For use beginning 6/1/2023
This notice provides instructions for inspection program personnel (IPP) to notifyswine slaughter and pork processing establishments that an updated guideline for controlling Salmonella is now available. This guideline provides swine slaughter and pork products processing establishments with updated science and best practice recommendations for controlling Salmonella at pre-harvest, slaughter, processing, and packaging.
This notice provides instructions for inspection program personnel (IPP) to notifyswine slaughter and pork processing establishments that an updated guideline for controlling Salmonella is now available. This guideline provides swine slaughter and pork products processing establishments with updated science and best practice recommendations for controlling Salmonella at pre-harvest, slaughter, processing, and packaging.
File Format