Source: Rita Jane Gabbett, MEATINGPLACE, 8/7/18


USDA’s Food Safety and Inspection Service has removed prescriptive requirements for Trichinella treatment, giving pork processing establishments the flexibility provided by the Hazard Analysis and Critical Control Point (HACCP) regulations to develop appropriate science-based controls and preventive measures for Trichinella and other parasitic food safety hazards in pork.
Establishments producing pork products should assess in their hazard analysis to determine if Trichinella and other parasites are hazards reasonably likely to occur or not in their processes.

The prescriptive requirements were removed because the regulations were inconsistent with the HACCP regulations.
FSIS explained further details in a Q+A format here. 

For more stories, go to www.meatingplace.com.