| Regulation Verified |
Description |
| 301.2_Adulterated |
The term adulterated applies to any carcass, part
thereof, meat or meat food product under one or more of a number of circumstances (See 9 CFR). |
| 310.22(e)(1) |
Establishments that slaughter cattle or process the carcasses or parts of cattle must develop, implement, and maintain written procedures for the removal, segregation, and disposition of specified risk materials. |
| 310.22(e)(3) |
Establishments that slaughter cattle or process the carcasses or parts of cattle must routinely evaluate the effectiveness of their procedures for the removal, segregation, and disposition of specified risk materials in preventing the use of these materials for human food and must revise the procedures whenever any changes occur that could affect the removal, segregation, and disposition of specified risk materials. |
| 310.22(f)(2) |
Use of routine operational sanitation procedures on equipment used to cut through SRMs if processing cattle under 30 months before cattle 30+ months |
| 381.1_Adulterated |
The term adulterated applies to any poultry product under
one or more of a number of circumstances (See 9 CFR). |
| 381.144(a) |
Packaging materials not to be composed of any poisonous or deleterious substance |
| 381.65(a) |
Operations must adhere strictly to clean and sanitary practices; products must not be adulterated. |
| 381.65(e) |
Zero-tolerance for visible fecal material entering chiller |
| 381.83 |
Septicemia or toxemia |
| 381.91(a) |
Certain contaminated carcasses to be condemned |
| 381.91(b) |
Reprocessing of carcasses contaminated with digestive tract contents must be under the supervision of an inspector and thereafter found not to be adulterated. |
| 416.1 |
Operate in a manner to prevent insanitary conditions to ensure product is not adulterated. |
| 416.15(a) |
Appropriate corrective actions |
| 416.15(b) |
Procedures for corrective action |
| 416.14 |
Evaluate effectiveness of SSOPs and maintain plan. |
| 416.16(a) |
Maintain daily records documenting the implementation and monitoring of SSOP and corrective actions taken. |
| 416.3(b) |
Constructed, located and operated in a manner that does not deter inspection to determine sanitary condition. |
| 416.4(d) |
Product processing, handling, storage, loading, unloading, and during transportation must be protected. |
| 416.6 |
Any room, compartment, equipment or utensil found insanitary or could create adulterated product must be marked with a US Rejected tag and cannot be used until made acceptable. Only FSIS program employee may remove "U.S. Rejected" tag. |
| 417.2(c)(4) |
List of procedures and frequency must be in the HACCP plan. |
| 417.3(a)(1) |
Identify and eliminate the cause. |
| 417.3(a)(2) |
CCP is under control. |
| 417.3(a)(3) |
Establish measures to prevent recurrence. |
| 417.3(a)(4) |
No adulterated product enters commerce. |
| 417.3(b)(1) |
Segregate and hold the affected product. |
| 417.3(b)(3) |
No adulterated product enters commerce. |
| 417.3(c) |
Document corrective actions. |
| 417.4(a) |
Adequacy of HACCP in controlling food safety hazards |
| 417.4(a)(1) |
Initial validation |
| 417.4(a)(3) |
Reassessment, at least annually or when necessary |
| 417.4(b) |
Reassessment of hazard analysis |
| 417.5(a)(1) |
Establishment shall maintain a written hazard analysis. |
| 417.5(a)(3) |
Records documentation and monitoring of CCPs and Critical Limits as prescribed in the HACCP plan |
