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Food Safety for Meat, Poultry and Processed Egg Product Inspection Podcasts |
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Audio Podcasts
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FSIS has switched to a new digital format to ensure the highest quality podcasts. Current subscribers will need to resubscribe to the new digital feed in order to continue receiving the latest podcast episodes. |
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Our Food
Safety Videos also offer a collection of streaming video and audio resources
for food defense and meat, poultry and processed egg product inspection. |
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Federal Grant of Inspection - Part 3
This is the last of our three-part series on how meat and poultry establishments can apply for a federal grant of inspection.
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Running Time: 8:57 |
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Federal Grant of Inspection - Part 2
Tune in to the second in a three-part series on the process establishments use to apply for a Federal Grant of Inspection.
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Running Time: 9:29 |
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Federal Grant of Inspection - Part 1
This is the first in a three-part series on the process establishments use to apply for a Federal Grant of Inspection.
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Running Time: 9:29 |
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Risk Assessment: Highly Pathogenic Avian Influenza (HPAI)
This podcast discusses the risk assessment work the Agency has done on Highly Pathogenic Avian Influenza (HPAI).
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Running Time: 6:32 |
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BSE Risk Assessment
FSIS explores the risk assessment of Bovine Spongiform Encephalopathy, more commonly referred to as BSE - or "mad cow disease."
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Running Time: 7:58 |
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Risk Assessment - E. coli O157:H7 in Ground Beef
This podcast discusses the risk assessment work FSIS has done on E. coli O157:H7 in ground beef.
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Running Time: 5:41 |
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Risk Assessment - Salmonella in Eggs
This podcast focuses on the risk assessment work the Agency has done related to Salmonella in eggs.
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Running Time: 4:49 |
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Risk Assessment - Introductory Episode
This podcast focuses on the role of risk assessments and where these assessments fit into the agency's public health mission.
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Running Time: 6:45 |
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Import Permit Policies - Part IV
This is our last podcast in this four-part series about the enhanced efforts of FSIS to ensure that the meat or poultry ingredient of an imported product that contains only a small amount of meat or poultry is from an approved source.
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Running Time: 4:37 |
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Import Permit Policies - Part III
This podcast continues with Part 3 of a four-part series about the enhanced efforts to ensure that the meat or poultry ingredient of an imported product that contains only a small amount of meat or poultry is from an approved source.
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Running Time: 5:14 |
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Import Permit Policies - Part II
This podcast continues with Part 2 of a four-part series about the enhanced efforts to ensure that the meat or poultry ingredient
of an imported product that contains only a small amount of meat or poultry is from an approved source.
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Running Time: 6:01 |
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Import Permit Policies - Part I
This is the first of a four-part series on the enhanced efforts FSIS is taking regarding imported food products that contain small amounts of meat, poultry and processed egg ingredients.
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Running Time: 5:07 |
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Emergency Response: Flooding
Learn how to prepare your establishment for the possibility of flooding and protect your food products from being contaminated.
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Running Time: 6:04 |
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Illegally Imported and Smuggled Food Products
Learn countermeasures to minimize the risk of receiving intentionally contaminated products.
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Running Time: 4:12 |
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Protecting Food During Transportation
This episode describes things to consider to protect your food products during transportation.
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Running Time: 4:06 |
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How To Secure Your Facility
This episode talks about securing your warehouse and distribution centers to minimize the risk of intentional contamination of your food products or supplies.
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Running Time: 5:10 |
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Food Vulnerability Assessments
Protect your facilities and your products against potential incidents of deliberate contamination.
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Running Time: 4:00 |
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Notice of Intended Enforcement, Part 4: Options After Receiving an NOIE - Response
This episode focuses on plant management's response to an NOIE.
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Running Time: 10:32 |
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Notice of Intended Enforcement, Part 3: Options After Receiving an NOIE—Appeal
This episode is about appeal options after a plant receives an NOIE.
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Running Time: 7:10 |
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Notice of Intended Enforcement, Part 2: Requirements for Prior Notification
This podcast describes when FSIS is required to provide notification in the form of a Notice of Intended Enforcement Action, or NOIE.
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Running Time: 9:02 |
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Notice of Intended Enforcement, Part 1: Rules of Practice and Enforcement Actions
This is the first of four podcasts about the Notice of Intended Enforcement Action that starts with "The Rules of Practice" as they pertain to the types of enforcement actions that FSIS may take.
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Running Time: 10:15 |
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Humane Handling Series, Part 7: Enforcement Actions
This episode focuses on the enforcement actions that FSIS might take with regard to the Humane Methods of Slaughter Act.
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Running Time: 9:48 |
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Statutory and Regulatory Requirements for Humane Handling Part 6: Inhumane Handling of Livestock
This episode describes what FSIS considers inhumane treatment of animals. It is the sixth in a seven-part series designed to provide useful tips and information for managers of small slaughter operations on how to comply
with Agency regulations and ensure that livestock are treated humanely.
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Running Time: 7:58 |
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Exotic Species: Part 5 of a 7 part series on Humane Handling
This podcast explains what animals are considered exotic species when it comes to food for humans.
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Running Time: 5:09 |
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Statutory and Regulatory Requirements for Humane Handling, Part 4: Ritual Slaughter
This episode focuses on ritual slaughter of livestock for human food.
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Running Time: 8:26 |
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Statutory and Regulatory Requirements for Humane Handling, Part 3: Stunning Methods
This episode talks about the four stunning methods acceptable under the Humane Methods of Slaughter
Act. It is the third in a seven-part series.
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Running Time: 14:45 |
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Humane Handling of Livestock at the Plant, Part 2
This episode provides information on humane handling of livestock at a plant. This is the second in a
seven-part series designed to provide useful tips and information for managers of small slaughter
operations on how to comply with Agency regulations and ensure that livestock are treated humanely.
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Listen to this Broadcast |
Script
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Running Time: 5:20 |
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Statutory and Regulatory Requirements for Humane Handling Part 1
This is the first in a seven-part series designed to provide useful tips and information for managers of small
slaughter operations on how to comply with Agency regulations and ensure that livestock are treated humanely.
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Running Time: 5:40 |
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Freedom of Information Act - Part 2
Welcome to Part II of our discussion on the Freedom of Information Act and how it affects your establishment
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Running Time: 6:51 |
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Freedom of Information Act - Part 1
Learn about the Freedom of Information Act and how it affects your establishment.
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Running Time: 5:09 |
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Palatine Tonsils
Learn how to identify and remove palatine and lingual tonsils during the cattle slaughter dressing procedure.
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Running Time: 6:04 |
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Appealing Noncompliance Records Part 2
This episode continues the discussion on plant management's right to appeal noncompliance records (NRs).
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Running Time: 7:20 |
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Appealing Noncompliance Records Part 1
This episode discusses plant management's right to appeal noncompliance records (NRs) and details what should be included in the appeal.
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Running Time: 7:49 |
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Interactive Knowledge Exchange
Find out how you can use the Interactive Knowledge Exchange or IKE as a learning tool.
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Running Time: 4:07 |
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Foodborne Illness Investigation - Part 1
In this episode learn how FSIS works with its public health partners to investigate cases of foodborne illness associated with FSIS-regulated products.
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Running Time: 4:38 |
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Avoiding Noncompliance Part 2
This episode continues our discussion on how plants can stay in compliance.
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Running Time: 6:34 |
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Avoiding Noncompliance
Understanding inspection regulations and taking preventive steps can help plant managers and operators stay in compliance.
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Running Time: 7:28 |
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"How To" Workshops for Small and Very Small Plants
Chief Training Officer Stephanie Wilkins provides information on "How To" workshops
available for owners and operators of small and very small plants.
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Running Time: 5:42 |
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Labeling for School Lunch Program
Learn more about child nutrition labeling and the process for plant owners and managers to receive child nutrition labels on their products.
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Running Time: 6:01 |
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Humane Handling
Learn more about the critical control points associated with the humane handling of livestock.
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Running Time: 7:35 |
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Comprehensive Food Safety Assessments
Learn more about comprehensive food safety assessments.
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Running Time: 6:48 |
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askFSIS: Questions on E. coli O157:H7 - Part 2
In this episode, we highlight the Agency's askFSIS feature with answers to this commonly asked question on documentation and recordkeeping related to E. coli O157:H7.
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Running Time: 4:37 |
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Consumer Complaint Monitoring System Part 2
This episode continues our discussion on the Consumer Complaint Monitoring System and looks at
how a complaint is processed and what outcomes can be expected.
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Running Time: 4:28 |
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Consumer Complaint Monitoring System Part 1
This episode on the Consumer Complaint Monitoring System lists what information is needed to file a complaint and where to call.
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Running Time: 7:20 |
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Export Certification Checklist
This episode covers the steps necessary to export meat, poultry and processed egg products to foreign countries.
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Running Time: 6:15 |
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askFSIS - Questions on E. coli O157:H7 - Part 1
This episode covers a set of posted askFSIS questions related to E. coli O157:H7.
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Running Time: 6:15 |
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askFSIS - What Does "For Cooking Only" Mean
In this episode, we highlight the Agency's askFSIS feature with questions related to the instructional statement "for cooking only."
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Running Time: 4:15 |
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What is Avian Influenza and how is FSIS preparing for it?
Learn about avian influenza and what FSIS is doing to prepare for an outbreak within the United States.
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Running Time: 7:09 |
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Designing a HACCP Plan - Part 10
Find out about the common pitfalls when designing a HACCP plan, how to overcome them and sources for more information.
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Running Time: 7:34 |
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Designing a HACCP Plan - Part 9
Learn about the seventh HACCP principle - Establishing verification procedures.
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Running Time: 4:20 |
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Designing a HACCP Plan - Part 8
Learn about the sixth HACCP principle - Establishing recordkeeping procedures.
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Running Time: 4:45 |
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Designing a HACCP Plan - Part 7
Learn about the fifth HACCP principle - Establishing corrective actions.
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Running Time: 4:31 |
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Designing a HACCP Plan
- Part 6
Learn about the fourth HACCP principle - Establishing monitoring procedures.
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Running Time: 5:00 |
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Designing a HACCP Plan
- Part 5
Learn about the third HACCP principle - Establishing critical limits.
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Running Time:
4:56 |
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Designing a HACCP Plan
- Part 4
Learn about the second HACCP principle - Identifying critical control points.
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Running Time:
4:18 |
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Designing a HACCP Plan
- Part 3
Learn about the first HACCP principle - Conducting a hazard analysis.
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Running Time:
4:47 |
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Designing a HACCP Plan
- Part 2
Walk through the preliminary steps and information collection required for designing a HACCP Plan.
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Running Time:
4:17 |
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Designing a HACCP Plan
Discover how meat and poultry plants go about designing a HACCP Plan.
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Running Time: 4:53 |
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USDA Emergency Support Function
Learn about FSIS' role in a national emergency response to a natural disaster and non-routine food-related incidents;
and how the agency assists the meat, poultry, and egg products industry.
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Running Time: 3:19 |
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Reducing the Insider Threat
Learn why the insider threat is a real risk to your product and facility,
potential indicators to be aware of, and where to report suspicious activity.
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Running Time: 2:54 |
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Developing Food Defense Plans
Learn the importance of developing a food defense plan, a 3-step process to create a plan,
and the essential components of a plan.
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Running Time: 4:10 |
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Food Defense: What Does it Mean to You?
Learn why food defense is important to your company and in protecting public health;
and how a food defense plan can help you minimize the risk of intentional contamination.
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Running Time: 3:04 |
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Who is the OFDER
Learn about the Office of Food Defense and Emergency Response which serves as the Agency's central office for managing and coordinating
homeland security, food defense, and emergency response activities for meat, poultry
and processed egg products to further protect public health.
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Running Time: 3:54 |
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What To Do If A Product Is Recalled
In this episode, plant personnel can obtain some useful tips on steps to take during a product recall.
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Running Time: 7:52 |
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Developing a Recall Plan
Learn how developing and testing a recall plan can better prepare your establishment for dealing with a recall of meat, poultry or processed egg products.
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Running Time: 4:21 |
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Preventing Recalls
Learn some important steps you can take to prevent a recall of your establishment's products.
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Running Time: 4:25 |
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Generic Labeling
A plant that processes meat, poultry or egg products under Federal inspection can get the basics
of the generic label approval process and generic label categories from this episode's discussion.
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Running Time: 6:59 |
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Features of a Label Sketch
Learn about the required eight features that have to be included on a label sketch. |
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Running Time: 5:26 |
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Federal Grant of Inspection
Guide
A plant that is considering setting up a slaughter or meat, poultry or egg products processing
operation, and wants to apply for a Federal Grant of Inspection can find out how to do so from
the discussion in this episode. |
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Running Time: 5:53 |
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Food Safety Resources and
Where to Find Them
FSIS has a wealth of food safety information available for plant owners and operators to help
them stay in compliance with federal regulations, produce safe product and stay competitive and
profitable. |
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Running Time: 5:03 |
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Small Plant News
Small Plant News is a monthly publication that fosters plants' ability to produce the safest food
by providing essential tips that encourage highest sanitation standards, paperwork compliance
and cost-saving measures. |
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Running Time: 5:56 |
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askFSIS
Learn how to navigate through this web-based system and how to set up an account so you can ask
questions and receive a response from FSIS. |
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Running Time: 5:19 |
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Introduction to
FSIS Podcasts
Download FSIS podcasts to your desktop and portable music player for food safety information
at your convenience. |
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Running Time: 3:29 |
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Last Modified: November 17, 2009 |
