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USDA FSIS Training 2020 > Sanitation Performance Standards (SPS) > Flashcards

Sanitation Performance Standards (SPS) Flashcards

1
Q

What regulations control sanitation performance standards?

A

9 CFR 416.1 - 416.6

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2
Q

What is the acronym and thought process for performing SPS?

A
  • GAD
  • Gather information
  • Assessing the information
  • Determining if the establishment complies with the regulations
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3
Q

What facilities must comply with SPS regulations?

A
  • Federal and state inspected meat and poultry establishments
  • Import/ Export facilities
  • Identification warehouse
  • Custom-exempt operation
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4
Q

What directive covers and instructs sanitation performance standards and guides the pre-op instruction for IPP personal?

A
  • Directive 5000.1 Rev 5 –> verifies an establishment’s food safety system
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5
Q

What is the purpose of enforcing sanitation performance standards?

A
  • To inspect conditions in and around the official premises of the establishment, review documents, and inspect the facility and equipment for overall sanitary conditions
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6
Q

What should be examined when performing the SPS task to verify requirements?

A
  • Directly observe one or more areas of the establishment

- Select standards based on a history of noncompliance

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7
Q

How should an SPS task be approached by an IPP?

A
  1. Have a working knowledge of specific SPS regulations
  2. Ask questions specific to the regulations
  3. Directly observe areas relevant to the regulations
  4. Assess the establishment’s answers to those questions
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8
Q

What does regulation 416.1 cover?

A
  • Sets overall requirements for SPS
  • Establishments must ensure operations in and around the establishment do not lead to insanitary conditions that would contaminate/ adulterate product
  • This regulation is cited for systematic failure to maintain sanitary conditions potentially leading to adulteration
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9
Q

What does insanitary mean?

A
  • A state, condition, or occurrence which may lead to the contamination or adulteration of edible meat or poultry product when it is exposed, processed, handled, stored, or packaged
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10
Q

What does regulation 416.2(b)(1) cover?

A
  • Grounds and pest control
  • Establishment grounds must prevent conditions that could lead to insanitary conditions, product adulteration
  • Plants need a pest management program
  • Pesticides must be safe and effective for use and storage in plant and will not cause future insanitary conditions/ adulteration
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11
Q

What does regulation 416.2(b) cover?

A
  • Construction
  • 416.2(B)(1) - establishment buildings must be sound and in good constructions
  • 416.2(b)(2) - walls, floors, and ceilings must be durably built and impervious to moisture
  • 416.2(b)(3) - walls, floors, windows, etc. should be built to prevent vermin and pest
  • 416.2(b)(4) - rooms where edible products are processed must be physically separated and distinct from where inedible surfaces/ containers
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12
Q

What does regulation 416.2(c) cover?

A
  • Lighting must be of good and sufficient quality to ensure sanitary conditions are maintained
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13
Q

What does regulation 416.2(d) cover?

A
  • Ventilation must be used to control odors, vapors, and condensation
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14
Q

What does regulation 416.2(e) cover?

A
  • Plumbing must be installed and maintained
  • 416.2(e)(1) - carry sufficient water
  • 416.2(e)(2) - convey sewage and waste away from establishment
  • 416.2(e)(3) - prevent adulteration of product, water supplies, equipment, and utensils
  • 416.2(e)(4) - provide adequate floor drainage to prevent flooding
  • 416.2(e)(5) - prevent back flow and cross connection between pipe systems dealing with wastewater
  • 416.2(e)(6) - prevent back up of sewer gas
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15
Q

What is covered with regulation 416.2(f)

A
  • Sewage disposal
  • Sewage must drain in a separate system from other piping systems to prevent backup of sewage into areas where product is handled
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16
Q

What is covered with regulation 416.2(g)

A
  • Water supply, water, ice, solution reuse
17
Q

What is covered with regulation 416.2(g)(1)

A
  • A supply of running water that complies with national primary drinking water
  • Must be provided in all areas where required: cleaning rooms and equpiment, utensil, packaging equipment
18
Q

What is covered with regulation 416.2(g)(2)

A
  • Water, ice, and solutions (brine, liquid smoke, propylene glycol) used to chill or cook ready to eat products
  • Products may be reused as long as not contaminated
19
Q

What is covered with regulation 416.2(g)(3)

A
  • Water, ice, and solutions (brine, liquid smoke, propylene glycol) used to chill or cook raw products may be reused
  • 416.2(g)(4) may use reconditioned water that has never contained human waste may be used for raw product
20
Q

What is covered with regulation 416.2(g)(5)?

A
  • Any water that has never contained human waste and that is free of pathogenic organisms may be used in edible and inedible product areas, provided it does not contact edible product
21
Q

What is covered with regulation 416.2(g)(6)?

A
  • Water that does not meet the conditions of regulations 416.2(g)(1-5) may not be used where edible product is handled or prepared
22
Q

What is covered with 416.2(h)

A
  • Dressing rooms, lavatories, and toilets
23
Q

What is covered with 416.2(h)(1)?

A
  • Dressing rooms, toilet rooms, and urinals must be sufficient in numebr and maintained in a sanitary manner and good repair
24
Q

What is covered with 416.2(h)(2)?

A
  • Lavatories with running hot and cold water, soap, and towels must be placed near toilet or urinal room as necessary
25
Q

What is covered with 416.2(h)(3)?

A
  • Refuse receptacles must be constructed and maintained in a manner that protects against the creation of insanitary conditions and adulteration of product
26
Q

What is covered with 416.3(a)?

A
  • Equipment used for edible products/ ingredients must be thoroughly cleaned to ensure no adulteration.
27
Q

What is covered with 416.3(b)?

A
  • Equipment and utensils must not be constructed in a manner that prevent FSIS from inspecting them
28
Q

What is covered with 416.3(c)?

A
  • Receptacles used for inedible products must be made and constructed so that they will not adulterate edible products or insanitary conditions
  • Must not be used for storing edible products and must be marked accordingly
29
Q

What is covered with 416.4(a)?

A
  • All food-contact surfaces and utensils/ equipment must be cleaned/ sanitized as frequently as necessary to prevent insanitary conditions or adulterations
30
Q

What is covered with 416.4(b)?

A
  • Non-food contact surfaces must be cleaned and sanitized as frequently as necessary to prevent adulteration or insanitary condtions
31
Q

What is covered with 416.4(c)?

A
  • Cleaning compounds, sanitizing agents, etc. must be safe and effective for use
  • Must be stored in a manner that will not adulterate producte
  • Documentation for use in processing must be made available for FSIS use
32
Q

What is covered with 416.4(d)?

A
  • Product must be protected from adulteration during processing through transportation from official establishment
33
Q

What is covered with 416.5(a)?

A
  • Cleanliness

- All persons working with product/ food surfaces must follow hygenic processes to prevent adulteration

34
Q

What is covered with 416.5(b)?

A
  • Clothing
  • All proper clothing must be disposable or easily cleaned
  • Must be worn at start of the day and changed as needed to prevent insanitary conditions
35
Q

What is covered with 416.5(c)?

A
  • Disease control

- Any person who appears to have an infectious disease or other lesions must be excluded from operations

36
Q

What is covered with Custom Exempt 303.1a(9)(i)?

A
  • Custom operations must be maintained with regulation 416.1 - 416.6, but do not need to follow 416.2(g)(2-6) unless instructed otherwise
  • This is regarding specific water use
37
Q

Who may remove a “US Rejected” Tag?

A

Only an FSIS program employee

USDA FSIS Training 2020 (14 decks)

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