FSIS Updates for Small Plants - July 5, 2023
FSIS Launches New Monthly Newsletter for Small and Very Small Establishments
Welcome to FSIS’ new monthly newsletter for small and very small plants! Look for it in your inbox on the first Wednesday of every month.
The newsletter will include Constituent Update articles from the previous month that are most relevant to small and very small establishments, AskUSDA Knowledge Articles and PHIS Q&As. It will also serve as a reminder of important dates and events, such as the small plant roundtables and establishment town halls. To subscribe or manage subscription online, follow this link or email firstname.lastname@example.org.
FSIS is planning to onboard Mexico in the Public Health Information System (PHIS) export component in calendar year (CY) 2024, at a date to be determined. To prepare for Mexico’s implementation in PHIS, FSIS is strongly encouraging industry to ensure that all establishment information in Mexico’s approved establishment list, as documented in the export library, is identical to establishment information in PHIS and establishments’ grants of inspection.
As announced on June 14, 2023, FSIS is implementing a multi-step effort aimed at strengthening the substantiation of animal-raising claims. FSIS has received several petitions, comments, and letters from a wide range of stakeholders asking the agency to reevaluate its oversight of animal-raising claims, specifically, how they are substantiated. In addition, the veracity of “negative” antibiotics claims (e.g., “raised without antibiotics” or “no antibiotics ever”) has come into question.
FSIS has posted translations of nine industry guidance documents. The documents were translated into one or more of the following languages, depending on the target audience for each specific guidance document: Arabic, Vietnamese, Chinese, and Spanish. These guidelines are not new but have been translated as one of FSIS’ initiatives to reduce barriers to access for small and very small establishment owners and operators and to advance equity for those in marginalized and underrepresented communities.
FSIS Releases New Guideline for Federally Regulated Swine Slaughter and Pork Processing Establishments to Control Salmonella
FSIS has updated its voluntary guideline for federally regulated swine slaughter and pork processing establishments to control Salmonella in market hogs from pre-harvest through slaughter. FSIS updated the document in response to comments on the previous guideline.
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Which antimicrobials listed in FSIS Directive 7120.1 , "Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products" does FSIS recognize as chemical interventions that can be used to potentially reduce Salmonella in poultry products during second processing (post-chill) as part of a multiple hurdle approach without additional approval from FSIS if used as detailed in the Directive?
The following antimicrobials may be used:
- Acidified sodium chlorite
- Calcium hypochlorite*
- Cetylpyridinium chloride
- Chlorine gas*
- Chlorine dioxide
- DBDMH (1,3 dibromo-5,5-dimethylhydantion)
- Electrolytically generated hypochlorous acid*
- An aqueous solution of citric and hydrochloric acids adjusted to a pH of 1.0 to 2.0
- A blend of citric, phosphoric, and hydrochloric acids
- Lactic acid bacteria mixture consisting of Lactobacillus acidophilus, Lactobacillus lactic, and Pediococcus acidilactici
- Lauramide arginine ethyl ester (LAE)
- Solution of peroxyacetic acid, octanoic acid, acetic acid, hydrogen peroxide, peroxyoctanoic acid, and hydroxethylidene-1,1-diphosphonic acid (HEDP)
- Solution of peroxyacetic acid, hydrogen peroxide, acetic acid, and hydroxethylidene-1,1-diphosphonic acid (HEDP)
- Sodium hypochlorite*
- Sodium metasilicate
- Trisodium phosphate
* NOTE: The upper limits of use for the forms of chlorine (calcium hypochlorite, chlorine gas, electrolytically generated hypochlorous acid, sodium hypochlorite) listed above to which FDA and FSIS have not objected is up to 50 ppm in water applied to poultry during post-chill processing operations (but not for product formulation), including poultry parts, salvaged parts, organs, and giblets (livers, hearts, gizzards, necks). When used in this way, the forms of chlorine are functioning as a processing aid and need not be listed in the ingredient list for the final product.
Questions? Visit AskUSDA.gov for info on this and other topics.