Listeria control is part of the written program FSIS inspects for establishments that produce what type of product?

• A. Raw meat products
• B. Ready-to-eat
• C. Frozen desserts
• D. Canned vegetables

Answer: (B)

Listeria control matters most for facilities that produce ready-to-eat foods because these products are consumed without a further cooking step to kill any contaminating organisms. Listeria monocytogenes can grow at refrigeration temperatures and persist in processing environments, so establishments must have a written control program that includes routine environmental monitoring, sanitation procedures, and clear corrective actions to prevent post-process contamination. FSIS verifies that firms making ready-to-eat products have this documented plan and are following it, since the risk of listeriosis is highest when food is eaten without a kill step. The other product types either undergo a heat treatment or processing step that eliminates Listeria before consumption, so the specific written Listeria control program is not the focus in those cases.