Retained Water in Raw Meat and Poultry Products; Poultry Chilling Performance Standards

Resumo

This document contains corrections to the proposed rule (Docket No. 97-054P) which was published Friday, September 11, 1998 (63 FR 48961). The proposed rule would limit the amount of water retained by raw, single-ingredient, meat and poultry products as a result of post-evisceration processing, such as carcass washing and chilling. The proposed rule also would revise the poultry chilling regulations to remove ``command-and-control'' features and make them consistent with current technological capabilities, good manufacturing practices, and the pathogen reduction/hazard analysis and critical control points (PR/ HACCP) regulations.