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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 1, 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. (Note: The HACCP training for
shelf stable products will not begin until 2004.)
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
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