January 8, 2019

NCC releases white paper on Salmonella performance standards, categories

In 1996, as part of the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems; Final Rule, FSIS introduced the Salmonella verification program, which established pathogen reduction performance standards for a variety of FSIS-inspected product classes including whole broiler carcasses. These pathogen reduction performance standards were subsequently used to verify process control in meat and poultry processing establishments.  Read more

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