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FSIS Eliminates Unnecessary Requirements for Hog Carcass Cleaning

Tuesday, February 12, 2019

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) issued a final rule amending the federal meat inspection regulations, removing the provision that required hog slaughter establishments to clean hog carcasses before incising. Establishments are required to have a Hazard Analysis and Critical Control Point (HACCP) system that identifies potential biological, chemical or physical hazards, and the controls to prevent, reduce or eliminate those hazards at specific points in the process. Because establishments are required to operate under HACCP regulations and apply HACCP principles, FSIS determined this command-and-control regulatory requirement is no longer necessary to ensure food safety; its objectives are met by other regulations, including HACCP regulations. The Meat Institute, in 2018, submitted comments in support of FSIS rescinding this regulation. FSIS said eliminating this provision will enable official establishments to adopt more efficient, effective procedures under other regulations to ensure that carcasses and parts are free of contamination. The final rule becomes effective April 8, 2019.

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