RT14 Hog Slaughter Modernization and Salmonella Performance Standards:  Should Pork be Treated the Same as Poultry?

Wednesday, July 12, 2017: 10:30 AM-12:00 PM
Room 18-19 (Tampa Convention Center)
Primary Contact: Brooke Schwartz
Organizers: Alex Bruner , Brooke Schwartz and Morgan Wallace
Convenor: Brooke Schwartz
Panelists: Martin Appelt , Michael Bradley , Deirdre Schlunegger , William Shaw and KatieRose McCullough
In the "Pathogen Reduction; Hazard Analysis and Critical Control Point Systems" (PR/HACCP) final rule (61FR 38806; July 25, 1996), USDA-FSIS announced plans to evaluate new models for testing meat and poultry products.  One of these models is the HACCP-Based Inspection Models Project (HIMP), in which packing plants take greater responsibility for carcass inspection. In the intervening period, FSIS has conducted baseline studies leading to performance standards for Salmonella and Campylobacter in poultry; and in 2015, began implementation of the Poultry Inspection Modernization Rule.  

For pork, FSIS has announced their intention to modernize hog slaughter regulations, including establishment of Salmonella performance standards, which, now, only apply to market hogs.  FSIS has conducted comparisons of the five HIMP pork pilot project producers and non-HIMP slaughter facilities and is using the data to determine if new performance standards for pork are warranted.  Agencies within other governments, notably the Canadian Food Inspection Agency (CFIA), are investigating ways to modernize and augment their pork safety inspection and testing programs.  Some industry stakeholders are calling for delay of U.S. hog slaughter modernization until data adequately demonstrate that it will not adversely affect public health, worker safety, or animal welfare.   Others propose that alternative approaches can enhance safety of pork products without the need for additional performance standards.  This roundtable will address the regulatory, industry, consumer, and stakeholder perspectives on new efforts to improve pork safety and quality.

See more of: Roundtables