Section: 2. RTESS Products and Processes | Ready-to-Eat Shelf Stable Self-Paced Inspection Course 1900

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Section outline

Objectives

Define ready-to-eat (RTE).

Define shelf-stable (SS).

Identify process steps relating to the safety of products in the Fully Cooked-Not Shelf-Stable (FCNSS), Heat Treated-Shelf Stable (HTSS), and Not Heat Treated-Shelf Stable (NHTSS) HACCP processing categories.

Identify elements requiring process control at key steps to meet food safety and product identity standards.
- Select activity Introduction to Ready-to-Eat and Shelf Stable Processes
  
  Introduction to Ready-to-Eat and Shelf Stable Processes Interactive Content
- Select activity Lesson 1 - Terminology
  
  Lesson 1 - Terminology Interactive Content
- Select activity Lesson 2 - Hotdog Production
  
  Lesson 2 - Hotdog Production Interactive Content
- Select activity Lesson 3 - Beef Jerky Production
  
  Lesson 3 - Beef Jerky Production Interactive Content
- Select activity Lesson 4 - Whole Muscle Product Production
  
  Lesson 4 - Whole Muscle Product Production Interactive Content
- Select activity Lesson 5 - Dry Cured Ham Production
  
  Lesson 5 - Dry Cured Ham Production Interactive Content
- Select activity Lesson 6 - Fermented Dry and Semi-Dry Sausage Production
  
  Lesson 6 - Fermented Dry and Semi-Dry Sausage Production Interactive Content
- Select activity Module 2 Review Questions
  
  Module 2 Review Questions Interactive Content

December 2025

Ready-to-Eat Shelf S ...

2. RTESS Products and Processes

Section outline