all sizes. Several AAMP companies have utilized this technology already, and it has allowed small butcher shops to sell Prime and Choice beef without the significant costs of bringing a USDA Grader to their facility. We are excited about the marketing opportunities this can offer our members.

During the COVID pandemic, FSIS temporarily reduced the costs of overtime and holiday inspection for small and very small establishments. AAMP was a proponent of this initiative, as it helped offset the costs of keeping up with the demand for meat that our members experienced. We are happy to see that the agency will again reduce those fees by 75% for very small processors and 30% for small processors. We have long maintained that our members are some of the hardest-working people in the meat industry, but the costs of working overtime can lead to hundreds of dollars in additional inspection fees, and that’s before you even factor in the costs of paying your employees overtime wages! This temporary decrease may make the cost of working overtime a little more manageable.

There are other elements to this plan that pertain to cattle production and expanding beef access through school programs and dietary guidelines. There are other organizations much more qualified to judge that part of the plan, and we will let them speak on those topics. But we feel like this plan can offer some great opportunities for our members, and we commend the USDA for continuing to consider the needs of the small and very small meat processors. A diversified meat supply chain, with a strong and growing community of independent producers and independent processors, is the best thing for American consumers.

“The Meat Institute has long offered its popular ‘Advanced Workshop for Listeria’ to food safety and quality professionals,” said Meat Institute President and CEO Julie Anna Potts. “This new Foundations program will further promote a culture of food safety in our member companies by training employees in other roles like operations, maintenance, sanitation and leadership. This module reinforces the Meat Institute’s commitment to establishing a whole of company approach to prevent foodborne illness.”

"More than 20 Meat Institute member company representatives contributed to the content of these modules. The Foundations program is accessible, practical and comprehensive and we hope it will be an important part of food safety training for the industry."

In addition to Meat Institute member companies and the Meat Foundation, the American Meat Science Association (AMSA) contributed to the creation of content and provided financial support for the project as a Technical Assistance Provider (TAP) through the USDA Agricultural Marketing Service Meat & Poultry Processing Technical Assistance Program.

The following are details of the Foundations of Listeria Control, accessed here:

·      Nine modules averaging 15 minutes in length.

·      The entire course takes about 2.5 hours to complete, including time for the questions. 

·      The course is free and accessible to anyone.  There is an optional fee if the participant wishes to purchase a certificate of completion.

·      Participants do not need any prior knowledge.  

·      While designed to address Listeria in ready-to-eat operations, many foundational concepts are covered that apply broadly. Employees in raw operations or non-meat facilities may find the instruction helpful.

This is the latest in a series of tangible initiatives led by the Meat Institute to re-emphasize food safety as a top priority for its members. Earlier this year, a task force was created to build a set of tools and templates for top company executives to use in governing and promoting a food safety culture.

The Meat Institute will offer programming and training on these tools for senior executives at the “Protein PACT Solutions Summit” in October. To learn more and to register go here.

Continuing the conversation from the Food Safety Conference, the Meat Institute is offering a Food Safety Exchange Series designed to provide ongoing education and insight on the critical issues shaping food safety.

In addition, the Meat Institute offers the “Advanced Listeria monocytogenes Intervention & Control Workshop” twice a year with the next held October 22-23, in Kansas City, MO.

And finally, the Meat Institute joined the Alliance to Stop Foodborne Illness, expanding its access to food safety best practices and other efforts to prevent foodborne illness on behalf of meat and poultry companies.

On January 23, 2024, EPA published a proposed regulation to revise existing ELGs and pretreatment standards for the meat and poultry products industry. ELGs are national industry-specific wastewater regulations based on the performance of demonstrated wastewater treatment technologies (often called “technology-based limits”). The American Association of Meat Processors, among other industry organizations, had called for the EPA to pause any implementation. The final guidelines were to have been announced at the end of 2024. 

AAMP's position is that we want our members to operate in an environmentally friendly manner. Our processor members, whether they use their public works or operate wastewater lagoons, maintain procedures to ensure that they are being good neighbors for their communities. During the process of creating these proposed regulations, EPA did not do proper due diligence in data collecting to understand if a problem was truly prevalent throughout the entire industry or just in a handful of establishments. The agency's proposed effluent guidelines could have resulted in capital expenditure costs that would have driven many small processors out of business. We are glad to hear that the EPA is not moving forward with these guidelines.

For more information: https://www.epa.gov/newsreleases/epa-announces-action-support-lower-food-prices-americans-and-reduce-burden-american

Click here to register for this free webinar.

Following up on a must-see session from AAMP’s 2025 annual convention, join Klasko Immigration Law Partners for a webinar on worksite compliance. After speaking with AAMP members and convention attendees, Tim D’Arduini and Nick Lowrey have brought this presentation back to address the most pressing questions in this space for our industry.

Worksite enforcement is on the rise. Notices of inspections and I-9 audits are increasing. New rules, policies, and legal challenges are creating confusion for employers doing their best to stay compliant. Klasko will be discussing recent updates, potential government enforcement actions on the horizon, and best practices for building and maintaining a compliant program.

Klasko Immigration Law Partners, LLP is nationally renowned for providing creative solutions to many of the most complex issues in immigration law to multinational corporations, small businesses, hospitals, universities, research institutions, and individual clients. The firm practices immigration law exclusively from offices in Philadelphia, PA; Washington D.C., and New York, NY.

Speakers
Timothy (Tim) C. D’Arduini is the Partner-in-Charge of the firm’s Washington, DC office and provides premier services for right-to-work (I-9 and similar regulatory schemes across the world), suspect identity and work authorization documents, immigration-related fraud, and wage compliance programs by auditing existing programs or initiating new compliance practices and protocols. He integrates improved protocols to mitigate risk and align with corporate objectives and strategies. He also has successfully defended and advised clients through immigration enforcement investigations, including raids of company facilities to determine the validity of work authorization of its employee corps, and discriminated-related investigations initiated by the Department of Justice’s Immigrant and Employee Rights division.

Nick Lowrey has in-depth experience advising employers and their people across the full range of employment-based temporary and permanent visa categories. Nick has also supported clients through both family-based and humanitarian immigration processes, including Uniting for Ukraine parole and the Processes for Haitians, Cubans, Nicaraguans, and Venezuelans. In terms of worksite compliance, Nick leads clients through large-scale I-9 compliance audits, provides strategic policy consulting and compliance trainings. He also offers routine consultations with clients on unique I-9 issues, including suspect document assessments, immigration-related fraud, and anti-discrimination policies.