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