IM Review 2

Directive 5000.2

100

How often is the Review of Establishment Data task performed?

What is Once a week?

200

If IPP learn of a testing program or some monitoring activities and have questions about whether the records of that testing program or monitoring should be available to the Agency and reviewed during Review of Establishment Data task, what should they do?

What is: IPP should seek guidance from their supervisors and askFSIS

300

If the establishment management refuses to provide access to records impacting its food safety system, what does the IPP do

What is: IPP are to record a noncompliance, citing 9 CFR 417.5(f). IPP are then to discuss this noncompliance with establishment management at the next weekly meeting, and document that fact and any establishment response in the MOI. If the establishment continues in its refusal, IPP are to immediately contact their Frontline Supervisor.

400

Explain the purpose of the Review of Establishment Data task.

What is: IPP are to review the results of any testing and monitoring activities that the establishment performs that are not a part of their HACCP plans or Sanitation SOPs but have an impact on the establishment’s hazard analysis.

500

How is the Review of Establishment Data Task documented in PHIS?

What is: As part of documenting the weekly MOI, IPP indicate that they conducted the Review of Establishment Data task, and that they discussed any concerns with the establishment at the weekly meeting. In the MOI: • Briefly list what test results they reviewed and for what time period • Describe the specific concerns, that they discussed with the establishment • State how the establishment responded

MOI-ing

100

Where do IPP document the discussion of noncompliance trends and NR associations?

What is: In an MOI

200

What is the purpose of the MOI?

What is: 1. to record discussions with establishment or facility management 2. to record the performance of specific verification activities, e.g., supplier tracking 3. Documents the fact that IPP maintain open lines of communication with official establishments 4. Provides the establishment due process

300

Since the establishment is not allowed a copy of the MOI, the IPP must inform establishment management that they must keep their own notes at the official meeting. True or False?

What is: False, the IPP MUST give a copy of the MOI to the establishment. The establishment may take their own notes at the meetings, if desired.

400

Identify the 4 types of MOIs that can be documented in PHIS.

What is: • Establishment meeting • Standard (supplier tracking, for cause such as a positive pathogen result) • Food defense • Import

500

Identify the 4 types of meetings IPP have with the establishment, and explain the purpose of each.

What is: • Entrance- conducted when IPP rotates into the establishment or first assigned to the establishment (first weekly meeting). After the IPP becomes familiar with the establishment’s history, HACCP plans, and programs, he she may need further clarification at this meeting. • Awareness- IPP discusses new regulations, policy, performance standards, sampling protocols, etc., with the establishment. A directive or notice usually directs the IPP to conduct this type of meeting. • Weekly- the IPP discusses issues that could affect food safety and regulatory concerns that relate to conditions in the establishment or operations conducted at the establishment. No specific topics. IPP use professional judgment and knowledge of the operations to determine topics. • For cause- IPP meet to discuss issues such as a positive pathogen result, recall, consumer compliant, etc.

HAV

100

What elements of an establishment’s HACCP system are verified while performing the HAV task?

What is: All hazard analyses, HACCP plans (if any), and supporting documents (includes PRPs) for all HACCP process categories in the establishment.

200

What guide may IPP use to assist them in determining if the establishment considered the relevant hazards in the process?

What is: Meat and Poultry Hazards and Controls Guide

300

Briefly describe what the IPP verifies when reviewing the establishment hazard analysis?

What is: The hazard analysis addresses the relevant food safety hazards, the intended use or consumers of the finished product, all process steps are addressed in HA, and there are preventive measures for hazards that are RLTO.

400

When the establishment uses a PRP to support that a hazard is NRLTO in the process, what do IPP verify?

What is: The implementation of the program and the records demonstrate that the hazard is NRLTO on an ongoing basis. The program continues to support the decision in the HA that the hazard is NRLTO.

500

Describe the two elements of validation.

What is: • Scientific and technical support- requires that the establishment gather scientific or technical documentation to demonstrate that the measures or interventions adopted in its HACCP systems are effective in controlling or preventing identified food safety hazards. • Initial in-plant demonstration- shows that the critical parameters, process interventions, or procedures prescribed in the scientific and technical documents (e.g., scientific article, MPCMP, process schedule, etc.) used to support the parameter, intervention or procedure can actually be met under actual conditions in that establishment.

Slaughter Food Safety

100

What contaminant is covered by the food safety standard in poultry slaughter?

What is: Feces

200

What contaminants are covered by the food safety standard in livestock slaughter?

What is: Feces, milk, and Ingesta

300

Identify the location where FSIS verifies the food safety standard for livestock carcasses? Head meat, cheek meat and weasand? For poultry carcasses?

What is: • Livestock carcass- at or immediately after the final rail inspection station and before any additional trimming, washing, or application of any interventions • Beef head, cheek & weasand meat- at the end of the harvesting process after all of the establishment controls and interventions. This verification may occur at the time of packaging or when the product is placed in a container for storage. • Poultry carcasses- at either the same location as pre-chill testing in establishments inspected under the finished products standards FPS, or the inspection station where Acceptable Quality Level (AQL) testing is conducted in an establishment under traditional inspection

400

Describe how to perform the poultry zero tolerance verification task.

What is: Select 10 carcasses 2 times per line/per shift randomly (using an established FSIS method) after the final wash and prior to entering the chiller (air or tank), and examine the outside front, outside back, inside, and neck flap area.

500

List the actions IPP take when they find a zero tolerance failure during the performance of the poultry and livestock zero tolerance verification tasks.

What is: • Notify the establishment of the noncompliance finding; • Document the noncompliance on an NR citing 9 CFR 310.18(a) or 381.65(e) and 9 CFR 417.2(c)(4) when the zero tolerance finding is past the establishment’s CCP; and • Perform a Slaughter HACCP verification task to verify that HACCP system is working properly and all corrective actions in 9 CFR 417.3(a) have been met.

GrabBag

100

What HACCP system information is entered into the establishment profile in PHIS?

What is: • The HACCP processing category, • Hazard analysis, • Any written prerequisite programs or other supporting documentation, or process interventions that are referenced in the hazard analysis, and • The HACCP plan (if applicable).

200

Who conducts generic E. coli testing?

What is: Each official establishment that slaughters amenable livestock or poultry is required to test for Escherichia coli Biotype I or generic E. coli. An establishment employee selects the samples for generic E. coli testing.

300

If the hazard analysis identifies a hazard as reasonably likely to occur (RLTO), what do IPP verify?

What is: The HACCP plan lists one or more CCPs to control it.

400

How are IPP expected to document an official meeting with establishment management?

What is: In an MOI

500

What are some examples of scientific or technical documentation that establishments use to support their HACCP system?

What is: • Scientific journal articles • Process authority statement • Validated PMP ( • Plant’s historical records: A statement why they chose to monitor at a set frequency based on own records (i.e., metal detection records) that showed monitoring more frequently for a period of time. • Agency documents (Appendix A, Appendix B, Compliance Guidelines) • Manufacturer instructions (method and frequency of calibration) • Letters of Guarantee