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Script: Avoiding Noncompliance |
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Intro:
Welcome to USDA’s Food Safety and Inspection Service podcast.
Each episode will bring you cutting edge news and information
about how FSIS is working to ensure public health protection
through food safety. While we’re on the job, you can rest assured
that your meat, poultry, and processed egg products are safe,
wholesome, properly labeled, and packaged correctly. So turn
up your volume and listen in.
Host:
Hello and welcome. I’m Sheila Johnson with FSIS. You know,
there’s nothing like managing a booming plant. You’re at peak
production at the lowest cost. You’re running as lean as a
filet steak. You’ve arrived. You’re happy. Your customers are
happy. Uncle Sam’s happy, too.
But being the best manager isn’t enough. Professionals from
the smallest operator to international conglomerates understand
keeping those production lines humming hinges on a firm grasp
of the meat and poultry inspection regulations. Those laws
are all found under the Code of Federal Regulations, Title
9, Parts 300 through 599.
As you might guess, violating any regulation in those huge
volumes, could generate a noncompliance report, or as we say
an NR, and that could ruin your day. So how do you travel the
straight road?
With me today is Pam Ogasawara who has been with FSIS for more
than 20 years. In addition to being an inspector in plants
in the United States, she has reviewed meat and poultry plants
and laboratories overseas as well. Pam also served as deputy
district manager during the implementation of Sanitation Standard
Operating Procedure (SSOP) and Hazard Analysis and Critical
Control Point (HACCP) regulations.
As the deputy director for the State Program Liaison Staff,
Pam worked closely with state programs, the Food and Drug Administration,
and other federal agencies on inspection issues. Currently,
she’s a program manager focusing on new inspection initiatives.
Hi, Pam, and thanks for dropping by to help us understand noncompliance
reports.
Guest:
Thanks, Sheila. It’s a pleasure to be here.
Host:
Pam, what would you tell plant managers who are working hard
to keep their operation in compliance with the meat and poultry
inspection regulations, but at times feel they are drowning
in red tape?
Guest:
I’d tell them to study the regulations a section at a time.
Jot down any questions that come up and bring them to the FSIS
inspector assigned to your plant. I’d also invite them to call
1-800-233-3935 where one of our staff can answer policy and
technical questions. Again, that’s 1-800- 233-3935.
FSIS also provides guidance on its Web site at
www.fsis.usda.gov.
Once again, that’s www.fsis.usda.gov.
One way to get help online is through our knowledge data base,
askFSIS. You can access it right from the FSIS home page. On
the right side of the screen is a box with the words “I Want
To.” Within that box is the link labeled “Ask FSIS an Inspection
Related Question.” Just click on the link and it takes you
directly to askFSIS.
So there’s lots of resources available to get started.
We understand it’s not easy at times to make sense of these
regulations. But we don’t expect plant managers to go it alone—there’s
lots of free and willing help available.
Host:
Now, that’s good news! Sure, FSIS needs to enforce the law,
but when FSIS is willing to invest the time and effort to help
plants steer clear of violations, the Agency is really working
more as a partner than an overseer. And it makes everyone’s
job easier.
Guest:
That’s how we see things, too. Compliance is good for everyone.
It keeps consumers safe and the industry earns public trust
leaving more time to spend on production and building the business.
Host:
Those FSIS resources are a great way to start mastering the
regulations, but can you highlight some areas where plant managers
may want to place some special attention?
Guest:
Sure. As you might guess, sanitation is at the top. Operators
must have a pest control program that kills insects and other
vermin safely without harming meat or poultry. The products
used to eradicate pests also must be safe to store.
Then there’s the plant itself. Are the grounds neat, trimmed
and free of clutter? Are walls or floors cracked? Are windows
or ceilings leaking? This is where contamination and the infestations
begin. Get these repairs done. This not only satisfies the
regulations, it’s good for business and just common sense.
Prevention is another area. Take measures to prevent problems
from even beginning. That’s what the HACCP is all about. The
HACCP regulations require meat and poultry plants to have a
written plan to identify hazard and correct problems. It’s
a step-by-step procedure that’s well documented and worth reviewing
frequently.
The bottom line is simply this: By taking the time to understand
the regulations, you will know if your establishment is in
compliance. That’s a big step. But it’s a step you don’t have
to worry about taking on your own.
Host:
What recommendations do you have for plant managers who receive
an NR?
Guest:
If an inspector writes an NR because the plant has violated
a regulation, discuss the NR so you can fully understand the
regulation and what it takes to comply.
If you just disagree with an NR, you have the right to appeal
the inspection decision. On the FSIS guidance, you can find
more details on how to make an appeal.
Remember even though getting an NR can be frustrating, it presents
you with a learning experience. The best plants pay close attention
to NRs because they understand that violations of regulation
can threaten food safety.
Host:
Pam, thanks for taking the time today to lay out a simple plan
that can keep plants prosperous and out of trouble.
Thanks for tuning in. We hope you find this information useful.
Outro:
Well, that’s all for this episode. We’d like your feedback
on our podcast. Or if you have ideas for future podcasts, send
us an e-mail at
podcast@fsis.usda.gov. To learn more about food safety,
try our web site at
www.fsis.usda.gov.
Thanks for tuning in.
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Last Modified: January 14, 2009 |
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