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Attachment 1 |
| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 04A01 %Yield/Shrink/Gain |
Bacon Barbecued meats Roast beef parboiled and steam roasted Corned beef Corned beef brisket Corned beef round and other corned beef cuts Cured beef tongue Country ham, Country style ham, Dry cured ham, Country style pork shoulder, and Dry cured pork shoulder Tenderizing agents |
Parts 319.107 319.80 319.81 319.100 319.101 319.102 319.103 319.106 424.21 (c) |
Directive 7620.3 "Processing Inspectors' Calculations Handbook" Chapters 11, 12, & 13; % gain, %shrink & %yield | Inspection program personnel are to select an appropriate product and verify compliance with regulatory requirements by reviewing establishment records and labels, calculating the % yield or shrink, and comparing the result with the appropriate regulatory requirement. In addition, inspection program personnel are to verify compliance by weighing a sample of product before and after the appropriate step in the process (i.e., pumping, cooking, chilling, curing, drying, etc.), calculating the % yield or shrink, and comparing the result with the appropriate regulatory requirement. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
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04A02 X% Solution Labeled Products* *NOTE:Applies only to X% Labeled Products |
Cured pork products Ham patties, chopped ham, pressed ham, spiced ham and similar products Ready-to-cook poultry products to which solutions are added Turkey ham products containing added water Corned beef, beef brisket, corned beef round and tongue and other beef cuts to which solutions are added False or misleading labeling or containers Ready-to-cook poultry products to which solutions are added Labels, definition; required features False and misleading labeling or practices, generally |
Parts 319.104* 319.105* *NOTE: Applies only to sections of 319.104 and 319.105 covering X% labeled products 381.129 381.169 317.2(c) 317.8 |
Directive 7620.3, "Processing Inspectors' Calculations Handbook" Chapter 10, "Products Labeled "X% Water" or "X% of Weight Is Added Ingredients" Policy Memos: 57A, "Labeling Turkey Ham Products Containing Added Substances" 42, "Labeling of Raw Bone-in Poultry Products Containing Solutions" 44A, "Labeling of Raw Boneless Poultry Products Containing Solutions" 66C, "Uncooked Red Meat Products Containing Added Substances" 84A, "Cooked Red Meat Products Containing Added Substances" |
Inspection program personnel are to select an appropriate product and verify compliance with X% labeling requirements by reviewing establishment records and labels, calculating the % added solution and comparing the results with the X% labeling declaration. In addition, inspection program personnel are to verify compliance by weighing a sample of product before and after the appropriate step in the process (i.e., pumping, curing, drying, etc.), calculating the % added solution, and comparing the result with the X% labeling declaration. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References |
Inspection Personnel Responsibilities |
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| 04A03 - MSP/MSKP/ PDBFT/ PDPFT/AMRS |
Mechanically separated pork Mechanically separated kind of poultry Partially defatted beef fatty tissue Partially defatted pork fatty tissue Advanced meat recovery products Advanced meat recovery products |
Parts 319.5 381.173 319.15 319.29 318.24 |
Directive 7160.1, "Meat Produced by Advanced Meat/Bone Separation Machinery and Meat Recovery Systems" Directive 7160.2 " 'Meat' Prepared Using Advanced Mechanical Meat/Bone Separation Machinery and Meat Recovery Systems" Directive 7160.3, Revision 1 "Advanced Meat Recovery Using Beef Vertebral Raw Materials" |
Inspection program personnel are to select an appropriate product and verify compliance by reviewing establishment records and labels, or by observing the preparation of products, and comparing the findings to the standards listed in the regulations. In addition, inspection program personnel are to take samples as directed. To verify compliance, inspection program personnel should: -check product identification, condition, temperature, and holding time/temperature. -examine bones (for example, two intact portions of bones) before and after the meat recovery systems in order to observe condition and conformation. -review establishment laboratory results and compare findings with the appropriate regulatory standard. -take samples as directed |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References |
Inspection Personnel Responsibilities |
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| 04A04 - Batter/Breading |
Breaded products Breaded patties Breaded meat cuts Breaded poultry cuts Fritters |
Parts 319.880 381.166 |
Directive 7620.3, "Processing Inspectors' Calculations Handbook", Chapter 14, " Miscellaneous Calculations" Directive 7220.1 Policy Memo 089 " Use of the Term "Breaded" on Labels for "Fritters" |
Inspection program personnel are to select an appropriate product, verify compliance with the batter and breading regulatory requirements by reviewing establishment records to calculate final % batter/breading, and comparing the findings to the standards listed in the regulations. In addition, inspection program personnel are to verify compliance by performing batter and breading pickup tests on one or more subgroups (according to the plant's QC programs) or batches of the product. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References |
Inspection Personnel Responsibilities |
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| 04B01 Product Standards |
Miscellaneous beef products Sausage Fresh pork sausage Fresh beef sausage Breakfast sausage Whole hog sausage Italian sausage Smoked pork sausage Frankfurters and similar products Cheesefurters and similar products Braunschweiger, Liver sausage, or Liverwurst Luncheon meat Meat loaf Scrapple Brockwurst Chili con carne Chili con carne w/beans Hash Corned beef hash Meat stews Tamales Spaghetti with meat balls and sauce, spaghetti with meat and sauce, and similar products Spaghetti sauce with meat Tripe with milk Beans with frankfurters in sauce, sauerkraut with wieners and juice and similar products Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products Chow mein vegetables with meat and chop suey vegetables with meat Pork with barbecue sauce and beef with barbecue sauce Beef with gravy and gravy with beef Meat pies Margarine or Oleomargarine Mixed fat shortening Lard, leaf lard Rendered animal fat or mixture thereof Meat extract Fluid extract of meat Deviled ham, deviled tongue and similar products Potted meat food product and deviled meat food product Ham spread, tongue spread and similar products Liver meat food products Poultry meat content standards for certain poultry products Canned boned poultry and baby or geriatric food Poultry dinners and pies Poultry rolls (Kind) burgers; (Kind) patties (Kind) A La Kiev (Kind) steak or fillet (Kind) baked or (Kind) roasted (Kind) barbecued (Kind) barbecued prepared with moist heat Other poultry dishes and specialty items Maximum % of skin in certain poultry products Standards for kinds and classes, and for cuts of raw poultry Definition and standard for turkey ham |
Parts 319.15 319.140 319.141 319.142 319.143 319.144 319.145 319.160 319.180 319.181 319.182 319.260 319.261 319.280 319.281 319.300 319.301 319.302 319.303 319.304 319.305 319.306 319.307 319.308 319.309 319.310 319.311 319.312 319.313 319.500 319.700 319.701 319.702 319.703 319.720 319.721 319.760 319.761 319.762 319.881 381.156 381.157 381.158 381.159 381.160 381.161 381.162 381.163 381.164 381.165 381.167 381.168 381.170 381.171 |
Directive 7620.3, "Processing Inspectors' Calculations Handbook" Directive 7220.1, "Policy Memoranda" |
Inspection program personnel are to select an appropriate product and verify compliance by reviewing establishment records and labels, or observing the preparation of products and comparing the findings to the appropriate regulatory standards. To verify some regulatory requirements, inspectors will need to perform calculations to determine specified components, such as % fat, or % water. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References |
Inspection Personnel Responsibilities |
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| 04B02 CN/Grade Labeling/Declared Count/Vignette |
False or misleading labeling or practices generally: specific prohibitions and requirements for labels and containers Wording on labels of immediate containers |
Parts 317.2 317.8 381.116 |
Directive 6810.1 "Grademark Labeling on Meat and Poultry Products" Directive 7222.1 "Inspection Requirements for Food and Nutrition Service In-plant Control Programs" |
Inspection program personnel are to select product and verify that the product's label is correct and a label approval is on file. |
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