Public Health Risk-Based Inspection System for Processing and Slaughter

摘要

The Food Safety and Inspection Service (FSIS) is proposing a Public Health Risk-Based Inspection System (PHRBIS) for all processing and slaughter establishments. The components of the proposed PHRBIS are science-based and have been designed with input from stakeholder groups and expert peer review. The proposed PHRBIS would be developed within the regulatory framework of current FSIS inspection activities (i.e., verification of Hazard Analysis and Critical Control Points (HACCP), sanitation standard operating procedures (SSOPs), sanitary and phytosanitary (SPS) activities and other regulatory requirements), but would provide more of a focus on process steps that are vulnerable to microbial contamination if there is a loss of process control. In addition, FSIS would use the PHRBIS to focus its flexible inspection resources, such as performance of Food Safety Assessments (FSAs) and intensified verification testing (IVT) by Enforcement, Investigations, and Analysis Officers (EIAOs) on establishments with a high risk of microbial contamination. The National Academy of Sciences and the General Accounting Office have recommended that FSIS reduce its reliance on organoleptic (sensory) inspection and redeploy its resources by using inspection methods that are based on the risks inherent in processing and slaughter operations.