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FSIS Completes Review of PR/HACCP Systems Final Rule
FSIS issued a report on Aug. 31, reviewing the Pathogen Reduction/Hazard Analysis and Critical Control Point
(PR/HACCP) Systems Final Rule to determine whether the it should be continued without change, amended or
rescinded.
This landmark rule, issued by FSIS on July 25, 1996, focuses on prevention and reduction of microbial
pathogens on raw products that can cause illness. The ruling applies to approximately 6,500 federally
inspected and 2,550 state-inspected meat and poultry (slaughter and processing) plants in the United States.
This review was conducted as a result of Section 610 of the Regulatory Flexibility Act (RFA) which requires
all federal agencies to review any provision which has a significant impact upon a substantial number of
small businesses or groups. It requires that reviews be conducted within 10 years of the implementation
of a significant rule.
In February 2005, FSIS assembled a team to conduct a review of regulations implemented by the PR/HACCP
rule examining a number of factors specified by Section 610 of the RFA as well as the economic impact on
the meat and poultry industries. In August 2005, the agency published a Federal Register Notice requesting
comments from the public on the impact of the PR/HACCP rule as well as the relevant factors noted in
Section 610 of the RFA.
Additionally, FSIS conducted a survey of nine small and very small meat and poultry establishments to
ensure receipt of comments from small and very small businesses affected by this rule.
The report revealed that meat and poultry slaughter plants have made significant investments to comply with
the PR/HACCP rule and that FSIS has provided and continues to provide extensive technical assistance to
plants through a variety of mechanisms. For the future, the agency will work towards implementing the
recommendations of the ad hoc task force in the FSIS Strategic Implementation Plan for Strengthening Small
and Very Small Plant Outreach. By taking these steps, FSIS will continue to strengthen its HACCP
program and pathogen reduction efforts through outreach to small and very small businesses.
The report is available at www.fsis.usda.gov/
regulations_&_policies/2007_Proposed_Rules_Index/
index.asp.
FSIS Offers Workshop on SRM
FSIS will offer a workshop Sept. 15 from 9 to 11 a.m., to review the regulation on the Prohibition of the
Use of Specified Risk Materials for Human Food and Requirements for the Disposition of Non-Ambulatory
Disabled Cattle.
The workshop will be held at the Hyatt Regency O'Hare, 9300 W. Bryn Mawr Ave., Rosemont, Ill. For directions
to the hotel, please call 847-663-4446.
Participants are encouraged to pre-register for the workshop through the Meetings and Events section of the
FSIS web site, www.fsis.usda.gov/News_&_Events/
Outreach_Sessions_SVS_Plants/index.asp.
A copy of the final rule is posted at
www.fsis.usda.gov/regulations_&_policies/
2007_Interim_&_Final_Rules_Index/
index.asp.
FSIS Issues New Updates on Directives
FSIS publishes directives and notices to enable the agency to carry out its mission of protecting public
health. FSIS issued new updates on the following directives:
- Directive 8010.1 Revision 1 - Methodology For Conducting In-Commerce Surveillance Activities.
- Directive 8010.2 Revision 1 - Investigative Methodology.
- Directive 8010.3 Revision 1 - Procedure for Evidence Collection Safeguarding and Disposal.
- Directive 8010.4 Revision 1 - Report Of Investigation.
- Directive 8010.5 Revision 1 - Case Referral and Disposition.
These directives provide instructions to investigators in FSIS' Office of Program Evaluation, Enforcement
and Review, Compliance and Investigations Division, on the methodology that should be used when conducting
in-commerce surveillance activities of establishments, firms or corporations who are subject to the
provisions of the Federal Meat Inspection Act (FMIA), the Poultry Products Inspection Act (PPIA) or the
Egg Products Inspection Act (EPIA) and related laws and regulations.
- Directive 8410.1 Revision 4 - Detention and Seizure.
This directive provides procedures which agency personnel are to follow when preparing a recommendation
for seizure or detainment of meat, poultry or egg products found in commerce which is suspected to be
adulterated, misbranded or otherwise in violation of the FMIA, PPIA or EPIA.
- Directive 9010.1 - Export Products Returned to the United States.
This directive is being reissued to provide instructions to FSIS personnel that define program
responsibilities and activities when U.S.-exported products are returned to the United States.
This directive also announces the issuance and use of two new FSIS Forms, 9010-1, Application for the
Return of Exported Products to the United States, and 9010-2, U.S. Exported and Returned Product
Facility for Reinspection Concurrence.
These directives can be viewed on the FSIS Web site at
www.fsis.usda.gov/Regulations_&_Policies/
regulations_directives_&_notices/index.asp.
Export Requirement Updates
The Library of Export Requirements has been updated to reflect changes in export requirements for the following:
Complete information can be found at www.fsis.usda.gov/Regulations_&_Policies/
Export_Information/index.asp.
Ask Karen
Ask Karen - FSIS' virtual representative can answer your questions 24 hours a day, 7 days a week.
Visit "Ask Karen" at www.fsis.usda.gov/Food_Safety_Education/
Ask_Karen/index.asp#Question.
Safety First!
Food safety that is... the four basic rules are clean, separate, cook and chill.
Clean hands, food contact surfaces, and fruits and vegetables. Do not wash or rinse meats and poultry. (Washing raw meat and poultry can spread bacteria.)
Separate raw, cooked and ready- to-eat foods when shopping, preparing or storing foods. This prevents cross contamination from one food to another.
Cook foods to a safe temperature in order to kill microorganisms. Use a food thermometer or an instant read thermometer to be sure.
Chill. Refrigerate perishable foods promptly and thaw foods in the refrigerator, not on the counter. Your refrigerator should hold 40 degrees F and your freezer 0 degrees F. Use refrigerator and freezer thermometers to be sure.
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Last Modified:
September 7, 2007 |
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