The performance standard as stated in the regulations Comments (1) Establishment buildings, including their structures, Guidance for each performance standard is set forth as follows: § 416.2(b) Construction. Establishments that choose to innovate or customize their sanitation procedures also may find this document useful as a starting point for designing their new sanitation procedures. Such establishments may use this document as a reference, as it contains the past regulatory requirements governing sanitation (in the Appendix 1), as well as other guidance. Establishments should keep in mind, however, that each processing environment is unique and that in some cases, the methods presented in this document may be inadequate to ensure sanitary conditions or prevent the adulteration of meat and poultry products.Įstablishments in compliance with past FSIS requirements may not want to change their procedures for maintaining sanitation. Establishments that follow the guidance in this document can be fairly certain that they are meeting the sanitation performance standards. Past FSIS regulations and guidance, as well as recommendations from the 1999 Food Code and other technical sources, are included or cited. In this document, FSIS presents or references methods already proven to be effective in maintaining sanitary conditions in meat and poultry establishments. Therefore, to meet the sanitation performance standards, establishments may develop and employ sanitation or processing procedures customized to the nature and volume of their production. (FSIS Docket 96-037F 64 FR 56400) Performance standards set forth requirements in terms of an objective to be achieved, but do not prescribe the means to achieve that objective. On October 20, 1999, the Food Safety Inspection Service (FSIS) published a final rulemaking in the Federal Register that establishes regulatory sanitation performance standards applicable to all official meat and poultry establishments. Sanitation Performance Standards Compliance Guide Introduction Introduction
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