Review of the Use of Process Control Indicators in the FSIS Public Health Risk-Based Inspection System A Letter Report (2009) / Chapter Skim
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APPENDIX D Glossary
APPENDIX D Glossary
Pages 73-82
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AssuranceNet FSIS web-based system that monitors field activities and helps ensure that its enforcement actions are consistent nationwide. Enforcement action Measure of an establishment's ability to implement and maintain corrective action once a noncompliance is ob served and documented.
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coli O157:H7 is capable of causing foodborne infections in humans. Food Safety Assessment Assessment conducted by FSIS to analyze an establishment's control of its food safety systems.
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Hazard Assessment A proposed inspection activity in Verification (HAV) which FSIS in-plant inspectors review certain components of the facility's process controls (e.g., HACCP moni toring and verification activities)
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Since lift is computed using a data table with actual outcomes, lift compares how well a model performs with respect to the data on predicted outcomes. Lift indicates how well the model improved the predictions over a random selection, given actual results.
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A record completed by FSIS inspection program personnel each time they determine that an establish ment is not in compliance with regulatory requirements. The NR explains the nature of the regulatory action and informs the establishment's management of the noncompliance.
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Process control Within the limits of a stable and predictable process variation, a hazard is controlled to an acceptable level. This variation needs to be defined and the process must be monitored so that corrective actions are implemented before limits are surpassed.
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The resulting electrophoretic patterns are highly specific for strains from a variety of organisms and provide an opportunity to examine multiple variations throughout the genome of the organism so as to identify specific strains and accurately link them with disease outbreaks. Ready-to-eat (RTE)
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The L monocytogenes alternative categories are as follows: Alternative 1 -- Establishments that apply both a post-lethality treatment to an RTE product to reduce or eliminate microorganisms on the product and the use of an antimicrobial agent or process as part of the product formu lation.
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This program assesses process control in individual establishments. The program also provides feedback to stimulate industry action to reduce human exposure to Salmonella in raw meat and poultry.
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Zero tolerance FSIS policy that has been established for E coli O157:H7 in non-intact raw beef products and for Salmonella, L
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