Section outline

  • RTESS SP Training Course Objectives

    1. Address the processing steps that ensure the safe production of ready-to-eat (RTE) products under the Fully Cooked-Not Shelf Stable (FCNSS), Heat Treated-Shelf Stable (HTSS), and Not Heat Treated-Shelf Stable (NHTSS) HACCP processing categories.

    2. Outline product safety factors and identify the performance standards establishments are required to control at key processing steps.

    3. Identify the FSIS compliance guidelines establishment's frequently use to support lethality and stabilization in their food safety systems.

    4. Explain the multiple hurdles concept in food safety systems.

    5. Describe the methods of sanitation required in areas where RTE products are post-lethality exposed to the processing environment.

    6. Explain how to verify establishment support for lethality, stabilization, and multiple hurdles in their food safety systems.

    7. Identify the pathogens of concern associated with RTE product sampling.

    8. Describe the steps in performing the RTE product sampling tasks.