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This Consumer Safety Inspector’s Development Guide (CSIDG) is a joint effort by the U.S. 

Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) Office of Field 

Operations (OFO) and the Office of Employee Experience and Development (OEED). The 

CSIDG will facilitate the transition of CSI’s from GS-5, GS-7, and GS-8 positions to GS-9 

positions. 

This CSIDG is intended for use by GS-5, GS-7, and GS-8 slaughter inspectors being promoted 

into GS-9 slaughter and/or processing positions. Steps applicable to the assignment are only to 

be completed one topic at a time. The CSIDG contains the following topics: 

Step A – Orientation to a GS-9 Position 

Step B – Ante-mortem and Humane Handling 

Step C – Postmortem 

Step D – Methodology 

Step E – Other Duties 

Step F – Documentation of Training and Tracking 

Advancing from a GS-5, GS-7, and GS-8 to a GS-9 position can be challenging. With this new 

position comes duties and responsibilities far beyond what you may have been performing as a 

GS-5, GS-7, or GS-8 in a poultry or red meat slaughter establishment. GS-9s perform duties to 

verify that a food safety system within officially inspected slaughter and/or processing 

establishments is operating in compliance with regulations and in a manner that will result in 

producing foods that are safe and properly labeled. These establishments will be operating 

under one or more Hazard Analysis and Critical Control Point (HACCP) plan(s). As a GS-9, you 

will be conducting regulatory oversight and verification activities inside establishments in 

matters relating to Sanitation Performance Standards (SPS), Sanitation Standard Operating 

Procedures (SSOP), HACCP verification tasks, Hazard Analysis verification tasks, pathogen 

reduction verification tasks, and food defense tasks. You may also perform a variety of export 

duties and other consumer protection tasks (e.g., economic adulteration and misbranding). The 

district will schedule you to attend any specialized required training that you need according to 

the type of your assignment, such as thermal processing training if you have inspection duties in 

a caning facility. 

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The first section, Step A - Introduction to a GS-9 Position, is designed to provide a better 

understanding of the legal responsibilities, statutory authority, and administrative duties for the 

day-to-day job activities. Performing at the GS-9 level requires a high level of professionalism 

and knowledge of the establishment processes, practices, and programs. This section provides 

information and tools to attain that level. Also included in this section are resources that will 

enhance competencies in communicating with establishment management and fulfilling 

administrative responsibilities. 

More extensive than the duties of a GS-5, GS-7, and GS-8, Step B – Ante-mortem and 

Humane Handling will provide the CSI with the means to address why FSIS conducts the antemortem inspection and the consequences of not performing a thorough ante-mortem inspection. 

This section will provide regulatory documentation and training resources that will enable the 

CSI to effectively enforce humane handling regulations and policies in addition to identifying 

livestock and poultry for veterinary examination and disposition. 

Step C – Postmortem Inspection will take the CSI beyond the responsibilities and skills of the 

GS-5, GS-7, and GS-8 Food Inspector. The CSI performs inspection of slaughter animals and 

poultry to determine and ensure that no pathological or insanitary condition renders the product 

unfit for human consumption. This section will provide information and training regarding 

verification of food safety standards such as zero-tolerance for feces, milk, and ingesta; 

salvaging requirements and procedures; contamination reprocessing; animal disposition 

reporting; and handling and disposal of the condemned and inedible product. The CSI will 

receive the species-specific training in their new assignment. 

Step D – Methodology is designed to provide training and resources that will facilitate the 

CSI’s transition from performing online postmortem inspection duties to those of verifying that a 

food safety system is operating in compliance with regulations. This section will provide the CSI 

with a working knowledge of SPS, SSOP, HACCP systems principles and practices, pathogen 

reduction verification tasks, and other responsibilities. 

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In addition to the methodology, Step E – Other Duties will provide insight into the CSI’s 

regulatory activities in verifying other consumer protection (e.g., economic adulteration and 

labeling). This section will also address dual jurisdiction establishments, food defense, and 

export duties. 

The final step, Step F – Documentation of Training and Tracking, is accomplished at the 

establishment level between the CSI and their supervisor to ensure successful completion and 

reporting of all the CSIDG steps completed by the trainee to the District Office. The District 

Office will keep track of all entry-level training received by CSIs and will forward the information 

quarterly to the Center for Learning (CFL.ClassRegistration@usda.gov) for entry into the new 

GS-9 CSI’s AgLearn learning history. 

For each topic that applies to the assignment, the supervisor or designee must explain relevant 

policies and tasks to the CSI, demonstrate how to perform the tasks, and evaluate if they 

understood and can properly perform them. 

Upon completion of each applicable topic, the supervisor and employee will initial and date the 

form to signify that the employee has achieved basic proficiency and awareness. Supervisors or 

designees must also verify the CSI’s competency and provide additional comments as needed. 

The supervisor will forward copies of all applicable completed forms to the District Office. 

All steps in this CSIDG should be completed on time so that the CSI can successfully and 

independently perform their new inspection duties. The CSIDG completion time may vary based 

on the complexity of the new assignment’s processing procedures and/or whether the 

slaughtered species is different from that previously performed by the CSI. However, the CSIDG 

should be completed within a maximum of six months unless the District Manager (DM) grants 

an extension for unusual situations (e.g., employee medical leave). 

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is important to remember that when using this guide, it is also a reference tool. Like all reference materials, 

information is subject to change. A classic example is a change inAgency policies and procedures baseduJXmpublic 

health need andriskassessments. Therefore, this docwnent is suqject to clnnge without notice. CFL 11 ill make el'el'.J' 

effort to ensure that this guide andresources referencedare routinely updated. 

Prerequisite to Completing the CSI On-the-Job Training Program 

All employees entering this program must have: 

• An eAuthentication account from USDA. 

• Completed the New Consumer Safety Inspector Computer training. 

• Completed the Inspection Methods (IM) or Food Safety Regulatory Essentials 

(FSRE OL/OL) training. 

• Determined to be a qualified applicant per current FSIS Directive 4335.1 “Merit 

Promotion Plan” requirements. 

FSIS recommends successful completion of one of the following applicable training courses for 

CSIs with slaughter responsibilities: 

• Food Inspector Poultry Training 

• Food Inspector Livestock Training 

Training Materials 

Submit all requests for training materials (e.g., CD, DVD) to the Distance Learning Branch at 

cedl@usda.gov. Additional training materials for inspection program personnel (IPP), including 

professional development information, may be obtained from the FSIS at 

https://fsishelp.fsis.usda.gov/ipphelp/ipphelp.htm. Direct links to the AgLearn courses identified 

in this guide are provided at the end of this document. 

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Upon completion of this step, the CSI must be able to perform and/or demonstrate that they 

understand the following: 

• Complete training modules in AgLearn on FSIS Statutes. 

• Demonstrate the level of professionalism required by the Agency. 

• Become familiar with the Codes of Ethics and Conduct. 

• Perform administrative duties properly, such as: 

o Time and Attendance (T&A) reports 

o Appeals 

 Format 

 How to respond 

 Whom to call with questions 

o Travel vouchers 

o Supply requisitions 

 Identify required forms 

 How to place an order 

 When to place an order by fax, email, mail, or in case of emergency 

 How to handle accountable items 

o Official reference material 

 Able to locate, use, and apply – Index, Outlook, FSIS web site 

 How to locate Directives, Notices, Regulations, Interim Regulations, etc. 

o Use askFSIS (Directive 5620.1) 

o Official file maintenance 

o Computer efficiency 

 How to maintain files 

 How to locate specific files (e.g., Outlook district folders) 

o Access sampling data through LIMS - Direct (Laboratory Information Management 

System) 

o Access current regulations on the Internet and in the Public Health Information 

System (PHIS) 

o Services Rendered (FSIS 5110-1) 

 How to complete the form 

 Review other samples for the adequacy 

 Credit card use – discuss responsibilities 

• Understand weekly meetings with establishment management. 

• Attend at least one meeting. 

• Review noncompliance records, discuss trends, systems, and public health issues. 

• Document meetings. 

• Demonstrate the ability to use PHIS. 

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□ □ 

Step A – Introduction to a GS-9 Position 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Statutory 

Authority 

Training 

Federal Meat Inspection Act (FMIA) and Poultry Products Inspection Act 

(PPIA) 

Resource 

Materials 

FMIA and PPIA 

Ethics and Conflict of Interest-FSIS Directive 4735.9-Rev. 2 

Employee Responsibilities and Conduct - FSIS Directive 4735.3 

Competency Statement: Demonstrates the ability to perform the assigned duties accurately and consistently without 

Supervisor/Designee intervention and/or ability to adequately describe appropriate procedures and understanding of the basic 

concepts of statutory authority. 

Yes No 

Comments: 

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□ □ 

□ □ 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Professionalism 

Training Professionalism and You (DVD) 

Resource 

Materials General Professionalism PowerPoint 

Competency Statement: Observation indicates behaviors are consistent with Agency expectations. 

Yes No 

Comments: 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Administrative 

Training As directed by assignment 

Resource 

Materials 

Competency Statement: Demonstrates the ability to: 1) complete forms accurately and completely; 2) access Agency resources, 

and 3) make necessary contacts to obtain answers to questions. 

Yes No 

Comments: 

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□ □ 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Establishment 

Management 

Communication 

Training 

Interpersonal Communication 

Choosing the Right Interpersonal Communication Method to Make Your 

Point 

Competency Statement: Knows how to effectively conduct meetings and ongoing oral and written communications with 

establishment management. 

Yes No 

Comments: 

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Step B – Ante-mortem and Humane Handling 

Upon completion of this step, the CSI must be able to perform and/or demonstrate that they understand the following: 

• Safety protocols to be followed. 

• How to observe animals at rest and in motion (livestock). 

• Knowledge of unique requirements that apply to the duty station or species slaughtered. 

• How to take official control action (e.g., U.S. Suspect, U.S. Condemn). 

• Knowledge of applicable paperwork. 

• Knowledge of and/or ability to properly handle: 

o Bovine Spongiform Encephalitis/Central Nervous System (BSE/CNS) inspections. 

o Reportable diseases. 

o Foreign animal diseases. 

o Suspect livestock and poultry classification. 

o Disabled livestock. 

• Regulatory requirements for humane handling of livestock. 

• Ante-mortem inspection at all applicable facilities. 

• Ante-mortem inspection of poultry. 

• Handling of animals, including birds, and stunning routines. 

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Step B – Ante-mortem and Humane Handling (Continued) 

• Poultry good commercial practices (GCP) and how this differs from humane inspection duties. 

• Know-how/when to contact the District Veterinary Medical Specialist (DVMS) for advice. 

Questions for the supervisor or designee to ask CSI to test knowledge: 

• Why does FSIS conduct ante-mortem inspection? 

• What might be some consequences of not performing the thorough ante-mortem inspection? 

• How does the GS-9’s expertise contribute to the safety and security of the food supply during ante-mortem inspection? 

• Why are we charged with the responsibility of ensuring humane handling? Why is it important? 

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□ □ 

Step B – Ante-mortem and Humane Handling 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Ante-mortem 

Inspection 

Training 

Ante-mortem Inspection v 2.0 (CD) 

Ante-mortem Correlation (CD) 

Bovine Spongiform Encephalitis (BSE) Surveillance System (CD) 

Livestock Slaughter Inspection Development Guide (SIDG) (CD) 

Poultry Slaughter Inspection Development Guide (SIDG) (CD) 

Slaughter Series (CD) 

Resource 

Materials 

Ante-mortem Livestock Inspection - FSIS Directive 6100.1 - Rev. 2 

Ante-mortem and Postmortem Poultry Inspection - FSIS Directive 6100.3 -

Rev. 1 

Competency Statement: Able to perform the assigned duties accurately and consistently without intervention from the 

Supervisor/Designee and/or adequately describe appropriate tasks and understand basic concepts of the ante-mortem 

inspection. 

Comments: 

Yes No 

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□ □ 

Step B – Ante-mortem and Humane Handling 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Humane 

Handling 

Training Humane Handling of Livestock with Temple Grandin (DVD) 

Resource 

Materials 

Humane Handling and Slaughter of Livestock - FSIS Directive 6900.2 -

Rev.2 

Humane Handling of Livestock and Poultry Booklet 

FSIS Compliance Guide for a Systematic Approach to Humane Handling 

of Livestock 

Competency Statement: Able to perform the assigned duties accurately and consistently without intervention from the 

Supervisor/Designee and/or able to adequately describe appropriate tasks and understanding of the basic concepts of humane 

handling. 

Comments: 

Yes No 

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Step C – Postmortem Inspection 

Upon completion of this step, the CSI must be able to perform and/or demonstrate that they understand the following: 

• Carcass presentation and line speed responsibilities - assure line speeds and presentation are consistent, 

adequate, and do not interfere with proper inspection. 

• Inspection techniques – perform hand motions, observations, palpations, incisions, etc. 

• Tuberculin Reactor procedure. 

• Carcass dispositions – recognizes normal conditions/behavior; uses public health focused-thought process to 

diagnose abnormal conditions and diseases (e.g., acute vs. chronic; localized vs. systemic; impacts public health 

vs. NFSCP); makes proper carcass dispositions. 

• Condemned and inedible control – understand, observe, and verify that the establishment maintains control. 

• Inspection reports – properly completed applicable reports. 

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Step C – Postmortem Inspection 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Postmortem 

Inspection 

Training 

Cattle Postmortem Procedures (DVD) 

Postmortem Inspection Procedures for Lambs, Sheep, and Goats (DVD) 

Swine Postmortem (DVD) 

Proper Removal of Tonsilar Materials 

Streamlined Inspection System (SIS): Postmortem Inspection 

Techniques for Young Chickens (CD) 

Verifying Poultry Sanitary Dressing (Intranet PowerPoint) 

Resource 

Materials 

Postmortem Livestock Inspection - FSIS Directive 6100.2 

Ante-mortem and Postmortem Poultry Inspection - FSIS Directive6100.3 

Verifying Sanitary Dressing and Process Control Procedures in Slaughter 

Operations of Cattle of Any Age - FSIS Directive 6410.1 

Verifying Poultry Slaughter Establishments Maintain Adequate 

Procedures for Preventing Contamination with Feces and Enteric 

Pathogens - FSIS Directive 6420.5 

New Poultry Inspection System: Postmortem Inspection and Verification 

of Ready-to-Cook Requirement 

Condemned and Inedible (CD) 

6420.2 Rev 2 Verification Procedures for controlling Fecal, Ingesta, and 

Milk in Livestock Slaughter Operations. 

6100.4 Rev 1 Verification Instructions Related to Specified Risk Materials 

6240.1, Inspection, Sampling, and Disposition of Animals for 

Tuberculosis 

They could list the directive number 6500.1. New Poultry Inspection 

System: Post-Mortem Inspection and Verification of Ready-To-Cook 

Requirement 

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D D 

Competency Statement: Able to perform the assigned duties completely, accurately, and consistently without intervention from 

the Supervisor/Designee. 

Comments: 

Yes No 

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Step D – Methodology 

Upon completion of this step, the CSI must be able to perform and/or demonstrate that they understand the following: 

• Rules of Practice (ROP) 

o Explain regulatory control actions. 

o Show retain/reject tags and explain their usage. 

o Show copies of NOIEs in the government file. 

o Walkthrough scenarios based on past experiences. 

• Sanitation Performance Standards (SPS) 

o Demonstrate the performance of SPS tasks. 

o Review how to document noncompliance and how to interact with the establishment when noncompliance occurs. 

o Show examples of noncompliance records in PHIS and in the government file. 

o Walkthrough scenarios based on past experiences. 

o Explain how to determine if the noncompliance found is a SSOP noncompliance (e.g., contamination of product 

or product contact surface) or a HACCP noncompliance (i.e., contamination is a food safetyhazard). 

• Sanitation Standard Operating Procedures (SSOP) 

o Review the establishment’s SSOPs and SSOP records. 

o Demonstrate the performance and documentation of SSOP tasks in PHIS. 

o Review how to document noncompliance and how to interact with the establishment when noncompliance occurs. 

o Show examples of noncompliance records in PHIS and the government file. 

o Walkthrough scenarios based on past experiences. 

• Hazard Analysis 

o Review the establishment’s hazard analysis and supporting records. 

o Demonstrate the performance of the Hazard Analysis Verification (HAV) task and explain how to perform the task. 

o Show how to document noncompliance and how to interact with the establishment when noncompliance occurs. 

o Show examples of noncompliance records in PHIS and the government file. 

o Walkthrough scenarios based on past experiences. 

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• Hazard Analysis and Critical Control Point (HACCP) 

o Review the establishment’s HACCP plan and HACCP records. 

o Demonstrate the performance of HACCP tasks and explain how to perform the tasks. 

o Show how to document noncompliance and how to interact with the establishment when noncompliance occurs. 

o Show examples of noncompliance records in PHIS and the government file. 

o Walkthrough scenarios based on past experiences. 

• Pathogen Reduction Sampling Verification 

o Demonstrate the sampling task. 

o Explain when and how to sample. 

o Demonstrate how to complete forms and submit samples. 

o Explain what actions to take when sample set failure occurs. 

o Show establishment generic E. coli written sampling plan and records of establishment sampling. 

o Explain what to review in establishment records and what constitutes noncompliance. 

• FSIS Food Safety Sampling for Shiga Toxin-producing Escherichia coli (STEC), including E. coli O157: H7; Listeria 

monocytogenes; Salmonella; Campylobacter) 

o Demonstrate sampling techniques. 

o Explain why sampling is done. 

o Explain what products are sampled. 

o Explain how the Office of Public Health Science (OPHS) determines what products to sample. 

o Show how to check records of in-plant testing based on instructions in FSIS Directive 5000.2. 

o Explain what constitutes noncompliance and how to document noncompliance. 

o Show how to submit samples and how to check LIMS - Direct forresults. 

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Step D – Methodology 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Methodology 

Training 

FSIS Industry Practices for Producing Raw Product 

FSIS Industry Practices for Not Shelf Stable/Ready-to-Eat/ Not Ready-toEat Product 

Meat and Poultry Processing Plant Equipment (DVD) 

Lockout/Tagout Procedures 

Beef – 10,010.1 Training 

Sampling Verification Activities for Shiga Toxin-producing Escherichia 

coli (STEC) in Raw Beef Products 

N=60 Sampling (Intranet/DVD) 

Resource 

Materials 

Verifying and Establishment‘s Food Safety System - FSIS Directive 

5000.1 - Rev. 4 

Review of Establishment Data by Inspection Personnel - FSIS Directive 

5000.2 - Rev.2 

Verifying Less Than Daily Sanitation Procedures - FSIS Directive 5000.5 

- Rev. 2 

Sampling Verification Activities for STEC in Raw Beef Products - FSIS 

Directive 10,010.1 - Rev. 4 

Salmonella and Campylobacter Verification Program for Raw Meat and 

Poultry Products - FSIS Directive 10,250.1 

Meat and Poultry Hazards Control Guide 

5000.4 Rev 2 Performing the Pre-Operational Sanitation Standard 

Operating Procedures Verification Task 

Meat and Poultry Hazards Control Guide 

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□ □ 

□ □ 

□ □ 

□ □ 

Competency Statements: Able to perform the HACCP, SPS, and SSOP verification duties completely, accurately, and consistently 

without intervention from the Supervisor/Designee. 

Yes No 

Schedules, prepares, and submits food safety samples correctly; completes forms accurately; retrieves results from LIMS - Direct. 

Yes No 

Able to review generic E. coli records and other sampling to determine process control. 

Yes No 

Understands when and how to document noncompliance, and when and how to follow the Rules of Practice when taking regulatory 

control actions. 

Yes No

Comments: 

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Step E – Other Duties 

Upon completion of this step, the CSI must be able to perform and/or demonstrate that they understand the following: 

• Other consumer protection verification and labeling verification tasks 

o Demonstrate the performance of various NFSCP tasks as appropriate (e.g., FPS for poultry, carcass AQL, 

net weights, formulation check, X % solution) 

o Show establishment labeling files 

o Discuss when and how to document noncompliance 

• Dual jurisdiction establishment (if applicable) 

• Export certification 

o Certificate preparation 

o Product examination 

o Determine requirements 

• Food defense 

o Demonstrate how to complete food defense tasks 

o Explain when food defense tasks must be completed 

o Demonstrate how to document completed food defense tasks 

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Step E – Other Duties 

Topic Description Tools / Links Initial and Date 

Employee Supervisor 

Other 

Consumer 

Protection 

Verification 

and Labeling 

Training 

Verification of the Non-Food Safety Consumer Protection 

Requirements (CD) 

Labeling (CD) 

Marking and Labeling (CD) 

Resource 

Materials 

Verification of Non-Food Safety Consumer Protection Regulatory 

Requirements - FSIS Directive 7000.1 

Grade Mark Labeling on Meat and Poultry Products - FSIS Directive 

6810.1 

Marking Carcasses and Products (Meat) - FSIS Directive 6810.2 

Dual Jurisdiction 

Establishments 

(if applicable) 

Resource 

Materials 

Responsibilities in Dual Jurisdiction Establishments - FSIS Directive 

5730.1 

Export 

Certification 

Training 

FSIS - Introduction to Export Certification 

FSIS - Export Certification II: Letterhead, Transit, and Replacement 

Certificates 

Resource 

Materials 

Export Certification - FSIS Directive 9000.1 

United States Exported and Returned Product - FSIS Directive 9010.1 

Food Defense 

Training H1N1 Pandemic Awareness 

Resource 

Materials 

Food Defense Tasks and Threat Notification Response Procedures for the 

Office of Field Operations - FSIS Directive 5420.1 Rev. 10 

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□ □ 

□ □ 

Processing Patrol Resource 

Assignments Materials 

Compliance Guideline for Minimizing STEC in Beef Slaughter 

Compliance Guideline for Minimizing STECs in Beef Processing 

Compliance Guideline for Appendix A 

Compliance Guideline for Appendix B 

Compliance Guideline for Listeria Control 

Compliance Guideline for Meat and Poultry Jerky 

Compliance Guideline for Minimizing STEC in Beef Slaughter 

Competency Statements: Able to perform the assigned duties completely, accurately, and consistently without intervention from the 

Supervisor/Designee. 

Yes No 

Demonstrates a basic understanding of procedures. 

Yes No 

Comments: 

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Step F – Documentation of Training and Tracking 

After completion of Steps A through E, the supervisor will send a completed copy to the District Office. The Resource Management 

Specialist/ Resource Management Assistant (RMS/RMA) will complete the District On-the-Job Training (OJT) Tracking Report to track 

the CSI’s completion of the training steps. This tracking report is to be submitted to the Center for Learning (FSISAglearn@fsis.usda.gov) 

during the first week after the conclusion of each quarter. When all steps are complete and all documentation submitted, enter a date in 

the “Step F Documentation” column to indicate the completion of all documentation. 

District OJT Tracking Report 

Consumer Safety Inspectors (CSI) 

District Office _ 

Employee Name Date Entered 

Position 

AgLearn ID Step A Date Step B Date Step C Date Step D Date Step E Date Step F

Documentation 

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