poultry

Document Sample
poultry Powered By Docstoc
					effects of the PR/HACCP rule on plant operations and costs

(Question # Q1): In your opinion, since the Pathogen Reduction/HACCP Rule has been implemented, how costly ha

                             Response Category
                             (Percentage of Respondents)

                             No Cost To        Slight          Somewhat      Very
Q1                           Plant             Cost            Costly        Costly
Writing, maintaining, and
complying w/SSOPs                    0.75           33.83            47.37       18.05
Writing, maintaining, and
complying w/HACCP plans                   0         19.55            48.87       31.58

E. coli and other testing            6.02           21.05            50.38       22.56

Zero fecal matter standard          15.27               9.16         25.95       49.62

Salmonella standard                 15.02           22.22             38.1        24.6
Pre-shipment review
requirements                         4.51           54.14            35.34        6.02

Other (please specify)                 26.32     10.53        26.32      36.84
(Question # Q2): In your opinion, of the Pathogen Reduction/HACCP Rule identified in Q1, which one has been mos

Most effective HACCP component for path
reduction

Q2                           Frequency         Percent
Writing/complying with
SSOPs                                     28        20.74
Writing/complying with
HACCP plan                                32            23.7

E. coli testing                           15        11.11

Salmonella standard                       16        11.85

Other                                     3             2.22

Missing                                   3             2.22

No benefit                                22            16.3

Zero fecal matter standard                16        11.85
(Question # Q3): In your opinion, of the Pathogen Reduction/HACCP Rule identified in Q1, which one has been mos



Most costly HACCP component for path reduction

Q3                            Frequency         Percent
Writing/complying with
SSOPs                                      7         5.19
Writing/complying with
HACCP plan                                33        24.44

E. coli testing                           17        12.59

Salmonella standard                       21        15.56

Preshipment review                         4         2.96

Other                                      4         2.96

Missing                                    2         1.48

Zero fecal matter standard           47       34.81
(Question # Q4): How much change has this plant made to each of the following operational areas since 1996?

                                           Response Category
                                       (Percentage of Respondents) Great
                                             Slight      Some
Q4                             No Change    Change      Change     Deal of

Suppliers or producers               22.13          29.51       35.25      13.11
Raw and finished product
flows                                12.78          22.56       42.86       21.8

Product rework                       13.33          28.15       33.33      25.19
Frequency of
cleaning/sanitizing of
Purchase/installation                 30.6          32.84       23.13      13.43
equipment for pathogen
control                                   9.7       14.93       26.87      48.51
Plant facilities for better
pathogen control                     19.55          24.81       33.83       21.8

Other (specify)                       28.57            0         14.29       57.14
(Question # Q5): In your opinion, which one of the six operational areas in Q4 has had the greatest impact on patho

Operational changes with greatest impact on
pathogen control

Q5                            Frequency         Percent
Requirements for meat
suppliers                                  11        8.15
Raw and finished product
flows                                      16       11.85

Product rework                             2         1.48
Purchase and installation of
equipment                                  54             40
Plant facilities for better
pathogen                                   11        8.15

Other pathogen control                     4         2.96

Missing                                    3         2.22

No impact                                  15       11.11

Frequency with operations                19       14.07
(Question # Q6): In your opinion, which one of the six operational areas in Q4 has been the most costly for pathoge

Operational areas most costly for pathogen
control

Q6                             Frequency        Percent
Requirements for meat
suppliers                                  4         2.96
Raw and finished product
flows                                      9         6.67

Product rework                             7         5.19

Don't know                                 1         0.74
Purchase and installation of
equipment                                  72       53.33
Plant facilities for better
pathogen                                   14       10.37

Other pathogen control                     5          3.7

Missing                                    2         1.48

No impact                                  4         2.96

                                      17      12.59
Frequency#with operations additional employees has this plant hired due to the Pathogen Reduction/HACCP Rule
(Question Q7): How many
one. New employees should include additional quality control personnel as well as production workers. Each part-t
                               Mean         Number             Number of
                               number of    of plants          plants not
Q7                             workers from reporting          reporting
                             Mean         Number            Number of
                             number of    of plants         plants not
Q7                           workers from reporting         reporting
Number of production
workers                             6.12        129               6
Number of lab and other
                                    3.42        127               8
nonproduction workers opinion, how costly have additional labor and other operating requirements and additional c
(Question # Q8): In your
components of the Pathogen Reduction/HACCP Rule?

                                          Response Category
                                      (Percentage of Respondents)
                             No Cost To    Slight     Somewhat                Very
Q8                              Plant       Cost        Costly                Costly
Writing, maintaining, and
complying with SSOPs
Writing, maintaining, and                3.7        42.22                40     14.07
complying with HACCP
plans                                 2.96          27.41          42.96        26.67

Zero fecal matter standard           17.56          16.03          28.24        38.17

                                     15.2       33.6          29.6        21.6
Salmonella#standardyour opinion: how much of a change has there been to the annual downtime of this plant due to
(Question Q9): In
Reduction/HACCP Rule?

                                                         Response Category
                                                 No  (Percentage of Respondents)
                                                            Small       Some
Q9                             Reduced          Change    increase    increase
Writing, maintaining,
complying with SSOPs
Writing, maintaining,                 3.76          39.85          26.32        16.54
complying with HACCP
plans                                 2.26          41.35          30.08        15.04

Zero fecal matter standard            4.62          25.38          33.08        20.77

Salmonella standard                 7.14     70.63       17.46         4.76
(Question # Q10): How has the Pathogen Reduction/HACCP Rule affected finished product yields from incoming ra

Impact of HACCP on product yields of incoming
raw poultry

Q10                          Frequency         Percent

Yield reduced                             37        27.41

Yield not changed                         93        68.89

                                            5         3.7
Yield increased Please estimate the amount this plant has spent on fixed capital expenditures for the reconfigura
(Question # Q11):
for the installation and purchase/construction of steam vacuum units, organic/antimicrobial spray washers, equipme
                             Mean value        Number       Number of
                             of fixed          of plants    plants not
Q11                          capital           reporting    reporting
Mean value of fixed capital
expenditures per plant.       $593,850         118             17
(Question # Q12): Over and above that which was required under the Pathogen Reduction/HACCP Rule, has this
                                                             Responded
                               Response Category
                                (Percentage of              "Don't know"
                                 Respondents)                   or no
Q12
Exceeded HACCP Rule              No         Yes               response
requirements in making
factory modifications to
Exceeded HACCP Rule                     23.48       76.52             3
requirements in the
purchase of Q13): Do you think capital expenditures for the factory modifications and equipment purchases and inst
(Question # equipment to                30.53       69.47             4
expenditures that this plant incurred in order to comply with the Pathogen Reduction/HACCP Rule?

The number of plants with private investments in
food safety exceeding expenditures due to HACCP

Q13                         Frequency        Percent

No                                      55       41.98

Yes                                     53       40.46
Don't Know                              23       17.56

Frequency Missing = 4
(Question # Q14): By about how much has water usage at this plant changed due to the Pathogen Reduction/HACC



Change in water usage change due to HACCP

Q14                                          Frequency Percent

Water usage has not changed                            15          11.19

Water usage has increased but not double           101             75.37

Water usage has more than doubled                      15          11.19

Don't Know                                             3             2.24

Frequency Q15: Please
(Question #Missing = 1 estimate how much water sanitizer, electricity, maintenance, and other nonlabor variable c
Reduction/HACCP Rule of 1996?
                            Mean         Number             Number of
                            expenditures of plants          plants not
Q15                         on nonlabor reporting           reporting
Mean nonlabor cost
increase perQ16A: How many persons in this plant 105 involved in20
(Question # plants            $224,350           were            developing SSOPs, the HACCP plan, and othe
Reduction/HACCP Rule of 1996?
                                Mean              Number       Number of
                                number of         of plants    plants not
Q16A                            workers           reporting    reporting
Mean number of workers
developing Q16B:                  9.93          99               36
(Question #plans. How many days were spent by individuals, in total in your plant, in developing SSOPs, the HACC
Pathogen Reduction/HACCP Rule of 1996?
                                Mean              Number       Number of
                                number of         of plants    plants not
Q16B number of days
Mean                            days              reporting    reporting
developing SSOPs and
HACCP plans.                        60         120             15
(Question # Q19): Which ONE answer best describes how the shelf life of products sold by this plant has changed s



Change in shelf life of products sold since 1996

Q19                             Frequency         Percent

Shelf life decreased                         1          0.75

Shelf life not changed                      78         58.21

Shelf life increased 1-2 days               19         14.18
Shelf life increased by
more than 2 days                            13           9.7
Shelf life increased by
more than 7 days                             2          1.49

Don't Know                             21              15.67
Frequency Missing = 1
characteristics of the surveyed plants

(Question # Q42: How many pounds of meat and poultry products did this plant sell under its own name or other na
                                Mean              Number       Number of
                                pounds of         of plants    plants not
Q42                             output            reporting    reporting

Output                              109.85         115             20
(Question # Q43): Does this plant export products outside of the United States?

Plants exporting products outside of the United
Sates

Q43                             Frequency         Percent

No                                          25          18.8

Yes                                         108         81.2
Yes                                    108         81.2

Frequency Missing = 2
(Question # Q44: Is more than 75% of the product from this plant sold within the same state and/or adjacent states?

Plants selling most production sold within or to
adjacent states

Q44                          Frequency        Percent

No                                       91       69.47

Yes                                      35       26.72

Don't Know                               5         3.82

(Question #MissingDo4
Frequency Q45): = some major customers of this plant test product for pathogens or harmful bacteria or require
stringent than those demanded by FSIS?

Plants with major customers with more stringent
requirements than FSIS

Q45                          Frequency        Percent

No                                       32        23.7

Yes                                      80       59.26

Don't Know                              23     17.04
(Question # Q46): Does this plant produce products under its own brand?



Plants producing products under their own brands

Q46                          Frequency        Percent

No                                       12        9.02

Yes                                    121        90.98

Frequency Missing = 2
(Question # Q47): Does this plant produce cooked or otherwise further processed products?

Plants producing cooked or otherwise further
processed products

Q47                          Frequency        Percent
No                                       92        69.7

Yes                                      37       28.03
Answered no, but also
answered Q48                             3         2.27

Frequency Missing = 3
(Question # Q48): What percentage of total production in 2000 was accounted for by each of the following further p




                                                    Response Category (Percentage of Respondents)
                                                                    About
                              Items Not  Very Little Some 21 to Half 41 to
Q48
Poultry bologna,             Produced 0% 1 to 20%        40%         60%
frankfurters, other luncheon
meats                                51.35      18.92          10.81         2.7
Smoked poultry ham or
other type                           71.43      11.43           5.71        5.71
Cooked poultry ham other
cooked/ processed poultry            31.43       8.57          14.29        8.57
(Question # Q49): Does this plant produce raw products?



Plants producing raw products

Q49                          Frequency        Percent

No                                       5         3.79

Yes                                    126        95.45
Answered no, but
answered Q50                             1         0.76

Frequency Missing = 3
(Question # Q50): What percentage of total annual production in 2000 was accounted for by each of the following ra



                             Response Category (Percentage of Respondents)
                                                                  About
                             Items Not    Very Little Some 21 to Half 41 to
Q50                          Produced 0% 1 to 20% 40%             60%

Cut-up poultry and parts             11.48        20.49        16.39       22.95
Raw chicken processed
beyond cut-up                        23.53        15.97        23.53       18.49

Other raw products                   31.58        31.58         9.47        8.42
(Question # Q51): Does this plant slaughter chickens, hens, capons, or turkeys?

Plants slaughtering chickens, hens, capons, or
turkeys

Q51                           Frequency        Percent

No                                        17       13.49

Yes                                      107       84.92
Answered no, but also
answered Q52-Q63                           2        1.59

Frequency Missing = 9
miscellaneous survey questions

(Question # Q17): Did this plant use schematics or flow diagrams to identify critical pathogen control points before t

Usage of schematics or flow diagrams prior to
PR/HACCP

Q17                           Frequency        Percent

No                                        66       48.89

Yes                                       60       44.44

                                           9       6.67
Don't Know Q18): Did this plant routinely review operations and make adjustments to operations for better pathogen
(Question #
1996?

Reviewed operations and made adjustment for
pathogen control before HACCP

Q18                           Frequency        Percent

No                                        26       19.26

Yes                                       96       71.11

Don't Know                               13       9.63
(Question # Q30): Assuming that irradiation is permitted, do you think this plant will irradiate SOME of its finished pr

Plants planning to irradiate SOME finished
products within 3 years

Q30                           Frequency        Percent

No                                        85       63.43
No                                       85       63.43

Yes                                       9        6.72

Not Applicable                            2        1.49

Don't Know                               38       28.36

Frequency#MissingDid this plant use equipment designed to minimize biofilm build-up, equipment that raises produc
(Question Q63): = 1
equipment, or other equipment (either purchased or modified by your company) to better control pathogens before 1



Equipment for pathogen control prior to 1996

Q63                          Frequency        Percent

No                                       64       56.64

Yes                                      42       37.17

Don't Know                                7        6.19

Frequency Missing = 22
(Question # Q65): Did you need to consult others within the plant to answer all the questions in this questionnaire?

Did respondent consult others to complete the
questionnaire

Q65                          Frequency        Percent

No                                       71       58.68

Yes                                      50       41.32

Frequency Missing = 14
food safety technology questions dealing with plant operations

(Question # Q22): Which ONE answer best describes how this plant cleans and sanitizes the unprocessed, raw, an

How plant cleans and sanitizes unprocessed, raw,
and finished product conveyors

Q22                          Frequency        Percent
Conveyors are not run
whenunprocessed raw
Only cleaned                             13         9.7
product conveyors run
while cleaned                             7        5.22
Only finished product
conveyors run while
cleaned
Both unprocessed raw                    1         0.75
product and finished
product conveyors are run               94       70.15
Plant has automatic self-
sanitizing conveyor                     3         2.24

Don't Know                              3         2.24
Not Applicable, no
conveyors                               13         9.7

Frequency Missing = 1
(Question # Q25): Which ONE answer best describes what this plant does with product that needs to be reworked?

Method of handling product that needs to be
reworked

Q25                          Frequency    Percent
Use in next and
subsequent and
Use in next lots                       71     53.38
subsequent lots, rework
remaining at the end of the             6      4.51
Hold until end of the day
before a further processor
Sell to using                          19     14.29
or transfer to another plant
for cooking only transfer to
Discard, sell, or                       0         0
another plant for uses other
than human consumption                  5      3.76

Don't Know                              1         0.75

Other                                   31       23.31

Frequency Missing = 2
(Question # Q26): If you responded OTHER in Q24, please specify.



Other (please specify)

Q26                         Frequency        Percent

Comments                                32       96.97

No                                      1         3.03

Frequency Missing = 102
(Question # Q31): Which ONE answer best describes the instructional training programs on safe food handling prac
Nature of instructional training programs on safe
food handling

Q31                          Frequency        Percent

On-the-job training only                 20       15.04
Instructional training for
new workers only                          9        6.77
Instructional training for
experienced only                          1        0.75
Specific instructional
training for both                      102        76.69

Don't Know                                1        0.75

(Question Q32): = 2
Frequency#MissingDoes this plant offer worker incentives, such as gifts or compensation, for detecting and reporting
conditions?

Plant provision of worker incentives for reporting
contamination

Q32                          Frequency        Percent

No                                     114        84.44

Yes                                      19       14.07

                                          2     1.48
Don't Know Q33) For each situation described, please tell us what production workers do if they detect feces, cond
(Question #
other unsanitary condition near the meat.
                             Response Category            Responded
                             (Percentage of               "Don't Know"
                             Respondents)                 or No
                                                          Response
Take corrective actions on No
Q33                                         Yes           (Number)
their own initiative if in their
personal work area
Notify the production                    25         75            11
worker responsible for work
area if outside worker?s              34.75     65.25             17
Notify the supervisor for all
unsanitary# Q34): Has this plant required growers or meat suppliers to make changes to their management practice
(Question conditions                   5.34     94.66               4
pathogens?

Number of plants imposing food safety
requirements on growers or poultry suppliers

Q34                          Frequency        Percent
No                                       37       28.03

Yes                                      66             50

Not Applicable                           12        9.09

Don't Know                               17       12.88

Frequency#MissingDoes this plant have a color-code or other system to ensure that unprocessed and finished produ
(Question Q35): = 3
shared between unprocessed and finished product areas?

Use of color-code or other system to ensure no
mixing of unprocessed/ finished products

Q35                          Frequency        Percent

No                                       44       34.92

Yes                                      79        62.7

Don't Know                               3         2.38

Frequency Missing = 9
(Question # Q36) For each type of product, what is the common practice for maintaining product temperature in the
                            Response Category (Percentage of         Responde
                            Respondents) Slightly
                            At FSIS                     5 or more    d "Don't
                            standard for below          below        know,"
Q36                         temperature FSIS            standard for "Not

Unprocessed raw product               31.3        41.74               26.96             20

Processed raw product                24.04        38.46                37.5             31

Cooked product                       28.13       21.88           50       103
(Question # Q52): For each area of plant operations, how much change has occurred for better pathogen control sin

                             Response Category
                             (Percentage of Respondents)
                                                                              Great
                                              Slight         Some             Deal of
Q52                          No Change        Change         Change           Change
Pathogen control at the
grower houses                            25       39.42               27.88        7.69
Evisceration, cropper, and
neck removal                         16.07        21.43               26.79       35.71

Reprocessing area                    14.02        18.69                27.1       40.19
Reprocessing area                    14.02        18.69          27.1     40.19
Chiller room or product
chilling areas                         12.5       22.32          37.5     27.68
Product fabrication and
packaging                            16.82        34.58         36.45     12.15
(Question # Q53): Does this plant require that purchased birds be removed from feed prior to shipment to the plant?



Are birds removed from feed prior to shipment

Q53                          Frequency        Percent

No                                        4        3.57

Yes                                     105       93.75

Don't Know                                3        2.68

Frequency Missing = 23
(Question # Q54): What is the feed withdrawal time prior to bird processing (including transportation time)?

Length of the feed withdrawal time prior to bird
processing

Q54                          Frequency        Percent

0-8 hours                                28       24.78

9-16 hours                               68       60.18

17-24 hours                              15       13.27

More than 24 hours                        1        0.88

Don't Know                                1        0.88

Frequency Missing = 22
food safety technology questions dealing with sanitation

(Question # Q37: Does this plant issue cleaned and sanitized smocks or uniforms to employees at the beginning of

Issue cleaned and sanitized uniforms for each
shift

Q37                          Frequency        Percent

No                                       18       13.53
Yes                                    115         86.47

(Question Q38): = 2
Frequency#MissingOutside of direct contamination, which ONE statement best describes the routine practice in this
cooked product in the finished product processing area?

Routine practice of the plant for sanitizing hands
or gloves contacting raw or cooked product

Q38                           Frequency        Percent
No routine, sanitize when
contaminated more times
Sanitize one or                           24       18.18
per shift, less than once
per hour one or more times
Sanitize                                  76       57.58
per hour, less than each
unit                                      29       21.97
Sanitize after each unit of
product                                   2         1.52

Don't know                                1         0.76

Frequency#MissingOutside of direct contamination, which ONE statement best describes the routine practice in this
(Question Q39): = 3
cooked product in the finished product processing area?

Routine practice of the plant for sanitizing cutup
knives contacting raw or cooked product

Q39                          Frequency    Percent
No routine, when
contaminated more times
Sanitize one or                        23     18.25
per shift but less than once
per hour one or more times
Sanitize                               70     55.56
per hour but less than after
each unit                              19     15.08
Sanitize after each unit of
product                                 7      5.56
Sanitize two knives in
rotation                                3      2.38

Don't know                                4         3.17

Frequency Missing = 9
(Question # Q40): Which ONE statement best describes how often drains are?



Frequency that plant sanitizes drains

Q40                           Frequency        Percent
Q40                           Frequency        Percent

Less than once per week                   26        19.7
More than once per week,
less than once per day                    38       28.79
More than once per day,
less than once per shift                  48       36.36

One or more times per shift               13        9.85

Don't Know                                7          5.3

Frequency Missing = 3
(Question # Q41): Does this plant have a mid-shift clean-up in which workers clean all product contact surfaces?

Plants with mid-shift clean-ups for cleaning
contact surfaces

Q41                           Frequency        Percent

No                                        34       25.56

Yes                                       99       74.44

Frequency Missing = 2
food safety technology questions dealing with equipment

(Question # Q20): Which ONE answer best describes the type of conveyor belts used for unpackaged, raw and finis

Type of conveyor belts used for raw and finished
products.

Q20                           Frequency        Percent

Mainly cloth-backed belts                 8         5.93
Mainly plastic or stainless
steel belts                               83       61.48
A mixture of cloth-backed,
plastic, and SS                           26       19.26

Not Applicable                            11        8.15

Other                                   7        5.19
(Question # Q21): If OTHER, please specify the belt used.



Type of belt used for raw and finished products
Q21                          Frequency        Percent

Comments                                  7         100

Frequency Missing = 128
(Question # Q23): For new equipment purchases, does this plant specify surfaces that minimize biofilm build-up?

Plant specifications for bio-film build-up for new
equipment

Q23                          Frequency        Percent

No                                       38       28.57

Yes                                      76       57.14

Don't Know                               19       14.29

Frequency Missing = 2
(Question # Q24): Does this plant maintain positive air pressure in the final product (raw or cooked) processing area

Does plant have positive air pressure in the final
product areas

Q24                          Frequency        Percent

No                                       33       24.63
Yes, in some of the final
product areas                            38       28.36
Yes, in all of the final
product areas                            47       35.07

Don't Know                                6        4.48

Not Applicable                           10        7.46

Frequency Missing = 1
(Question # Q55): Does this plant use a counter flow scalding tank?



Plants using counter flow scalding tank

Q55                          Frequency        Percent

No                                       32       28.32

Yes                                      78       69.03
Yes                                      78        69.03

Don't Know                                 3        2.65

Frequency Missing = 22
(Question # Q56): After dehocking the bird, are birds transferred manually or automatically to the eviscerator entry c



Type of transfer after dehocking

Q56                          Frequency         Percent

Manual transfer                          69        62.16

Automatic transfer                       41        36.94

Don't Know                                 1         0.9

Frequency Missing = 24
(Question # Q57): Does the eviscerator completely separate the viscera from the bird?

Plants in which the eviscerator completely
separates the viscera from the bird

Q57                          Frequency         Percent

No                                       71        65.14

Yes                                      15        13.76
Birds are eviscerated
manually                                 23         21.1

Frequency Missing = 26
(Question # Q58): How does the cropper remove the crop?



The nature of crop removal by the cropper

Q58                          Frequency         Percent

Pulls out rear                           29        26.85

Pushes through front                     77         71.3

Don't Know                                 2        1.85

Frequency Missing = 27
(Question # Q59): Are bird carcasses rinsed with an inside-outside antimicrobial water spray prior to entry into the c

Number of plants in which bird carcasses are
rinsed with inside/outside antimicrobial spray

Q59                           Frequency        Percent

No                                        20        17.7

Yes                                       93        82.3

Frequency Missing = 22
(Question # Q60): Is chlorinated water used in the chiller vat?

Plants that use chlorinated water used in the
chiller vat

Q60                           Frequency        Percent

No                                        18       15.93

Yes                                       95       84.07

Frequency Missing = 22
(Question # Q61): Is an in-line TSP or other antimicrobial system used in this plant?

Plants using in-line TSP or other antimicrobial
systems

Q61                           Frequency        Percent

No                                        56       49.56

Yes                                       56       49.56

Don't Know                                 1        0.88

Frequency Missing = 22
(Question # Q62): Does this plant use an on-line reprocessing system for fecal matter control and other contaminat

On-line reprocessing system for fecal matter
control

Q62                           Frequency        Percent

No                                        58       51.79

Yes                                       53       47.32
Yes                                      53            47.32

Don't Know                                   1          0.89

Frequency Missing = 23
food safety technology questions dealing with product and environmental testing

(Question # Q27) Over and above that which is required under the Pathogen Reduction/HACCP Rule, does this pla
                                                     Responded
                           Response Category
                           (Percentage of            "Don't know"
                                                     or no
                           Respondents)              response



Q27                          No             Yes
Aerobic plate counts (APC)
tests                                 28.8       71.2            10
Tests for Salmonella or
generic E. coli                      15.79      84.21              2
Tests for E. coli O157 or
                                     53.66      46.34
Listeria # Q28) Over and above that which is required under the 12
(Question                                                        Pathogen Reduction/HACCP Rule, does this pla
production equipment with...
                                                      Responded
                             Response Category
                             (Percentage of           "Don't know"
                                                      or no
                             Respondents)             response



Q28                             No               Yes

Microbial swab tests              17.16      82.84              1
Tests for Salmonella or
generic E. coli                   45.67      54.33              8
Tests for E. coli O157 or
                                  59.35      40.65            12
Listeria # Q29): Over and above that which may be required under the Pathogen Reduction/HACCP Rule, for eac
(Question
changed since 1996?

                                                              Response Category
                                                          (Percentage of Respondents)
                                                               No testing in Increased
                                                   No           1996, but      but not
Q29                              Decreased        Change         test now      doubled
Tests for Listeria , E coli ,
Salmonella                             2.31            18.46          23.85      40.77
Generic tests or microbial
swab of environment                    3.17            34.13           12.7      34.92
CP Rule has been implemented, how costly has each aspect of it been to this plant?




            Responded "Don't
            know" or no response
            (Number)

                                   2

                                   2

                                   2

                                   4

                                   9

                                   2

                                  116
Rule identified in Q1, which one has been most effective for pathogen reduction up to now?
 Rule identified in Q1, which one has been most costly for pathogen reduction up to now?




he following operational areas since 1996?

                Responded "Not
                Applicable" or no
               response (Number)

                                  13

                                    2

                                    0

                                    1

                                    1

                                    2

                                 121
as in Q4 has had the greatest impact on pathogen control?
as in Q4 has been the most costly for pathogen control?




d due to the Pathogen Reduction/HACCP Rule enacted in 1996? (Answer ZERO if this plant hired no
 nel as well as production workers. Each part-time worker should be counted as one-half of a worker).
d other operating requirements and additional capital expenditures been to this plant due to the following



                Responded "Don't
              know" or no response
                    (Number)

                                     0

                                     0

                                     4

een to the annual downtime of this 10 due to the following components of the Pathogen
                                   plant

                                         Responde
Category                                  d "Don't
Respondents) Great deal of increase      know" or
              (more than 24 hour)            no

                                13.53            2

                                11.28            2

                                16.15            5

                                     0         9
ected finished product yields from incoming raw meat or animals?




n fixed capital expenditures for the reconfiguration of production lines and other factory modifications, and
 organic/antimicrobial spray washers, equipment that raises raw product surface temperature over 160
 e Pathogen Reduction/HACCP Rule, has this plant...




odifications and equipment purchases and installations described in Q12 exceeded the fixed capital
gen Reduction/HACCP Rule?




changed due to the Pathogen Reduction/HACCP Rule?




ty, maintenance, and other nonlabor variable costs increased per year due to the Pathogen




developing SSOPs, the HACCP plan, and other operating plans required by the Pathogen
 in your plant, in developing SSOPs, the HACCP plan, and other operating plans required by the




 fe of products sold by this plant has changed since 1996?




d this plant sell under its own name or other names last year in 2000?




ed States?
d within the same state and/or adjacent states?




t for pathogens or harmful bacteria or require sanitation and product handling practices that are more




and?




er processed products?
 ccounted for by each of the following further processed products?
                                                               Missing
                                                              or skipped
                                                              (Number)
egory (Percentage of Respondents)        Almost
                                         All 81 to
                  Most 61 to 80%           99%      All 100%

                                  2.7           2.7       10.81            98

                                    0         5.71               0        100

                                 8.57        11.43        17.14           100




0 was accounted for by each of the following raw products?


                                                                     Missing
spondents)                              Almost                       or
                                        All 81 to                    skipped
             Most 61 to 80%             99%           All 100%       (Number)

                                11.48         9.02          8.2            13

                                  4.2           8.4        5.88            16

                                 6.32         9.47         3.16            40
or turkeys?




dentify critical pathogen control points before the Pathogen Reduction/HACCP Rule of 1996?




e adjustments to operations for better pathogen control before the Pathogen Reduction/HACCP Rule of




 this plant will irradiate SOME of its finished products within the next three years?
biofilm build-up, equipment that raises product surface temperatures, TSP or other antimicrobial spray
company) to better control pathogens before 1996?




nswer all the questions in this questionnaire?




cleans and sanitizes the unprocessed, raw, and finished product conveyors?
does with product that needs to be reworked?




al training programs on safe food handling practices for new and experienced workers of this plant?
ts or compensation, for detecting and reporting possible sources of contamination or unsanitary




roduction workers do if they detect feces, condensation, or other contamination on the meat, or some




o make changes to their management practices that have had a measurable impact on reducing
to ensure that unprocessed and finished products are not mixed and supplies and equipment are not




tice for maintaining product temperature in the chiller?




ge has occurred for better pathogen control since 1996?




             Missing, Not
             Applicable, or Skipped

                                   31

                                   23

                                   28
                                   28

                                   23

                                  28
moved from feed prior to shipment to the plant?




essing (including transportation time)?




s or uniforms to employees at the beginning of the shift?
ment best describes the routine practice in this plant for sanitizing hands or gloves that contact raw or




ment best describes the routine practice in this plant for sanitizing worker cut-up knives that contact raw or




rains are?
workers clean all product contact surfaces?




veyor belts used for unpackaged, raw and finished product in this plant?
cify surfaces that minimize biofilm build-up?




e final product (raw or cooked) processing areas?
ually or automatically to the eviscerator entry conveyor?




era from the bird?
ntimicrobial water spray prior to entry into the chiller vat?




 d in this plant?




m for fecal matter control and other contamination?
ronmental testing

athogen Reduction/HACCP Rule, does this plant test raw or cooked product with...




athogen Reduction/HACCP Rule, does this plant test environmental cleanliness in the production area or




the Pathogen Reduction/HACCP Rule, for each type of test how has the frequency of bacterial testing


Category                                Missing
Respondents)                           (Number)

               Doubled or more than
                     doubled

                               14.62          5

                               15.08          9

				
DOCUMENT INFO
Shared By:
Categories:
Tags:
Stats:
views:173
posted:12/11/2011
language:English
pages:40