Cattle Inspection (1990) / Chapter Skim
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6 The Event to Which Previous FNB Recommendations Have Been Integrated into the SIS Proposed Rule
6 The Event to Which Previous FNB Recommendations Have Been Integrated into the SIS Proposed Rule
Pages 48-64
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From page 48... ...
Development and utilization of rapid tests to detect microbiologic contaminants and chemical residues have been very slow. There is no visible progress in responding to many of the other Food and Nutrition Board recommendations in earlier reports.
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From page 49... ...
Recommendations in Meat and Poultry Inspection: Me Scientific Baszs of the Nation's Program (NRC, 19SSa) Recommendations Detection and Elimination of Pathogenic Microorganisms The committee recommended that FSIS intensity its efforts to control and eliminate contamination with microorganisms that cause disease in humans.
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From page 50... ...
Comment of the Present Committee: Comments on this recommendation will be found below among those in the section on "Characteristics of an Optimal Meat and Poultry Inspection Program." Monitoring Hazardous Agents During Livestock Production and Traceback Mechanisms The committee recommended that means be found for FSIS to coordinate the control and monitoring of hazardous agents during production, when those agents enter the food supply. Furthermore' it recommended that a system be developed for keeping track of food animals during their lifetime, that procedures be instituted to trace residues in samples back to their sources, and that a national center be established to monitor and store information on animal diseases.
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Characteristics of an Optimal Meat and Poultry Inspection Program The 1985 committee identified the following components (not in any order of priority) of an optimal meat and poultry inspection system.
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From page 52... ...
Comments of the Present Committee: The recommendation has been integrated into SIS-C. Use of Contemporary Technologic Expertise In Insnection Management 1985 Report: The 1985 committee recommended that all phases of inspection be performed by a technically qualified team with up-to-date knowledge of veterinary medicine, food science, public health, food engineering, food technology, epidemiology, pathology, toxicology, microbiology, animal science, risk analysis, systems analysis, statistics, computer science, and economics.
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From page 53... ...
a list of specific diseases detected during the meat inspection process or (2) a list relating specific detectable diseases to each anatomic site examined in each inspection maneuver.
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From page 54... ...
Develop a Data Base on Specific Causes of Condemnations 1985 Report: Random sampling of retained or condemned carcasses and parts of carcasses is needed in order to develop definitive diagnoses. These diagnoses can be used to establish baseline data on etiologies associated with each condemnation category and to provide material for pathology correlation sessions as continuing education for in-plant veterinary medical officers.
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From page 55... ...
Inspection should be limited where the historic yield of violations is low and where public health risks are negligible. Summary of FSIS's May 1990 Response: FSIS began pilot testing the HACCP principle at a poultry processing plant in Puerto Rico in conjunction with a bacterial control project.
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From page 56... ...
At present, enforcement plan is used successfully in meat processing operations; there is a clan to harmonize slaughter operations with processing operations. Comments of the Present Committee: The committee did not look into penalties for violators under either traditional inspection or SIS-C.
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From page 57... ...
. Expert Advisory Panels 1985 Report: Standing advisory panels composed primarily of outside experts should be established to provide consultation on both policy and practice related to meat and poultry safety.
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The Secretary of Agriculture must consult with that committee before issuing product standards and labeling requirements and on matters affecting the operation of federal and state inspection programs. The agency contracted with a pane]
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As in the preceding section, the present committee provides comments as to whether the SIS-C inspection proposal integrates recommendations deemed relevant to red meat inspection. General Recommendations 1987 Report: .
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Qualitative risk assessments should form the initial bases for planning and selecting inspection and quality assurance programs. Quantitative assessments should be used when qualitative assessments prove inadequate and when sufficient data are available.
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The critical control points at which known pathogenic microorganisms such as Salmonella and Campylobacter may be introduced into the poultry system should be identified and monitored, preferably as a part of a HACCP program. Comment of the Present Committee: Efforts to address critical control points are a part of the PQC portion of SIS-C/PQC.
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From page 62... ...
If adopted by FSIS, the following recommendations should result in distinct improvements in the residue program: o Using degree of risk as a basis, FSTS should establish priorities for monitoring residues and associated activities. o Potentially hazardous chemical residues in poultry and their points of origin should be identified.
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From page 63... ...
Federal government support of broiler chicken inspection and related activities should be allocated primarily according to the degree that it can contribute to reductions in public health risk. The current postmortem poultry inspection system does not address or meet this objective.
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From page 64... ...
There are, however, very little data to show that this move has either increased or decreased public health protection. Sampling and process control concepts have been introduced together with quantifiable finished product standards.
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