Centro de Mando de Inocuidad Alimentaria 15 elementos
Poultry Processing Food Safety Checklist
Esta lista de verificación está en inglés.
Assess food safety controls in a poultry processing plant, covering receiving, evisceration, chilling, antimicrobial interventions, and Salmonella and Campylobacter verification.
9 CFR 3819 CFR 417FSIS
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Receiving & Ante-Mortem
- Is ante-mortem inspection of live birds performed to identify diseased or contaminated animals? *
- Are birds condemned or held handled and disposed of according to disposition rules? *
Evisceration & Post-Mortem
- Is post-mortem inspection conducted on each carcass? *
- Are procedures in place to prevent and remove fecal and ingesta contamination during evisceration? *
- Is a zero-tolerance standard for visible fecal contamination maintained before the chiller? *
Chilling Controls
- Is carcass temperature reduced to 40°F or below within the time limits based on carcass weight? *
- Is chiller water overflow, chlorination, and microbial load controlled to limit cross-contamination? *
- Recorded post-chill carcass temperature (°F)
Antimicrobial Interventions
- Are antimicrobial interventions (chlorine, PAA, or cetylpyridinium chloride) applied and monitored? *
- Are intervention concentrations verified and recorded at the required frequency? *
- Are interventions validated as effective against target pathogens? *
Pathogen Verification
- Is Salmonella verification testing conducted against the applicable performance standard? *
- Is Campylobacter verification testing included in the sampling program? *
- Are testing results trended and used to assess process control? *
- Are corrective actions taken when the establishment exceeds a performance standard? *
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