This information describes an effective antimicrobial intervention for red meat carcasses processed in very small meat plants. Pennsylvania State University developed an intervention booklet for small and very small meat and poultry plants with funding from a USDA-CSREES grant. USDA Inspection in Shared Spaces, including Commercial KitchensĪntimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments The Food Safety Research Information Office (FSRIO) supports the research community by collecting, organizing and disseminating food safety information Online Tools and Documents See Also: USDA National Agricultural Library, Food Safety Research Information Office View the various regulatory education video sessions provided to promote a uniform understanding of the regulations. Meat, Poultry and Egg Products Inspection VideosĪ collection of streaming video and audio resources for meat, poultry and egg product inspection. Provides the inplant inspection team with the information and resources needed to recognize clinical signs and gross lesions that could be suggestive of Avian Influenza. Summary of Federal Inspection Requirements for Meat Products| Koreanĭeveloping a Recall Plan: Guidelines for Meeting 9 CFR §418
#M.e.a.t. clinical documentation full#
HACCP Model for Full Cooked-Not Shelf Stable Roast Beef (Apr 2022).HACCP Model for Raw Intact Beef (Dec 2021).HACCP Model for Raw, Non-Intact Turkey (Oct 2021).HACCP Model for Thermally Processed, Commercially Sterile product (Aug 2021).HACCP Model for Beef Slaughter (Jul 2021).HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) (Jun 2021).HACCP Model for Raw Ground Beef (Raw Non-Intact) (Jun 2021).HACCP Model for Bacon (Heat-Treated, Not Fully Cooked) (Jun 2021).HACCP Model for the New Swine Inspection System (pork slaughter) (Jun 2021).HACCP Model for Poultry Slaughter (Nov 2020).HACCP Model NPIS Poultry Slaughter (Oct 2020).HACCP Model Swine Slaughter Traditional (Oct 2020).HACCP Model Non-Intact Fresh Ground Pork Sausage Patties (Oct 2020).
Sanitation Standard Operating Procedures (Oct 2020).Guidebook for the Preparation of HACCP Plans (Oct 2020).Consistent with the previous models, each model includes a product description, ingredients list, production flow diagram, hazard analysis and HACCP plan.Īdditional HACCP models will be posted as they are updated. The new guides and models include updated scientific references and footnotes containing explanatory guidance and links to related sources of information.
The following updated HACCP guide and models and new Sanitation SOP guide reflect changes in FSIS policy and guidance since posting the previous versions at the beginning of HACCP implementation.
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