New Formulas for Calculating Basetime, Overtime, Holiday, and Laboratory Services Rates - Rate Changes Based on Formulas (US Food Safety and Inspectio

By The Law Library

New Formulas for Calculating Basetime, Overtime, Holiday, and Laboratory Services Rates - Rate Changes Based on Formulas (US Food Safety and Inspection Service Regulation) (FSIS) (2018 Edition) The Law Library presents the complete text of the New Formulas for Calculating Basetime, Overtime, Holiday, and Laboratory Services Rates - Rate Changes Based on Formulas (US Food Safety and Inspection Service Regulation) (FSIS) (2018 Edition). Updated as of May 29, 2018 The Food Safety and Inspection Service (FSIS) is amending its regulations to establish formulas for calculating the rates that it charges meat and poultry establishments, egg products plants, and importers and exporters for providing voluntary, overtime, and holiday inspection, and identification, certification, and laboratory services. The 2011 basetime, overtime, holiday, and laboratory services rates in this final rule will be applied on the effective date. For future years, FSIS will use the formulas established to calculate the annual rates. FSIS will publish the rates annually in Federal Register notices prior to the start of each calendar year and will apply them on the first FSIS pay period at the beginning of the calendar year. The Agency is also increasing the codified flat annual fee for its Accredited Laboratory Program for FY 2012 and FY 2013. This book contains: - The complete text of the New Formulas for Calculating Basetime, Overtime, Holiday, and Laboratory Services Rates - Rate Changes Based on Formulas (US Food Safety and Inspection Service Regulation) (FSIS) (2018 Edition) - A table of contents with the page number of each section

• Format: Paperback
• Language: English
• ISBN: 1729674089
• ISBN13: 9781729674086
• Release Date: November 2018
• Publisher: Createspace Independent Publishing Platform
• Length: 26 Pages
• Weight: 0.14 lbs.
• Dimensions: 0.1" x 7.0" x 10.0"