For use beginning 12/1/2011
A. This directive is being reissued to provide off-line inspection program personnel (IPP) with information regarding how to verify that cattle slaughter operations are implementing sanitary dressing and process control procedures, and that the procedures they are implementing prevent contamination of carcasses and ensure that insanitary conditions are not created.
B. In addition, this directive provides information describing how IPP are to assess the sanitary dressing and process controls cattle slaughter establishments employ in their food safety systems. Such controls are likely to include decontamination and antimicrobial intervention treatments. Establishments should verify the effectiveness of these controls by sampling and testing for microorganisms of beef manufacturing trimmings, other raw ground beef components (including head meat and cheek meat), and raw ground beef.
KEY POINTS:
Defines Process Control Procedures Defines Sanitary Dressing Defines Contamination of Carcasses and Parts
Describes the purpose of sanitary dressing and process control procedures
Describes the points in the slaughter process where carcass contamination with food safety hazards, such as Escherichia coli (E. coli) O157:H7, are most likely to occur
Describes how an establishment’s failure to properly execute its sanitary dressing and process control procedures can increase the risk of contamination of carcasses and parts at various points in the slaughter operation
Provides instruction to IPP regarding how to verify that cattle slaughter operations are implementing effective sanitary dressing and process control procedures to prevent contamination of carcasses and are properly applying decontamination and antimicrobial intervention treatments to carcasses and parts to address any contamination that my occur
Provides instruction to IPP on how to verify that the establishment is properly assessing any microbial testing results, including results for indicators of process control, at any point during slaughter and at subsequent trim fabrication and grinding operations. Examples of microorganisms used as indicators of process control in raw beef operations include Enterobacteriacae, generic E. coli, E. coli O157:H7, non-O157 STECs, and Salmonella
Provides information regarding slaughter food safety systems and how each aspect of the system (e.g., sanitary dressing and process control procedures, intervention treatments, product sampling, supporting documentation) is a factor to be considered when determining whether there is regulatory compliance
Provides clarification regarding the differences between documenting noncompliance under PBIS procedure code 06D01 and under procedure code 01C02
Provides information regarding supervisory responsibilities, including instructions to Public Health Veterinarians (SPHV), Supervisory Consumer Safety Inspectors (SCSI), the Inspector-in-Charge (IIC), Multi-IPPs Supervisors, and Front Line Supervisors (FLS)
A. This directive is being reissued to provide off-line inspection program personnel (IPP) with information regarding how to verify that cattle slaughter operations are implementing sanitary dressing and process control procedures, and that the procedures they are implementing prevent contamination of carcasses and ensure that insanitary conditions are not created.
B. In addition, this directive provides information describing how IPP are to assess the sanitary dressing and process controls cattle slaughter establishments employ in their food safety systems. Such controls are likely to include decontamination and antimicrobial intervention treatments. Establishments should verify the effectiveness of these controls by sampling and testing for microorganisms of beef manufacturing trimmings, other raw ground beef components (including head meat and cheek meat), and raw ground beef.
KEY POINTS:
Defines Process Control Procedures Defines Sanitary Dressing Defines Contamination of Carcasses and Parts
Describes the purpose of sanitary dressing and process control procedures
Describes the points in the slaughter process where carcass contamination with food safety hazards, such as Escherichia coli (E. coli) O157:H7, are most likely to occur
Describes how an establishment’s failure to properly execute its sanitary dressing and process control procedures can increase the risk of contamination of carcasses and parts at various points in the slaughter operation
Provides instruction to IPP regarding how to verify that cattle slaughter operations are implementing effective sanitary dressing and process control procedures to prevent contamination of carcasses and are properly applying decontamination and antimicrobial intervention treatments to carcasses and parts to address any contamination that my occur
Provides instruction to IPP on how to verify that the establishment is properly assessing any microbial testing results, including results for indicators of process control, at any point during slaughter and at subsequent trim fabrication and grinding operations. Examples of microorganisms used as indicators of process control in raw beef operations include Enterobacteriacae, generic E. coli, E. coli O157:H7, non-O157 STECs, and Salmonella
Provides information regarding slaughter food safety systems and how each aspect of the system (e.g., sanitary dressing and process control procedures, intervention treatments, product sampling, supporting documentation) is a factor to be considered when determining whether there is regulatory compliance
Provides clarification regarding the differences between documenting noncompliance under PBIS procedure code 06D01 and under procedure code 01C02
Provides information regarding supervisory responsibilities, including instructions to Public Health Veterinarians (SPHV), Supervisory Consumer Safety Inspectors (SCSI), the Inspector-in-Charge (IIC), Multi-IPPs Supervisors, and Front Line Supervisors (FLS)
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