VT Directive 5000.3 Rev 1 IDENTIFICATION AND SEGREGATION OF PRODUCT

This directive provides inspection program personnel (IPP) with instructions for verifying that meat and poultry establishments identify, segregate, and properly hold adulterated product that has been returned to the establishment or plant or has been received by the establishment or plant for further processing. Also, this directive addresses IPP’s responsibility to verify that an establishment or plant holds products in an appropriate manner pending receipt of FSIS laboratory results.

Updated to reflect that the determination as to whether meat and poultry products are not adulterated will be withheld, and thus not eligible to enter commerce, until all test results that bear on the determination have been received
Updated to remove PBIS procedure codes and include Public Health Information System (PHIS) Inspection Task names