Welcome to the Processing and Labeling Inspection Course. This course is designed for IPP who have some simple processing experience and are now going to cover more complex processing assignments. This course has two general purposes/goals. 1) It provides important job skills and abilities inspection program personnel (IPP) need to verify that process products are in compliance with FSIS regulations and 2) it familiarizes IPP with the preparation of various processed products including key processing steps, common ingredients added to the product and their purpose, and the equipment used in the product’s preparation.
The course covers statutory authorities and specific FSIS regulations and policies IPP enforce in establishments that prepare processed products. During the course, we’ll identify the regulatory requirements for several processed product standards of identity, and general and specific labeling requirements. The course provides IPP with detailed instructions and guidance for performing 5 of NFSCP tasks (General Labeling, Labeling-Product Standards, % Yield/Shrink, X Percent (%) Solution and Net Weights) used to verify the regulatory requirements. To verify regulatory compliance, IPP may need to perform a mathematical calculation. The course demonstrates how to perform several regulatory compliance calculations including restricted ingredient, maximum or minimum meat or poultry component, added solution, and yield calculations. There will be lecture, discussions, videos, workshops, and a final test.