USDA’s Food Safety and Inspection Service (FSIS) is proposing a rule that would consolidate and streamline existing regulations for meat and poultry products. The rule would eliminate redundant trichinae control requirements for pork and pork products and consolidate regulations for thermally processed, commercially sterile meat and poultry products. FSIS is seeking comment on this rule. This rule is a supplement to 2001 FSIS proposed rule that proposed to establish food safety performance standards for all ready-to-eat (RTE) and all partially heat-treated meat and poultry products.

Consistent with the 2001 proposed rule, this supplemental proposed rule, if finalized, will remove the provisions for the prescribed treatment of pork products. FSIS’ Hazard Analysis and Critical Control Point (HACCP) regulations require every federally inspected establishment to identify and control food safety hazards that are reasonably likely to occur, making prescriptive trichinae regulations no longer necessary. Under this proposed rule, establishments will still be required to control for the risk of trichinae and other parasites. FSIS’ HACCP regulations require establishments to develop science-based controls for trichinae that are appropriate for the hazards identified for each specific establishment. Compliance with FSIS’ HACCP guidelines has proven effective at eliminating trichinae, and the risk for Trichinella infection associated with commercial pork has decreased substantially.