Acronyms & Prerequisite Programs

This page corresponds to Training Video 4 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 4: Acronyms and Prerequisite Programs.

Supplemental Information

 

  • 416.17 Agency verification

    Published on March 19, 2020
    FSIS shall verify the adequacy and effectiveness of the Sanitation SOP’s and the procedures specified therein by determining that they meet the requirements of this part.

  • 416.11 General rules

    Published on March 19, 2020
    Each official establishment shall develop, implement, and maintain written standard operating procedures for sanitation (Sanitation SOP’s) in accordance with the requirements of this part.

  • 416.13 Implementation of SOP’s

    Published on March 19, 2020
    Each official establishment shall conduct the pre-operational procedures in the Sanitation SOP’s before the start of operations.

  • 416.15 Corrective Actions

    Published on March 19, 2020
    Each official establishment shall take appropriate corrective action(s) when either the establishment or FSIS determines that the establishment’s Sanitation SOP’s or the procedures specified.

  • 416.1 General rules

    Published on March 19, 2020
    Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

  • 416.2 Establishment grounds and facilities

    Published on March 19, 2020
    The grounds about an establishment must be maintained to prevent conditions that could lead to insanitary conditions, adulteration of product, or interfere with inspection by FSIS program employees.

  • 416.14 Maintenance of Sanitation SOP’s

    Published on March 19, 2020
    Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOP’s and the procedures preventing direct contamination of product(s) and shall revise both as necessary to keep them effective with respect to changes.

  • 416.3 Equipment and utensils

    Published on March 19, 2020
    Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing.

  • 416.12 Development of Sanitation SOP’s

    Published on March 19, 2020
    The Sanitation SOP’s shall describe all procedures an official establishment will conduct daily, before and during operations, sufficient to prevent direct contamination or adulteration of product(s).

  • 416.4 Sanitary operations

    Published on March 19, 2020
    ll food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.

  • 416.6 Tagging insanitary equipment, utensils, rooms or compartments

    Published on March 19, 2020
    When an FSIS program employee finds that any equipment, utensil, room, or compartment at an official establishment is insanitary or that its use could cause the adulteration of product, he will attach to it a ‘‘U.S. Rejected’’ tag.

  • 416.5 Employee hygiene

    Published on March 19, 2020
    Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions.

Contact

For customer service or technical support questions when ordering the DVD or online video access, please contact shop.msu.edu customer support.

For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.

For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at grobbelj@msu.edu.

Meat Processing Variance Training

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