The following topics are currently planned for the QA 101 courses in 2007 and 2008.
In addition to the learning sessions, the course will also offer participants to interact with symposia leaders in a roundtable question/answer session.
I. Introduction and QA Philosophy
Review the basic definitions of quality and provide an overview of quality assurance systems used in the meat industry
II. Product Quality
- Writing Specifications – differences between production and sales specs
- Communication Issues
- Measuring adherence to specifications
- Designing audits
- Determining sample size
- Acceptable defect levels
- Action/Corrective Action
- Shelf Life and Meat Spoilage
- Definitions
- Mechanisms of spoilage
- Spoilage characteristics
- Key factors influencing shelf-life
- Temperature
- Bacteria loads and types
- Gaseous atmospheres
- Food matrix
- Fresh Meat Shelf Life – spoilage and color stability
- RTE Shelf Life
III. Using, Collecting and Summarizing Data
- Corrective action steps
- Chart formats-X bar, Cusum
- SPC
- Hand Held’s
IV. Regulatory Issues
- Regulatory Structure
- USDA Structure
- District structure, front line etc. Organizational chart; who does what in the DO; role of Tech Center, and different DC offices
- Cooperating agencies-FDA and APHIS;
- Federal, State and TA plants
- Tips for Interacting with Agency Personnel
- In-plan inspection personnel and weekly meeting
- Front-line supervisors (FLS)
- District office
- OFO Headquarters
- Regulatory Process
- FSIS Issuances
- Noncompliance Records
- Responding to an NR
- Closing an NR
- Appeals
- Key Meat and Poultry Regulations
- SSOPs
- HACCP
- Prerequisite Program
V. Food Defense
- Basic definitions
- Supply chain complexity
- Food security directives
- Verification Procedures
- Food defense plans
- Food defense self-assessment
- Developing the plan
- Implementing the plan
- Vulnerability assessments
- Mitigation strategies and countermeasures
- Model Food Security Plans
VI. Third Party/Internal/Government Audits and Preparation
- Knowing Your Audience
- FSIS EIAO
- Third party
- Internal Audits
- Preparation – Brutal Honesty
- Self auditing
- Team approach
- Walf flow charts
- Records review
- Handling deficiencies
- When it is over
- Self verification planning
- Progress monitoring
- Preparation for future audits
VII. Food Microbiology and Safety
- Sources of contamination
- Microbiology of meat production
- Shelf life optimization
- Foodborne diseases
- Common pathogens
- Disease prevention
- Common problem areas