Provides basic information to the new FSIS Food Inspector,
with an emphasis on the public health mission. The topics covered include new employee orientation,
regulatory environment, ante- and postmortem inspection, professionalism, food security overview,
HACCP overview, and other topics needed by the on-line inspector. There are two versions (poultry
or livestock) of this training, depending on the employee’s assignment.
The audience for this training is newly-hired Food Inspectors assigned to poultry or livestock slaughter establishments. States are invited to participate in 2005.
Information available to all classes
Last Modified: April 30, 2013