Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards.

CFR · 2024-01-01 · US · Title 9

(a) Criteria for verifying process control; (i) Collect samples in accordance with the sampling techniques, methodology, and frequency requirements in paragraph (a)(2) of this section; (ii) Obtain analytic results in accordance with paragraph (a)(3) of this section; and (iii) Maintain records of such analytic results in accordance with paragraph (a)(4) of this section. (2) Sampling requirements. (i) (ii) (A) For cattle, establishments must sponge or excise tissue from the flank, brisket and rump, except for hide-on calves, in which case establishments must take samples by sponging from inside the flank, inside the brisket, and inside the rump. (B) For sheep, goat, horse, mule, or other equine carcasses, establishments must sponge from the flank, brisket and rump, except for hide-on carcasses, in which case establishments must take samples by sponging from inside the flank, inside the brisket, and inside the rump. (iii) (A) Cattle, sheep, goats, horses, mules, and other equines: 1 test per 300 carcasses, but, a minimum of one sample during each week of operation. (iv) (A) The alternative is an integral part of the establishment's verification procedures for its HACCP plan and, (B) FSIS does not determine, and notify the establishment in writing, that the alternative frequency is inadequate to verify the effectiveness of the establishment's processing controls. (v) (B) Upon the establishment's meeting requirements of paragraph (a)(2)(v)(A) of this section, weekly sampling and t

official document · source cfr-2024 · id 9:§ 310.25