FSIS Issues Notice on Verifying Steps in Processing of RTE Meat and Poultry ProductsThursday, January 6, 2011
(American Meat Institute)
The Food Safety and Inspection Service (FSIS) has issued Notice 01-11: Instructions for Verifying All Steps in the Processing of Ready-to-Eat Meat and Poultry Products.
This notice provides Inspection Program Personnel (IPP) with instructions for verifying that establishments that are producing ready-to-eat (RTE) meat and poultry products have considered all hazards and have included all steps in their hazard analysis.
IPP are instructed not to assume that all ingredients (e.g., spices, seasoning mixes, lard, hydrolyzed vegetable protein) have been treated in some manner to address pathogens of concern.
IPP are also instructed to verify that an establishment has evaluated the interventions applied by its suppliers to the ingredients and spices that it receives. IPP are to verify that the establishment is checking that its purchase specifications are met through, for example, certificates of analysis or other forms of documentation establishing the safety of the lots of raw materials, ingredients, or spices that it receives, and that the establishment performs any in-plant verification testing it has identified as necessary.
IPP are to review the establishment’s flow chart and hazard analysis, following the instructions in FSIS Directive 5000.1, Verifying an Establishment’s Food Safety System.
To view this notice, click here: http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/01-11.pdf
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