[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR318.17]



[Page 258-259]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 318_ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION 

OF PRODUCTS--Table of Contents

 

                            Subpart A_General

 

Sec. 318.17  Requirements for the production of cooked beef, roast 

beef, and cooked corned beef products.



    (a) Cooked beef, roast beef, and cooked corned beef products must be



[[Page 259]]



produced using processes ensuring that the products meet the following 

performance standards:

    (1) Lethality. A 6.5-log10 reduction of Salmonella or an 

alternative lethality that achieves an equivalent probability that no 

viable Salmonella organisms remain in the finished product, as well as 

the reduction of other pathogens and their toxins or toxic metabolites 

necessary to prevent adulteration, must be demonstrated to be achieved 

throughout the product. The lethality process must include a cooking 

step. Controlled intermediate step(s) applied to raw product may form 

part of the basis for the equivalency.

    (2) Stabilization. There can be no multiplication of toxigenic 

microorganisms such as Clostridium botulinum, and no more than 1-

log10 multiplication of Clostridium perfringens within the 

product.

    (b) For each product produced using a process other than one 

conducted in accordance with the Hazard Analysis and Critical Control 

Point (HACCP) system requirements in part 417 of this chapter, an 

establishment must develop and have on file and available to FSIS, a 

process schedule, as defined in Sec. 301.2 of this chapter. Each 

process schedule must be approved in writing by a process authority for 

safety and efficacy in meeting the performance standards established for 

the product in question. A process authority must have access to the 

establishment in order to evaluate and approve the safety and efficacy 

of each process schedule.

    (c) Under the auspices of a processing authority, an establishment 

must validate new or altered process schedules by scientifically 

supportable means, such as information gleaned from the literature or by 

challenge studies conducted outside the plant.



[64 FR 744, Jan. 6, 1999]