SPS/SSOP
PHIS
HACCP
Random Miscellaneous
Listeria Hysteria
100
This reguation states: Rooms or compartments in which edible product is processed, handled, or stored must be separate and distinct from rooms or compartments in which inedible product is processed, handled, or stored, to the extent necessary to prevent product adulteration and the creation of insanitary conditions
What is 9 CFR 416.2(b)(4)?
100
Verify all products that bear a label; marking products and their containers labeling; marking devices, and containers entering official establishments; reinspection and preparation of products.
What is the General Labeling Task?
100
Establishments are required to perform these activities as a part of their HACCP system: The calibration of process monitoring instruments; Direct observations of monitoring activities and corrective actions; and The review of records generated and maintained in accordance with....
What are "ongoing monitoring verifcation activities"?
100
He is the District Manager of Raliegh District. He is our DDM and was present at the last WUM.
Who is Mr. Steven Lalicker? Who is Dr. Kahn?
100
Use of a postlethality treatment (which may be an antimicrobial agent) that reduces or eliminates microorganisms on the product and an antimicrobial agent or process that suppresses or limits the growth of L. monocytogenes.
What is Alternative 1?
200
This regulation states: Receptacles used for storing inedible material must be of such material and construction that their use will not result in the adulteration of any edible product or in the creation of insanitary conditions. Such receptacles must not be used for storing any edible product and must bear conspicuous and distinctive marking to identify permitted uses.
What is 9 CFR 416.3(c)?
200
Inspection program personnel are to verify that 1) the establishment complies with 9 CFR 318.2, 318.5, and 318.6; and 2) livestock products are safe, wholesome, and not misbranded per product standards and consumer expectations. Inspection program personnel are no longer to perform activities known as livestock carcass re-inspection, boneless meat re-inspection, and other product re-inspection duties to verify compliance with the relevant regulations. Instead, inspection program personnel should be able to determine the extent of the procedures needed based on conditions observed in the establishment. Where effective establishment processing controls are evident, (i.e., the establishment has procedures in place to examine incoming product for acceptability, uses control programs to monitor product processing, and such controls and procedures are documented), inspection program personnel will limit non-food safety verification activities. Inspection program personnel will, in these cases, direct their inspection to those parts of the processing operation that the establishment does not cover by control procedures. Inspection program personnel need not count individual defects to make a judgment on a finished production lot. Inspection program personnel need to base determinations of product compliance by making determinations regarding product usability. The products should not pass inspection if defects are severe or numerous enough to affect the usability of the product. The condition of product should be clearly evident and sufficient to allow inspection personnel to determine that the product is in compliance. The purpose of product examination that inspection program personnel are to perform is to determine whether standards are being met. Determinations of acceptability should be based on production lots and process controls rather than on individual units of product. Inspection program personnel should consult with their Frontline Supervisor for assistance when necessary.
What is Livestock Finished Product Standards?
200
These are the 3 main components that make up a HACCP system.
What is a flowchart, Hazard Analysis, and HACCP Plan?
200
This Directive gives guidance regarding Export Documentation and Procedures.
What is FSIS Directive 9000.1?
200
A meat or poultry product that is in a form that is edible without additional preparation to achieve food safety and may receive additional preparation for palatability or aesthetic, epicurean, gastronomic, or culinary purposes. It is NOT required to bear safe-handling instruction.
What is a RTE Product?
300
This regulation states: Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.
What is 9 CFR 416.4(d)?
300
Inspection program personnel are to select product and verify that the finished product’s label is correct and a label approval is on file. Verify for accuracy and regulatory compliance. Verify accuracy of grade labeling (e. g. prime; choice; select) if applicable. Verify declared counts when product is sold by piece instead of net weight. Verify vignette is approved and reasonably reflects product within the package.
What is Child Nutrition/Grade Labeling/Declared Count/Vignette task?
300
Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
What is a food safety hazard?
300
He is our Secretary of Agriculture?
Who is Sec. Tom Vilsack?
300
Use of sanitation measures only. (i) If an establishment chooses this alternative, its sanitation program must: (A) Provide for testing of food contact surfaces in the post-lethality processing environment to ensure that the surfaces are sanitary and free of L. monocytogenes or of an indicator organism; (B) Identify the conditions under which the establishment will implement hold-and-test procedures following a positive test of a food-contact surface for L. monocytogenes or an indicator organism; (C) State the frequency with which testing will be done; (D) Identify the size and location of the sites that will be sampled; and (E) Include an explanation of why the testing frequency is sufficient to ensure that effective control of L. monocytogenes or of indicator organisms is maintained.
What is Alternative 3?
400
This regulation states: Records required by this part shall be maintained for at least 6 months and made accessible available to FSIS. All such records shall be maintained at the official establishment for 48 hours following completion, after which they may be maintained off-site provided such records can be made available to FSIS within 24 hours of request.
What is 9 CFR 416.16(c)?
400
Verify poultry products are produced in a safe, wholesome manner and not misbranded.
What is the Poultry Finished Product Standards Task?
400
The maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of the identified food safety hazard.
What is the critical limit?
400
Prerequisite program. A procedure or set of procedures that is designed to provide basic environmental or operating conditions necessary for the production of safe, wholesome food.
What is a Pre-Requisite Program?
400
A substance in or added to an RTE product that has the effect of reducing or eliminating a microorganism, including a pathogen such as L. monocytogenes, or that has the effect of suppressing or limiting growth of L. monocytogenes in the product throughout the shelf life of the product. Examples of antimicrobial agents added to RTE products are potassium lactate and sodium diacetate.
What is a Antimicrobial Agent?
500
These regulations states: Each official establishment shall take appropriate corrective action(s) when either the establishment or FSIS determines that the establishment’s Sanitation SOP’s or the procedures specified therein, or the implementation or maintenance of the Sanitation SOP’s, may have failed to prevent direct contamination or adulteration of product(s). include procedures to ensure appropriate disposition of product(s) that may be contaminated, restore sanitary conditions, and prevent the recurrence of direct contamination or adulteration of product(s), including appropriate reevaluation and modification of the Sanitation SOP’s and the procedures specified therein or appropriate improvements in the execution of the Sanitation SOP’s or the procedures specified therein.
What are 9 CFR 416.15 (a)(b)-Corrective Actions?
500
If you are regulating an establishment that ground beef patties are the finished, you utilize this HACCP implementation procedure (HIP) verifies all applicable regulatory requirements (monitoring, verification, recordkeeping, corrective actions, and reassessment) at all of the CCPs in the HACCP plan for a specific production. This procedure cannot be completed until pre-shipment review has been completed for this product. When the CSI is to perform the HIP, IPP should verify that all regulatory requirements are met at all CCPs for a specific production.
What is Raw-Non Intact HACCP Task?
500
A point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to acceptable levels.
What is the Critical Control Point?
500
FSIS have the authority to take the following actions, depending on the circumstances: Regulatory control action. Withholding or suspension of inspection without prior notification. Withholding action or suspension of inspection with prior notification. Notification, appeals, and actions held in abeyance. Withdrawal of inspection. Refusal to grant inspection.
What are the Rules of Practice?
500
Use of either a post-lethality treatment (which may be an antimicrobial agent) that reduces or eliminates microorganisms on the product or an antimicrobial agent or process that suppresses or limits growth of L. monocytogenes.
What is Alternative 2?
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