USDA to eliminate hog carcass cleaning regulation
According to FSIS, establishments are required to have a Hazard Analysis and Critical Control Point (HACCP) system that identifies potential biological, chemical or physical hazards, and the controls to prevent, reduce or eliminate those hazards at specific points in the process.
FSIS says that because establishments are required to operate under HACCP regulations and apply HACCP principles, this command-and-control regulatory requirement is no longer necessary to ensure food safety; its objectives are met by other regulations, including HACCP regulations.
“It’s a practice of good government to regularly review regulations on the books, especially older ones, to ensure they are still relevant and achieving their intended purpose,” said Acting Deputy Under Secretary for Food Safety Carmen Rottenberg. “Removing outdated and duplicative regulations, such as this one, will continue to be our focus as we seek to streamline our regulations and get them in line with HACCP principles.”
Establishments have been required to address hazards in their HACCP plans, Sanitation Standard Operating Procedures (Sanitation SOPs) or prerequisite programs starting since 1997. FSIS says that these advancements have made the outdated regulation redundant.
Currently, establishments are required to address hog carcass processing and associated hazards to prevent the adulteration of meat products prepared for human food.
This regulation is no longer needed because other regulations require the sanitary handling and preparation of carcasses, organs and parts. In addition, this regulation has required hog carcass cleaning to be done at a certain point in the process instead of allowing establishments to clean the carcass at the point that makes the most sense based on the configuration of the establishment, USDA's statement read.
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