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Food Safety Command Center 17 items

FSIS Meat Slaughter HACCP Checklist

Verify HACCP and sanitary dressing controls in a federally inspected meat slaughter establishment, covering hazard analysis, CCPs, E. coli and Salmonella testing, and sanitary dressing.

9 CFR 4179 CFR 310FSIS

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Hazard Analysis & HACCP Plan

  • Has a hazard analysis been conducted for the slaughter process to identify food safety hazards reasonably likely to occur? *
  • Is a written HACCP plan developed and signed for each slaughter process? *
  • Does the plan address enteric pathogens such as E. coli O157:H7 and Salmonella? *
  • Is the HACCP plan reassessed at least annually and when changes occur? *

Critical Control Points

  • Are critical control points identified with validated critical limits? *
  • Are monitoring procedures and frequencies established for each CCP? *
  • Are antimicrobial interventions (organic acid or hot water carcass wash) applied and monitored? *
  • Recorded antimicrobial intervention concentration or temperature

Sanitary Dressing & SSOP

  • Are sanitary dressing procedures in place to prevent contamination of carcasses with feces, ingesta, and milk? *
  • Is a zero-tolerance standard for visible fecal contamination maintained on carcasses? *
  • Are Sanitation Standard Operating Procedures (SSOPs) implemented and monitored daily? *

Microbial Testing

  • Is generic E. coli testing conducted to verify process control for fecal contamination? *
  • Are Salmonella performance standards and verification testing addressed? *
  • Are sampling sites and methods consistent with FSIS requirements? *

Verification, Records & Corrective Actions

  • Are verification and validation activities documented for the HACCP system? *
  • Are corrective actions taken and documented when a deviation from a critical limit occurs? *
  • Are HACCP monitoring and verification records signed, dated, and retained per requirements? *

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