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Food Safety Assessment (FSA)Tools

• General Tool

• Meat Tool

• Poultry FSA Tool

• Not Ready-to-eat Processes Products Tool

• Ready-to-Eat Processed Products Tool

• Thermally processed FSA Tool

• *Eggs Products FSA Tool

• *Fish tool coming late 2022

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General Tool

• Will be used for all FSA’s

• General Sanitation

• Contains the FSA Recommendations

• Decision Making Analysis

• Executive Summary

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Meat Tool

• Used for Meat Slaughter, Intact Meat, and Non-Intact Meat

• Hazard Analysis and HACCP System

• Slaughter and Sanitary Dressing

• Outside Source Materials for Further Processing

• Antimicrobial Treatment for Slaughter and Further

Processing

• Sampling and Testing for Slaughter and Further Processing

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Poultry Tool

• Used for Poultry Slaughter, Intact Poultry, and Non-Intact

Poultry

• Hazard Analysis and HACCP System

• Slaughter and Sanitary Dressing

• Outside Source Materials for Further Processing

• Antimicrobial Treatment for Slaughter and Further

Processing

• Sampling and Testing for Slaughter and Further Processing

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Not Ready-to-Eat Tool

• Used for:

• HEAT TREATED, SHELF STABLE

• NOT HEAT TREATED, SHELF STABLE

• HEAT TREATED, NOT FULLY COOKED, NOT SHELF STABLE

• SECONDARY INHIBITORS, NOT SHELF STABLE

• Hazard Analysis and HACCP System

• Design of the Heat Treatment, Fermentation, or Other Processes for

NRTE Processed Products

• NRTE Processed Products: Appearance

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Not Ready-to-Eat Tool Cont.

• EIAO will assess:

• Support for decision product is NRTE

• Stabilization process design

• Allergen controls

• Label approvals and any validated cooking instructions

• Cooking instructions are crucial for these products

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Not Ready-to-Eat Tool Con’t. Not Heat Treated

Shelf Stable

• EIAO will verify

• Validated lethality processes are used

• E. coli 0157:H7, Salmonella, and Lm

• Sampling and testing programs

• Processing practices including allergen controls

• Post-lethality exposed products meet the 9CFR 430 regulations

• Supporting documentation

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Not Ready-to-Eat Tool Con’t. Heat Treated Shelf 

Stable

• EIAO will verify

• Validated lethality processes are used

• E. coli 0157:H7, Salmonella, and Lm

• Sampling and testing programs

• Processing practices including allergen controls

• Post-lethality exposed products meet the 9CFR 430 regulations

• Supporting documentation

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Ready-to-Eat (RTE) Processed Products FSA Tool

• Used for:

• FULLY COOKED, NOT SHELF STABLE

• HEAT TREATED, SHELF STABLE

• NOT HEAT TREATED, SHELF STABLE

• SECONDARY INHIBITORS, NOT SHELF STABLE

• Hazard Analysis and HACCP System

• Lethality and Stabilization: Fully Cooked, Not Shelf Stable

• Lethality and Stabilization for Fermentation, Drying, and Salt-curing RTE

Processing in the Heat Treated, Shelf Stable; Not Heat Treated, Shelf Stable;

Secondary Inhibitors, Not Shelf Stable HACCP Processing Categories

• Non-meat Ingredients for RTE Products

• Listeria Rule (9 CFR 430) for RTE Products

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Fully Cooked Not Shelf Stable

• EIAO will verify

• Validated cook step and stabilization step

• E. coli 0157:H7, Salmonella, and Lm

• Clostridium botulinum and perfringens

• Sampling and Testing procedures

• Processing Practices including allergen controls

• Post-lethality exposed products meet the 9CFR 430 regulations

• Supporting documentation

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Review:

Post-Lethality Exposed RTE Products

• EIAO will verify compliance with 9 CFR 430

• Refer to Directives 10240.4 and 10240.5

• For Alternative 1

• Complete PLT (post lethality treatment) tool section

• AMAP (antimicrobial agent or process ) tool section

• For Alternative 2

• Complete either PLT or AMAP plus Sanitation as appropriate for

Choice 1 and Choice 2

• For Alternative 3

• Complete Sanitation section of tools

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Post-Lethality Exposed RTE Products

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• Testing Design section

• Assess food contact surface testing data

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Post-Lethality Exposed RTE Products

• PLT section (post lethality treatment)

• Review the validation documentation for the PLT

and its function in the HACCP plan

• AMAP section (antimicrobial agent/process)

• Review supporting documents for the AMAP and

its function in the HACCP system

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Post-Lethality Exposed RTE Products

• Now turn to the RTE Tool and look at some questions

dealing with Testing Design, PLT, and AMAP from the RTE

tool.

• RTE Tool

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FSA Tools

Thermally Processed Commercially Sterile

• Used For:

• THERMALLY PROCESSED COMMERCIALLY STERILE

The FSA Tool contains the following main sections: 

Hazard Analysis and HACCP System

• Following Canning Regulations as Pre-Requisite

Program to Prevent Biological Hazards

• Chemical and Physical Hazards

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Egg Products Tool

• Used For:

• Shell Eggs –Receiving and Storage

• Shell Eggs -Washing

• Shell Eggs -Breaking

• Liquid Egg –Shipping and Receiving

• General Sanitation

• Formulation/Blending Liquid Egg - Pasteurization

• Cooling, Freezing, Defrosting and Holding Liquid Unpasteurized or

Pasteurized Egg Products

• Egg Whites/Yellow Egg Products Stabilization (De-sugaring)

• Pasteurizing Stabilized Dried Egg Whites or Stabilized Dried Yellow Egg

Products

• Egg Drying

• Packaging of Egg Products (Liquid and Dried Egg)

• Pasteurized Egg Products - Sampling Program

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