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| Food Safety Regulatory Essentials |
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The implementation of HACCP
and pathogen reduction programs represents one of the most significant
changes in the regulation of the meat and poultry industry since
the inspection program began in the early 1900's. These regulatory
changes are so substantial that they also require retraining a large
number of FSIS employees in the new policies and procedures. Much
of the material used for training of Agency personnel also has applicability
to state and local regulators in training their employees. Further,
it is of interest to members of the meat and poultry industry in
developing comprehensive training for their own personnel.
Food Safety Regulatory Essentials
FSIS is providing training to reinforce the understanding of how
to perform food safety duties. The training - Food Safety Regulatory
Essentials Training (FSRE) - is based on the recently issued FSIS
Directive 5000.1, Revision 3, Verifying an Establishment's Food
Safety System. The directive outlines the full range of inspection
responsibilities in relation to the HACCP/Pathogen Reduction regulation.
In addition, it incorporates all recent Agency issuances (Directives,
notices) related to these topics.
Unlike the initial HACCP training, the FSRE training is tailored
to an inspector's assignment. All persons receiving the training
get the foundation training and customized training. The foundation
training covers the Rules of Practice; Sanitation Performance Standards;
and Sanitation Standard Operating Procedures. The customized training
covers HACCP verification; Pathogen Reduction; and food safety sampling.
Inspectors assigned to establishments producing products in the
03B, C and J HACCP processing categories receive HACCP training
focused on raw products. Inspectors in establishments producing
products in the 03G, H and I HACCP processing categories receive
HACCP training focused on not shelf stable, ready-to-eat and not
ready-to-eat products. Inspectors at establishments producing products
in the 03D, E and F HACCP processing categories receive HACCP training
focused on shelf stable products.
Frequently Asked Questions
at the Food Safety Regulatory Essentials Training (PDF
Only; 114Kb, 2pp)
Sanitation
HACCP for Raw Products
HACCP for Not Shelf Stable Ready-To-Eat (RTE) / Not-Ready-To-Eat
(NRTE) Products
HACCP for Shelf Stable Products
- Week One:
- About this Course
(PDF Only; 30Kb, 4pp)
- Introduction
(PDF Only; 122 Kb, 4pp)
- Microbiology
of Thermally Processed Commercially Sterile and Shelf-Stable
Meat and Poultry Products (PDF Only; 225 Kb, 37pp)
- Principles
of Thermal Processing (PDF Only; 128 Kb, 16pp)
- Thermal
Processing Systems (PDF Only; 568 Kb, 52pp)
- Microbiology-Dried
Meats (PDF Only; 160 Kb, 18pp)
- Processing
Procedures (PDF Only; 221 Kb, 29pp)
- Principles of
Preservation (PDF Only; 213 Kb, 15pp)
- ABC
Meat Co. HACCP Plan (PDF Only; 108 Kb, 4pp)
- Barney
Beef Stew HACCP Plan (PDF Only; 104 Kb, 4pp)
- Hazard Controls
(PDF Only; 294 Kb, 28pp)
- Pepperoni Hazard
Analysis (PDF Only; 106 Kb, 4pp)
- Appendix
and Glossary (PDF Only; 122 Kb, 27pp)
- References
(PDF Only; 8 Kb, 1pp)
- Week 2:
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Last Modified:
April 24, 2012 |
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