HACCP-Based Inspection Models Project:

FSIS Results of Models Verification Testing

June 5, 2002

Dr. Columb RigneyUnited States Department of Agriculture

Food Safety and Inspection ServiceOffice of Public Health and Science

Number Name Location

P 165H OK Foods Inc. Heavener, OKP 165S OK Foods Inc. Ft. Smith, ARP 177 ConAgra Poultry Companies Gainesville, GAP 192 Gold Kist Inc. Guntersville, AL P 206 Pilgrims’ Pride Corporation Nacogdoches, TX P 290 Townsends Inc. Siler City, NCP 341 Golden Rod Broilers Inc. Cullman, ALP 468 Townsends of Arkansas Inc. Batesville, ARP 517 Marshall Durbin Poultry Co. Hattiesburg, MS P 548 Cagle’s Inc. Collinsville, AL

The 20 Young Chicken Establishments comprising FSIS Organoleptic Verification and

Pathogen Reduction/HACCP Microbial Data

Number Name Location

P 584 Pilgrims’ Pride Corporation Mount Pleasant, TX P 687 Columbia Farms Inc. West Columbia, SC P 727 Simmons Foods Inc. Southwest City, MO P 758 Choctaw Foods Inc. Carthage, MSP 810 Pilgrims’ Pride Inc. Moorefield, WVP 1249 Georges Chicken LLC Edinburg, VAP 1307 Marshall Durbin & Co. Inc. Jasper, ALP 6505 Norman W. Fries Inc. Claxton, GAP 7987 Amick Processing Inc. Batesburg, SCP 20245 Cagle’s – Keystone Foods LLC Albany, KY

The 20 Young Chicken Establishments comprising FSIS Organoleptic Verification and

Pathogen Reduction/HACCP Microbial Data

HACCP-Based Inspection Models Project:

FSIS Results of Organoleptic Verification Testing

• Performed on randomly selected carcasses from all production lines • Performed by FSIS Verification Inspectors

• Performed as two - 10 bird tests per line per shift

• Performed at a minimum frequency of 50 scheduled tests per shift • Performed independently of unscheduled tests conducted at the discretion of the IIC/SVMO

FSIS Organoleptic Verification Testing:Other Consumer Protection

OCP-1 Condition - Animal Diseases airsacculitis, arthritis, ascites, avian leukosis complex, avian tuberculosis, cadaver, carcinoma, enteritis, erysipelas, generalized inflammatory process, nephritis, osteomyelitis, pericarditis, sarcoma, salpingitis, and tenosynovitis

OCP-2 Condition - Miscellaneous breast blister, bruises, external

mutilation, fractures, localized inflammatory process, overscald, and sores/scabs

Other Consumer Protection (OCP) Performance Standard Categories

OCP-3 Contamination - Digestive Content ingesta

OCP-4 Dressing Defects - Other bile, extraneous material, feathers, lung, oil gland, and trachea

OCP-5 Dressing Defects - Digestive Tract Tissue bursa of fabricius, cloaca, crop, esophagus, and intestine

Other Consumer Protection (OCP) Performance Standard Categories

FSIS Models Results from Verification Testing OCP-1: Condition - Animal Diseases

0

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Establishment

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Pilot Performance Standard = 1.7 %

FSIS Models Results from Verification Testing OCP-2: Condition - Miscellaneous

0

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Pilot Performance Standard = 52.5 %

FSIS Models Results from Verification Testing OCP-3: Contamination - Ingesta

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75

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Establishment

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Pilot Performance Standard = 18.6 %

FSIS Models Results from Verification Testing OCP-4: Dressing Defects - Other

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Pilot Performance Standard = 80.0 %

FSIS Models Results from Verification Testing OCP-5: Dressing Defects - Digestive Tract Tissue

0

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60

75

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

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% o

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Pilot Performance Standard = 20.8 %

• Performed on randomly selected carcasses from all production lines

• Performed by FSIS Verification Inspectors

• Performed as eight-10 bird tests per line per shift

• Performed independently of unscheduled tests conducted at the discretion of IIC/SVMO

FSIS Organoleptic Verification Testing:Food Safety

FS-1 Condition - Infectious septicemia, toxemia

FS-2 Contamination - Digestive Content fecal material

Food Safety (FS)Performance Standard Categories

FSIS Models Results from Verification TestingFS-1: Condition - Infectious

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Performance Standard = Zero Tolerance

12th Position = 0.1 %

FSIS Models Results from Verification TestingFS-2: Contamination - Fecal Material

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Establishment

% o

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Performance Standard = Zero Tolerance

12th Position =1.5 %

HACCP-Based Inspection Models Project:

FSIS Results of Pathogen Reduction/HACCP Microbial Verification Testing

• Performed on randomly selected carcasses

• Performed by FSIS personnel

• Performed as a whole bird rinse

• Performed as a sample set of 51 carcasses

• Performed similarly in traditional and models establishments

FSIS PR/HACCP Microbial Verification Testing: Young Chickens (Broilers) -Salmonella

FSIS PR/HACCP Verification Data Salmonella - Traditional Systems

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FSIS PR/HACCP Verification Data Salmonella - HIMP System

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FSIS PR/HACCP Verification Data:Salmonella

02468

10121416182022

Establishment

Nu

mb

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f Salmonella

Po

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arca

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51

Car

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Sam

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Set

0 01 2 3 4 5 6 7 8 9 10

Each bar or color coded '0' represents a completed sample set.

Sample sets collected under traditional systems are coded in green.

Sample sets collected under the HIMP system are coded in violet.

* 0 0 0 0 0 0 0

* Denotes that a sample set was not completed prior to entering HIMP.

Maximum number of positives to achieve standard = 12_______________________________________________________________

FSIS PR/HACCP Verification Data:Salmonella

02468

10121416182022

Establishment

Nu

mb

er o

f Salmonella

Po

sitiv

e C

arca

sses

Iden

tifie

d in

51

Car

cass

Sam

ple

Set

0 0 * 0 0

11 12 13 14 15 16 17 18 19 20

Each bar or color coded '0' represents a completed sample set.

Sample sets collected under traditional systems are coded in green.Sample sets collected under the HIMP system are coded in violet.

* Denotes that a sample set was not completed prior to entering HIMP.

Maximum number of positives to achieve standard = 12__________________________________________________________

Salmonella Verification Testing - Performance Standard 20.0 %2001 National Verification Average (All Establishments - ‘A’ Sets)

11.9 %

Salmonella Prevalence - 20 Establishments - Traditional 7.6 %

Salmonella Prevalence - 20 Establishments - HIMP 8.0 %

FSIS PR/HACCP Microbial Verification Testing Summary: Young Chickens (Broilers)

• 9 of 20 establishments exhibited a lower Salmonella prevalence (%) in traditional systems.

• 9 of 20 exhibited a lower Salmonella prevalence (%) in models (HIMP).

• 1 of 20 establishments exhibited no change in Salmonella prevalence (%) between traditional and models (HIMP).

• 1 of 20 establishments had too few microbial tests completed in traditional to be comparable to testing in models (HIMP).

FSIS PR/HACCP Microbial Verification Testing Summary: Young Chickens (Broilers)

Completed Sample Sets Passed Failed

20 Establishments - Traditional Systems 45 2

20 Establishments - HIMP System 22 1

FSIS PR/HACCP Microbial Verification Testing Summary: Young Chickens (Broilers)