[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2005]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR430.1]

[Page 659-660]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
PART 430_REQUIREMENTS FOR SPECIFIC CLASSES OF PRODUCT--Table of Contents
 
Sec. 430.1  Definitions.




Sec.
430.1 Definitions.
430.4 Control of Listeria monocytogenes in post-lethality exposed ready-
          to-eat products.

    Authority: 7 U.S.C. 450; 7 U.S.C. 1901-1906; 21 U.S.C. 451-470, 601-
695; 7 CFR 2.18, 2.53.

    Source: 68 FR 34224, June 6, 2003, unless otherwise noted.


    Antimicrobial agent. A substance in or added to an RTE product that 
has the effect of reducing or eliminating a microorganism, including a 
pathogen such as L. monocytogenes, or that has the effect of suppressing 
or limiting growth of L. monocytogenes in the product throughout the 
shelf life of the product. Examples of antimicrobial agents added to RTE 
products are potassium lactate and sodium diacetate.
    Antimicrobial process. An operation, such as freezing, applied to an 
RTE product that has the effect of suppressing or limiting the growth of 
a microorganism, such as L. monocytogenes, in the product throughout the 
shelf life of the product.
    Deli product. A ready-to-eat meat or poultry product that typically 
is sliced, either in an official establishment or after distribution 
from an official establishment, and typically is assembled in a sandwich 
for consumption.
    Hotdog product. A ready-to-eat meat or poultry frank, frankfurter, 
or wiener, such as a product defined in 9 CFR 319.180 and 319.181.
    Lethality treatment. A process, including the application of an 
antimicrobial agent, that eliminates or reduces the number of pathogenic 
microorganisms on or in a product to make the product safe for human 
consumption. Examples of lethality treatments are cooking or the 
application of an antimicrobial agent or process that eliminates or 
reduces pathogenic microorganisms.
    Post-lethality exposed product. Ready-to-eat product that comes into 
direct contact with a food contact surface after the lethality treatment 
in a post-lethality processing environment.
    Post-lethality processing environment. The area of an establishment 
into which product is routed after having been subjected to an initial 
lethality treatment. The product may be exposed to the environment in 
this area as a result of slicing, peeling, re-bagging, cooling semi-
permeable encased product with a brine solution, or other procedures.
    Post-lethality treatment. A lethality treatment that is applied or 
is effective after post-lethality exposure. It is applied to the final 
product or sealed package of product in order to reduce or eliminate the 
level of pathogens resulting from contamination from post-lethality 
exposure.
    Prerequisite program. A procedure or set of procedures that is 
designed to provide basic environmental or operating conditions 
necessary for the production of safe, wholesome food. It is called 
``prerequisite'' because it is considered by scientific experts to be 
prerequisite to a HACCP plan.
    Ready-to-eat (RTE) product. A meat or poultry product that is in a 
form that

[[Page 660]]

is edible without additional preparation to achieve food safety and may 
receive additional preparation for palatability or aesthetic, epicurean, 
gastronomic, or culinary purposes. RTE product is not required to bear a 
safe-handling instruction (as required for non-RTE products by 9 CFR 
317.2(l) and 381.125(b)) or other labeling that directs that the product 
must be cooked or otherwise treated for safety, and can include frozen 
meat and poultry products.