dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Flooding: A Checklist for Small and Very Small Meat, Poultry, and Egg Processing Plants

Preparation 

Facilities:

  • Determine if the plant is located in an area
    prone to flooding from heavy rains, tornados,
    or hurricanes.
  • Examine the outside structure of the plant.
    • Is it in good condition?
    • Are there areas that could be improved to help withstand water or flood damage, particularly the roof, lower level coolers, or storage?
    • Is there an emergency generator?
  • Develop a clean up plan that covers each room in the facility, including dry storage, processing and slaughter areas, coolers, and freezers.
    • Specify which cleaners and sanitizers should be used on walls, floors, and equipment.
    • Develop a testing regimen to determine if cleanup is effective; include numbers of samples and where they should be taken.
Employees:
  • Prepare a call-down system for notifying employees of the plant's operational status.
    • Make sure that copies are posted in a prominent place or that all employees have a copy of the notification plan.
    • Practice using the system.
    • Include emergency contact numbers for fire, police, the District Office, etc.
    • Identify essential functions and the employees who would carry these out.
Product:
  • Determine how product is packaged and stored.
    • Is it in areas that might be affected by rising water?
    • Are there methods that can be put in place to quickly remove product in the event there is time to prepare?
    • Are there ways to protect product from contamination without removing it from the plant?
    • Are there methods to keep product refrigerated or frozen?
  • Look at these and other factors and include mitigation strategies in your plan.
    • Determine how you would dispose of any contaminated product, for example, landfill or denaturing.

Response 

Facilities:

  • Evaluate facility condition.
  • Determine if the plant can operate in a safe and sanitary manner.
    • Is there potable water?
    • Is there electricity? Refrigeration?
    • Is there an operational generator?
    • Is there damage to the outside premises?
  • Put the plans that you developed in the preparation steps into place.
Employees:
  • Implement call-down or notification procedure.
  • Determine if employees are safe.
  • Determine how many employees are available.
    • What are their positions?
    • Can they carry out essential functions?
  • Contact the Frontline Supervisors (FLS) or District office to let them know the status of your operations.
  • Keep employees apprised of conditions on a daily basis.
Product:
  • Determine if product is affected or contaminated.
    • How much product is affected?
    • What type of product is affected?
    • Was potable water unavailable when product was produced?
    • Is any product salvageable?
  • Retain affected product.
  • Maintain contact with FLS or District regarding affected product and conditions.

Recovery 

Facilities:

  • Determine the extent of the damage, if any, to the plant.
  • Arrange for appropriate repairs as required.
  • Assess the internal area of the plant, processing rooms, coolers, freezers, and slaughter areas.
  • Institute the cleanup plan, including testing after cleanup and sanitizing to determine effectiveness.
  • Use the information from the cleanup and sampling results to make determinations about the startup of the plant.
  • Determine if the plant can produce product that is safe, wholesome, and properly labeled.
  • Determine if the water supply is safe to produce wholesome product.
Employees:
  • Use the call plan to determine how many employees are available and to notify them when it is safe to return to work.
  • Notify employees of plant operational status as needed.
  • Determine if you have enough personnel available to resume operation.
Product:
  • Utilize the disposal criteria as needed.
  • Keep records of the amount of affected product that has been disposed of or denatured.
  • Determine if product can be reprocessed and still be safe.
  • Fill out all appropriate FSIS disposal forms for product.
  • Keep FSIS personnel informed on the decisions that you have made regarding product disposition.
  • Ensure that FSIS employees are able to confirm proper disposal of product through records or observation of disposal.
  • Update your plan as needed.
Last Modified Jun 23, 2013