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APPENDIX F Questions from FSIS Directive 8010.1, Revision 2, to help investigators to determine whether hazard controls are adequate and whether a product is adulterated, is being held under insanitary conditions, or is incorrectly marked, incorrectly labeled and packaged, or misbranded. Food safety Meat, poultry, and egg products a. Do the products consist in whole or in part of any filthy, putrid, or decomposed substance, or are they for any other reason unsound, unhealthful, unwholesome, or otherwise unfit for human food? b. Do the products bear or contain any poisonous or deleterious substance that may render them injurious to health? c. Are the product containers, (e.g. shipping container, immediate container, or packaging container), composed, in whole or in part, of any poisonous or deleterious substance which may render the contents injurious to health? d. Have the products been prepared, packed, or held under insanitary conditions whereby they may have become contaminated with filth, or whereby they may have been rendered injurious to health? Sanitary conditions a. Do the grounds about the firm provide a harborage or breeding area for rodents or pests? b. Does the firm maintain the building structure, both interior and exterior, in a manner to preclude adulteration or environmental contamination? c. Are the cleaning practices sufficient to maintain the facility in a sanitary manner? d. Are the utensils and equipment used in the processing and handling of edible products and ingredients maintained in a clean and sanitary condition as to not adulterate products? e. For those employees who handle product, are hygienic practices sufficient to preclude products from becoming unwholesome or adulterated? f. Does the firm maintain records documenting pest control, sanitation procedures, repairs, and maintenance activities? 32
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LETTER REPORT 33 Hazard controls a. Does the firm receive amenable products, and, if so, does the firm verify the products against the accompanying shipping documents? b. Does the firm visually examine amenable products before receiving them into inventory? c. Does the firm’s receiving procedures limit, to the extent possible, the transfer time from the shipping conveyance to the cooler/freezer or other storage areas? d. Does the firm perform temperature monitoring (product or ambient) and, if so, by what means (e.g., recording devices and monitoring records)? e. Are general production practices, as applicable, sufficient to preclude the adulteration of products? f. Does the firm thaw or temper frozen meat, and, if so, how does the firm monitor and document this process? g. Does the firm receive returned goods? If so, does the firm have appropriate controls to handle such product, (e.g., identifying why the product was returned)? h. Does the firm’s shipping procedures limit, to the extent possible, the transfer time from the cooler or freezer, or other storage area, to the shipping conveyance? i. Does the firm receive non-amenable products and non-food items? j. Does the firm verify, upon receipt, non-amenable products and non-food items with the accompanying shipping documents, and, if so, does the firm visually examine these products before receiving them into inventory? k. Does the firm maintain process control programs (e.g., Hazard Analysis and Critical Control Point (HACCP), ISO 9000, or similar type programs)? l. If the firm does maintain process control programs, is the firm following these programs? Non- food safety consumer protection a. Do the products observed bear the mark of inspection, as required? b. Is the labeling false or misleading in any particular way? c. Are the products observed being offered for sale under the name of another food? d. Does the firm maintain records that identify the sources of the products observed?