Further Processing & ...

Welcome to the Further Processing and Labeling Inspection Self-Paced training course! The course provides detailed instructions and guidance about non-food safety consumer protection (NFSCP) and the five NFSCP tasks used to verify regulatory compliance: Net Weight, General Labeling, Labeling-Product Standards, % Yield/Shrink, and X % Solution tasks.

This training course is intended for inspection program personnel (IPP) with basic processing experience who will be covering more complex processing assignments. It has two general goals: 

1)    Familiarize IPP with the non-food regulations and the preparation of various inspected products, including key processing steps, commonly used ingredients and their purpose, and ingredient verification calculations.

2)    Provide the necessary job skills and knowledge IPP need to verify that labeled products are not economically adulterated or misbranded. 

Information covered in this course includes FSIS statutory authority and specific FSIS regulations and policies IPP enforce in establishments that process and label inspected products. General labeling requirements and specific labeling requirements for products labeled under a standard of identity will be addressed. Regulatory compliance calculations, including restricted ingredient, maximum or minimum meat or poultry component, added solution, and % yield calculations, will also be demonstrated. Training content includes slide presentations with notes, practice calculations, videos, knowledge checks, workshops, and three quizzes.