The Food Safety and Inspection Service (FSIS) is announcing the availability of a compliance guideline for official establishments to control and reduce the spread of Salmonella in hog slaughter facilities.
The guidance provides information on best practices that may be applied at a hog slaughter facility to prevent, eliminate, or reduce levels of Salmonella on hogs at all stages of slaughter and dressing. This guideline will help hog slaughter establishments better comply with the relevant regulatory requirements.
FSIS urges the regulated industry to review the guidance and the scientific studies referenced in it. FSIS recommends that hog establishments follow this guidance to control and reduce the incidence and spread of Salmonella.
This guidance also discusses the Nationwide Microbiological Baseline Data Collection Program: Market Hog Survey that was conducted from August 2010-August 2011. The data collected and discussed in the guidance will enable the Agency to work more effectively with industry to reduce the risk of foodborne pathogens in FSIS regulated products. FSIS welcomes comment on this compliance guidance, which will be revised as needed.
Monday January 6, 2014/ FSIS-USDA/ United States.