The U.S. Department of Agriculture’s Food Safety and Inspection Service is modernizing inspection at market-hog slaughter establishments. Its goal is to protect public health while also allowing for food-safety innovations.
The USDA’s new final rule applies to all swine slaughterhouses. The Food Safety and Inspection Service amends regulations to require the slaughterhouses to develop written sanitary-dressing plans and implement microbial sampling to monitor for enteric pathogens that can cause foodborne illness. The final rule allows market-hog establishments to choose if they will operate under the New Swine Slaughter Inspection System or continue to operate under traditional inspection.
The Food Safety and Inspection Service will continue to conduct all inspection of animals before slaughter and all carcass-by-carcass inspection, as mandated by Congress. Food Safety and Inspection Service inspectors also will retain authority to stop or slow processing lines as necessary to ensure food safety and inspection are achieved. With the New Swine Slaughter Inspection System, Food Safety and Inspection Service offline inspectors will conduct more food-safety and humane-handling verification tasks to protect the food supply and animal welfare. Visit go.usa.gov/xVPVK for more information.