Oregon Administrative Rules › Chapter 603 - DEPARTMENT OF AGRICULTURE › Division 29 - STATE MEAT INSPECTION PROGRAM › Section 603-029-0480 - Contamination of Carcasses, Organs, or Other Parts

Current through Register Vol. 63, No. 7, July 1, 2024
(1) Carcasses, organs, and other parts shall
			 be handled in a sanitary manner to prevent contamination with fecal material,
			 urine, bile, hair, dirt, or foreign matter; however, if contamination occurs,
			 it shall be promptly removed in a manner satisfactory to the
			 inspector.
(2) Brains, cheek meat,
			 and head trimmings from animals stunned by lead, sponge iron, or frangible
			 bullets shall not be saved for use as human food but shall be handled as
			 described in OAR 603-029-0800 or OAR 603-029-0810.
(3) State-inspected swine slaughter
			 establishments must develop, implement, and maintain written procedures to
			 prevent contamination of carcasses and parts by enteric pathogens, and visible
			 fecal material, ingesta, and milk contamination throughout the entire slaughter
			 and dressing operation. State-inspected establishments must incorporate these
			 procedures into their HACCP plans, or sanitation SOPs, or other prerequisite
			 programs. These procedures must include sampling and analysis for microbial
			 organisms in accordance with the sampling location and frequency requirements
			 in sections (3)(a) and (b) of this rule to monitor their ability to maintain
			 process control.
(a) Sampling locations.
			 State-inspected swine slaughter establishments, except for very low-volume
			 establishments, must collect and analyze carcass samples for microbial
			 organisms at the pre-evisceration and post-chill points in the process.
			 State-inspected establishments that slaughter more than one type of meat animal
			 must test the type of meat animal slaughtered in the greatest number.
			 State-inspected establishments that bone their products before chilling (i.e.,
			 hot-boned products) must collect and analyze samples at the pre-evisceration
			 point in the process and after the final wash instead of at post-chill. Very
			 low-volume establishments must collect and analyze samples for microbial
			 organisms at the post-chill point in the process. All state-inspected swine
			 establishments must sponge or excise tissue from the ham, belly, and jowl
			 areas. Very low-volume establishments annually slaughter no more than 20,000
			 swine, or a combination of swine and other meat animals not exceeding 6,000
			 cattle and 20,000 total of all livestock.
(b) Sampling frequency. State-inspected
			 establishments, except for very low-volume establishments as defined in section
			 (3)(a) of this rule, must collect and analyze samples at a frequency
			 proportional to the establishment's volume of production at the following
			 rates:
(A) State-inspected establishments,
			 except for very low-volume establishments as defined in section (3)(a) of this
			 rule, must collect and analyze samples at a frequency of once per 1,000
			 carcasses, but a minimum of once during each week of operation.
(B) Very low-volume establishments as defined
			 in section (3)(a) of this rule must collect and analyze samples at least once
			 during each week of operation starting June 1 of every year. If, after
			 consecutively collecting 13 weekly samples, very low-volume establishments can
			 demonstrate that they are effectively maintaining process control, they may
			 modify their sampling plans.
(C)
			 State-inspected establishments must maintain accurate records of all test
			 results and retain these records as provided in section (4) of this
			 rule.