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

• HACCP Overview (PDF Only)
• In-Plant Safety (PDF Only)
• Professionalism and Government Ethics Essentials (PDF Only)
• Public Health Mission (PDF Only)
• Regulatory Environment Module (PDF Only)

Poultry Inspection

• Table of Contents (PDF Only)
• Antemortem Inspection (PDF Only)
• Plant Familiarization (PDF Only)
• Poultry Anatomy (PDF Only)
• Postmortem Inspection (PDF Only)
• Turkey Slaughter (PDF Only)

Livestock Inspection

• Table of Contents (PDF Only)
• Antemortem Inspection (PDF Only)
• Plant Familiarization (PDF Only)
• Postmortem Inspection (PDF Only; 1.5 mb)
• Humane Slaughter (PDF Only)