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Processing Inspector Applicant Training Manual CALIFORNIA DEPARTMENT OF FOOD AND AGRICULTURE ANIMAL HEALTH AND FOOD SAFETY SERVICES MEAT, POULTRY and EGG SAFETY BRANCH PROCESSING INSPECTOR APPLICANT TRAINING MANUAL Revised 02/13 1 TABLE OF CONTENTS PROCESSING INSPECTOR TRAINING MANUAL SUBJECT PAGE FOREWORD & REGULATORY REQUIREMENTS 3 SECTION I - GENERAL 9 SECTION II - MICROBIOLOGY 21 SECTION III - BASIC SANITATION of EQUIPMENT 41 SECTION IV - SANITARY PRODUCT HANDLING 61 SECTION V -- RECORDS AND RECORD KEEPING 67 SECTION VI -- RECOGNIZING LOCAL DISEASE CONDITION 75 SECTION VII – RODENT AND PEST CONTROL 83 SECTION VIII – PROPER FORMULATION 87 SECTION IX -- FAT AND MOISTURE CONTROL 121 SECTION X -- CONTROL OF RESTRICTED INGREDIENTS 157 SECTION XI -- TRICHINA CONTROL 167 SECTION XII -- ADULTERATION AND MISLABELING 185 GLOSSARY OF TERMS AND EXPRESSIONS 199 SANITATION PERFORMANCE STANDARDS REQUIREMENTS 205 SAMPLE SSOP APPENDIX A 2 MEAT, POULTRY and EGG SAFETY BRANCH PROCESSING INSPECTORS TRAINING MANUAL FOREWORD It is not the intent, nor the purpose of this manual to be all inclusive, but to provide guidance, and support to both applicants and licensed Processing Inspectors. The information in this Training Manual has been compiled to assist the Processing Inspector applicant to become licensed and to operate effectively as a Processing Inspector. While it does not cover every detail that may be encountered in the day-to-day work of inspection, it provides a foundation for Processing Inspectors to work from and a reference to be used in the course of their duties. The information contained in this manual, Federal Meat Inspection Act and the Federal Poultry Products Inspection Act is in no way to be construed to supersede the provisions of the California Food and Agricultural Code pertaining to processing inspection. The primary purpose of the legislation requiring inspection is the PROTECTION of THE HEALTH OF THE PUBLIC. To this end, the Secretary of the California Department of Agriculture is charged with the enforcement of the law and the regulations declared there under. The Secretary discharges this duty through the Meat, Poultry and Egg Safety Branch and through a body of Processing Inspectors, licensed by the State of California and under the supervision of a MPESB inspector, to act as inspectors in plants exempted by the Federal Meat Inspection Act and the Poultry Products Inspection Act and not exempted by the California Food and Agricultural Code. California Code of Regulations Title 3. Food and Agriculture Division 2. Animal Industry Chapter 4. Meat Inspection Subchapter 1. Meat and Poultry Inspection § 900.3. Scope of Inspection. (a) State inspection is required for those establishments and products subject to inspection pursuant to Chapter 4 (commencing with section 18650), Chapter 4.1 (commencing with section 18940), Chapter 4.5 (commencing with section 19051), Chapter 5 (commencing with section 19200), and Chapter 6 (commencing with section 19501), of Part 3, Division 9, Food and Agricultural Code, and Chapter 2 (commencing with section 24651), and Chapter 3 (commencing with section 24951), of Part 1, Division 12, Food and Agricultural Code, and that are not under inspection by the United States Department of Agriculture, 3) Operations involving the preparation of products of cattle, sheep, swine, goats, or poultry traditionally and usually conducted at retail stores and restaurants, when conducted at any retail store, restaurant, or similar retail-type establishment, for sale in normal retail quantities or service of such articles to consumers at such establishments when involving curing, drying, smoking for preservation , or rendering. A normal retail quantity is an amount in accordance with 9 CFR section 303.1(d)(2)(ii) (2006). 3 MEAT, POULTRY and EGG SAFETY BRANCH PROCESSING INSPECTORS TRAINING MANUAL The examination for a Processing Inspector's license is given in two parts; written and oral. The examination is based on the California Food and Agricultural Code and the regulations declared there under, together with the information found in this manual. Any other information, training, or assistance needed by the applicant will be furnished by a Branch employee. § 901.4. Examinations. (a) The Department shall conduct mandatory inductive training for persons desiring to become licensed pursuant to Chapter 4.1 (commencing with section 18940) of Part 3, Division 9, of the Food and Agricultural Code. The inductive training shall relate to subjects covered in license examinations and job requirements and shall include the following areas: (2) Meat Processing Inspection Training for applicants to become processing inspectors. (A) Basic sanitation of equipment and facilities; (B) Sanitary product handling; (C) Records and record keeping; (D) Recognizing localized disease conditions; (E) Rodent and pest control; (F) Proper formulation of meat food products; (G) Fat and moisture control; (H) Control of restricted ingredients; (I) Trichina control; and (J) Adulteration and mislabeling. (b) Plant management shall provide time and resources for the training of employees who apply to become livestock meat inspectors or processing inspectors. The time and resources provided shall be what are required to enable the applicant to acquire the knowledge and skills necessary to pass the written and oral/practical examinations required to become a livestock meat inspector or a processing inspector. After successfully passing the examination and following licensing, inspectors are subject to continuous training in the performance of their duties as Processing Inspectors. Annual maintenance training sessions are provided by the Meat, Poultry and Egg Safety Branch. Processing Inspectors are required to attend these meetings as a condition of maintaining their license. 4 MEAT, POULTRY and EGG SAFETY BRANCH PROCESSING INSPECTORS TRAINING MANUAL § 901.5. Mandatory Maintenance Training. (a) The Department shall conduct mandatory annual maintenance training for licensed livestock meat inspectors and processing inspectors. The Department shall provide licensees with training information at least one month before scheduled training, including the location and dates of training classes throughout California. (b) Each licensed livestock meat inspector and processing inspector shall be responsible for attending formal annual maintenance training provided by the Department. The training shall cover topics such as sanitation, ante- and post-mortem inspections and dispositions, humane handling and slaughter of livestock, product formulation and restricted ingredient control, pathogen reduction, microbiology, and current topics in meat and poultry processing and inspection. (c) Failure of a livestock meat inspector or processing inspector to attend annual maintenance training, as specified in subsection (a) of this section shall be grounds for non-renewal, suspension, or revocation of the livestock meat inspector or processing inspector license. (d) It is the responsibility of official establishment management and of licensed livestock meat inspectors and processing inspectors to make arrangements in the work schedule to attend annual maintenance training. The Meat and Poultry Inspection Branch, through its Veterinary Medical Officers and Meat Food Inspectors provides assistance, advice, training, and necessary supervision to Processing Inspectors in carrying out their duties. State licensed Processing Inspectors are employed and paid by licensed retail meat processing establishments to carry out the mandate of State law requiring the inspection of retail meat processors. FOOD AND AGRICULTURAL CODE SECTION 19010-19017 19000. Each person, before acting as a licensed processing inspector in a retail meat processing establishment, shall apply to the department and receive from the department a license after passing an examination and a demonstration that shows the applicant's ability to understand laws and regulations that pertain to meat inspection and a practical knowledge of all the following: 19001. (a) A licensed processing inspector shall conduct a sanitation inspection before the establishment commences operations for the day, and shall make periodic inspections throughout the day. (b) The licensed processing inspector shall order the establishment not to begin operations or to cease operations at any time that the establishment sanitation fails to meet the requirements of this chapter and the regulations adopted thereunder, or at any time any product is not handled, retained, condemned, or disposed of in violation of this chapter or the regulations thereunder. (c) The licensed processing inspector shall direct the application of the mark of inspection as provided by regulations on products that are inspected by him or her and found to be wholesome, not adulterated, and derived from (1) United States Department of Agriculture inspected carcasses, or (2) fallow deer carcasses at a custom slaughterhouse. 5 MEAT, POULTRY and EGG SAFETY BRANCH PROCESSING INSPECTORS TRAINING MANUAL 19002. The department may suspend or revoke the license of a licensed processing inspector for permitting the processing or labeling of products not meeting the requirements provided for in this article. 19013. No person shall operate a meat processing establishment unless all livestock and poultry products used in processing and to be sold have been inspected by the United States Department of Agriculture, fallow deer products have been inspected at a custom livestock slaughterhouse, or poultry products have
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