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Overview of the 03J Poultry Slaughter FSA Tool

Reasons for collecting this information. To provide the information needed for FSIS to identify a food safety system's risks relative to other establishmentsSupport enforcement recommendations. 03J Poultry Slaughter FSA Sections Include:. Pre-HarvestLive ReceivingGeneral ProcessingScalding

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Overview of the 03J Poultry Slaughter FSA Tool

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    1. Overview of the 03J Poultry Slaughter FSA Tool P Bennett, DVM Risk and Innovations Management Division Office of Policy Program Development

    2. Reasons for collecting this information To provide the information needed for FSIS to identify a food safety system’s risks relative to other establishments Support enforcement recommendations In looking at the agenda, looks like Bill’s presentation will actually cover the goals…might just specify on 03J level here instead of what I have.In looking at the agenda, looks like Bill’s presentation will actually cover the goals…might just specify on 03J level here instead of what I have.

    3. 03J Poultry Slaughter FSA Sections Include: Pre-Harvest Live Receiving General Processing Scalding Picking Evisceration Reprocessing Chilling Validation General Microbial Testing Antimicrobial Processes Generic E. coli Salmonella Not counting the General Hazard Analysis, Flow diagram and HACCP section, these are the relevant sections you might want to touch on as far as what we will be asking and why. Not counting the General Hazard Analysis, Flow diagram and HACCP section, these are the relevant sections you might want to touch on as far as what we will be asking and why.

    4. Pre-Harvest For informational purposes only Not to be used as justification for regulatory action Voluntary Used by FSIS to populate risk-based models, i.e. Predictive Analytics Used to inform Agency guidance and policies, not solely for Salmonella PFGE

    5. Live Receiving EIAO will observe and evaluate how practices at live receiving influence in-plant food safety systems and decisions by asking questions such as: Does the establishment know the type and level of incoming pathogens? Do live receiving practices influence (negatively or positively) risk of biological food safety hazard being introduced? Are the machines kept in good repair to ensure consistent and effective processing?

    6. Scalding, Picking, Evisceration EIAO will ask questions and make observations to assess implementation of procedures: Does the establishment have parameters, or best practices they follow to maximize a decrease in pathogen load in scalding, picking, and evisceration? How does the establishment react to changes or variations occurring within these process steps, or evaluate effects on other areas?

    7. Reprocessing, Chilling EIAO will observe and evaluate interventions and antimicrobials used at these steps: Does the establishment use on-line reprocessing, and if so is it used in food safety system decision making? How? What type of system is used? Does the establishment rely solely on chlorination in the chiller to decrease Salmonella?

    8. Validation EIAO will verify that establishments have validated that their Salmonella program is effective Does the establishment know its “pre-control” and “post-control” level of microbial contamination? Does the establishment use process mapping or line profiling to measure Salmonella loads? Not sure we need this slide since Janet is covering the validation in depth, per her email.Not sure we need this slide since Janet is covering the validation in depth, per her email.

    9. Antimicrobial Processes EIAO will review use and support for use of antimicrobials, and whether they are CCPs What type of antimicrobial processes are used in the slaughter system? Were they included in the validation of the food safety system? Are there times they are not used? Do the products have residual effects? Is there history of accidental increase in concentration of antimicrobial on product?

    10. Generic E. coli EIAO will review establishment’s generic E coli sampling program Does the establishment have written generic E. coli procedures? Are they followed? If the establishment exceeds m/M criteria, how do they react?

    11. Salmonella EIAO will review Salmonella testing history What Salmonella category is establishment currently in? Does the establishment review FSIS sample results as they are made available? Does the establishment conduct in-house Salmonella testing?

    12. Animal Drug and Biological Residues EIAO will review establishment’s residue program Has the establishment identified residues as a hazard likely to occur? Does the establishment have an animal identification system adequate for traceback? Has the establishment received a “warning letter’ from FSIS for violative levels of residues?

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