1. United States Department of Agriculture Food Safety and Inspection Service 1 Public Health Based Slaughter Inspection: Rationale and Process August 7, 2007 Public Health Based Slaughter Inspection to Address Campylobacter, Salmonella, and Other Public Health Concerns – Public Meeting

2. United States Department of Agriculture Food Safety and Inspection Service 2 What is FSIS’ Goal? How can FSIS enhance slaughter inspection to achieve measurable improvements in the control of foodborne pathogens and improve public health?

3. United States Department of Agriculture Food Safety and Inspection Service 3 Approach to Accomplish Goal Apply a formal process for data collection and analysis Define, using a science-based approach, the factors and accompanying data that can be used to inform our inspection activities

4. United States Department of Agriculture Food Safety and Inspection Service 4 The Process In response to stakeholder comments, FSIS is formalizing an overall process for data analysis Involves the development of a technical plan, and subsequent technical paper that describes: –the problem to be addressed –the data collection and analysis strategy –the results and interpretation of data analysis Stakeholder input and peer review incorporated into the process NACMPI to comment on the process, particularly when to open up the process to stakeholder input and peer review

5. United States Department of Agriculture Food Safety and Inspection Service 5 Problem Definition Develop Technical Plan Collect Data, Perform Analyses Develop Report Program Evaluation Stakeholder input Stakeholder input and peer review Use Data in Decision-Making Overview of The Process

6. United States Department of Agriculture Food Safety and Inspection Service 6 Factors and Accompanying Data for Poultry Slaughter Analysis will assess factors for consideration in resource allocation Factors could be used to prioritize activities within an establishment or to rank establishments

7. United States Department of Agriculture Food Safety and Inspection Service 7 Potential Factors Within Establishments Risk assessment examined which off-line HACCP activities lead to the greatest pathogen reductions Assessment incorporated PBIS data and Salmonella testing results

8. United States Department of Agriculture Food Safety and Inspection Service 8 Potential Factors Across Establishments Volume data as indicator of potential exposure Salmonella, Campylobacter, and generic E. coli results as indicators of contamination and process control Other potential factors: Noncompliance Records (NRs), Food Safety Audit (FSA) results, enforcement actions, consumer complaints and recalls as indicators of loss of process control

9. United States Department of Agriculture Food Safety and Inspection Service 9 Next Steps Stakeholder input on process and information from this meeting as related to slaughter inspection Develop technical plan and ask for input NACMPI input requested on process for data collection and analysis