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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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Web Content Viewer (JSR 286)

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FSIS Data Analysis and Reporting: Public Health Regulations

FSIS uses decision criteria to prioritize its Public Health Risk Evaluations (PHREs). The decision criteria include factors such as pathogen testing results, recalls, outbreaks, regulatory findings, and inspection results. The PHREs are reviews of FSIS information for an establishment and are used to determine the need for a Food Safety Assessment (FSA) or Enforcement Action. The PHRE methodology and the decision 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.

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, FY2017 Public Health Regulations (PDF).


Public Health Regulations List, Fiscal Year 2017
(For implementation in October, 2016)

Regulation Description
301.2_Adulterated Adulterated
310.18(a) Carcasses, organs, and other parts handled in a sanitary manner
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
316.6 Products not to be removed from official establishments unless marked in accordance with the regulations
318.17(a)(1)(2) Lethality and Stabilization requirements for cooked beef
318.2(a) All products subject to reinspection by program employees
381.1_Adulterated Adulterated
381.150(a) Lethality and Stabilization requirements for cooked poultry
381.65(a) Clean and sanitary practices; products not adulterated
381.65(e)* Zero-tolerance for visible fecal material entering chiller
381.65(f) Procedures for controlling visible fecal contamination
381.71(a) Condemnation on ante mortem inspection
381.76(a)* Post-mortem inspection, when required, extent.
381.76(b)(6)(ii)(A) NPIS Sorting, Trimming, and Reprocessing
381.83 (NPIS ONLY) Septicemia or toxemia
381.91(a) Certain contaminated carcasses to be condemned
381.91(b) Reprocessing of carcasses accidentally contaminated with digestive tract contents.
416.1 Operate in a manner to prevent insanitary conditions
416.12(c) Plan identifies procedures for pre-op
416.12(d) Plan list frequency for each procedure & responsible individual
416.13(a) Conduct pre-op procedures
416.13(b) Conduct other procedures listed in the plan
416.13(c) Plant monitors implementation of SSOP procedures
416.14 Evaluate effectiveness of SSOP's & maintain plan
416.15 Corrective Actions Corrective Actions
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
416.5(c) Employees who appears to have any abnormal source of microbial contamination
417.2(a)(1) Hazard analysis
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)(3) No adulterated product enters commerce
417.3(b)(4) Reassessment
417.4(a) Adequacy of HACCP in controlling food safety hazards
417.4(a)(1) Initial validation
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
430.4(a) Lm, post-lethality exposed RTE
430.4(b)(3) Alternative 3

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.

FY2017 PHR Cut Points

Operation Type Tier 1* Tier 2*
Processing 4.81% 3.16%
Combination 9.46% 5.82%



* Tier 1 is the higher threshold at which FSIS will consider the establishment for a Public Health Risk Evaluation. Tier 2 is the lower threshold at which FSIS inspection personnel will be notified via a PHIS Alert that an establishment is at an elevated level.


Historical Information: PHR Archives

 

Last Modified Jul 01, 2016