4/26/2017 Poultry Product Inspection Acts Poultry Product Inspection Regulations Poultry imported into the US under PPIA PPIA is interpreted and implemented by the 1.All poultry or poultry products imported into Poultry Products Inspection Regulations in the US must be healthful,wholesome and fit title 9,part 381 of the Code of Federal for human food Regulations-CFR 2.All poultry or poultry products imported into Only regulations pertaining to poultry the US must not be adulterated or contain processing operations will be discussed dyes,chemicals,preservatives or other ingredients that render them harmful 3.Inspection services may be withdrawn for such acts 4.US has the right to seize,condemn and dispose of adulterated and misbranded foods Poultry Product Inspection Regulations Poultry Product Inspection Regulations Adulterated:any poultry product that contains any poisonous or toxic substance harmful to one's health .Biological residue:any substance,including or unfit for human consumption metabolites,remaining in poultry at the time Food consists of filthy,putrid,or decomposed of slaughter or in any of its tissues after substance or otherwise unfit for human slaughter consumption -Result of treatment with or the exposure Food is prepared,packed or held under unsanitary of the live poultry to a pesticide,organic conditions compound,metallic or other inorganic Food is subjected to radiation not in conformity compound,hormone,hormone-like with regulation in FDCA substance,growth promoter,antibiotic. Food contains additives unfit for consumption tranquilizer or other agent that leaves a 、 residue Animal has died in a manner other than slaughter
4/26/2017 6 Poultry Product Inspection Acts • Poultry imported into the US under PPIA 1. All poultry or poultry products imported into the US must be healthful, wholesome and fit for human food 2. All poultry or poultry products imported into the US must not be adulterated or contain dyes, chemicals, preservatives or other ingredients that render them harmful 3. Inspection services may be withdrawn for such acts 4. US has the right to seize, condemn and dispose of adulterated and misbranded foods Poultry Product Inspection Regulations • PPIA is interpreted and implemented by the Poultry Products Inspection Regulations in title 9, part 381 of the Code of Federal Regulations - CFR • Only regulations pertaining to poultry processing operations will be discussed Poultry Product Inspection Regulations • Adulterated: any poultry product that contains any poisonous or toxic substance harmful to one’s health or unfit for human consumption - Food consists of filthy, putrid, or decomposed substance or otherwise unfit for human consumption - Food is prepared, packed or held under unsanitary conditions - Food is subjected to radiation not in conformity with regulation in FDCA - Food contains additives unfit for consumption - Animal has died in a manner other than slaughter Poultry Product Inspection Regulations • Biological residue: any substance, including metabolites, remaining in poultry at the time of slaughter or in any of its tissues after slaughter - Result of treatment with or the exposure of the live poultry to a pesticide, organic compound, metallic or other inorganic compound, hormone, hormone-like substance, growth promoter, antibiotic, tranquilizer or other agent that leaves a residue
4/26/2017 Poultry Product Inspection Regulations Poultry Product Inspection Regulations Misbranded:any poultry product with false or Poultry product:any poultry carcass or part misleading labeling made wholly or in part from any poultry Product offered for sale under the name of carcass or part,but is limited to articles another food capable of use as human food Product contains artificial flavoring, -Poultry food product:any product capable artificial coloring or chemical preservative of use as food that is made in part from and is not labeled as such any poultry carcass or part Product does not contain an official inspection legend and official establishment number of the processing facility Poultry Product Inspection Requlations Poultry Product Inspection Regulations Ready-to-cook poultry:slaughtered poultry suitable for cooking without the need of further processing in .Poultry processing establishment:every which the head,feet,crop,oil gland,trachea, facility slaughtering poultry or processing esophagus,entrails and lungs have been removed poultry products intended for transportation or sale in commerce as articles intended for Mature reproductive organs and kidneys have been human food removed Giblets (edible viscera)may or may not be present All poultry and poultry products processed in an official establishment shall be Free from protruding pinfeathers and vestigial inspected,handled,processed,marked,and feathers (hair or down) labeled as required by regulations Refers to any cut-up portion of the poultry that is suitable for cooking without the need of further processing
4/26/2017 7 Poultry Product Inspection Regulations • Misbranded: any poultry product with false or misleading labeling - Product offered for sale under the name of another food - Product contains artificial flavoring, artificial coloring or chemical preservative and is not labeled as such - Product does not contain an official inspection legend and official establishment number of the processing facility Poultry Product Inspection Regulations • Poultry product: any poultry carcass or part made wholly or in part from any poultry carcass or part, but is limited to articles capable of use as human food - Poultry food product: any product capable of use as food that is made in part from any poultry carcass or part Poultry Product Inspection Regulations • Ready-to-cook poultry: slaughtered poultry suitable for cooking without the need of further processing in which the head, feet, crop, oil gland, trachea, esophagus, entrails and lungs have been removed - Mature reproductive organs and kidneys have been removed - Giblets (edible viscera) may or may not be present - Free from protruding pinfeathers and vestigial feathers (hair or down) - Refers to any cut-up portion of the poultry that is suitable for cooking without the need of further processing Poultry Product Inspection Regulations • Poultry processing establishment: every facility slaughtering poultry or processing poultry products intended for transportation or sale in commerce as articles intended for human food - All poultry and poultry products processed in an official establishment shall be inspected, handled, processed, marked, and labeled as required by regulations
4/26/2017 Poultry Product Inspection Regulations Poultry Product Inspection Regulations Poultry processing establishment: Poultry processing establishment: Before being granted a federal inspection,an establishment must: -If dissatisfied with any decision of an inspector,the processor may apply for an perform a hazard analysis appeal ·develop an HACCP plan .poultry products involved in the appeal ·have written SSOPs are identified with US retain tags and A conditional grant of inspection is given segregated pending the completion of the appeal -Establishment has 90-days to develop and validate an HACCP plan before producing any new products or after altering processing operations Poultry Product Inspection Regulations Poultry Product Inspection Regulations Poultry processing establishment: Poultry processing establishment: Product that was found to be diseased or unfit for Operations and procedures associated with human consumption must be condemned and not processing poultry products must be allowed to enter commerce for use as human food conducted with sanitary processing,proper inspection,and production of unadulterated Any product that is adulterate,uninspected,or not intended for use as human food is products considered inedible all organs and parts of carcasses Examples:bones,intestines,lungs,reproductive passing inspection and are not organs,feet adulterated will be passed for human .Disposal methods include steam,burying, food incineration,chemical denaturation and dye denaturing
4/26/2017 8 Poultry Product Inspection Regulations • Poultry processing establishment: - Before being granted a federal inspection, an establishment must: perform a hazard analysis develop an HACCP plan have written SSOPs - A conditional grant of inspection is given - Establishment has 90-days to develop and validate an HACCP plan before producing any new products or after altering processing operations Poultry Product Inspection Regulations • Poultry processing establishment: - If dissatisfied with any decision of an inspector, the processor may apply for an appeal poultry products involved in the appeal are identified with US retain tags and segregated pending the completion of the appeal Poultry Product Inspection Regulations • Poultry processing establishment: - Operations and procedures associated with processing poultry products must be conducted with sanitary processing, proper inspection, and production of unadulterated products all organs and parts of carcasses passing inspection and are not adulterated will be passed for human food Poultry Product Inspection Regulations • Poultry processing establishment: - Product that was found to be diseased or unfit for human consumption must be condemned and not allowed to enter commerce for use as human food Any product that is adulterate, uninspected, or not intended for use as human food is considered inedible Examples: bones, intestines, lungs, reproductive organs, feet Disposal methods include steam, burying, incineration, chemical denaturation and dye denaturing
4/26/2017 Poultry Processing Operations Poultry Processing Operations Typical flow chart Begins with live receiving: 1.Birds are transferred from transport cages to Ante Receiving Stunning a dark room 2.Hung upside down from shackles attached to an automated processing line Picking 3.Ante-mortem inspection occurs prior to Inspection stunning Most common method in the US is electrical stunning Chilling ut-Up/ Further ocessing A current is sent through a water bath creating a state of unconciousness Poultry Processing Operations Poultry Processing Operations 4.Alternative stunning methods believed to be 6.Feather removal begins after slaughter with more humane scalding Controlled atmosphere stunning(CAS) Carcasses are submerged into water that Low atmospheric pressure stunning(LAPS) ranges from 125-150 F which loosens the feathers -Birds are stunned prior to hanging Removal of feathers occurs in the picker, 5.Birds are then passed through an automated which is an automated machine with knife that cuts the major blood vessels in the rubber finger-like projections that rotate neck in a circular motion 7.Internal organs are removed during evisceration and inspected
4/26/2017 9 Poultry Processing Operations • Typical flow chart Receiving AnteMortem Inspection Stunning Slaughter Eviseration Picking Scalding PostMortem Inspection Chilling Cut-Up/ Deboning Further Processing Poultry Processing Operations Begins with live receiving: 1. Birds are transferred from transport cages to a dark room 2. Hung upside down from shackles attached to an automated processing line 3. Ante-mortem inspection occurs prior to stunning - Most common method in the US is electrical stunning - A current is sent through a water bath creating a state of unconciousness Poultry Processing Operations 4. Alternative stunning methods believed to be more humane - Controlled atmosphere stunning (CAS) - Low atmospheric pressure stunning (LAPS) - Birds are stunned prior to hanging 5. Birds are then passed through an automated knife that cuts the major blood vessels in the neck Poultry Processing Operations 6. Feather removal begins after slaughter with scalding - Carcasses are submerged into water that ranges from 125-150 oF which loosens the feathers - Removal of feathers occurs in the picker, which is an automated machine with rubber finger-like projections that rotate in a circular motion 7. Internal organs are removed during evisceration and inspected
4/26/2017 Poultry Processing Operations Poultry Processing Operations This process from receiving to chilling is called Ante-mortem primary processing Live birds are inspected for disease before Further processing occurs beyond chilling: slaughter Cut-up Inspection is done on the day of slaughter Deboning .If birds show any signs of disease they must -Curing be condemned -Smoking .Suspected birds are segregated for additional -Frying inspection Cooking products Birds suspected of disease transmissible to humans are quarantined as well as segregated Poultry Processing Operations Poultry Processing Operations Slaughter Feather Removal Slaughter must be in accordance with good commercial practices Submersion in water ranging from 125-150 oF Slaughter must be in a manner that results in can result in a cooked appearance thorough bleeding of the carcasses This is called overscalding Slaughter must ensure that the animal has stopped breathing prior to scalding Overscalded birds must be condemned Blood from the killing area must be confined to a small area USDA employee is required to check for mistreatment of birds and improper handling that could cause death or injury that prevents proper bleeding or excessive bruising 10
4/26/2017 10 Poultry Processing Operations • This process from receiving to chilling is called primary processing • Further processing occurs beyond chilling: - Cut-up - Deboning - Curing - Smoking - Frying - Cooking products Poultry Processing Operations Ante-mortem • Live birds are inspected for disease before slaughter • Inspection is done on the day of slaughter • If birds show any signs of disease they must be condemned • Suspected birds are segregated for additional inspection • Birds suspected of disease transmissible to humans are quarantined as well as segregated Poultry Processing Operations Slaughter • Slaughter must be in accordance with good commercial practices • Slaughter must be in a manner that results in thorough bleeding of the carcasses • Slaughter must ensure that the animal has stopped breathing prior to scalding • Blood from the killing area must be confined to a small area • USDA employee is required to check for mistreatment of birds and improper handling that could cause death or injury that prevents proper bleeding or excessive bruising Poultry Processing Operations Feather Removal • Submersion in water ranging from 125-150 oF can result in a cooked appearance • This is called overscalding • Overscalded birds must be condemned