Traditional versus hazard analysis and critical control point-based inspection: results from a poultry slaughter project.
Federal meat and poultry inspection has changed little since the Federal Meat Inspection Act was passed in 1906, followed by the Poultry Products Inspection Act of 1957 and related amendments. These acts mandate sensory or organoleptic (sight, smell, and touch) inspection of all carcasses. For several decades, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) has been urged by various organizations to move to a scientific, risk-based inspection system. In partial response to these calls, the FSIS has developed new slaughter inspection models that are currently being tested with volunteer plants in the hazard analysis and critical control point (HACCP)-based inspection models project. To evaluate whether plants operating under the new inspection models perform at least as well as they did under the current or traditional system, microbial and organoleptic data are being collected before and after the implementation of the new inspection models. In this article, we describe the baseline and models data collection procedures and present the results of the baseline and models data collection for eight plants that slaughter young chickens. The results from the first eight volunteer plants suggest that inspection under the new models is equivalent and in some ways superior to that of traditional inspection. This pilot project suggests that new slaughter inspection systems, which rely on HACCP principles with FSIS oversight and verification services, can maintain or even improve food safety and other consumer protection conditions relative to traditional hands-on inspection methods.
Cates
S C
SC
Research Triangle Institute, Research Triangle Park, North Carolina 27709, USA. scc@rti.org
Anderson
D W
DW
Karns
S A
SA
Brown
P A
PA
D000818:Animals; D002645:Chickens; D003257:Consumer Product Safety; D005506:Food Contamination / Q000517:prevention & control*; D005513:Food Inspection / Q000379:methods*; D008460:Meat / Q000382:microbiology* / Q000592:standards; D017751:Safety Management; D012499:Sanitation / Q000592:standards