Since 2000, all meat and poultry establishments have been required to comply with USDA’s “Pathogen Reduction; HACCP System” regulation per CFR Parts 304, 308, 310, 320, 327, 381, 416 and 417. They key requirements are:
- Must have written programs for microbiological sampling and testing,
- Meet USDA limits for Salmonella bacteria,
- Have sanitation standard operating procedures (SSOP’s), and
- Have a written HACCP program per USDA guidelines.