Pathogen Reduction/Hazard Analysis
Critical Control Points (HACCP) Regulation
Under the Pathogen Reduction/HACCP Regulation, all slaughter establishments
will be required to test carcasses for generic E. coli as a tool to verify
process control. The protocol incorporates the use of a nondestructive sampling
technique for sample collection from raw beef and swine carcasses. The sampling
and analytical procedures may be directly written into the establishment’s
individual HACCP plan.
Sample collection will be carried out by the individual designated in the
establishment’s written protocol for microbiological sampling. The use of
aseptic sampling techniques and clean, sanitized equipment and supplies are of the
utmost importance.
A sampling sponge (which usually comes dehydrated
and prepackaged I a sterile bag) will be
used to sample all three sites on the carcass (flank, brisket, and rump).
It is important to swab the areas in the order of least to most contamination in
order to avoid spreading any contamination. Samples will be collected from
carcasses in the cooler 12 hours or more after slaughter.
Sampling frequency: Low frequency plants weekly for 13 weeks. Sampling
period is annually from June through August.
The Animal Disease & Food Safety Laboratory in Reno will test the sample and
maintain a microbiological log for each plant.
Food Safety/Quality
Assurance Photographs -
Pathogen Reduction/Hazard Analysis
Critical Control Points (HACCP) Regulation
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