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95-0345
09/02/2000
10/02/1995
20/02/1995
United States of America
États-Unis d'Amérique
Estados Unidos de América
Department of Agriculture
Meat and Poultry Products (HS Chapter 2)
Produits à base de viande (viande de volaille comprise) (chapitre 2 du SH)
Productos cárnicos, incluidos los de aves de corral (capítulo 2 del SA)
 
 
Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems (276 pages)
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The Department is proposing requirements applicable to all food safety and inspection service-inspected meat and poultry establishments that are designed to reduce the occurrence and numbers of pathogenic microorganisms in meat and poultry products and to reduce the incidence of foodborne illness associated with the consumption of those products. The proposals would (i) clarify the responsibility of establishment management to ensure compliance with sanitation requirements; (ii) require at least one antimicrobial treatment during the slaughter process prior to chilling of the carcass; (iii) establish enforceable requirements for prompt chilling of carcasses and parts; (iv) establish interim targets for pathogen reduction and mandate daily microbial testing in slaughter establishments to determine whether targets are being met or remedial measures are necessary; and (v) require that all meat and poultry establishments develop, adopt, and implement a system of preventive controls designed to improve the safety of their products, known as HACCP (Hazard Analysis and Critical Control Points).





Improve safety of meat and poultry products when they are delivered to the consumer

Is there a relevant international standard? If so identify the standard:

 
 
 
 
 
The seven HACCP principles adopted by the Codex Alimentarius Commission are identical to those proposed in this rule with the exception that HACCP principles six (namely recordkeeping) and seven (namely verification) are reversed.
The seven HACCP principles adopted by the Codex Alimentarius Commission are identical to those proposed in this rule with the exception that HACCP principles six (namely recordkeeping) and seven (namely verification) are reversed.
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The seven HACCP principles adopted by the Codex Alimentarius Commission are identical to those proposed in this rule with the exception that HACCP principles six (namely recordkeeping) and seven (namely verification) are reversed.

Proposed date of entry into force

 
The seven HACCP principles adopted by the Codex Alimentarius Commission are identical to those proposed in this rule with the exception that HACCP principles six (namely recordkeeping) and seven (namely verification) are reversed.

Effect of measure on trade

 

Final date for comments

 

Agency responsible

 
 
 
 
 
To view Members' latest Enquiry Point and Notification Authority contact details as provided to the WTO Secretariat Click here
The seven HACCP principles adopted by the Codex Alimentarius Commission are identical to those proposed in this rule with the exception that HACCP principles six (namely recordkeeping) and seven (namely verification) are reversed.

Text available from

 
 
 
 
 
To view Members' latest Enquiry Point and Notification Authority contact details as provided to the WTO Secretariat Click here
The seven HACCP principles adopted by the Codex Alimentarius Commission are identical to those proposed in this rule with the exception that HACCP principles six (namely recordkeeping) and seven (namely verification) are reversed.
G\SPS\NUSA3.WPF

Related documents

G/SPS/N/USA/3/Add.1