Meat, Poultry and Processed Egg Product Inspection
| A collection of streaming video and audio resources for meat, poultry and processed egg product inspection. |
| Food Defense | |
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Emergency Response: Flooding (WMV) Learn how to prepare your establishment for the possibility of flooding and protect your food products from being contaminated. |
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Food Vulnerability Assessments (WMV) Protect your facilities and your products against potential incidents of deliberate contamination. |
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USDA Emergency Support Function (WMV) 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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Reducing the Insider Threat (WMV) 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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Developing Food Defense Plans (WMV) 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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Food Defense: What Does it Mean to You? (WMV) 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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Who is OFDER (WMV) 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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Food Defense (WMV) A training video for foodservice businesses to use to prevent intentional contamination of food products, develop contingency plans and improve management. |
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| Orientation Programs | |
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New Employee Orientation Program FSIS provides new employees with an overview of the U.S. Department of Agriculture, and the Food Safety and Inspection Service. |
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New Plant Orientation Program - Safe and Easy | En Español New plant orientation video on HACCP and related Federal requirements for use by small and very small meat and poultry processors. |
