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ESTABLISHMENT PROFILE

Objectives

After completion of this module the participant will be able to:

1. Describe the Establishment Profile in PHIS and why it is important to maintain

the accuracy of information in this section.

2. Describe when and how to perform the Update Profile task in PHIS

3. Access, enter and edit information in the Establishment Profile.

4. Describe what to discuss and do at the weekly meeting related to the profile.

5. Identify the HACCP processing category for any given product.

6. Determine the finished product group and average daily production volume.

References

1. FSIS Directive 5300.1, Rev. 1 Managing the Establishment Profile in the

Public Health Information System (PHIS), Dated 10-19-16.

2. FSIS Notice 05-15 Interpreting Results of FSIS Verification Sampling of

Domestic Beef Product Derived From Advanced Meat Recovery Systems 

(AMR01/FAMR01), Dated 1/14/15

3. 9 CFR Part 300 to End

4. PHIS Quick Reference Guide

Background

The Establishment Profile (EP) is a series of web-pages in PHIS that Inspection

Program Personnel (IPP) use to enter data about official establishments and

other facilities where FSIS provides inspection services. The profile includes 

information on the products produced, the processes performed, the equipment 

employed, the HACCP systems that the establishment has put in place, and

other general information. 

PHIS uses the establishment profile information to assign routine inspection

tasks, to create tailored inspection tasks, to generate FSIS sample requests, and

to manage inspection assignments. Therefore, it is critical to make sure that the

profile is accurate and reflects what the establishment is actually producing and

the food safety system it is using to ensure that its products are safe.

For new establishments, the district office enters information in PHIS to populate

parts of the profile and IPP complete the remainder and verify the accuracy of

information on an ongoing basis. For existing establishments, IPP maintain and

verify accuracy of information on an ongoing basis. During the process of

granting inspection, the Grant Curator (GC) is to assign an establishment number 

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and enter information regarding the application for grant of inspection or 

inspection services. A Frontline Supervisor (FLS), EIAO, or other designated

personnel will visit the applicant’s establishment and report the information

gathered at the establishment which will be used to complete parts of the

establishment profile. After the grant process is complete, the assigned inspector 

in charge (IIC) is responsible for keeping the information in the establishment 

profile up-to-date and accurate as part of their in-plant duties.

The EP information is essential to the Agency’s goal of protecting public health

because FSIS uses the establishment profile information for generating

inspection tasks, determining eligibility for sampling programs, for automated

reporting and for ad-hoc data analysis... When an establishment begins 

production of a new product, there is a significant change in product volume, an

establishment address changes or there is a jurisdiction change, IPP are to

update the establishment profile as soon as the change occurs to ensure the

appropriate inspection tasks are being generated. Other changes, not directly

related to task scheduling and sampling eligibility, can be completed during the

next routine monthly Update Establishment Profile task.

The following profile features aid in the determination of task scheduling 

and sampling eligibility and are critical to keep updated and accurate:

1. HACCP Processing Category

2. Product Volume Information

3. Jurisdiction

4. Sampling Supplies Address

Other Establishment Profile information of critical importance includes:

Grants and Approvals

Operating Status

Inspection Activities

Shifts

Slaughter

Products produced

Grants include all information related to the Application for Federal Inspection

(AFI) and Application for Voluntary Reimbursable Services (AVRS). Operating 

Status is the overall status of the establishment (not just of a particular grant) 

and is “active” or “inactive”. When Operating Status is “inactive”, no inspection

tasks are allocated to the establishment so it is critical to recognize & correct an

“inactive” status as soon as possible. An Inspection Activity is one of the

following: meat slaughter, meat processing, poultry slaughter, poultry processing, 

egg product, or imported product. Inaccurate inspection activities indicate that EP

information needs changing and as a result the proper tasks may not show up in

the establishment task list. Shift information is critical to ensure that all shifts 

receive the appropriate inspection tasks and coverage. Operating Status, 

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Inspection Activities, Grants and Shifts cannot be modified by IPP as it is “Read

Only”. However, it is very important that this information is corrected as soon as 

possible so IPP should examine it right away. Contact the DO through

supervisory channels if it is incorrect.

Slaughter includes the slaughter system, inspection system, number of

slaughter lines, number of slaughter lines operating simultaneously, maximum

line speed, and staffing. HACCP Processing Categories are critical because

the tasks for each category will only be assigned if reflected in the profile. It is 

important that Inspection Tasks assigned to the establishment’s inspection task

list are applicable and no tasks are missing. The Products and Production 

Volume Information has an impact on sampling projects and sampling

frequencies. The Jurisdiction information identifies the government organization

that performs inspection of food products at the establishment. The Sampling 

Supplies Address is critical since lab sampling supplies cannot be delivered to

the establishment if this information is missing or not accurate. This information

can be entered or edited by IPP.

Performing the Update Profile Task

PHIS will display the routine update profile task on the establishment task list

monthly.

 IPP are to perform the routine Update Establishment Profile inspection

task monthly by updating the information in the establishment profile with

any new information and reviewing the establishment task list. IPP are 

also to focus on verifying the accuracy of a specific area of the

establishment profile each month according to the following schedule:

Table: Establishment Profile Update Schedule

Month Profile Information Focus Area

January Establishment Contacts

February HACCP Systems Information for 

Raw-Intact product categories

March HACCP Systems Information for 

Raw-Non-Intact product categories

April HACCP Systems Information for 

Thermally Processed-Commercially

Sterile, Not Heat Treated-Shelf Stable,

and Heat Treated Shelf Stable product 

categories

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May HACCP Systems Information for 

Fully Cooked–Not Shelf Stable,

Product with Secondary Inhibitors–Not

Shelf Stable, and Heat Treated but 

Not Fully Cooked–Not Shelf Stable 

product categories

June General Profile Information

July Product Information for Raw-Intact 

product categories

August Product Information for Raw-NonIntact product categories

September Product Information for Thermally

Processed-Commercially Sterile, Not 

Heat Treated-Shelf Stable, and Heat 

Treated Shelf Stable product 

categories

October Product Information for Fully

Cooked–Not Shelf Stable, Product

with Secondary Inhibitors–Not Shelf

Stable, and Heat Treated but Not Fully

Cooked–Not Shelf Stable product 

categories

November Slaughter Information

December General Profile Information

 IPP are to also perform the Update Establishment Profile task if they

become aware while performing other inspection tasks, or through

communication with a management official, that the establishment is 

producing a new product. A directed task may be used for this purpose if 

the routine task has already been performed for that month. IPP perform

the update profile task by reviewing and updating the information in the

establishment profile. The EP link on the left navigation menu contains the

sub-links needed to access the various establishment profile pages. IPP

can only edit profile information for establishments in their inspection

assignments.

 IPP provide a copy of the EP report to establishment management during

the next weekly meeting upon entering a new assignment, or following a

change to an existing assignment. Management will have an opportunity

to affirm or correct any of the profile information in PHIS. When

management responds with a correction, IPP are to change their response 

only after seeing establishment records or other data that is needed to

support the basis for the correction. IPP are to resolve any issues or 

discrepancies regarding profile information before they document the task 

as completed in PHIS.

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 To generate the Establishment Profile Report, IPP are to:

o Select the establishment under the Establishment Profile tab on the

left navigation menu;

o Scroll down to the bottom of the page and find the Reports tab; and

o Click on Reports, then select Establishment Profile Report. This will

generate the report that can then be saved or printed.

Note: Refer to the PHIS user guide or the PHIS Help Button for step-by-step

information.

When performing the Update Establishment Profile task, IPP are to gather 

information from a management official at the establishment or facility and

complete or update information as needed. The following parts of the EP will be

accessed in making updates:

 Establishment Contacts

 General

 Establishment Task List

 HACCP Systems Information (meat and poultry establishments only)

 Slaughter Information (meat and poultry establishments only)

 Product Information (meat and poultry establishments only)

 Production Volume Information (meat and poultry establishments only)

 Profile Questionnaires

Note: Information concerning Grants and Approvals (Read only), Profile

Summary, Operating Schedule, Facilities, Equipment (Thermal Processing), 

and Training can also be accessed.

Hands-On Activities

The following hands-on section is intended to provide familiarity and experience

with the EP features in PHIS. Open Beef, Inc., a beef slaughter and processing

combination establishment, is the example establishment used for most of the

activities. The profile has already been created in PHIS.

Follow these steps along with the instructor.

 Open the laptop

 Log-onto laptop:

 User Name: FSIS_user 

 Password: FSIS 

 Start Internet Explorer (double click icon)

 PHIS Log-in

 Select User: Robert Allen (your #)

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1. Click the down arrow next to Establishment Profile in left 

navigation menu to expand it.

2. Click Select Establishment in left navigation menu

3. Type “Open” in Name box

4. Click Search

 Results are presented in a grid below the search criteria

 Shortcut to access establishments to which you are assigned

5. Click My Establishments tab

6. Click House icon associated with Open Beef

 Open Beef is selected and the Establishment Homepage is presented.

 The homepage is a series of collapsible/expandable panels

7. Click Basic to collapse

8. Click Basic to expand

Establishment Homepage

All domestic and import establishments, ID warehouses or other facilities where 

FSIS provides inspection services will have a PHIS establishment homepage that

contains relevant inspection information. The purpose of the establishment 

homepage is to present useful information about an establishment in a format 

that is more easily accessible than the profile data entry pages. The homepage

contains information about the establishment from every available source within 

the Agency. In some cases, Agency personnel at headquarters and in field

offices are the primary source of information that is available on the

establishment homepage.

Please note that initially some sections of the EP, such as appeals and FSA, are 

not fully functional at this time. Also note that the establishment homepage

doesn’t always show all of the information needed to make an assessment, so if

something looks wrong on the homepage, it may be necessary for IPP to access 

one of other profile pages to make a complete assessment. IPP are to use the

information on the establishment homepage to assist them in performing

verification tasks.

The Basic panel of the establishment homepage contains information of interest

to a broad range of PHIS users such as Operating and Enforcement Status

which cannot be edited by the CSI. Generally speaking, the Operating Status

should be “active”. No inspection tasks are allocated to an establishment unless 

its Operating Status is “Active”. If any information on the Basic panel which 

cannot be edited by the CSI is not correct, e.g., Operating Status and 

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Inspection Activities, IPP should contact their supervisor. Jurisdiction and 

HACCP Processing Categories are critical data. If necessary, the CSI may

correct this data by recording appropriate General and HACCP system

information via the Establishment Profile HACCP page which will be covered

later in this course.

9. Click on Basic to collapse

10. Click on Products to expand

The Products panel presents Finished Product categories (FPCs) under which

the establishment produces product. Note that products and production volumes 

are critical EP data but they are better assessed via Products page which will be

described later. The CSI can fix errors / gaps using EP Products page. Products 

and production volumes are critical EP data because they drive some of the

sampling algorithms (risk-based rules).

11. Click Products to collapse

12. Click Reports to expand

The Reports panel provides the link to the Establishment Profile Report that 

should be shared with establishment management during a weekly meeting.

13. Click Reports to collapse

14. Click Personnel to expand

The Personnel panel provides information related to IPP assignments. In-Plant

Personnel, Rotations, and Approved Hours of Operation are not maintained by

the CSI. If they are incorrect, inform your supervisor.

15. Click Personnel to collapse

16. Click Noncompliance Records to expand

The Noncompliance Records panel presents NRs issued to the establishment.

17. Click Noncompliance Records to collapse

18. Click Food Safety Assessments to expand

Food Safety Assessments (FSA) presents information about FSAs performed

at the establishment after PHIS implementation.

19. Click Food Safety Assessments to collapse

20. Click Laboratory Sampling to expand

The Laboratory Sampling panel presents information about FSIS sampling that 

has been conducted at the establishment. The CSI can view information about 

sampling verification programs that apply to a particular establishment. The CSI

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can also access the FSIS sampling history and see pending sample requests for 

a particular establishment.

21. Click Laboratory Sampling to collapse

22. Click Types of Inspection to expand

The Types of Inspection panel presents information about mandatory and

voluntary inspection carried out at the establishment.

Grants and Approvals

23. Scroll up and click Grants & Approvals in the left navigation menu

The Grants & Approvals section of the profile presents information found on the

Application for Federal Inspection, FSIS Form 5200-2 (AFI) and the Application

for Voluntary Reimbursable Service, FSIS Form 5200-6 (AVRS). The district 

office must complete the grant application and information in PHIS in order for 

PHIS to display the information. The status values in the grid are hyperlinked and

provide access to AFI and AVRS data. Operating Status is for the establishment 

as a whole. An operating Status of “Inactive” will prevent any “actions” for 

establishment tasks. For example, all inspection tasks will be removed by the

next day. If any information is incorrect, inform supervisory personnel since the

CSI cannot change this information.

Note that meat and poultry grants must have a status of “Conditional” or 

“Granted” for inspection tasks to be allocated to the establishment task list.

Establishment Contacts

24. Click Contacts in left navigation menu

The Contacts submenu contains two tabs - Establishment and Personnel. IPP

are to click on Add New Contact to enter establishment contacts. Contact 

information may be added by operating shift if necessary.

25. Click Add new Contact

Contact types are used in PHIS to designate a person that will receive system

generated notifications or official Agency correspondence. Their contact 

information will be available in other parts of PHIS such as when IPP are 

selecting a contact to receive notification of noncompliance records.

IPP are to select one or more of the following contact types for each contact 

person:

 Select Recall Contact if the person serves as a contact during a recall.

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 Select Emergency Contact if the Agency is to contact this person during

an emergency such as a natural disaster or sudden closure at the

establishment.

 Select Export Coordinator if the Agency is to contact this person

regarding issues pertaining to exported products.

 Select Lab Sample Results Contact if the Agency is to send laboratory

sample results to this person electronically.

Note: PHIS links with LIMS Direct. LIMS Direct only allows one Lab

Sample Result Contact. The contact should be entered separately and the

lab sample contact indicator should be checked.

 Select Establishment Administrator when the establishment provides 

the name of the individual who will serve as the first Establishment 

administrator. In order for an establishment to access PHIS there must be

an individual designated to serve as Establishment Administrator entered

into the profile. IPP only need enter the initial Establishment Administrator 

in PHIS for enrollment validation. 

Note: Establishment Administrator is actually a selection from the

dropdown for Position.

Other possible selections for contact types include AMS EV Program Contact 

and Public Outreach Contact.

26. Enter the following:

Position: Select President / GM

Type: Check Emergency Contact

First Name: Type Sam

Last Name: Type Hawthorne

Telephone: Type 7072123651

Fax: Type 7072124444

Email 1: Type Sam@openbeef.com

Shifts: Select Shift 1

Comments: Type Owner

27. Click Save

The Personnel tab provides contact information for all IPP assigned to the

establishment.

28. Click Personnel

 FSIS Personnel page is presented

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General

The General submenu option contains five data entry tabs that contain 

establishment addresses and general information regarding the establishment.

Its purpose is to provide access to information about the establishment of a

generic nature. 

29. Click General in the left navigation menu

 Establishment tab is presented

Establishment tab purpose: Present information from the establishment section

of the AFI / AVRS page.

30. Scroll to the List of Addresses

 Address Information. IPP are to maintain and update establishment 

addresses other than the physical address. The physical address is the

address where IPP perform inspection. FSIS also considers this address 

the primary address. The physical address will display in PHIS to IPP

users as a pre-populated address in the List of Addresses table.

 The district office has permissions to edit the physical address while

managing the grant application process. If IPP note changes to the

physical address, IPP are to inform the establishment management official 

to contact the district office with the address change.

IPP are to click on Add New Address to enter additional establishment 

addresses and select the following address types from a list of options for each

address entered:

 Select Company Mailing Address if the Agency is to use the address to

mail official constituent information and other general correspondence

regarding FSIS inspection.

 Select Overnight Mailing Address if FSIS is to use the address for its

contract service, FedEx, to deliver express mail or packages. FedEx will 

not deliver to certain addresses such as a P.O. Box.

 Select FSIS Inspection Office Mailing Address for the address to use

for mailing information to IPP assigned at the establishment or facility.

 Select Laboratory Sample Supplies Address if the Agency is to use the

address to deliver laboratory sample supplies to IPP via Fed Ex. In many

cases, this address will be the same as the Overnight Mailing Address.

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Note: FSIS Directive 5300.1, Revision 1 instructs IPP to verify that each

official meat and poultry establishment in the Public Health Information

System (PHIS) has a current, valid Laboratory Sample Supplies Address 

in the establishment profile (not a P.O. Box number) for shipment of FSIS

laboratory sampling supplies via the Agency-contracted overnight carrier 

service. This information must be in PHIS regardless of whether FSIS has 

collected samples at the establishment or not.

31. Click Add new Address

 Edit Plant Address Page is presented

32. Enter the following information

Address Type:

Address Line1:

City:

State:

Select Overnight Mailing Address

Type 8305 Hawthorne Way

Type Petaluma

Select CA

Postal Code: Type 94954

33. Click Save

 The new address is presented in the grid.

Ownership tab purpose: Presents information from the applicant section of the

AFI / AVRS page.

Jurisdiction tab purpose: Identify government organization which performs 

inspection of food products at the establishment and if the establishment 

produces product under the AMS grading/National School Lunch programs or 

has dual jurisdiction with FDA. IPP are to review the establishment’s 

approved grant of inspection to verify that the establishment is an approved dual 

jurisdiction establishment before making changes.

34.Click on the Jurisdiction tab

Exemptions tab purpose: Identify exemptions from FSIS inspection that apply to

the establishment.

Note: IPP are to verify that establishments are properly performing under a 

religious exemption for the slaughter and handling of poultry before making

changes to this section (Please refer to FSIS Directive 6030.1, Religious 

Exemption for the Slaughter and Processing of Poultry, and 9 CFR 381.11).

35. Click on the Exemptions tab

36. Check the Custom Slaughter box

37. Click the Save button

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The Other tab contains the following information:

 Recall Plan information

 Food Defense Plan

 Establishment HACCP size

 Geographic location

 Names under which the establishment is Doing Business As (DBA)

 FSIS Inspector’s office telephone and fax numbers

38. Click on the Other tab

Many of the features in the general section are read-only for IPP. The district 

office has responsibility to edit this information while managing the grant 

application process. However, IPP can enter information concerning whether the

establishment has a written Recall Plan, which is a regulatory requirement, a

written Food Defense Plan, which is not a regulatory requirement, and the

HACCP Establishment Size. Guidance in FSIS Directive 5420.1, Rev. 9, Food

Defense Verification Tasks and Threat Notification Response Procedures For the

Office of Field Operations, states, under “Plans" to place a check mark in the box

after the question, “Does the establishment have a written Food Defense Plan?” 

if the establishment has a functional Food Defense Plan (FDP). If the

establishment does not have a functional FDP, leave the box blank. More 

information will be presented in the Food Defense module.

Note: IPP are to review and verify the profile information is accurate for recall

plan information, food defense plan, and establishment size. IPP are to enter a 

size for every establishment in PHIS, including egg products plants and 

facilities under voluntary inspection. 

Note: IPP are to update and maintain information under the Jurisdiction, 

Exemptions, and Other tabs when performing the Update Establishment Profile

task.

HACCP

The 9 categories listed in 9 CFR 417.2(b)(1) are very similar to the HACCP

categories in PHIS, however, there is a slight difference for raw product. In the

regulations, the raw product categories are: raw product - not ground and raw

product - ground. In PHIS, these categories are raw product intact and raw

product non-intact. The 9 HACCP categories in PHIS are:

 Slaughter

 Raw product – intact

 Raw product – non-intact

 Thermally processed – commercially sterile

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 Not heat treated – shelf stable

 Heat treated – shelf stable

 Fully cooked – not shelf stable

 Heat treated but not fully cooked – not shelf stable

 Product with secondary inhibitors – not shelf stable

When completing FSIS Form 5200-2 as part of the grant application process, the

establishment will document the HACCP processing categories representing the

products they will be producing. IPP verify the HACCP processing categories

entered into PHIS based on the establishment’s processes and finished product.

Before the products page of the establishment profile can be populated, a hazard 

analysis must be created and the HACCP processing category must be verified. 

The description for each HACCP processing category is in Attachment 1 of FSIS

Directive 5300.1, Revision 1 which is included in the back of this handout. IPP

are to gather information from the establishment on its HACCP system including

the Hazard Analysis, HACCP plan (if applicable), and written pre-requisite

programs that are referenced in the hazard analysis. IPP are to be familiar with

the establishment’s processing steps and corresponding hazards addressed in

the establishment’s food safety programs.

Establishments ARE required to provide access to HACCP system information. 

Section 417.5(f) states that "All records required by this part (Part 417) and all

plans and procedures required by this part shall be available for official review."

IPP are to treat HACCP system information as proprietary and confidential in 

accordance with current Agency standards, thus ensuring that they safeguard 

establishment information from intentional or accidental exposure to non-FSIS

personnel at other establishments or the public. IPP are to follow the guidelines 

in FSIS Directive 1300.7, Managing Information Technology (IT) Resources, 

Revision one, part three that addresses computer equipment use.

If an establishment refuses to provide access to its hazard analysis, HACCP plan

or other supporting documentation for review and recording of HACCP 

information into PHIS, IPP are to document 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 memorandum of interview (MOI) that is generated

from the weekly meeting. If the establishment continues in its refusal, IPP are to

immediately contact their Frontline Supervisor.

39. Click the HACCP link in the left navigation menu

 The HACCP Processing page is presented

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The Summary panel, hazard analysis grid and prerequisite programs and

interventions links are always displayed. The Summary Panel lists the HACCP

processing categories that are pertinent to the establishment. FSIS defines 

HACCP processing categories (9 CFR 417.2) based on food science principles. 

Recall from previous presentations, that HACCP processing categories are 

critical information because they affect the allocation of inspection tasks to the

establishment task list and other PHIS functionality. The summary panel is a

convenient way of accessing and verifying the processing categories. Purpose of

the pre-requisite program link is to present a grid of the pre-requisite programs 

which are applicable to the establishment.

HACCP categories are entered by the District Office from the Application for 

Federal Inspection, FSIS Form 5200-2 (AFI). The panel can be collapsed to allow

more viewing area on the screen.

40. Click the up arrow in the right corner of the summary panel to

collapse it

41. Click the down arrow in the right corner of the summary panel to

expand it

Adding/Creating a Hazard Analysis

Open Beef has three existing hazard analyses that have already been entered

into PHIS for training purposes. To add a new hazard analysis, IPP click “Add 

Hazard Analysis.” IPP are to complete the following information in PHIS for the

establishment’s hazard analysis: 

 Name the hazard analysis. If the establishment does not title their hazard 

analysis, IPP identify it using a name that other IPP can use to identify the

plan easily (i.e., Raw Intact Steak Hazard Analysis). PHIS allows duplicate

content for hazard analyses but the name must be unique.

 The date. Enter the most recent date recorded on the hazard analysis. 

 HACCP processing category. IPP are to select one or more HACCP

processing categories from the list displayed in PHIS based on the

establishment’s processes and finished product shipped from the

establishment.

When the slaughter HACCP processing category is selected, PHIS

generates a list of Slaughter Class Group choices.

 Beef => Cattle, Calf

 Pork => Swine

 Other Meat => Goat, Sheep

 Poultry => Chicken, Turkey, Duck, Goose, Guinea, Squab, Ratite

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 Lot Definition. Enter a brief description of the lot definition.

42. Click Add Hazard Analysis

 Data entry fields for basic hazard analysis information are 

presented

43. Enter the following information:

Document Name: Type Slaughter and Raw Intact/Nonintact Product

Date: Type Today’s

HACCP Processing

Category: Check Raw–Non Intact, Raw–Intact,

and Slaughter

Class Group: Check Beef

Lot Definition Type 8 hour’s production

44. Click Save

If the slaughter HACCP processing category was selected, PHIS determines if an

appropriate slaughter line is defined for the establishment after the Save button

is clicked. If not, a warning is issued to the inspector such as “slaughter line

information has not been recorded for the selection”. The warning did not appear 

at the top of the page because a slaughter line has been recorded in the prefilled hazard analysis for Open Beef already entered in PHIS.

Note: IPP must create a hazard analysis before PHIS allows users to enter 

HACCP plans and product information.

Adding/Creating a HACCP Plan

At least one hazard analysis must exist for an establishment in order to create a

HACCP Plan. Multiple HACCP plans may be associated with a given hazard 

analysis. HACCP plans for a hazard analysis are sorted alphabetically (A - Z) by

plan name. IPP are to complete the following information in PHIS for the

establishment’s HACCP plan: 

 Name the HACCP plan. If the establishment does not title their HACCP

plan, IPP identify it using a name that other IPP can use to identify the

plan easily (i.e., Raw Intact Steak HACCP Plan). PHIS allows duplicate

content for HACCP plans but the name must be unique.

 The date. Enter the most recent date recorded on the HACCP plan. 

 HACCP processing category. IPP are to select one or more HACCP

processing categories from the list displayed in PHIS.

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The Slaughter and Raw Intact and Raw Non-intact hazard analysis that was 

created above does not have any HACCP plans associated with it.

45. Click the Arrow icon next to the Slaughter, and Raw Intact /Raw

Non-Intact Product hazard analysis to expand it

46. Click the Add HACCP Plan 

 The HACCP plan page is presented

47. Enter the following information:

Plan Name: Type Slaughter and Raw Intact/NonIntact Product

Signature Date: Type Today’s

Note: When actually entering this information in establishment, 

enter the most recent date of the HACCP plan or hazard analysis.

Hazard Analysis: Already Slaughter and Raw Intact/ 

Selected Non-Intact Product

HACCP Processing Check Slaughter, Raw-Intact, and 

Category: Raw Non-intact

Note: The HACCP processing category options presented are the

ones selected when the hazard analysis was created. At least one

HACCP processing category must be selected.

48. Click Save

Products

The Products page is used to record the product groups that are produced by

the establishment and the associated volume information. FSIS uses microbial 

risk assessment and risk based algorithms to allocate Agency resources 

including verification sampling programs. The production volume in PHIS must

be accurate so that sample requests are generated at the proper frequency in an 

establishment subject to verification sampling, e.g., RTE product sampling, E. 

coli O157:H7 testing, etc.

The products page is also used to enter the lot definition and the product’s 

intended use. For establishments with HACCP plans under the Slaughter, RawIntact, and Raw-Non-Intact processing categories, IPP are to select the intended

use (e.g. for cooking only, for non-intact use) of the establishment’s product after 

it leaves the establishment.

Inspection Methods 7-16
 

 

 

Establishment Profile 

11/8/2019

The page has two tabs:

 The Products tab lists product groups and corresponding volumes

 The Volumes tab provides volume produced on an average day for each

HACCP category. 

The Product groups listed in the Products tab are identified in Attachment 2 of

FSIS Directive 5300.1, Rev. 1. The table in Attachment 2 has 3 columns:

 HACCP Processing Category

 Finished Product Category

 Product Group – Production Volume Categories

When a new product group is to be added, IPP will click on the Add New

Product Group link which will present a maximum of 4 tabs, each representing

one of the four finished product categories listed below:

 Raw

 NRTE

 RTE

 Thermally Processed

IPP are to click on the appropriate tab and complete product information in PHIS. 

Table 3 given below contains the HACCP process categories associated with

raw products, Not Ready to eat products (NRTE), Ready to eat products (RTE) 

and thermally processed products. FSIS defines RTE products in the 9 CFR

430.1 regulatory requirements.

Table 3: PHIS Product Tabs By HACCP Category 

HACCP Processing Categories 

Finished Products 

Raw Product NRTE 

Product 

RTE 

Products 

Thermally 

Processed 

Product 

Slaughter ●

Raw Intact (Raw Not Ground) ●

Raw Non-Intact (Raw Ground) ●

Inspection Methods 7-17
 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

Thermally Processed 

Commercially Sterile 

●

Not Heat Treated Shelf stable ● ●

Heat Treated Shelf Stable ● ●

Fully Cooked -Not Shelf Stable ●

Product with Secondary 

Inhibitors-Not Shelf Stable 

● ●

Heat Treated but Not Fully 

Cooked – Not Shelf Stable 

●

Note: All finished products produced under the Fully Cooked – Not Shelf Stable 

HACCP processing category are considered RTE. If the establishment does not 

consider the products RTE, IPP are to enter the establishment’s HACCP

information under the heat treated but not fully cooked – not shelf stable HACCP

processing category. Products in the Thermally Processed-Commercially Sterile 

HACCP Category must be RTE.

Production Volume Information

IPP will complete product volume information for each product group on the

Products tabs. IPP enter the production volume for each product group. The

system will estimate the production volume for the finished product category

(FPC).

IPP are to enter average daily production volume information for the products 

produced during the production days from the previous month by following three

steps.

First, estimate the total volume produced for all products produced in each

Product Group entry in the previous calendar month. IPP are to review the

establishment’s shipping records, receipts, production records, or any other 

records that are available and that bear on establishment production volume. If 

little or no records exist, IPP are to select the highest reasonable volume range

for a particular product group based on the production capacity at the

establishment.

Inspection Methods 7-18
 

 

 

 

 

Establishment Profile 

11/8/2019

Note: If the product is box-in box-out (i.e., just being stored at the establishment) 

it should not be included in the finished product category information.

Next, determine the number of days the product group was produced in the

previous calendar month and divide the total volume produced for each product

group by that number. IPP are also to enter the number of days of production in

the field at the bottom of the page when adding or editing information for each

product group.

Finally, IPP are to select a volume range in Table 2 that best represents the

average daily production for particular product groups. If there was no

production for that product group in the previous month but the establishment 

plans to produce the product in the future (i.e. seasonal product) IPP can enter 

“0” for the production volume.

Note: After making changes concerning products and volume, IPP are to

present an updated establishment profile report to establishment management 

officials at a weekly meeting. If the establishment does not agree with the volume

range chosen, they should provide evidence to support the volume estimate.

Table 2: PHIS Volume Ranges

Average Daily Volume

(lbs. per day)

0

1 – 100

101 – 1,000

1,001 – 3,000

3,001 – 6,000

6,001 – 50,000

50,001 – 250,000

250,001 – 600,000

600,001 – 1,000,000

> 1,000,000

If an establishment produces two or more types of product that are within the

same product group and have the same intended use, IPP are to enter the total 

volume for all products within that product group in a single entry.

For example, if an establishment produces raw chicken patties (average daily

production of 3,000 pounds) and raw chicken sausage (average daily production

Inspection Methods 7-19
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

of 5,000 pounds) that are not intended for a lethality treatment at another 

federally-inspected establishment, IPP would enter both types of poultry products 

as a single entry under “Other Comminuted,” with the average daily volume

representative of the total volume of both products (8,000 pounds).

After entering all information for all product groups, click on the Volumes tab and

ensure that a volume range value is selected for each HACCP Processing

Category. If a volume range value is not selected for each HACCP Processing

Category, appropriate tasks will not be generated by PHIS for the establishment.

Recording Product Information Hands-on Activity

49. Click Products in left navigation menu

50. Click Add new Product Group

51. Enter the following:

 HACCP Category: Select Raw - Intact

 HACCP Plan: Select Beef Raw Intact HACCP 

Plan

 Finished Product 

Category: Select Raw intact beef

 Product Group: Check Beef Manufacturing

Trimmings

 Enter: Average Daily

Volume: Select 6,001 - 50,000

 Intended Use: check “Other” (leave the text box

blank)

Note: IPP are to select “Other” for the intended use if product is 

intended for consumer cooking (the product is ready-to-cook), 

goes to other official establishments for further processing (but not 

RTE treatment), is exported, goes to hotels/restaurants/institutions,

or goes to a facility other than official domestic establishment.

Note: Checking the intended use box is required for some product 

categories such as raw intact beef because it is very important in 

determining risk and sampling programs for that product. For 

example, an establishment will not be subject to MT65 or MT60

sampling tasks in PHIS if all of the eligible finished product groups 

selected in the PHIS profile are intended “For RTE Cooking Only.”

IPP are to enter or update one product group entry in the profile at 

a time. If IPP enter or update multiple product groups at the same

time, PHIS will not apply the intended use field correctly, which will 

affect sampling assignments. If more than one intended use is 

listed for a finished product group (ex. Some Beef Manufacturing

Trimmings are intended for producing raw non-intact product, i.e.,

Inspection Methods 7-20
 

 

 

 

Establishment Profile 

11/8/2019

patties, and some Beef Manufacturing Trimmings are used to

produce a cooked, RTE product such as summer sausage), then

IPP are to enter the product group separately (one time under 

each intended use). Do not select both and do not leave it blank.

 No. of Days of Production: Type 23

52. Click Save

53. Click Volumes tab

 HACCP Category Volumes are presented as specified by the

CSI

54. Enter the following information: 

 Raw - Intact: Select 50,001 - 250,000

 Raw – Non Intact: Select 1,001 - 3,000

 Slaughter: Select 6,001 - 50,000

55. Click Save

Other Product Tabs

56. Other Product tabs, such as RTE and NRTE do not apply to Open

Beef so we must change assignments by doing the following:

 Sign out Robert Allen (your #)

 Log on Robert Barclay (your #)

 Click Establishment Profile

 Click Select Establishment

 Click the My Establishments tab

 Select Holland Point Foods

 Go to Products – Products Tab

Holland Point Foods began producing two new RTE products last month, 

Beef Salami and Pork Cotto Salami. Shipping records indicated that it sold 

35,220 lb. of Beef Salami and 21,127 lb. of Cotto Salami under Alternative

3 produced over 25 days last month.

57. Click Add new Product Group

 RTE tab is presented

58. Enter the following:

 HACCP Category: Select Fully cooked-NSS

 HACCP Plan: Select Deli Meat HACCP Plan

 Finished Product Category: Select RTE fully-cooked meat

Inspection Methods 7-21
 

 

 

 

 

Establishment Profile 

11/8/2019

 Product Group: 

 Species:

 Lm Alternatives: 

 How often do you test food

contact surfaces per line

each month?

 Average Daily Volume:

 No. of Days of Production:

59. Click Save

60. Click the Volumes tab

Select Sausage Products

Check Meat Only

Click Alternative 3

Select 4 times

Select 1,001 - 3,000

Type 25 

 The average daily production of the sausage products (2,254

lb.) did not change the production volume.

61. Click the Products Tab

 A “Stuffed” product group for the HT NFC NSS process is listed

in the grid

 The establishment also produces sliced bacon (900 lbs. per 

day) that is also HT NFC NSS product but the product group for 

this product is not listed

62. Click Add new Product Group

63. Click the Non-RTE tab

64. Enter the following:

 HACCP Category: 

 HACCP Plan:

 Finished Product 

Category: 

 Product Group: 

 Average Daily Volume:

 Species : 

 No. of Days of 

Production:

65. Click Save

66. Click the Volumes tab

Select Heat Treated-Not Fully

Cooked-Not Shelf Stable

Select Smoked Product

Select NRTE otherwise processed

meat

Check Not-stuffed

Select 1 -1,000

Check Swine:

Type 12

67. Verify that 1,001-3,000 is selected for the Heat-treated-Not Fully

Cooked-Not Shelf Stable category.

68. Click Save

Inspection Tasks

Inspection Methods 7-22
 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

PHIS will maintain an establishment task list in the profile for each establishment.

PHIS will compare the task definitions in the task library to establishment 

characteristics captured in the establishment profile. Based on this comparison, 

PHIS will generate a list of the appropriate inspection tasks to be performed in

each establishment. 

Some inspection tasks that appear on the establishment task list may not apply

to the establishment’s operations. IPP review the establishment task list when

they review the establishment profile and de-select those tasks that do not apply

to the establishment’s current operations. IPP are also to review the tasks, if any

that have previously been de-selected to ensure that those tasks still do not 

apply to the establishment’s current operations.

For some tasks, the information in the profile is not sufficient to determine

whether the task applies. For example, the Other Consumer Protection

inspection task to verify economic wholesomeness of products labeled with “X% 

added solutions” applies only to establishments that use such labels. Because

PHIS cannot determine which establishments apply labels with an “X% added

solution” claim, the IPP will have to manually de-select that task in

establishments that do not produce products labeled with “X% added solution”.

An establishment may make a temporary or seasonal change in its operations 

which makes some inspection tasks not applicable for part of the year. For 

example, an establishment produces beef jerky as a heat treated, shelf stable 

product. However, during the Holidays (October through December), the

establishment also produces smoked turkeys as a heat treated, not fully cooked, 

not shelf stable product. At the beginning of October the IPP would have

manually select the HACCP verification task for the heat treated, not fully

cooked, not shelf stable process. When the seasonal period of smoked turkey

production is over, IPP would have to manually de-select this task.

69. Change assignments by doing the following:

 Sign out as Robert Barclay (#)

 Login as Robert Allen (your #)

 Click down arrow for Establishment Profile

 Click Select Establishment

 Click the My Establishments tab

 Click House Icon for Open Beef

 Click Inspection Tasks on left navigation menu

• The Inspection Tasks page is presented

70. Scroll down the Establishment Task List to become familiar with

the 3 levels listed below.

 Inspection Activity

 Inspection Type

 Inspection Task

Inspection Methods 7-23
 

 

 

 

 

 

Establishment Profile 

11/8/2019

IPP are responsible for ensuring the correct inspection tasks are on the

establishment task list in the profile.

CSI may not add or delete items in the list since it is the Task Distributor that 

maintains the task list. The Task List is duplicated for each of the establishment’s 

shifts and the default is for the inspection task to be performed. IPP may deselect an inspection task for a single shift, for example, if that shift does not 

produce a certain product on a shift. The List is hierarchical and each level in the

hierarchy may be collapsed or expanded except for the lowest level. The lowest 

level in the hierarchy is the inspection task and it is the only level that may be

selected (enabled) or de-selected (disabled).

Selected (checked) inspection tasks must be performed for the establishment. 

IPP use the edit icon to toggle (select/unselect) an inspection task and must 

provide a reason when making a change. PHIS updates the establishment task 

list approximately once per day, usually overnight. If IPP make changes in the

establishment profile information, it will take up to 24 hours for PHIS to make any

resulting changes to the establishment task list. 

When IPP review the establishment profile, they also determine if any applicable 

inspection tasks appear to be missing from the establishment task list. If an

applicable inspection task appears to be missing, IPP are to first review the

establishment profile to make sure the other profile information regarding the

establishment operations and products is accurate. If the profile is inaccurate, 

PHIS may not add the correct tasks to the establishment task list on the Task

Calendar page.

If IPP believe the establishment profile accurately represents the establishment’s 

operations and product types, and still believe that an applicable inspection task 

is missing from the task list, they are to contact the Policy Development Division

through askFSIS for assistance.

Establishment Task List Hands-on Activity

Open Beef no longer produces X% solution labeled products.

71. Scroll to Economic Wholesomeness inspection activity and 

locate the Economic inspection type and X percent (%) solution for 

corned beef task.

72. Click the Edit icon next to X percent (%) solution inspection task

73. Enter the following information:

Reason: Select “Establishment temporarily not producing 

applicable product”

 The justification control is then removed

74. Click Save

Inspection Methods 7-24
 

 

 

 

 

Establishment Profile 

11/8/2019

Open Beef no longer produces partially defatted beef fatty tissue (PDBFT).

75. Click the edit icon next to MSS; MSP; PDBFT... inspection task

 Data entry controls are presented below MSS; MSP; PDBFT...

76 Enter the following reason: select “Establishment temporarily

not producing applicable product” 

 The justification control is then removed

77. Click Save

 Checkbox is unchecked and the inspection task will be removed

the next day

Slaughter 

IPP enter slaughter information for establishments in the slaughter HACCP

processing category. The district office must complete voluntary slaughter 

information in PHIS in order for PHIS to display voluntary slaughter options. IPP

are to update the voluntary slaughter classes based on the operations at the

establishment. The district office is notified automatically of any changes to the

voluntary slaughter classes when IPP update the information in the profile.

Slaughter Hands-on Activity

IPP are to complete the following information on the establishment’s slaughter 

operation in PHIS for each shift:

78. Click Slaughter in left navigation menu

 Slaughter page is presented.

79. Click the down arrow next to the number of physical slaughter 

lines box

80. Click the down arrow next to the box below the number of 

slaughter lines operating simultaneously

81. Click the Save button

82. Click the Edit icon to the right of Slaughter Line 1 information.

 Slaughter line details page is presented.

83. Enter the following information:

 Shift: Select Shift 1

 Inspection Type: Select Meat

 Line Name: Select Slaughter Line 1 in drop-down list

Class: Select Cattle

Slaughter System: Select Chain Driven Rail

Inspection System: Select Using Viscera Table with Tongue-In

Subclass: Check Steer

Line Speed: Select 87 to 143 heads/hour

Subclass: Check Heifer

Inspection Methods 7-25
 

 

 

 

 

 

Establishment Profile 

11/8/2019

Line Speed: Select 87 to 143 heads/hour

84. Click the Save button

Profile Questionnaire

PHIS profile questionnaires are added to the establishment profile by FSIS

headquarter staffs. IPP are notified of the questionnaire through the issuance of 

an FSIS Notice and are to review this section monthly as part of the Update 

Establishment Profile task. The Profile Questionnaire page contains periodic 

questionnaires with “begin” and “end” dates. The questions may seek information

regarding the establishments’ HACCP system reassessments, pathogen control 

programs, chemical interventions, microbiological testing programs or other 

information regarding establishment practices that can be used to inform Agency

activities. When a profile questionnaire appears in PHIS, IPP are to complete

and submit the questionnaire during their next scheduled Update Establishment

Profile task unless otherwise instructed. If IPP have already completed the

monthly Update Establishment Profile task before receiving the profile

questionnaire, they are to create a directed task in order to complete the profile

questionnaire.

After clicking on the Profile Questionnaire page, IPP are to locate the

applicable questionnaire in the box and click the “open” icon. IPP may view or 

print the questions before completing the questionnaire. To view or print the

questions, IPP are to click the “open” arrow to access the questionnaire, select

“reports”, then select “Full Questionnaire Report” to generate a PDF file for 

viewing or printing. Next, IPP are to select “Go Back to Questionnaire” and

select “Save and Close.” After completing all questions in the questionnaire, IPP

are to submit the profile questionnaire before marking the Update 

Establishment Profile task as completed.

IPP are not to issue noncompliance records (NRs) or take enforcement actions

based on the responses to questionnaires. If IPP determine that there is 

noncompliance with regulatory requirements while reviewing establishment 

information for completing the questionnaire, they are to initiate a directed

instance of the relevant verification task, record their findings, and document the

noncompliance as a part of the directed task.

85.Click the Profile Questionnaire in the left navigation menu

Training 

IPP can view the type of training required to perform inspection verification at a

particular establishment.

86.Click Training in the left navigation menu

Inspection Methods 7-26
 

 

 

Establishment Profile 

11/8/2019

Sign-Out

Click Sign Out and close your laptop at this point because the next topic will 

begin with policy information and your laptop is not needed.

Establishment Profile Workshop

1. Describe the Establishment Profile in PHIS and why it is important to maintain

accuracy of this section.

2. Answer the following questions regarding the Update Profile task in PHIS.

a. When do IPP perform the Update Profile task?

b. How do IPP perform the Update Profile task?

c. What action is required by IPP if there is a change made to the profile

during the task performance?

d. What if establishment management provides corrected information to IPP

as a result of the profile report provided to them?

Inspection Methods 7-27
 

 

 

Establishment Profile 

11/8/2019

3. Use Attachment 3 - RTE Product Flowchart and Attachment 1 and 2 from

FSIS Directive 5300.1 to answer the 3 questions for the products below.

a. Beef jerky, heated and dried in smokehouse

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

b. Smoked pork sausage, fully cooked, refrigerated, post-lethality exposed

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

c. Marinated (no vacuum), raw boneless chicken breasts

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

d. Pepperoni, fermented and dried, post-lethality exposed

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

e. Frozen dinner with Steak tips (fully cooked) and Portobello mushrooms 

(not cooked), labeled “Cook Thoroughly”

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

f. Beef chili, canned, retorted

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

g. Beef steaks purchased from another establishment, raw, mechanically

tenderized

i. What is the HACCP Processing Category?

ii. What is the Finished Product Category?

iii. What is the Product Group?

Inspection Methods 7-28
 

 

 

 

 

 

Establishment Profile 

11/8/2019

h. Mechanically separated turkey, raw

i.

ii.

iii.

What is the HACCP Processing Category?

What is the Finished Product Category?

What is the Product Group?

i. Beef, porterhouse steak, raw, not tenderized

i.

ii.

iii.

What is the HACCP Processing Category?

What is the Finished Product Category?

What is the Product Group?

4. Why is the intended use critical information for some products?

5. Use the following information from Open Beef Company to update the

establishment profile in PHIS. Use the general information on the next page

regarding Open Beef to accomplish the following:

a. Login as Robert Allen (your #)

b. Review and Update the slaughter operations information in PHIS.

c. Update the production volumes for the products and the HACCP

categories in PHIS.

Open Beef - General Information

Open Beef is a one shift (8 hours) combination slaughter processing

establishment in Petaluma, CA. The establishment slaughters 500 steers or 

heifers per day that are less than 30 months of age. It produces carcasses 

halves and quarters, primal and sub-primal parts, edible offal, beef trimmings, 

head meat, cheek meat and advanced meat recovery (AMR) product. Open Beef 

applies lactic acid as an antimicrobial spray to carcasses at the final wash step. 

The beef trimmings, head meat, cheek meat, and AMR product are intended for 

use in ground beef products at other establishments after being sold. The

intended use of carcasses, including carcass halves or quarters, the primals and

subprimals, and the edible offal produced at Open Beef is for intact products at 

other official establishments. Open Beef identifies controls to ensure that the

products are used as intended. It has a written Sanitation SOP and one HACCP

plan covering slaughter, fabrication (cut-up), boning, and AMR product. An 8-

hour shift’s production is considered a lot.

Inspection Methods 7-29
 

 

 

 

 

□ 

□ 

□ 

□ 

□ 

□ 

□ 

420,000 lb. of cheek meat

Establishment Profile 

11/8/2019

New Information

The establishment slaughters approximately 63 head an hour. After stunning, the

carcasses are hoisted on a chain driven rail. The head and tongue are removed

for head inspection. The heads go through a wash/antimicrobial rinse cabinet 

before boning. The viscera are removed onto a moving line for viscera 

inspection. The edible offal is sprayed with lactic acid before chilling.

Shipping records and receipts indicate that Open Beef has sold the following

amounts of beef products for 25 production days last month.

4,240,600 lb. of carcasses halves and quarters

430,000 of beef trimmings

210,000 lb. of edible offal

5,260,420 lb. of primals and sub-primals

380,000 lb. of head meat

82,480 lb. of meat from advanced meat recovery (AMR)/bone separation

machinery.

Inspection Methods 7-30
 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

ATTACHMENT 1: HACCP PROCESSING CATEGORIES

A. Slaughter: This HACCP processing category applies to establishments that 

slaughter livestock or poultry. Slaughter establishments typically produce raw

intact finished products. 

Note: If the establishment produces raw intact products that could be listed

under either the Slaughter or Raw Product-Intact category, IPP are to list the

product under only one of the categories to prevent duplicate entries. IPP are to

use the Raw Product-Intact category for these products whenever possible. 

B. Raw Product—Intact: This HACCP processing category applies to

establishments that further process directly following the slaughter processing

steps or after receiving raw products. The processing steps at the establishment 

include the meat fabrication or poultry cut-up. If the establishment also

slaughters, these steps are typically applied after the chilling requirements (9

CFR 381.66) are met for poultry carcasses, or after meat carcasses are cooled. 

Establishments in the Raw Product-Intact HACCP processing category may

produce finished products such as raw poultry (in whole or in part) or raw meat 

products such as primal or subprimals. Beef manufacturing trimmings (e.g.,

pieces of meat remaining after steaks, roasts, and other intact cuts) is also an

example of intact raw beef product. Product that has been marinated intact or 

non-vacuum tumbled is considered raw intact product. FSIS considers raw

products to be intact unless they have undergone any of the processes 

associated with the non-intact HACCP processing category. 

C. Raw Product—Non-intact: This HACCP processing category applies to

establishments that further process by using processing steps such as grinding, 

comminuting, injecting product with solutions or other liquids, marinating nonintact, vacuum tumbling, or mechanical tenderization by needling, cubing, 

pounding devices or other means of creating non-intact product. Examples of 

finished products in this category include raw products reconstructed into formed

entrees, comminuted products and advanced meat recovery product. If the

establishment produces bench trim or pieces of meat produced from non-intact 

meat, then the bench trim or pieces are also considered non-intact.

D. Thermally Processed-Commercially Sterile: This HACCP processing

category applies to establishments that use a thermal processing step. Thermally

processed, commercially sterile finished products are products in cans or flexible

containers such as pouches, or semi-rigid, as in lunch bowls. Thermally

processed, commercially sterile products are addressed in Subpart G, 318.300 –

311 for meat food products, and Subpart X, 381.300 to 311, for poultry products.

Inspection Methods 7-31
 

 

 

 

 

 

Establishment Profile 

11/8/2019

E. Not Heat Treated – Shelf Stable: This HACCP processing category applies 

to establishments that further process by curing, drying, or fermenting processing

step as the sole means by which product achieves food safety. Establishments in

this HACCP processing category may apply a low-level heat treatment as long as

the heat treatment is not used as means to achieve food safety. The finished

products produced under this HACCP processing category are shelf stable. FSIS

does not require shelf stable products to be frozen or refrigerated for food safety

purposes. 

F. Heat Treated-Shelf Stable: This HACCP processing category applies to

establishments that further process by using a heat treatment processing step to

achieve food safety in combination with curing, drying, or fermenting processing

step to achieve food safety. The finished products produced under this HACCP

processing category are shelf stable. FSIS does not require shelf stable products 

to be frozen or refrigerated for food safety purposes. If the establishment 

produces product using the processing steps applicable under this processing

category and the product is not shelf stable, the establishment is producing

product under the HACCP processing category, Fully Cooked – Not Shelf Stable.

G. Fully Cooked-Not Shelf Stable: This HACCP processing category applies to

establishments that further process products by using primarily a full lethality

heat process step (i.e. cooking) to achieve food safety. The finished products that 

establishments produce under this HACCP processing category are not shelf

stable. FSIS requires the products to be frozen or refrigerated for food safety

purposes. These products also meet the definition of Ready to Eat (RTE) as 

defined in 9 CFR 430.1. 

H. Heat Treated but Not Fully Cooked – Not Shelf Stable: This HACCP

processing category applies to an establishment that further processes products 

that are (1) not ready-to-eat products (NRTE) or (2) raw otherwise processed

products that are refrigerated or frozen throughout the product’s shelf life. Meat 

and poultry products are produced using a heat process that meet one of the

following criteria: 

• The heat-processing step is not adequate to achieve food safety. Products may

be partially cooked or heated to set batter on a raw product. 

• The heat processing step applied to meat or poultry component was adequate

to achieve food safety, however product is further processed, assembled, or 

packaged so that cooked meat or poultry products contacts non-ready to-eat 

product ingredients. In this case, the final product is in a form that is not edible

without additional preparing to achieve food safety. An example of this product is 

potpie product that contains cooked chicken and raw dough. 

Inspection Methods 7-32
 

Establishment Profile 

11/8/2019

I. Product with Secondary Inhibitors-Not Shelf Stable: This HACCP 

processing category applies to establishments that further process by using a

curing processing step or a processing step using other ingredients that inhibit 

bacterial growth. These products are generally refrigerated or frozen throughout 

the product’s shelf life. This would be products that received treatment or whose

formulations contain ingredients that change the product characteristics (e.g.,

lower water activity, change the pH, etc.) to the point that product characteristics 

are altered, promoting microbial inhibiting qualities associated with the

treatments or additives. An example of this type of product would be dry cured

ham. Depending on the process and ingredients, these products may or may not 

meet the definition of RTE as defined in 9 CFR 430.1.

Inspection Methods 7-33
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

ATTACHMENT 2: PRODUCTS 

PHIS Product Category List (Meat & Poultry Establishments) 

HACCP 

Processing

Categories 

Finished Product 

Category

Production Volume Categories (by Product Groups)

Slaughter

Raw Product -

Intact

Raw intact beef - Carcass (including carcass halves or quarters)

- Primals and Subprimals1

- Beef Manufacturing Trimmings

- Cheek Meat

- Cuts2 (including Bone-in and Boneless Meats)

- Head Meat

- Weasand Meat

- Heart Meat

- Edible Offal3

- Bench Trim (trimmings from animals not slaughter at the est.)

- Trim produced by sister processing establishment

- Other Intact4

Raw intact pork - Carcass (including carcass halves or quarters)

- Primals and Subprimals1

- Cheek Meat

- Cuts2 (including Bone-In and Boneless Meats)

- Head Meat

- Edible Offal3

- Trimmings from Intact Pork

- Other Intact4

Raw intact meat – other - Carcass (including carcass halves or quarters)

(sheep, goat) - Primals and Subprimals1

- Cuts2 (including Bone-In and Boneless Meats)

Edible Offal3

- Other Intact45

Raw intact chicken5 - Whole bird

- Poultry Parts (legs, breasts, wings ONLY)6

- Other Poultry Parts (including feet, necks, and giblets)

- Raw Stuffed Poultry Products

- Other Intact Poultry Products

Raw intact turkey5

- Whole bird

- Poultry Parts (legs, breasts, wings ONLY)

- Other Poultry Parts (including feet, neck, and giblets)

- Raw Stuffed Poultry Products

- Other Intact Poultry Products

Raw intact poultry –

other (ducks, geese,

squab) 

- Whole bird

- Poultry parts (including necks/feet & giblets)

- Boneless and/or Skinless Parts

Inspection Methods 7-34
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

Slaughter

Raw Product –

Non-Intact

Raw ground,

comminuted, or 

otherwise non-intact 

beef

- Ground Beef Product from in-house source materials

- Hamburger/Beef Patty Product

- Advanced Meat Recovery (AMR)

- Formed Steaks

- Ammoniated Beef

- Beef trimming from non-intact beef

- Bench Trim (derived from non-intact beef not slaughtered at the

establishment)

- Low Temperature Rendered Product- Finely Textured Beef (FTB)

- Low Temperature Rendered Product- Partially Defatted Beef Fatty Tissue

(PDBFT)

- Low Temperature Rendered Product-Partially Defatted Chopped Beef

(PDCB)

- Non-Intact Cuts2 (including Bone-In and Boneless Meats)

- Other Non-Intact Product (fresh sausage, meatloaf, gyros, meatballs, etc.)

- Ground Beef Product from purchased source materials

- Ground Beef combined with other species from in-house source materials

- Ground Beef combined with other species from purchased source

materials

- Fabricated Steaks and other Non-Intact Subprimals

- Hamburger/Beef Patty combined with other species from in-house source

materials

- Hamburger/Beef Patty combined with other species from purchased

source materials

- Mechanically tenderized products from in- house source materials

- Mechanically tenderized products from purchased source materials

- Portioned raw ground beef product

- Raw ground beef product produced from source materials accompanied

by a COA, no bench trim

- Raw ground beef product from non-intact source materials, no bench trim

Raw ground,

comminuted, or 

otherwise non-intact 

pork

- Cuts2 (Tenderized, Injected, Pumped, or Vacuum-Tumbled- including

Bone-In and Boneless)

- Primals and Subprimals1 (Tenderized, Injected, Pumped, or VacuumTumbled)

- Trimmings from non-intact pork

- Ground Product

- Advanced Meat Recovery (AMR)

- Mechanically Separated (Species)

- Sausage, Patties, or other formed products

- Other Comminuted

- Other Non-Intact

Raw ground,

comminuted, or otherwise

non-intact meat – other 

(sheep, goat, combination

species) 

- Ground Product

Advanced Meat Recovery (AMR)

- Other Non-Intact

- Mechanically Separated (Species)

Raw ground, comminuted, or otherwise non-intact 

chicken 7

- Ground Product 

- Mechanically Separated (Species)

- Other Comminuted

- Injected, Tenderized, or Vacuum Tumbled Parts (legs, breasts, wings 

ONLY)

- Injected, Tenderized, or Vacuum tumbled Other Parts (including feet,

neck, and giblets)

- Injected, Tenderized, or Vacuum Tumbled Whole Bird

Inspection Methods 7-35
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

- Raw Stuffed Poultry Products

- Other Non-Intact but not Comminuted Poultry Products

Raw ground, comminuted, or otherwise non-intact 

turkey 7

- Ground Product

- Mechanically Separated (Species) 8

- Other Comminuted

- Injected, Tenderized, or Vacuum Tumbled Parts (legs, breasts, wings 

ONLY)

- Injected, Tenderized, or Vacuum Tumbled Other Parts (including feet,

neck, and giblets)

- Injected, Tenderized, or Vacuum Tumbled Whole Bird

- Raw Stuffed Poultry Products

- Other Non-Intact but not Comminuted Poultry Products

Raw ground, - Ground Product 

comminuted, or otherwise - Mechanically Separated (Species)

non-intact poultry – other - Other Non-Intact

(ducks, geese, squab) 

Not Heat Treated

– Shelf Stable

Heat Treated –

Shelf Stable

Raw (NRTE) otherwise

processed meat 

- Not-Stuffed

- NRTE Product with RTE Component12

- Stuffed

Raw (NRTE) otherwise

processed poultry

- Not-Stuffed

- NRTE Product with RTE Component12

- Stuffed

RTE9 acidified/fermented

meat (without cooking) 

- RTE fermented meat (sliced and not-sliced) according to Lm Alternative11 –

post-lethality exposed

- RTE fermented meat (sliced and not-sliced) not post-lethality exposed

RTE9 acidified/fermented

poultry (without cooking) 

- RTE fermented poultry (sliced and not-sliced) according to Lm Alternative11–

post-lethality exposed

- RTE fermented poultry (sliced and not-sliced) not post-lethality exposed

RTE9 dried meat 

- RTE dried meat (sliced and not-sliced) according to Lm Alternative11 –postlethality exposed

- RTE dried meat (sliced and not-sliced) not post-lethality exposed

- Lard/oils13

RTE9 dried poultry

- RTE dried poultry (sliced and not-sliced) according to Lm Alternative11 –

post-lethality exposed

- RTE dried poultry (sliced and not-sliced) not post-lethality exposed

RTE9 salt-cured meat 

- RTE salt cured meat (sliced and not-sliced) according to Lm Alternative11 –

post-lethality exposed

- RTE salt cured meat (sliced and not-sliced) not post-lethality exposed

RTE9 salt-cured poultry

- RTE salt cured poultry (sliced and not-sliced) according to Lm Alternative11

–post-lethality exposed

- RTE salt cured poultry (sliced and not-sliced) not post-lethality exposed

Inspection Methods 7-36
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

Heat Treated

but Not Fully

Cooked – Not

Shelf Stable

Raw (NRTE) otherwise

processed meat 

- Not-Stuffed

- NRTE Product with RTE Component12

- Stuffed

Raw (NRTE) otherwise

processed poultry

- Not-Stuffed

- NRTE Product with RTE Component12

- NRTE Stuffed Chicken Products that appear RTE1o

Product with

Secondary

Inhibitors – Not

Shelf Stable

RTE9 salt-cured meat 

(PLE)

- RTE salt cured meat (sliced and not-sliced) according to Lm Alternative11 –

post-lethality exposed

- RTE salt cured meat (sliced and not-sliced) not post-lethality exposed

RTE9 salt-cured poultry

- RTE salt cured poultry (sliced and not-sliced) according to Lm Alternative11

–post-lethality exposed

- RTE salt cured poultry (sliced and not-sliced) not post-lethality exposed

Raw (NRTE) otherwise

processed meat 

- Not-Stuffed

- NRTE Product with RTE Component12

- Stuffed

Raw (NRTE) otherwise

processed poultry

- Not-Stuffed

- NRTE Product with RTE Component12

- Stuffed

Fully Cooked –

Not Shelf Stable

RTE9 fully-cooked meat 

(PLE)

- Hot Dog Products according to Lm Alternative7

- Salad/Spread/Pate according to Lm Alternative11

- Meat + Nonmeat Multicomponent according to Lm Alternative11

- Sausage Products

- Diced/Shredded according to Lm Alternative11

- Patties/Nuggets according to Lm Alternative11

- Other Fully cooked sliced product according to Lm Alternative11

- Other Fully cooked not sliced product according to Lm Alternative11

- Poultry Parts or Meat Cuts according to Lm Alternative11

RTE9 fully- cooked poultry

(PLE)

- Hot Dog Products according to Lm Alternative7

- Salad/Spread/Pate according to Lm Alternative11

- Poultry + Non-poultry Components according to Lm Alternative11

- Sausage Products

- Diced/Shredded according to Lm Alternative11

- Patties/Nuggets according to Lm Alternative11

- Other Fully cooked sliced product according to Lm Alternative11

- Other Fully cooked not sliced product according to Lm Alternative11

- Poultry Parts or Poultry Cuts according to Lm Alternative11

RTE9 fully-cooked meat 

without subsequent 

exposure to the environment 

- Hot Dog Products not post-lethality exposed

- Salad/Spread/Pate not post-lethality exposed

- Meat + Nonmeat Components not post-lethality exposed

- Sausage Products not post-lethality exposed

- Diced/Shredded not post-lethality exposed

- Patties/Nuggets not post-lethality exposed

- Other Fully cooked sliced product not post-lethality exposed

- Other Fully cooked not sliced product not post-lethality exposed

- Poultry Parts or Meat Cuts

Inspection Methods 7-37
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Establishment Profile 

11/8/2019

RTE2 fully-cooked poultry

without subsequent 

exposure to the environment

- Hot Dog Products not post-lethality exposed

- Salad/Spread/Pate not post-lethality exposed

- Poultry + Non-poultry Components

- Poultry Parts or Poultry Cuts

- Sausage Products not post-lethality exposed

- Diced/Shredded not post-lethality exposed

- Patties/Nuggets not post-lethality exposed

- Other Fully cooked sliced product not post-lethality exposed

- Other Fully cooked not sliced product not post-lethality exposed

Thermally

Processed -

Commercially

Sterile Thermally processed,

commercially sterile

- Thermally Processed Products (includes products in Cans/Pails, Flexible 

Pouches, Trays, Jars and Bag-n-Box)

1 9 CFR 316.9(b) defines primal parts as wholesale cuts of carcasses customarily distributed to retailers. Primals are further cut

down into subprimals.

2 A “cut is a consumer size portion from primals, portion cuts, or tray ready products.

3 Edible Offal includes tails, feet, etc.

4Other Intact includes fat.

5 The product groups “Poultry Parts (including necks/feet and giblets”, “Further processed poultry parts (Boneless and/or Skinless

Parts)” and “Boneless and/or Skinless Parts” are obsolete and are not to be used.

6 As defined in 9 CFR 381.170(b), Standards for kinds and classes and for cuts of raw poultry.

7 The Product Group “Other non-Intact” is obsolete and is not to be used.

8 As defined in 9 CFR 381.173.

9 RTE is defined in 9 CFR 430.

10 NRTE stuffed chicken products that appear RTE contain raw, comminuted chicken breast meat or whole chicken breast meat,

but the finished product is heat-treated only to set the batter or breading and impart an RTE appearance. The product typically is

stuffed with ingredients such as a raw vegetable, butter, cheese or meat such as ham. 

11Listeria monocytogenes (Lm) alternatives are Alt 1; Alt 2, Choice 1; Alt 2, Choice 2; Lm Alt 3

12 Product that contains both a cooked meat or poultry RTE component and a Not-ready-to-eat component, such as a Pot Pie with an

RTE filling and raw dough.

13Oils, shortening, lard, margarine, oleomargarine, or mixtures of rendered animal fats.

Note: By definition, RTE cured, dried or fermented product meet at least Alt 2 Lm requirements.

Note: Lm Alternative questions and log reductions from FSIS From 10,240-1 apply to each RTE product group

Inspection Methods 7-38
 

 

 

 

 

 

7 f"" 

Establishment Profile 

11/29/2016

Attachment 3: RTE PRODUCT GROUP 

FLOWCHART

YES to any one question NO to all questions

NOTE: The Flowchart has been designed to select the single best representative product category/group in which a given product might be 

classified, based on the overall microbial lethality, preservation and production method, while being aware that mixed, multiple production steps

can occur. (For example, many fermented products may include a cooking/heating step after fermentation).

STEP 1: SHELF- STABLE vs. 

NOT SHELF STABLE

1) Is the RTE meat or poultry product produced under a HACCP plan for “Not Heat Treated—Shelf Stable”

product, “Heat Treated—Shelf Stable” product, or “Thermally Processed—Commercially Sterile” product?

2) Does the RTE product's label exclude a handling statement, for example, the label does not state "keep 

refrigerated" or "keep frozen"?

3) Does the RTE product’s label include a “Refrigerate After Opening” statement?

4) For non-fermented RTE products, does the product achieve a water activity of 0.85 or less and have 

measures (e.g., short pull dates, low pH, antimycotics, coatings, gas packed or vacuum in an oxygen

impervious package, or any combination of these measures) to prevent mold growth?

5) For non-fermented RTE products, does the product achieve a water activity from 0.92 to 0.85 and either

gas packed or vacuum packed in an oxygen impervious package and labeled “Refrigerate After Opening”?

6) Does the RTE dry sausage achieve a MPR of ≤1.9:1?

7) Does the RTE semi-dry sausage achieve a MPR of 3.1:1 or less and a pH of 5.0 or less?

8) Does the RTE semi-dry sausage achieve a pH of ≤ 4.5 (or 4.6 combined with an aw of < 0.91), a brine

concentration of ≥ 5.0% and is in an intact form (or sliced and vacuum packaged), cured with nitrite or 

nitrate, and smoked with wood?

9) For acidified RTE products (e.g., pickled pig feet) that are cold filled, does the establishment have 

documentation (e.g., challenge study) that validates that the product is shelf stable and prevents the growth

of microorganisms (e.g., yeasts, molds, Lactobacilli, or Clostridium botulinum) at room temperature?

10) For acidified RTE products (e.g., pickled pig feet) that are hot filled, does the finished product achieve a

pH of 4.6 or lower within 24 hours?

11. Does the RTE meat or poultry product achieve commercial sterility and fall under the canning regulations 

(9 CFR 318.300-311 or 9 CFR 381.300-311)?

GO TO STEP #2: SHELFSTABLE and

ACIDIFIED/FERMENTED,

SALT-CURED or DRIED

PRODUCTS

GO TO STEP #3: FULLY 

COOKED, NOT SHELFSTABLE PRODUCTS
8 

 

 

 

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Establishment Profile 

11/29/2016

STEP 2: SHELF- STABLE AND 

ACIDIFIED/FERMENTED, SALT CURED 

OR DRIED PRODUCTS PRODUCTS 

Step #2A: 1) Does the RTE meat or poultry product achieve commercial sterility and fall 

under the canning regulations (9 CFR 318.300-311 or 9 CFR 381.300-311)?

NO YES = THERMALLY

PROCESSED COMMERCIALLY

STERILE

Step #2B: 1) Is a starter culture added to the product during formulation?

2) Is a chemical acidulant added to product during formulation in order to decrease the

product pH?

3) Is the establishment following the degree hours concept (pH reaches 5.3 within a

certain timeframe based on the fermentation temperature) to inhibit the growth of 

Staphylococcus aureus and prevent its enterotoxin production?

Step #2B1: Is the RTE Acidified/

Fermented meat or poultry product sliced

at an official establishment?

GO TO 

STEP #2C: 

CURED or 

DRIED

YES to ANY ONE or more

QUESTIONS =

ACIDIFIED/FERMENTED

NO = ACIDIFIED/ 

FERMENTED – NOT 

SLICED

NO TO ALL 

QUESTIONS

YES = ACIDIFIED/

FERMENTED –

SLICED

Examples – Genoa Salami, hard salami, pepperoni, turkey pepperoni, summer sausage, Abruzzese, Lebanon

bologna, thuringer, mordatella, mettwurst, chorizo, chourico, sucuk (soujuk), pickled pigs* , feet, bologna in

vinegar*. (*If yes, to step 1, question 9) 
9 

Establishment Profile 

11/29/2016

Step # 2C: 1) Is the meat or poultry product dry rubbed (dry curing) with a cure mixture (salt

and nitrate and/or nitrite) and then undergoes a curing/equalization step and a drying step?

2) Is the meat or poultry product immersed in a concentrated brine solution (pickle curing)

and then undergoes a curing/equalization step and a drying step?

3) Is the meat or poultry product injected with a brine solution (injection curing) and then

undergoes a curing/equalization step and a drying step?

4) Does the finished meat or poultry product achieve an internal salt content of at least 4

percent when sodium or potassium nitrate and/or sodium or potassium nitrite is used with the

application of salt (NaCl)?

5) Does the finished meat or poultry product achieve a brine concentration of at least 10

percent when no sodium or potassium nitrate and/or sodium or potassium nitrite is used with

the application of salt (NaCl)?

YES to ONE OR MORE

QUESTIONS = SALT-CURED:

GO TO STEP 2D1

NO to ALL QUESTIONS = 

DRIED: GO TO STEP 2D2

Step #2D1 - Is the RTE Salt cured 

meat or poultry product sliced at an 

official establishment?

NO = SALT-CURED –

NOT SLICED

YES = SALT-CUREDSLICED

EXAMPLES: Prosciutto ham, Parma ham, Westphalian ham, Bayonne ham, Serrano ham, Black Forest 

ham, country ham, pancetta, coppa, capocolla, bresaola, beef prosciutto, basturma, duck prosciutto, 

sopressata, linguica, salchichon.

Step 2D2: Is the RTE Dried meat or

poultry product sliced at an official 

establishment?

NO=DRIED NOT SLICED YES = DRIED SLICED

EXAMPLES: dried beef, beef jerky, beef nuggets, steak tenders, kippered beef, landjager, meat sticks,

turkey jerky, tasajo, pemmican, pipi kaula, biltong, jamon (jambon), longanisa, saucisson, some 

chorizo, dried soup mixes/soup bases, freeze-dried entrees, fried pork

skins/rinds/cracklings/chicharrones, lard.
 

 

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Establishment Profile 

11/29/2016

STEP 3: FULLY COOKED, NOT 

SHELF- STABLE (NSS) PRODUCTS 

Page 1 of 3

Yes = FULLY

COOKED HOT 

DOG PRODUCT

3A. Does the product consist in whole or in part 

of a cooked sausage (hotdog) product as defined 

in 9 CFR 319.180, 319.181, or 9 CFR 430.1?

EXAMPLES: Hot dogs, frankfurters/franks, cheese dogs, corn dogs, knockwurst (knackwurst), 

wieners.

3B.Is the product a cooked sausage or sausagelike product, or cooked linked sausage or

sausage-like product, other than a 9 CFR 

319.180/319.181/430.1 product (i.e., other than a 

hot dog)?

NO

Yes = FULLY

COOKED SAUSAGE

PRODUCT

3C. Is this a salad product with meat or poultry

(e.g., a vegetable or pasta mix with dressing or a

mayonnaise or oil- based mix), or a meat or 

poultry spread or pate-type product?

NO

EXAMPLES: Andouille, beer sausages/beerwurst, blood sausage, blood pudding, pork blood, 

bratwurst, bockwurst, braunschweiger, breakfast sausages (fully cooked), chicken/turkey sausage 

(fully cooked), German sausage, polish sausage, Krakow, kielbasa, cervelat, boudin, cha lua (gio 

lua), other ethnic sausages. (For sausage patties, see FC3E. For sausage products that are sliced,

crumbled, chopped, etc., see FC3F).

Yes = FULLY

COOKED SALAD/ 

SPREAD/PATE

EXAMPLES: antipasto salads , Asian style salads, Caesar salads, chef salads, Cobb salads, pasta 

salads, salad spreads ALL with meat/poultry added; chicken salad, chopped liver, ham salad, 

liver, mush, mousse, pate, sandwich spreads, turkey salad.

GO TO NEXT PAGE (FC 3D: FULLY COOKED MEAT + NONMEAT MULTICOMPONENT

PRODUCT)
 

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Establishment Profile 

11/29/2016

STEP 3: FULLY COOKED NSS Page 2 of 3

NO

3D. Is the product a meat or poultry filling enclosed in 

dough or pastry, or is the product any combination of

meat and non-meat items other than 

salad/spread/pate?

YES = FULLY

COOKED MEAT +

NONMEAT

EXAMPLES: burritos, egg rolls, empanadas, enchiladas, fajitas, meat/bean combinations, 

meat/egg/ cheese combinations, meat/pasta combinations (lasagna, ravioli, etc.), meat/poultry 

pizza products, meat/poultry-containing sauces, meat/poultry-containing soups (fully cooked, not

shelf-stable), pasties, pinwheels, pot pies, pot stickers (Chinese dumplings; gyoza), piroshki, 

shumai, chili, quesadillas, samosas, tacos, tamales, teriyaki bowls, turnovers, gyros, wraps.

3E. Is the product a comminuted product other than 

sausage/sausage link (e.g., patty or meatball) or a

breaded or unbreaded molded product (e.g., nugget)?

YES = FULLY

COOKED 

PATTIES/NUGGETS

EXAMPLES: Nuggets/fingers/tenders, popcorn chicken, meatballs, meat loaf, fully cooked

hamburger/meat/poultry patties (including sausage patties), pork roll, and scrapple.

3F. Is the product a comminuted or whole muscle

product that has been diced or shredded or cut or 

crumbled or chopped or shaved or sliced for non- deli

purposes (i.e., not typically intended for sandwich 

YES = FULLY

COOKED DICED 

SHREDDED

NO

purposes as per 9 CFR 430.1)?

EXAMPLES: Bacon/Canadian bacon slices (if fully cooked), barbequed diced/shredded/sliced 

meat/ poultry products, carne asada, chopped ham, diced meat/diced ham, diced poultry, 

ground ham, gyro slices, jerk chicken, meat/poultry crumbles, meat/poultry strips, meat/poultry

taco filling, pulled pork, kahlua shredded pork, other shredded meat/poultry products, sliced

pork roll (fully cooked), fully cooked sliced meat/poultry for non-deli purposes, e.g., sliced

sausage for use as pizza topping.

1 

GO TO NEXT PAGE (ALL OTHER FULLY COOKED)
 

 

 

 

 

 

 

 

 

 

 

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Establishment Profile 

11/29/2016

STEP 3: FULLY COOKED NSS Page 3 of 3

3H1. Is the product an RTE fully cooked meat or poultry product that is NOT 

sliced in official establishment but is intended to be assembled in a sandwich

for consumption by the end user (i.e., deli products as per 9CFR 430.1)? OR

3H2. Is the product an RTE fully cooked meat or poultry product that is NOT 

sliced in official establishment and is OTHER THAN a hotdog, sausage, 

salad/spread/pate, nugget/patty, diced/shredded or multicomponent product?

EXAMPLES (3G1 [SLICED] or 3H1 [UNSLICED]): Ham (if cooked), bologna (exception is Lebanon

bologna), chicken roll, turkey breast, olive loaf, corned beef, pastrami, roast beef, brisket, pickle 

loaf, pimento loaf (pimiento), pepper loaf, liverwurst, tongue, head cheese (AKA souse or sulze),

capocolla (capicolla) labeled as cooked, olive loaf, luncheon loaf, jellied beef loaf, Dutch loaf.

EXAMPLES (3G2 [SLICED] or 3H2 [UNSLICED]): Baked products, barbecued intact products, 

battered or breaded products (if not a molded nugget-type product), broiled products, chicken 

or turkey breasts (for reheating as opposed to slicing for deli purposes), fried products, grilled

products, tasso, meat ribs, legs, pork parts and bacon (all fully cooked), pot roasts,

legs/drumsticks (fully cooked), wings, roasted products, smoked fully cooked products (hightemperature smoked products), whole chickens or turkeys (fully cooked), single-component RTE

soup broths, pickled pigs feet*, bologna in vinegar*. (* = If No to Step 1, question 9 or question

10).

Note: Lard is fully cooked but shelf stable. Based on a Note: The term “deli” applies to any RTE product class/group

combination of HACCP for Heat Treated Shelf Stable in which the product is intended to be used in a sandwich as

Products and obvious low water activity this product has been per 9 CFR 430.1. However, “deli” is not a formal part of the

classified under “Dried”. existing product classification system.

3G1. Is the product an RTE fully cooked meat or 

poultry product that is sliced in official establishment

and typically is (or is intended to be) assembled in a

sandwich for consumption (i.e., deli products as per 

9CFR 430.1)? OR 3G2. Is the product an RTE fully

cooked meat or poultry product that is sliced in official 

establishment and is OTHER THAN a hotdog, sausage, 

salad/spread/pate, nugget/patty, diced/shredded or 

multicomponent product?

YES TO EITHER = 

OTHER FULLY

COOKED - SLICED

NO

YES TO EITHER = OTHER FULLY

COOKED- NOT SLICED