New Poultry Inspection System: Post-Mortem Inspection and Verification of Ready-To-Cook Requirement
- This directive provides instructions to inspection program personnel (IPP) on how to perform online and offline post-mortem inspection procedures at poultry slaughter establishments operating under the New Poultry Inspection System (NPIS) and how to verify that those establishments operating under the NPIS are producing ready-to-cook (RTC) poultry. This directive includes information previously issued in FSIS Notice 37-15, 38-15 and 39-15 and reflects askFSIS questions.
- IPP are to continue to follow instructions on how to perform ante-mortem inspection procedures and verify Good Commercial Practices (GCP) according to instructions in FSIS Directive 6100.3, Ante-Mortem and Post-Mortem Poultry Inspection.
- How to perform online and offline post-mortem inspection procedures at young chicken and turkey slaughter establishments operating under the New Poultry Inspection System (NPIS)
- How to perform verification procedures for Ready-to-Cook requirements at young chicken and turkey slaughter establishments operating under NPIS
- How to use new Public Health Information System (PHIS) tasks: Poultry NPIS Zero Tolerance Food Safety Verification task and Poultry Ready-to-Cook task. (Poultry Finished Product Standards and Poultry Zero Tolerance Verification tasks are not used in NPIS establishments).
- Instructions when carcass inspector finds fecal contamination or Septicemia or Toxemia (Sep/Tox) and the establishment’s Critical Control Point (CCP) or other monitoring is located after or before the carcass inspector
- Clarifies regulatory citation for verifying pre-requisite program corrective actions is 9 CFR 417.5)(a)(1); and adds that 9 CFR 381.83, 381.65(f) and 381.76(b)(6)(ii)(C) are cited each time the Poultry NPIS Zero Tolerance Food Safety Verification task is marked as “Inspection Completed” in PHIS.