Overview of the 03J Poultry Slaughter FSA Tool

1
Overview of the 03J Poultry Slaughter FSA Tool

• P Bennett, DVM
• Risk and Innovations Management Division
• Office of Policy Program Development

2
Reasons for collecting this information

• To provide the information needed for FSIS to
  identify a food safety systems risks relative to
  other establishments
• Support enforcement recommendations

3
03J Poultry Slaughter FSA Sections Include

• Pre-Harvest
• Live Receiving
• General Processing
• Scalding
• Picking
• Evisceration
• Reprocessing

• Chilling
• Validation
• General Microbial Testing
• Antimicrobial Processes
• Generic E. coli
• Salmonella

4
Pre-Harvest

• For informational purposes only
• Not to be used as justification for regulatory
  action
• Voluntary
• Used by FSIS to populate risk-based models, i.e.
  Predictive Analytics
• Used to inform Agency guidance and policies, not
  solely for Salmonella PFGE

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Live Receiving

• EIAO will observe and evaluate how practices at
  live receiving influence in-plant food safety
  systems and decisions by asking questions such
  as
• Does the establishment know the type and level of
  incoming pathogens?
• Do live receiving practices influence (negatively
  or positively) risk of biological food safety
  hazard being introduced?
• Are the machines kept in good repair to ensure
  consistent and effective processing?

6
Scalding, Picking, Evisceration

• EIAO will ask questions and make observations to
  assess implementation of procedures
• Does the establishment have parameters, or best
  practices they follow to maximize a decrease in
  pathogen load in scalding, picking, and
  evisceration?
• How does the establishment react to changes or
  variations occurring within these process steps,
  or evaluate effects on other areas?

7
Reprocessing, Chilling

• EIAO will observe and evaluate interventions and
  antimicrobials used at these steps
• Does the establishment use on-line reprocessing,
  and if so is it used in food safety system
  decision making? How? What type of system is
  used?
• Does the establishment rely solely on
  chlorination in the chiller to decrease
  Salmonella?

8
Validation

• EIAO will verify that establishments have
  validated that their Salmonella program is
  effective
• Does the establishment know its pre-control and
  post-control level of microbial contamination?
• Does the establishment use process mapping or
  line profiling to measure Salmonella loads?

9
Antimicrobial Processes

• EIAO will review use and support for use of
  antimicrobials, and whether they are CCPs
• What type of antimicrobial processes are used in
  the slaughter system? Were they included in the
  validation of the food safety system? Are there
  times they are not used?
• Do the products have residual effects? Is there
  history of accidental increase in concentration
  of antimicrobial on product?

10
Generic E. coli

• EIAO will review establishments generic E coli
  sampling program
• Does the establishment have written generic E.
  coli procedures? Are they followed?
• If the establishment exceeds m/M criteria, how do
  they react?

11
Salmonella

• EIAO will review Salmonella testing history
• What Salmonella category is establishment
  currently in?
• Does the establishment review FSIS sample results
  as they are made available?
• Does the establishment conduct in-house
  Salmonella testing?

12
Animal Drug and Biological Residues

• EIAO will review establishments residue program
• Has the establishment identified residues as a
  hazard likely to occur?
• Does the establishment have an animal
  identification system adequate for traceback?
• Has the establishment received a warning letter
  from FSIS for violative levels of residues?