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<P><CENTER><H1>Animal Production Food Safety
Educational Programs for the Poultry Industry
Sponsored by
United States Department of Agriculture, Food Safety and Inspection Service</H1></CENTER>
<H2>BACKGROUND</H2>
<P>The U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS) assures that meat and poultry products moving in interstate commerce for use as human food are safe, wholesome, unadulterated, and accurately labeled. This responsibility is mandated under the Federal Meat Inspection Act and the Poultry Products Inspection Act. FSIS oversees more than 7,800 Federal food inspectors and veterinarians who perform inspection in meat and poultry slaughtering and processing plants.
<P>The Pathogen Reduction and Hazard Analysis Critical Control Points (HACCP) Regulation of 1996 requires slaughter and processing plants to control physical, chemical and microbial contaminants in meat and poultry products. As firms begin to develop their respective HACCP programs, there will be increased attention given to priority and emerging human pathogens in or on live animals entering plants. Work has been conducted under controlled and field conditions that demonstrates there are actions that can be taken to reduce the potential for animal carriers to shed human pathogens. However, few have been adopted at the food animal production level because of the lack of evidence linking these pre-harvest activities with reducing carcass contamination in slaughter establishments.
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