For use beginning 1/31/2020
This directive instructs inspection program personnel (IPP) on how to verify that establishments effectively prevent contamination of swine carcasses and parts throughout the slaughter and dressing operation as required in 9 CFR 310.18(c). It also instructs IPP on how to verify that establishments meet the recordkeeping requirements in 9 CFR 310.18(d). The requirements in 9 CFR 310.18(c) and (d) apply to all swine slaughter establishments as per the modernization of swine slaughter inspection final rule.
KEY POINTS:
• Provides instructions to IPP on how to verify compliance with the requirements in the modernization of swine slaughter inspection final rule that apply to all swine slaughter establishments, including instructions on how to verify that:
o The regulatory sampling requirements are being met;
o Establishments are preventing contamination throughout the slaughter and dressing process as part of their Hazard Analysis and Critical Control Point (HACCP) plans, sanitation standard operating procedures (Sanitation SOPs), or other prerequisite programs (i.e., their HACCP systems); and
o Establishment sampling plans meet all requirements as per 9 CFR 310.18(c) and (d).
• Provides instructions to IPP on how to review establishment sampling results and determine actions to be taken.
This directive instructs inspection program personnel (IPP) on how to verify that establishments effectively prevent contamination of swine carcasses and parts throughout the slaughter and dressing operation as required in 9 CFR 310.18(c). It also instructs IPP on how to verify that establishments meet the recordkeeping requirements in 9 CFR 310.18(d). The requirements in 9 CFR 310.18(c) and (d) apply to all swine slaughter establishments as per the modernization of swine slaughter inspection final rule.
KEY POINTS:
• Provides instructions to IPP on how to verify compliance with the requirements in the modernization of swine slaughter inspection final rule that apply to all swine slaughter establishments, including instructions on how to verify that:
o The regulatory sampling requirements are being met;
o Establishments are preventing contamination throughout the slaughter and dressing process as part of their Hazard Analysis and Critical Control Point (HACCP) plans, sanitation standard operating procedures (Sanitation SOPs), or other prerequisite programs (i.e., their HACCP systems); and
o Establishment sampling plans meet all requirements as per 9 CFR 310.18(c) and (d).
• Provides instructions to IPP on how to review establishment sampling results and determine actions to be taken.
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