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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 Produits visés Interpreted
HS3 02 - VIANDES ET ABATS COMESTIBLES Non
Produits visés Interpreted
Il n'y a actuellement aucun élément dans la base de données
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-t-il une norme internationale pertinente? Dans l'affirmative, indiquer laquelle:

 
 
 
 
 
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.
Langue Pièces jointes  
Il n'y a actuellement aucune pièce jointe
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.

Date projetée pour l'entrée en vigueur

 
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.

Effet de la mesure sur le commerce

 

Date limite pour la présentation d'observations

 

Organisme responsable

 
 
 
 
 
Pour trouver les coordonnées les plus récentes des Points d'information et Autorités chargées des notifications des Membres, telles qu'elles ont été communiquées par le Secrétariat de l'OMC cliquer ici
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.

Pour obtenir le texte, s'adresser à

 
 
 
 
 
Pour trouver les coordonnées les plus récentes des Points d'information et Autorités chargées des notifications des Membres, telles qu'elles ont été communiquées par le Secrétariat de l'OMC cliquer ici
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

Documents connexes

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