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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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FSIS Data Analysis and Reporting: Public Health Regulations

FSIS uses decision criteria to prioritize its Food Safety Assessments (FSAs). FSAs are in-depth evaluations of an establishment's food safety system. FSAs can be routine, or for cause. The decision criteria include factors such as pathogen testing results, recalls, outbreaks, regulatory findings, and inspection results. These criteria are described in detail in FSIS Directive 5100.4. (PDF Only).

FSIS has revised one of those decision criteria to take advantage of new data collected through PHIS. The criterion formerly referred to as W3NRs was based on PBIS inspection findings and was temporarily suspended with the implementation of PHIS. In January, 2013, FSIS submitted to the National Advisory Committee on Meat and Poultry Inspection (NACMPI) its plans to implement an updated version of the W3NRs, now called the Public Health Regulations (PHRs). The proposal, a supporting report and NACMPI recommendations can be found on the NACMPI web pages.

FSIS implemented the PHR criterion starting with the May, 2013 cycle of FSA scheduling. FSIS reviews the list annually, as recommended by NACMPI, and making updates as needed. Updates will be announced around July 1 each year with a targeted implementation month of October.

The process used to update the list of PHRs is detailed in this report, FY2016 Public Health Regulations (PDF).


Public Health Regulations List, Fiscal Year 2016
(For implementation in October, 2015)
9CFR Regulation Description
310.18 Contamination of carcasses, organs, or other parts
416.1 Operate in a manner to prevent insanitary conditions
416.14 Evaluate effectiveness of SSOP's & maintain plan
301.2_Adulterated Adulterated
310.18(a) Carcasses, organs, and other parts handled in a sanitary manner
310.22(c) Disposal of SRM
310.22(e)(1) Written procedures for removal, segregation, and disposition of SRMs
310.22(e)(3) Evaluate effectiveness of procedures for removal, segregation,and disposition of SRMs
310.22(e)(4)(i) Maintain daily records
310.22(f)(2) Use of routine operational sanitation procedures on equipment used to cut through SRMs
310.25(a) Verification criteria for E. coli testing meat
318.10(b) Products requiring treatment to destroy trichinae
318.2(a) All products subject to reinspection by program employees
381.1_Adulterated Adulterated
381.193(a) Poultry not intended for human food in commerce
381.65(a) Clean and sanitary practices; products not adulterated
381.65(f) and 381.65(e)*ǂ Zero-tolerance for visible fecal material entering chiller
381.71(a) Condemnation on ante mortem inspection
381.76(a)* Post-mortem inspection, when required, extent.
381.91(a) Certain contaminated carcasses to be condemned
381.91(b) Reprocessing of carcasses accidentally contaminated with digestive tract contents.
381.94(a)* Verification criteria for E. coli testing poultry
416.12(c) plan identifies procedures for pre-op
416.12(d) plan list frequency for each procedure & responsible individual
416.13 Implementation of SSOP's Implementation of SSOP
416.15(a) Appropriate corrective actions
416.15(b) Corrective action, procedures for
416.16(a) Daily records required, responsible individual, initialed and dated
416.3(b) Constructed, located & operated in a manner that does not deter inspection
416.3(c) Receptacles for storing inedible material must identify permitted use
416.4(a) Food contact surface, cleaning & sanitizing as frequency
416.4(d) Product processing, handling, storage, loading, unloading, and during transportation must be protected
417.2(c) Contents of HACCP Plan
417.2(c)(4) List of procedures & frequency
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)(2) Determine the acceptability of the affected product
417.3(b)(3) No adulterated product enters commerce
417.3(b)(4) Reassessment
417.3(c) Document corrective actions
417.4(a) Adequacy of HACCP in controlling food safety hazards
417.4(b) Reassessment of hazard analysis
417.5(a)(1) Written hazard analysis
417.5(a)(2) Written HACCP plan
417.5(a)(3) Records documentation and monitoring of CCP's and Critical Limits
417.5(f) Official Review
430.4(a) Lm, post-lethality exposed RTE
430.4(b)(2) Alternative 2
430.4(b)(3) Alternative 3
430.4(c)(2) Lm, documentation that supports decision in hazard analysis
430.4(c)(3) Lm, maintain sanitation in post-lethality processing environment

ǂIn FR Doc No: 2014-18526, Page 49,634, 381.65(f) replaced 381.65(e) for controlling visible fecal contamination.  PHIS identifies the originally designated 381.65(e) as "381.65(e)*".  Both 381.65(f) and 381.65(e)* will be counted in the PHR calculations as they both refer to controlling visible fecal contamination in poultry.


Compliance by establishments with these regulations will be evaluated and compared to cut points that have been set for three broad categories of establishment operations: Slaughter, Processing and Combination. The cut points are listed below.

Operation Type FY 2016 PHR Cut Points
Processing 4.80%
Combination 9.25%

 

 


Historical Information: PHR Archives

Last Modified Oct 23, 2015