FSIS Data Analysis and Reporting: Public Health Regulations FY 2021

301.2_Adulterated Adulterated 310.22(b) Inedible and prohibited SRM for use as human food 310.22(c) Disposal of SRM 310.22(e)(1) Written procedures for removal, segregation, and disposition of SRMs 310.22(e)(2) Appropriate corrective actions 310.22(e)(3) Evaluate effectiveness of procedures for removal, segregation, and disposition of SRMs 310.22(e)(4)(i) Maintain daily records 310.22(f)(2) Use of routine operational sanitation procedures on equipment used to cut through SRMs 310.25(a) Verification criteria for E. coli testing meat 310.3 Carcasses and parts in certain instances to be retained. 318.2(a) All products subject to reinspection by program employees 318.2(d) Removal of U.S. retained by authorized Program employees only 381.65(a) Clean and sanitary practices; products not adulterated 381.71(a) Condemnation on ante mortem inspection 381.91(b) Reprocessing of carcasses accidentally contaminated with digestive tract contents. 416.1 Operate in a manner to prevent insanitary conditions 416.12(c) Plan identifies procedures for pre-op 416.13(a) Conduct pre-op procedures 416.13(b) Conduct other procedures listed in the plan 416.13(c) Plant monitors implementation of SSOP procedures 416.14 Evaluate effectiveness of SSOP’s & maintain plan 416.15(a) Appropriate corrective actions 416.15(b) Corrective action, procedures for 416.16(a) Daily records required, responsible individual, initialed and dated 416.3(b) Constructed, located & operated in a manner that does not deter inspection 416.3(c) Receptacles for storing inedible material must identify permitted use 416.4(a) Food contact surface, cleaning & sanitizing as frequency 416.4(d) Product processing, handling, storage, loading, unloading, and during transportation must be protected 416.6 Only FSIS program employee may remove “U.S. Rejected” tag 417.2(a)(1) Hazard analysis 417.2(c) Contents of HACCP Plan 417.2(c)(4) List of procedures & frequency 417.3(a)(1) Identify and eliminate the cause 417.3(a)(2) CCP is under control 417.3(a)(3) Establish measures to prevent recurrence 417.3(b)(1) Segregate and hold the affected product 417.3(b)(2) Determine the acceptability of the affected product 417.3(b)(3) No adulterated product enters commerce 417.3(b)(4) Reassessment 417.3(c) Document corrective actions 417.4(a) Adequacy of HACCP in controlling food safety hazards 417.5(a)(1) Written hazard analysis 417.5(a)(2) Written HACCP plan 417.5(a)(3) Records documentation and monitoring of CCP’s and Critical Limits 417.5(f) Official Review 417.6 Inadequate HACCP systems 430.4(a) Lm, post-lethality exposed RTE 430.4(b)(3) Lm, post-lethality exposed RTE – Alternative 3 430.4(c)(2) Lm, documentation that supports decision in hazard analysis 430.4(c)(3) Lm, maintain sanitation in post-lethality processing environment 310.18(a) Carcasses, organs, and other parts handled in a sanitary manner 418.2 Notification of adulterated or misbranded product in commerce 381.65(g) Procedures for controlling contamination throughout the slaughter and dressing operation 381.76(b)(6)(ii)(A) NPIS Sorting, Trimming, and Reprocessing 381.76(b)(6)(ii)(D) Ready-to-Cook verification in NPIS 311.14 Abrasions, bruises, abscesses, pus, etc.

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