Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems

The Food Safety and Inspection Service (FSIS) is proposing requirements applicable to all FSIS-inspected meat and poultry establishments that are designed to reduce the occurrence and numbers of pathogenic microorganisms in meat and poultry products and to reduce the incidence of foodborne illness associated with the consumption of those products. The proposals would (1) clarify the responsibility of establishment management to ensure compliance with sanitation requirements; (2) require at least one antimicrobial treatment during the slaughter process prior to chilling of the carcass; (3) establish enforceable requirements for prompt chilling of carcasses and parts; (4) establish interim targets for pathogen reduction and mandate daily microbial testing in slaughter establishments to determine whether targets are being met or remedial measures are necessary; and (5) require that all meat and poultry establishments develop, adopt, and implement a system of preventive controls designed to improve the safety of their products, known as HACCP (Hazard Analysis and Critical Control Points). FSIS is also announcing its intent to initiate rulemaking jointly with the Food and Drug Administration (FDA) to establish Federal standards for the safe handling of food during transportation, distribution, and storage of the products prior to delivery to retail stores, as well as further efforts to encourage adoption and enforcement by States of consistent, science-based standards to ensure food safety at the retail level. These proposals and initiatives are part of a comprehensive strategy to improve the safety of meat and poultry products when they are delivered to the consumer.