Section outline
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RTESS 1900 SP
NOTE: Please DO NOT click on the red "Log in" button in the upper right corner. Please proceed with the course from here.
Course #1900
The Ready-to-Eat Shelf Stable Self-Paced training course (RTESS 1900 SP) is an independent self-paced online training course. During the open training period, participants may access the course via AgLearn at their convenience. This course should require approximately 20 total hours to complete and should be completed before the end of the fiscal year. Participants are encouraged to review the topics and lessons in the order listed below. It is intended that this course be completed during regular duty hours. Do not try to complete the training in a single day or session. Overtime is not authorized for participating in this training.
This self-paced training course focuses on the concepts and inspection duties of inspection program personnel (IPP) assigned to establishments that produce officially inspected products considered ready-to-eat (RTE) and/or shelf-stable (SS). Training lessons include:
- RTE Process Familiarization;
- Lethality, Stabilization, and Multiple Hurdles;
- Food Ingredients of Public Health Concern (e.g., allergens, food intolerances);
- RTE Sanitation;
- Listeria monocytogenes (Lm) Regulations; and
- RTE Sampling.
Additional training modules include an On-the-Job Training (OJT) checklist, RTESS SP course evaluation, an IPP resources.
Each training module includes a separate lesson that contains material Review Questions.
Completing the Training
Once you have finished the course, return to the course page in AgLearn, then proceed to "Step 2: Assessment" and complete the short quiz to receive credit. You may also click here to return to AgLearn, but you may be asked to log in again.
Technical Support: Email CFLHelpDesk@usda.gov or call 1-833-275-6333 Mon - Fri - 8:30am - 6:00pm ET for assistance. Do NOT contact the CEC Centralized Help Desk if you need any assistance with this training system!
NOTE: Some modules contain videos. These should stream well with a strong Internet connection. Participants that use a VPN to connect to the FSIS server may need to disconnect from the VPN if the video replay is choppy or lagging. -
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.
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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.
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Objectives:
- Define: Lethality, Stabilization, Performance Standard, and Target.
- State regulatory lethality and stabilization performance standards.
- Identify critical operational parameters in the FSIS guideline for lethality.
- Describe the relationship between humidity and cooking.
- Explain the food safety significance of drying in the jerky process.
- Explain how multiple hurdles are used in a food safety system.
- Describe how inspectors verify that establishments have support for their lethality, stabilization and multiple hurdle processes.
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Objectives
1. List the “Big 9” food allergens.
2. Distinguish between a food allergy and food intolerance.
3. Describe establishment responsibilities for controlling ingredients of public health concern.
4. Identify situations that could lead to cross contact with a food allergen.
5. Identify situations that may result in mislabeling of a product containing an ingredient of public health concern.
6. Distinguish between labeling requirements for ingredients of public health concern and voluntary labeling declarations.
7. Explain when an establishment can include factual statements about a product's processing environment on the product label.
8. Describe how to perform and document the "Big 9" Formulation Verification task.
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Objectives:
1. Identify reasons Listeria monocytogenes (Lm) is a public health threat for ready-to eat (RTE) meat and poultry products.
2. Verify compliance with the regulations in 9 CFR 430 by following instructions in FSIS Directive 10,240.4 “Verification Procedures for Consumer Safety Inspectors for the Listeria monocytogenes Regulation and Lm Sampling Programs.”
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Objectives
1. Identify why establishments producing RTE products have a special responsibility for adequate sanitation in the RTE processing environment.
2. Describe effective methods of sanitation in RTE processing environments.
3. Identify potential sanitation issues in RTE processing environments. -
Objectives:
- Describe the conditions for RTE product to be considered adulterated.
- Describe the steps for performing a RTE sampling task (6 steps).
- Explain what IPP should consider when scheduling RTE samples.
- Describe why it is important to notify establishment management prior to taking a sample.
- Explain how FSIS samples are documented.
- Describe the process for ensuring sample integrity, from sample collection until sample is shipped.
- Describe what actions IPP take when a positive FSIS RTE sample result is identified.
- Describe the actions IPP take when establishment testing obtains a positive sample result.
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Once you have finished the course, return to the course page in AgLearn, then proceed to "Step 2: Assessment" and complete the short quiz. to receive credit.
You may also click here to return to AgLearn, but you may be asked to log in again
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