January 7, 2011
WASHINTONUSDAs Food Safety and Inspection Service (FSIS) issued instructions for verifying that establishments that are producing ready-to-eat (RTE) meat and poultry products have considered all hazards and have included all steps in their hazard analysis.
IPP are not to assume that all ingredients (e.g., spices, seasoning mixes, lard, hydrolyzed vegetable protein) have been treated (e.g., irradiated) in some manner to address the pathogens of concern.
IPP are to verify that an establishment has evaluated the interventions applied by its suppliers to the ingredients and spices that it receives. IPP are to verify that the establishment is checking that its purchase specifications are met through, for example, certificates of analysis or other forms of documentation establishing the safety of the lots of raw materials, ingredients, or spices that it receives, and that the establishment performs any in-plant verification testing it has identified as necessary.
IPP also are to review the establishments flow chart and hazard analysis, following the instructions in FSIS Directive 5000.1, Verifying an Establishments Food Safety System.
Click here to read the entire directive.
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