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FSIS Meat Slaughter HACCP Checklist
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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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