Food Protection Trends - January/February 2018 - 61

ongoing verification by use of in-plant data to demonstrate
understanding of COPs and capacity of the process to
produce a product with the intended degree of safety.
FSIS routinely identifies the practices and procedures
within compliance guidance documents promulgated to
the U.S. meat and poultry industries as being designed
for implementation by all members of the U.S. meat
and poultry industries, including Small and Very Small
establishments. Needs remain for the development of
simple-to-apply antimicrobial interventions and sanitary
procedures in order to improve the microbiological safety
of NRTE pork products. Industry best practices documents
can provide useful information to Small and Very Small
establishment personnel regarding sanitary dressing of
animal carcasses, hygienic fabrication practices, useful
antimicrobial interventions effective against pathogens of

concern, and recommended methods for process facility
cleaning and sanitation during non-operational periods.
Data reported in this document can help to direct the
development of industry best practices recommendations
for the sanitary harvest and manufacture of fresh pork and
further processed NRTE pork products.
ACKNOWLEDGMENTS
This material is based upon work supported by the
National Institute of Food and Agriculture, U.S. Department
of Agriculture, under award number 2009-51110-05852. The
authors thank the responding facilities for survey responses
provided in support of this research and also thank H. Russell
Cross, Ph.D., and Gary C. Smith, Ph.D., Dept. of Animal
Science, Texas A&M University, for critical review of this
manuscript during its preparation.

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