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Avian Influenza Training
Provides the inplant inspection team with the information and resources needed to recognize
clinical signs and gross lesions that could be suggestive of Avian Influenza. |
Compliance
Guides Index
Provides guidance material and instruction in support of FSIS notices, directives, policies and regulations. |
Continuing
Education & Distance Learning
The Continuing Education and Distance Learning branch is designed
for all FSIS employees in an effort to allow them to take advantage
of a variety of learning resources. These resources can efficiently
and cost-effectively make learning a career long endeavor. Different
media such as self-study, audiovisual materials, and CD-ROM technology
are available for loan to employees to improve their knowledge, skills,
and abilities. |
Entry
Training for the Public Health Veterinarian
FSIS has tailored a training program to prepare the Public Health Veterinarian (PHV) to
work as part of an in-plant team in establishments that slaughter different animal species and process
different types of food products. The training is a nine week program which is focused on FSIS’
mission of improving and protecting public health. The three weeks classroom curriculum is designed to
cover three main categories: FSIS as a public health regulatory agency, animal dispositions/food safety,
and FSIS administrative overview. The other six weeks consist of three weeks spent in the plant environment
with an assigned mentor and three weeks of Food Safety Regulatory Essentials (FSRE) training. |
Export
Verification Training
FSIS-6005: Export Verification is designed to provide current Agency
policy pertaining to Export Certification, Re-Inspection of Product
Intended for Export, and Certifying Beef Products under Export Verification
Programs. |
Food
Safety Regulatory Essentials
FSIS is providing training to reinforce the understanding of how to
perform food safety duties. The training - Food Safety Regulatory
Essentials Training (FSRE) - is based on the FSIS Directive 5000.1,
Revision 1, Verifying an Establishment's Food Safety System. The directive
outlines the full range of inspection responsibilities in relation
to the HACCP/Pathogen Reduction regulation. In addition, it incorporates
all recent Agency issuances (Directives, Notices) related to these
topics. |
Humane Interactive Knowledge Exchange (HIKE)
The Humane Interactive Knowledge Exchange (HIKE) is a new tool available to all Field Operations'
employees. It is provided to help employees keep current, and correlated, on regulatory requirements,
directives, notices, etc. HIKE allows, through the use of fictional scenarios, an employee to review
FSIS requirements, and hopefully, to correlate with his or her work-group and supervisor regarding the
application of those requirements. |
Interactive
Knowledge Exchange (IKE)
The Interactive Knowledge Exchange (IKE) is a tool available to all Field Operations' employees. It is
provided to help employees keep current, and correlated, on regulatory requirements, directives, notices,
HACCP, SOP, and/or agency sampling programs. IKE allows, through the use of fictional scenarios, an
employee to review FSIS requirements, and hopefully, to correlate with his or her work-group and
supervisor regarding the application of those requirements. |
FSIS Notice of Reassessment for E. Coli 0157:H7 Control and Completion of Checklist for all Beef Operations (PDF Only)
FSIS Notice 65-07 summarizes a number of significant developments involving Escherichia coli
O157:H7 (E. coli O157:H7) in beef products that occurred since
the beginning of the high prevalence season for this pathogen and instructs
inspection program personnel to meet with the establishment, to review the developments
at that meeting, and to advise the establishment that these developments constitute changes
that could affect the establishment’s hazard analysis or cause the establishment to alter its HACCP plan.
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Pathogen
Reduction & HACCP
Online access to reference materials for Pathogen Reduction & HACCP. Much of the material used for
training of Agency personnel also has applicability to state and local regulators in training their
employees. Further, it is of interest to members of the meat and poultry industry in developing
comprehensive training for their own personnel.
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Slaughter
Inspection Training
Provides basic information to the new FSIS Food Inspector, with an emphasis on the public health
mission. The topics covered include new employee orientation, regulatory environment, ante and post
mortem inspection, professionalism, food security overview, HACCP overview, and other topics needed
by the on-line inspector. There are two versions of this training (poultry or livestock), depending
on the employee’s assignment. |
Workplace
Violence Prevention
In October 1998, the Food Safety and Inspection Service (FSIS) implemented a Workplace Violence (WPV)
Prevention Program to decrease the incidents of violence in the workplace of all FSIS employees.
Workplace violence is defined as any type of violence, threat, intimidation or other disruptive behavior
in the workplace.
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Last Modified: August 19, 2008
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