HACCP plans for certain poultry products to be reviewed, pathogen sampling program to expand

Facilities that produce not ready-to-eat (NRTE) chicken and turkey products must reassess their plans that help prevent hazards from entering their goods.

Along with defining NRTE comminuted (read: pulverized or broken down) products, the U.S. Department of Agriculture (USDA) also plans to expand its Salmonella and Campylobacter verification program. A new NRTE comminuted poultry sampling program also will begin near the end of April, according to a notice from the USDA’s Food Safety and Inspection Service (FSIS) published online in the Federal Register.

The expanded Salmonella and Campylobacter program, along with the reassessment of hazard analysis and critical control point (HACCP) plans, comes on the heels of several recent Salmonella outbreaks associated with NRTE turkey products, according to the notice. The notice also includes NRTE chicken products since they are produced in a similar manner to NRTE turkey products.

The verification program will expand to include all non-breaded and non-battered comminuted NRTE products. NRTE products may be raw or heat treated, but are not fully cooked.

HACCP plans are required in federally-inspected facilities and ensure the proper preventive and corrective measures are taken throughout the food production process where hazards may occur.

Read the whole notice here.

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