VT Directive 5000.1 Rev 7 Verifying an Establishment's Food Safety System

This directive provides comprehensive instructions to inspection program personnel (IPP) in meat and poultry establishments on how they are to protect the public health by properly verifying an establishment’s compliance with the pathogen reduction, sanitation, and the Hazard Analysis and Critical Control Point (HACCP) regulations. Chapter IV – Pathogen Reduction Activities has been revised to reflect changes due to the implementation of the Modernization of Poultry Slaughter Inspection rule (79 FR 49566) and the Modernization of Swine Slaughter Inspection rule (83 FR 4780). Additional technical corrections have been made to remove obsolete title references, update regulatory citations for the Thermally Processed, Commercially Sterile Rule (81 FR 17338), and to add one citation to an example for Sanitation Standard Operating Procedures (Sanitation SOPs).