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Food Safety for Meat, Poultry and Processed Egg Product Inspection Podcasts |
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Podcasts |
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Our Food
Safety Videos also offer a collection of streaming video and audio resources
for food defense and meat, poultry and processed egg product inspection. |
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Avoiding Noncompliance
Understanding inspection regulations and taking preventive steps can help plant managers and operators stay in compliance.
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Running Time: 7:28 |
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"How To" Workshops for Small and Very Small Plants
Chief Training Officer Stephanie Wilkins provides information on "How To" workshops
available for owners and operators of small and very small plants.
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Running Time: 5:42 |
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Labeling for School Lunch Program
Learn more about child nutrition labeling and the process for plant owners and managers to receive child nutrition labels on their products.
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Running Time: 6:01 |
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Humane Handling
Learn more about the critical control points associated with the humane handling of livestock.
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Running Time: 7:35 |
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askFSIS: Handling Specified Risk Materials in Custom Exempt Establishments - Part 2
This episode features more answers from askFSIS to questions submitted on handling specified risk materials in custom exempt establishments.
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Running Time: 5:20 |
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Comprehensive Food Safety Assessments
Learn more about comprehensive food safety assessments.
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Running Time: 6:48 |
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askFSIS: Handling Specified Risk Materials in Custom Exempt Establishments Part 1
Learn more about the regulations related to specified risk material or SRMs that come from a custom exempt plant.
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Running Time: 5:48 |
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askFSIS: Questions on E. coli O157:H7 - Part 2
In this episode, we highlight the Agency's askFSIS feature with answers to this commonly asked question on documentation and recordkeeping related to E. coli O157:H7.
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Running Time: 4:37 |
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Introducing Ms. Elizabeth Johnson
Meet Elizabeth Johnson, USDA's new acting Under Secretary for food safety.
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Running Time: 5:54 |
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Consumer Complaint Monitoring System Part 2
This episode continues our discussion on the Consumer Complaint Monitoring System and looks at
how a complaint is processed and what outcomes can be expected.
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Running Time: 4:28 |
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Consumer Complaint Monitoring System Part 1
This episode on the Consumer Complaint Monitoring System lists what information is needed to file a complaint and where to call.
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Running Time: 7:20 |
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Export Certification Checklist
This episode covers the steps necessary to export meat, poultry and processed egg products to foreign countries.
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Running Time: 6:15 |
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askFSIS - Questions on E. coli O157:H7 - Part 1
This episode covers a set of posted askFSIS questions related to E. coli O157:H7.
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Running Time: 6:15 |
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askFSIS - What Does "For Cooking Only" Mean
In this episode, we highlight the Agency's askFSIS feature with questions related to the instructional statement "for cooking only."
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Running Time: 4:15 |
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What is Avian Influenza and how is FSIS preparing for it?
Learn about avian influenza and what FSIS is doing to prepare for an outbreak within the United States.
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Running Time: 7:09 |
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Designing a HACCP Plan - Part 10
Find out about the common pitfalls when designing a HACCP plan, how to overcome them and sources for more information.
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Running Time: 7:34 |
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Designing a HACCP Plan - Part 9
Learn about the seventh HACCP principle - Establishing verification procedures.
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Running Time: 4:20 |
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Designing a HACCP Plan - Part 8
Learn about the sixth HACCP principle - Establishing recordkeeping procedures.
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Running Time: 4:45 |
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Designing a HACCP Plan - Part 7
Learn about the fifth HACCP principle - Establishing corrective actions.
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Running Time: 4:31 |
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Designing a HACCP Plan
- Part 6
Learn about the fourth HACCP principle - Establishing monitoring procedures.
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Running Time: 5:00 |
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Designing a HACCP Plan
- Part 5
Learn about the third HACCP principle - Establishing critical limits.
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Running Time:
4:56 |
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Designing a HACCP Plan
- Part 4
Learn about the second HACCP principle - Identifying critical control points.
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Running Time:
4:18 |
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Designing a HACCP Plan
- Part 3
Learn about the first HACCP principle - Conducting a hazard analysis.
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Running Time:
4:47 |
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Designing a HACCP Plan
- Part 2
Walk through the preliminary steps and information collection required for designing a HACCP Plan.
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Running Time:
4:17 |
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Designing a HACCP Plan
Discover how meat and poultry plants go about designing a HACCP Plan.
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Running Time: 4:53 |
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USDA Emergency Support Function
Learn about FSIS' role in a national emergency response to a natural disaster and non-routine food-related incidents;
and how the agency assists the meat, poultry, and egg products industry.
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Running Time: 3:19 |
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Reducing the Insider Threat
Learn why the insider threat is a real risk to your product and facility,
potential indicators to be aware of, and where to report suspicious activity.
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Running Time: 2:54 |
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Developing Food Defense Plans
Learn the importance of developing a food defense plan, a 3-step process to create a plan,
and the essential components of a plan.
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Running Time: 4:10 |
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Food Defense: What Does it Mean to You?
Learn why food defense is important to your company and in protecting public health;
and how a food defense plan can help you minimize the risk of intentional contamination.
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Running Time: 3:04 |
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Who is the OFDER
Learn about the Office of Food Defense and Emergency Response which serves as the Agency's central office for managing and coordinating
homeland security, food defense, and emergency response activities for meat, poultry
and processed egg products to further protect public health.
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Running Time: 3:54 |
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What To Do If A Product Is Recalled
In this episode, plant personnel can obtain some useful tips on steps to take during a product recall.
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Running Time: 7:52 |
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Developing a Recall Plan
Learn how developing and testing a recall plan can better prepare your establishment for dealing with a recall of meat, poultry or processed egg products.
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Running Time: 4:21 |
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Preventing Recalls
Learn some important steps you can take to prevent a recall of your establishment's products.
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Running Time: 4:25 |
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Generic Labeling
A plant that processes meat, poultry or egg products under Federal inspection can get the basics
of the generic label approval process and generic label categories from this episode's discussion.
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Running Time: 6:59 |
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Features of a Label Sketch
Learn about the required eight features that have to be included on a label sketch. |
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Running Time: 5:26 |
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Federal Grant of Inspection
Guide
A plant that is considering setting up a slaughter or meat, poultry or egg products processing
operation, and wants to apply for a Federal Grant of Inspection can find out how to do so from
the discussion in this episode. |
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Running Time: 5:53 |
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Food Safety Resources and
Where to Find Them
FSIS has a wealth of food safety information available for plant owners and operators to help
them stay in compliance with federal regulations, produce safe product and stay competitive and
profitable. |
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Running Time: 5:03 |
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Small Plant News
Small Plant News is a monthly publication that fosters plants' ability to produce the safest food
by providing essential tips that encourage highest sanitation standards, paperwork compliance
and cost-saving measures. |
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Running Time: 5:56 |
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askFSIS
Learn how to navigate through this web-based system and how to set up an account so you can ask
questions and receive a response from FSIS. |
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Running Time: 5:19 |
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Introduction to
FSIS Podcasts
Download FSIS podcasts to your desktop and portable music player for food safety information
at your convenience. |
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Running Time: 3:29 |
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Last Modified: January 14, 2009 |
