This directive provides instructions to inspection program personnel (IPP) in meat and poultry processing operations on how to verify compliance with the sanitation regulations in establishments that conduct a complete cleaning and sanitizing of product contact equipment less frequently than every day.
KEY POINTS:
• VAAFM MIS does not provide inspection services to egg products establishments
• IPP are to evaluate LTD sanitation procedures using applicable regulations in 9 CFR 416 and 417 because sanitation procedures of this type are the foundation of food safety systems
• Establishments are not required to submit their procedures for prior review or approval to implement a LTD sanitation program
• Meat and poultry processing establishments may conduct a complete cleaning and sanitizing at frequencies other than daily. Slaughter establishments are not allowed to conduct LTD sanitation procedures, with the exception of poultry chillers that have been adjusted to stabilize water pH and temperature and with antimicrobial levels sufficient to inhibit bacterial growth.
KEY POINTS:
• VAAFM MIS does not provide inspection services to egg products establishments
• IPP are to evaluate LTD sanitation procedures using applicable regulations in 9 CFR 416 and 417 because sanitation procedures of this type are the foundation of food safety systems
• Establishments are not required to submit their procedures for prior review or approval to implement a LTD sanitation program
• Meat and poultry processing establishments may conduct a complete cleaning and sanitizing at frequencies other than daily. Slaughter establishments are not allowed to conduct LTD sanitation procedures, with the exception of poultry chillers that have been adjusted to stabilize water pH and temperature and with antimicrobial levels sufficient to inhibit bacterial growth.
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