USDA-FSIS Persists with Raw Pork Products Sampling Program, Implements Adjustments

The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA's FSIS) has issued a notice to inform inspection program personnel (IPP) of the ongoing Raw Pork Products Sampling Program, along with notable modifications.

The key alterations encompass a reduction in the number of sampling tasks assigned to establishments, a clarification of the description of primal and subprimal cuts and finished products, instructions for IPP to verify the intended use of raw pork products within the Public Health Information System (PHIS), and additional clarification for IPP when dealing with cut products weighing more than 2 pounds (lbs).

The Raw Pork Products Sampling Program was introduced by FSIS back in May 2015 as an exploratory effort to examine public health-threatening pathogens and indicator organisms. Initially, FSIS gathered and analyzed raw pork products in an interim phase. Subsequently, they progressed to Phase 2, which focused on Salmonella and indicators in both slaughter and processing facilities, and Shiga toxin-producing Escherichia coli (STEC) specifically in slaughter establishments.

Under this program, FSIS will persist in analyzing raw pork product samples for Salmonella. The data gathered will play a pivotal role in shaping future policies aimed at reducing Salmonella levels in raw pork products.

For detailed information about the Raw Pork Products Sampling Program, including specific adjustments, you can refer to FSIS' website.