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|  Information For...Consumers & EducatorsScientists & ResearchersBusinessesConstituent GroupsFSIS Employees						You are here:						Home						 / 						FSIS Employees						 / 						Workforce Training						 / 						Online References						 / 						 Food Safety Regulatory Essentials 									**Food Safety Regulatory Essentials**
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**
- Rules of Practice 			    (PDF Only; 236Kb, 20pp)
- Sanitation                 Performance Standards - SPS  (PDF Only; 1190Kb, 116pp)
- Sanitation                 Standard Operating Procedures - SSOP  (PDF Only; 552Kb, 59pp)
- FSRE                 Regulations Table  (PDF Only; 79Kb, 2pp)
**HACCP for Raw Products**- HACCP for Raw Processes  (PDF Only; 915Kb, 56pp)
- Generic *E. coli* Testing  (PDF Only; 851Kb, 35pp)
- HACCP Methodology (01 and 02 Procedures)  (PDF Only; 976Kb, 96pp)
- *Salmonella* Sampling (Pathogen Reduction)  (PDF Only; 386Kb, 23pp)
- Raw Product Sampling  (PDF Only; 538Kb, 41pp)
- Documentation and Enforcement  (PDF Only; 870Kb, 57pp)
**HACCP for Not Shelf Stable Ready-To-Eat (RTE) / Not-Ready-To-Eat (NRTE) Products**- Introduction & Process Familiarization  (PDF Only; 169Kb, 16pp)
- RTE Sanitation  (PDF Only; 190Kb, 14pp)
- *Listeria monocytogenes* (Lm) Verification & RTE Sampling  (PDF Only; 446Kb, 42pp)
- Establishment Responsibilities  (PDF Only; 204Kb, 20pp)
- HACCP NRTE/RTE Regulatory Process  (PDF Only; 882Kb, 107pp)
- Documentation & Enforcement  (PDF Only; 350Kb, 32pp)

 

 
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