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Salmonella Control Programmes for Meat Products

by 5m Editor
3 November 2011, at 8:13am

US - The Food Safety and Inspection Service (FSIS) issued Notice 57-11: Reviewing Establishment <i>Salmonella</i> Control Programmes for Raw Classes of Meat or Poultry Product.

This notice instructs inspection program personnel (IPP) to become familiar with, and to review data from, programmes establishments use to control or monitor Salmonella in raw classes of product.

Upon receipt of the notice, IPP are to determine whether an establishment has procedures designed to address the control or the monitoring of Salmonella in any programs within its food safety system (e.g., HACCP, Sanitation Standard Operating Procedures, prerequisite programs, or other programmes the establishment does not consider part of the HACCP system). If the establishment has such procedures, IPP are to discuss these programmes at the next weekly meeting and they are to document this discussion in a Memorandum of Interview.

In accordance with FSIS Directive 5000.2, Review of Establishment Testing Data by Inspection Programme Personnel, on a weekly basis, IPP are to review the data from any Salmonella control or monitoring programme, unless another frequency is more appropriate based on when the establishments collects the data.

When necessary, at the weekly meeting, IPP are to discuss with the establishment management any trends that IPP believe may indicate that a particular programme is not controlling Salmonella and ask what actions, if any, establishment management has taken to re-establish control.

IPP are to follow instructions in FSIS Directive 5020.1, Verification of Salmonella Initiative Programme (SIP), Section IX. to verify Salmonella sampling and testing in establishments participating in the Salmonella Initiative Programme.