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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
Version Productos abarcados Interpreted
HS3 02 - CARNE Y DESPOJOS COMESTIBLES No
Productos abarcados Interpreted
No hay nada actualmente en la base de datos
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

¿Existe una norma internacional pertinente? De ser así, indíquese la norma:

 
 
 
 
 
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.

Fecha propuesta de entrada en vigor

 
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.

Efecto de la medida en el comercio

 

Fecha límite para la presentación de observaciones

 

Organismo responsable

 
 
 
 
 
Para consultar la información de contacto más reciente (servicios de información y organismos encargados de la notificación) que los Miembros han facilitado a la Secretaría de la OMC 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.

Texto disponible en

 
 
 
 
 
Para consultar la información de contacto más reciente (servicios de información y organismos encargados de la notificación) que los Miembros han facilitado a la Secretaría de la OMC 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

Documentos conexos

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