Archived - Chapter 19 – Poultry Inspection Programs

Complete text

Table of Contents

• 19.1 Introduction
  • 19.1.1 Amendment Process
  • 19.1.2 Glossary of Terms
  • 19.1.3 Plant Construction and Equipment
  • 19.1.4 HACCP Program
• 19.2 Humane Treatment
• 19.3 Ante Mortem Inspection/examination
  • 19.3.1 Introduction
  • 19.3.2 Ante mortem Procedures
  • 19.3.3 Procedures Due to Special Circumstances
  • 19.3.4 Flock Sheets: Producers/Processors Information Exchange
• 19.4 Dressing Procedures
  • 19.4.1 Poultry Dressing Procedures
  • 19.4.2 Domesticated Rabbit Slaughter and Dressing Procedures
  • 19.4.3 Ritual Slaughter
• 19.5 Additional Evisceration Floor Procedures
  • 19.5.1 Salvaging
  • 19.5.2 Off-line Reprocessing and Reconditioning
  • 19.5.3 On-line Reprocessing and Reconditioning
  • 19.5.4 Preparation of Offal for Edible Purposes or Animal Food
  • 19.5.5 Specific Quality Control Programs
  • 19.5.6 Microbial Control Interventions for the Treatment of Carcasses and their Parts
• 19.6 Post Mortem Inspection/Examination
  • 19.6.1 Traditional Inspection Method for Poultry
  • 19.6.2 Modernized Poultry Inspection Program (MPIP)
  • 19.6.3 Post mortem Inspection for Rabbits
• 19.7 Poultry Dispositions
  • 19.7.1 Diseases and Conditions Diagnosed by Organoleptic Examination of Carcasses and Portions Thereof and/or Reported to the Meat Programs Division
  • 19.7.2 Diseases or Conditions Generally Diagnosed and Reported Based on Laboratory Analysis (Histopathology, Culture, Serology, Residues Testing, Etc.)
  • 19.7.3 Reportable Diseases (Poultry Species)
  • 19.7.4 Specific Ante mortem/Post mortem Conditions for Poultry
  • 19.7.5 Veterinary Dispositions and Associated Reports
• 19.8 Poultry Chilling and Freezing Procedures
  • 19.8.1 Introduction
  • 19.8.2 Water Chilling
  • 19.8.3 Retained Water Control Programs
  • 19.8.4 Air-Chilled Poultry Products
  • 19.8.5 Freezing
  • 19.8.6 Thawing Poultry in Water
  • 19.8.7 Refrigeration of Rabbit Meat Products
• 19.9 Post-Chill Procedures
  • 19.9.1 Cut Up and Boning
  • 19.9.2 Turkey Basting
  • 19.9.3 Mechanically Separated Meats (MSM)
• 19.10 Packaging and Labelling
• 19.11 Shipping and receiving
• 19.12 Product Reinspection
  • 19.12.1 Poultry Reinspection Program
  • 19.12.2 Returned Turkey Carcasses in the Event of an Actual or Perceived Malicious Product Tampering
• 19.13 Pathogen Reduction Program
• Annexes
  • Annex A Data Collection Forms
  • Annex B Training and Accreditation Protocol
  • Annex C Generic Protocol for Evaluating Proposed Changes to Poultry Operations and Procedures
  • Annex D Poultry Reinspection Program