[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

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

[CITE: 9CFR430.1]



[Page 662-663]

 

                  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.



    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



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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.