USDA’s Food Safety and Inspection Service is proposing amending the federal meat inspection regulationsto remove a redundant requirement for slaughter establishments to clean hog carcasses before incising. Facilities are now required to have a Hazard Analysis and Critical Control Point (HACCP) system that identifies potential biological, chemical or physical hazards, and the controls to prevent those hazards at specific points in the process. Since 1997, establishments have been required to address hazards in their HACCP plans, Sanitation Standard Operating Procedures (Sanitation SOPs) or prerequisite programs and these advancements have made the outdated regulation redundant, FSIS said.
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