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).
