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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
MYTH: The Pathogen Reduction/Hazard Analysis and Critical Control Point system is no longer an effective tool without the use of the Salmonella performance standards.
FACT: The Pathogen Reduction/HACCP rule continues to be the United States Department of Agriculture's most important tool for ensuring the safety of meat and poultry. USDA’s Food Safety Inspection Service’ means of ensuring that there is process control under Pathogen Reduction/HACCP – the use of generic E. coli data – is undisturbed by the Supreme decision and will be enhanced by the introduction of consumer safety officers into the Agency’s inspection force. FSIS intends to continue to use Salmonella testing as one means of determining whether a plant is controlling pathogens. In addition, FSIS has requirements that address specific pathogens, including zero tolerance for E. coli O157:H7 in raw ground beef and zero tolerance for any pathogen in cooked products. The Pathogen Reduction/HACCP rule requires plants to determine points in their processes where contamination can occur and develop methods to control it. If a plant does not have an adequate Pathogen Reduction/HACCP plan or does not have an adequate sanitation program in place to produce safe products, FSIS can withhold the mark of inspection or suspend inspection at a plant.
MYTH: Failure to meet Salmonella performance standards results in immediate plant shut down.
FACT: Each plant that fails the performance standard has the opportunity to take immediate corrective and preventive actions to ensure that the performance standards are met in the future. Of the five plants that have failed the performance standard, only one plant chose not to propose and take satisfactory preventive and corrective action.
MYTH: Under HACCP, USDA has the ability to shut down plants only based on failure of the Salmonella performance standards.
FACT: Under the Pathogen Reduction/HACCP regulations, FSIS can initiate a withholding, suspension, or withdrawal action based on any of the following: failure to collect and analyze samples for the presence of generic E. coli and record results, failure to develop or implement Sanitation Standard Operating Procedures, failure to develop or implement a required HACCP plan, or failure to meet applicable Salmonella performance standard requirements. The Supreme Beef decision affects only the last of these bases.
In addition, USDA may initiate a withholding, suspension, or withdrawal action for other reasons such as: unsanitary conditions, inhumane slaughtering of livestock, failure to destroy condemned product, or interference with inspection personnel.
MYTH: The Court decision prevents USDA from taking action against plants that do not meet the statutory and regulatory requirements of the law for processing meat and poultry.
FACT: To date, USDA has only shut down one plant based on a failure of Salmonella performance standards. However, from 1998-2000, USDA took approximately 1,200 enforcement actions against plants that failed to meet basic Pathogen Reduction/HACCP and SSOP requirements. These actions include withholding the marks of inspection, suspension of inspection, notification to establishments of intended enforcement actions, and withdrawal of inspections. Some of these plants were shut down as a result of these enforcement actions.
MYTH: Because of the Court’s decision, the USDA has limited authority to control the presence of all disease causing bacteria in meat and poultry products.
FACT: The Salmonella performance standard continues to be a part of USDA's Pathogen Reduction/HACCP inspection system. Salmonella testing in grinding plants will be used in conjunction with other information to verify that Pathogen Reduction/HACCP systems and sanitation systems are under control. Grinding plants that fail two Salmonella sample sets will be subject to an in-depth review of the plant’s food safety systems. If deficiencies are identified in these systems, FSIS may initiate enforcement action. In addition, USDA will continue to test for other pathogens such as E. coli O157:H7 and Listeria monocytogenes.
MYTH: Consumers now have the sole burden of ensuring food safety.
FACT: Each step in the food chain, from farm to table, plays a key role in ensuring food safety. Consumers are responsible for preparing foods safely and meat and poultry producers continue to have a responsibility to produce safe product. The implementation of the Pathogen Reduction/HACCP rule has improved food safety and USDA will continue to strengthen food safety programs with a commitment to a science-based system.
For Further Information, Contact:
FSIS Congressional and Public Affairs Staff
Phone: (202) 720-9113
Fax: (202) 690-0460