Verifying Sanitary Dressing and Process Control Procedures in Slaughter Operations of Cattle of Any Age - Revision 1
FSIS directive
6410.1
Series Type
6000 Series: Slaughter Inspection
Issue Date
Nov 03, 2011
Full Directive
DO NOT IMPLEMENT THIS DIRECTIVE UNTIL DECEMBER 3, 2011.
- PURPOSE
- This directive is being reissued to provide off-line inspection program personnel (IPP) with information regarding how to verify that cattle slaughter operations are implementing sanitary dressing and process control procedures, and that the procedures they are implementing prevent contamination of carcasses and ensure that insanitary conditions are not created.
- In addition, this directive provides information describing how IPP are to assess the sanitary dressing and process controls cattle slaughter establishments employ in their food safety systems. Such controls are likely to include decontamination and antimicrobial intervention treatments. Establishments should verify the effectiveness of these controls by sampling and testing for microorganisms of beef manufacturing trimmings, other raw ground beef components (including head meat and cheek meat), and raw ground beef.
KEY POINTS:- Defines Process Control Procedures
- Defines Sanitary Dressing
- Defines Contamination of Carcasses and Parts
- Describes the purpose of sanitary dressing and process control procedures
- Describes the points in the slaughter process where carcass contamination with food safety hazards, such as Escherichia coli (E. coli) O157:H7, are most likely to occur
- Describes how an establishment’s failure to properly execute its sanitary dressing and process control procedures can increase the risk of contamination of carcasses and parts at various points in the slaughter operation
- Provides instruction to IPP regarding how to verify that cattle slaughter operations are implementing effective sanitary dressing and process control procedures to prevent contamination of carcasses and are properly applying decontamination and antimicrobial intervention treatments to carcasses and parts to address any contamination that my occur
- Provides instruction to IPP on how to verify that the establishment is properly assessing any microbial testing results, including results for indicators of process control, at any point during slaughter and at subsequent trim fabrication and grinding operations. Examples of microorganisms used as indicators of process control in raw beef operations include Enterobacteriacae, generic E. coli, E. coli O157:H7, non-O157 STECs, and Salmonella
- Provides information regarding slaughter food safety systems and how each aspect of the system (e.g., sanitary dressing and process control procedures, intervention treatments, product sampling, supporting documentation) is a factor to be considered when determining whether there is regulatory compliance
- Provides clarification regarding the differences between documenting noncompliance under PHIS task Beef Sanitary Dressing and under Operational SSOP Review and Observation
- Provides information regarding supervisory responsibilities, including instructions to Public Health Veterinarians (SPHV), Supervisory Consumer Safety Inspectors (SCSI), the Inspector-in-Charge (IIC), Multi-IPPs Supervisors, and Front Line Supervisors (FLS)
- CANCELLATION
- REASON FOR REISSUANCE
- REFERENCES
- DEFINITIONS
- BACKGROUND
- GENERAL INFORMATION
- FSIS VERIFICATION OF SANITARY DRESSING AND PROCESS
- CONTROL PROCEDURES
- POTENTIAL CONTAMINATION POINTS IN THE SLAUGHTER PROCESS
- ESTABLISHMENT INTERVENTIONS
- DETERMINING AND DOCUMENTING NONCOMPLIANCE
- SUPERVISORY PERSONNEL RESPONSIBILITIES
- DATA ANALYSIS
(Note: Download PDF for complete information)
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