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Attachment 1 (cont.) |
| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 04B03 - Net weight |
All products must carry a net weight statement and meet the net weight requirements whether the containers are catch weighed or bear a stated net content. Quantity of contents labeling Definitions and procedures for determining net weight compliance Scale requirements for accurate weights, repairs, adjustments, and replacement after inspection Scales: testing of Handling of failed product quantity of contents labeling Definitions and procedures for determining net weight compliance Scale requirements for accurate weights, repairs, adjustments, and replacement after inspection Scales: testing of Handling of failed product |
Parts 317.18 317.19 317.20 317.21 317.22 381.121a 381.121b 381.121c 381.121d 381.121e |
NBS Handbook 133 NIST Handbook 44 * FSIS has determined inspectors are to use NBS handbook 133 and NIST Handbook 44 as the definitive references for determinations of net weight compliance. |
Inspection program personnel are to select an appropriate retail-sized product and verify net weight regulatory requirements by reviewing establishment records and conducting net weight/drained weight, scale calibration, or tare weight checks. For QC inspection verification, inspection program personnel are to follow the QC program requirements after evaluating the program to ensure that following the program results in compliance with net weight regulatory requirements. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 04B04 General Labeling |
This procedure is applicable to all products that bear a label. Marking Products and their Containers Labeling, Marking Devices, and Containers Entry into Official Establishments; Reinspection and Preparation of Products Limitations with respect to use of mechanically- separated species Pre-stamping of imported product Definitions and Standards of Identity or Composition Subpart N Labeling and Containers Limitations with respect to use of Mechanically Separated (Kind of Poultry) Food Ingredients and Sources of Radiation Consumer Protection Standards: Raw Products |
Parts 316 317 318 319 319.6 327.10(d) 327.26 381 381.174 424.21 441.10 |
Directive 7620.3, "Processing Inspectors' Calculations Handbook" Directive 7120.1 "Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products" Directive 6700.1, "Retained Water in Raw Meat and Poultry Products" Directive 7235.1, "Mandatory Safe Handling Statements on Labeling of Raw and Partially Cooked Meat and Poultry Products" Directive 7270.1, Revision 1, "Sampling and Testing Procedures for Raw Poultry Products Labeled 'Fresh'" |
Inspection program personnel are to select an appropriate product and verify that: 1. the label contains all required information; 2. the ingredients statement is accurate, (i.e., that all ingredients are listed in descending order of predominance); 3. the label declares any proteinaceous substances* used in the ingredients statement; 4. the establishment used restricted ingredients as per regulatory requirements; 5. the label is used on appropriate product; and 6. a label approval is on file. Verify the establishment meets the regulatory requirements for pre-stamping of imported product When verifying restricted ingredient requirements or ingredient statement compliance, inspection program personnel are to observe the establishment formulating product and compare to the approved label. * NOTE: Proteinaceous substances can cause adverse reactions (i.e., allergic and non-allergic) in certain individuals, and therefore, such substances are of a food safety concern if not clearly declared in the ingredients statement. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 04C02 Humane Handling and Slaughter (Livestock) | The establishment meets the criteria set forth in the regulations to ensure the humane handling and slaughter of livestock. The establishment takes action when either the establishment or FSIS determines that the establishment has not met the regulatory requirements. | Parts 313 500.1, 500.2, 500.3 |
Directive 6900.1, Revision 1, "Humane Handling of Disabled Livestock" Directive 6900.2, Revision 1, "Humane Handling and Slaughter of Livestock" FR Notice (September 9, 2004) systematic approach |
Verify compliance with the following categories: - adequate measures for inclement weather - truck unloading - water and feed availability - handling during ante-mortem inspection - handling of suspect and disabled animals - electric prod/alternative object use - observations for slips and falls - stunning effectiveness - check for conscious animals on the rail - check for sensibility |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 04C03 Livestock Product Examination |
Boneless meat Meat carcasses Pork skins for popping Returned products Product reconditioning Reinspection, retention, and disposal of meat products at official establishments Requirements concerning procedures Requirements concerning ingredients and other articles used in preparation of products |
Parts 318.2 318.5 318.6 |
Inspection program personnel are to select an appropriate product/procedure and verify these regulatory requirements by reviewing establishment records and/or observing plant performance of activities. Inspection program personnel are to examine product to determine whether it is economically adulterated or misbranded (318.2b). |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 04C04 Poultry Product Examination |
Finished Product Standards Rework/Reprocess/ Salvage Products Poultry Carcasses Poultry Products and other articles entering or at official establishments; examination and other requirements Returned Products Good commercial practices for poultry slaughter |
Parts 381.76 381.78 381.91 (b) 381.84 381.86 381.145 381.1 381.65 (b) |
Inspection program personnel are to verify compliance by performing: - pre-chill FPS testing - post-chill FPS testing - reinspection of carcasses, giblets - inspection of returned products - inspection of rework products - condition inspection of products in establishment - observation of slaughter practices |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 05B01 - Misbranding/eco-nomic adulteration sampling, directed and unscheduled sampling | Cooked sausage (Maximums 30% fat and 40% fat +added water) Cooked sausage (10% added water) Italian sausage (fat) Smoked pork sausage (fat) Ground beef/ hamburger/ground pork (fat) Corned beef hash (fat and moisture) pH controlled product Moisture-protein controlled product Lard, leaf lard Advanced meat recovery products Mechanically-separated species Determination of added water in cooked sausages Definitions and standards of identity or composition Definitions and standards of identity or composition Samples of products to be taken for examination Sampling at official establishments Compliance procedures for meat derived from advanced meat/bone separation machinery and recovery systems Mechanically-separated species Mechanically-separated (kind) Withholding actions |
Parts 301.2 381.1 318.22 319 381 Subpart P 318.9 381.146 318.24 319.5 381.173 500.3 |
Directive 10,210.1, Amendments 3 and 5, "Unified Sampling Form" Directive 7355.1, Revision 2 "Use of Sample Seals for Laboratory Samples and Other Applications" |
Inspection program personnel are to randomly select an appropriate product for verification. To verify compliance, inspection program personnel are to select and process samples and mail to the designated laboratory as scheduled, or when there is reason to believe that product does not comply with regulatory requirements. |
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| Procedure Code | Example Products | 9 CFR References | FSIS Issuance References | Inspection Personnel Responsibilities | |
| 05B02 - Food Safety/Public Health Directed Sampling |
pH controlled product Moisture-protein controlled product Mechanically-separated pork/poultry Advanced meat recovery products Ready-to-eat products Ground beef Bacon/Nitrosamine analysis Samples of products to be taken for examination Sampling at official establishments |
Parts 301.2 318.9 381.1 381.146 |
Directive 10,210.1, Amendment 1, "Unified Sampling Form" Directive 7355.1 Revision 2, "Use of Sample Seals for Laboratory Samples and Other Applications" Directive 10,240.3, "Microbial Sampling of Ready- to- Eat (RTE) Products for the FSIS Verification Testing Program" Directive 10,520.1, Revision 1, "Pumped Bacon Sampling Program-Nitrosamine Analysis" |
Inspection program personnel are to verify compliance by collecting, processing and mailing samples (bacon, species testing, Escherichia coli 0157:H7, Salmonella, Listeria, advanced meat recovery products, mechanically-separated species, etc.) to the designated laboratory, upon request from computer-generated instructions, or upon instructions from the Frontline Supervisor or District Office, or Washington Headquarters. |
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