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Within Establishment Public Health Risk-Based Inspection for Processing and Slaughter

2. System Overview. Focus inspection activities on vulnerable pointsVulnerable point - where the greatest microbial contamination or growth occurs if process control is not maintained Inspectors carry out existing inspection procedures (e.g., HACCP, SSOPS) and when prompted answer questions regard

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Within Establishment Public Health Risk-Based Inspection for Processing and Slaughter

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    1. Within Establishment Public Health Risk-Based Inspection for Processing and Slaughter Erin Dreyling, PhD Ilene D. Arnold, MS VMD February 5, 2008

    2. 2 System Overview Focus inspection activities on vulnerable points Vulnerable point - where the greatest microbial contamination or growth occurs if process control is not maintained Inspectors carry out existing inspection procedures (e.g., HACCP, SSOPS) and when prompted answer questions regarding vulnerable points Prompts, vulnerable points, and questions specific to each of the 9 HACCP product categories Observations at vulnerable points, in aggregate, may lead to an additional NR or may provide support for an enforcement action. Compliance guidelines and training will be developed

    3. 3 Within Establishment Inspection

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