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Pathogen Reduction Dialogue
Panel 2
HACCP Impacts on Contamination Levels in Meat and Poultry Products: FSIS Perspective

May 6, 2002

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Slide 1 of 21 - Pathogen Reduction Dialogue - Panel 2; HACCP Impacts on Contamination Levels in Meat and Poultry Products:  FSIS Perspective - Presented by Delila R. Parham, DVM, OPHS, FSIS
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Slide 2 of 21 - Discussion
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Slide 3 of 21 - FSIS' Daily Mission
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Slide 4 of 21 - Need for the Pathogen Reduction and HACCP Rule
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Slide 5 of 21 - Objective of the Pathogen Reduction and HACCP Rule
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Slide 6 of 21 - Elements of the Pathogen Reduction and HACCP Rule
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Slide 7 of 21 - Elements of the Pathogen Reduction and HACCP Rule
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Slide 8 of 21 - Escherichia coli Performance Criteria
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Slide 9 of 21 - Escherichia coli Testing - Table depicting E. coli testing in cattle, swine, broilers and turkeys
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Slide 10 of 21 - Salmonella Performance Standards
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Slide 11 od 21 - Salmonella Performance Standards
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Slide 12 od 21 - Salmonella Performance Standards - Table depicting Salmonella performance standards in steers/heifers; cows/bulls; hogs; broilers; ground beef; ground chicken; and ground turkey
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Slide 13 of 21 - Salmonella Progress Report
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Slide 14 of 21 - Salmonella Sample Collection
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Slide 15 of 21 - Salmonella Progress Report - Table depicting salmonella progress report in plants
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Slide 16 of 21 - Salmonella Progress Report - Table depicting Salmonella progress report in plants
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Slide 17 - Salmonella Progress Report - Bar graph depicting Salmonella progress report in plants
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Slide 18 of 21 - Limitations to FSIS Salmonella Data
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Slide 19 of 21 - Food Net Report
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SLide 20 of 21 - Limitations to FoodNet Data
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Slide 21 of 21 - Food for Thought
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Last modified: March 18, 2004