FSIS has determined that contamination of poultry carcasses and parts by fecal material and enteric pathogens is a hazard reasonably likely to occur in which type of slaughter establishments unless addressed in a food safety program?

FSIS has determined that contamination of poultry carcasses and parts by fecal material and enteric pathogens is a hazard reasonably likely to occur in which type of slaughter establishments unless addressed in a food safety program?

• A. Beef slaughter establishments
• B. Poultry slaughter establishments
• C. Fish slaughter establishments
• D. Dairy processing facilities

Answer: (B)

Poultry slaughter establishments must address fecal contamination and enteric pathogens because the slaughter process brings intestinal contents into close contact with the carcass, making contamination reasonably likely if controls aren’t in place. During evisceration and handling, intestinal material can spill or contact the meat, allowing organisms like Salmonella or Campylobacter to contaminate poultry products. A HACCP-based food safety program with preventive controls, sanitation procedures, and monitoring is designed to prevent this specific hazard from occurring, which is why it’s identified for poultry processing. Beef slaughter establishments have their own contamination risks, but the option described is particularly associated with poultry due to the anatomy and processing steps involved. Fish processing and dairy facilities operate under different regulatory focuses and hazards, so they don’t fit this poultry-specific scenario as directly.

Poultry slaughter establishments must address fecal contamination and enteric pathogens because the slaughter process brings intestinal contents into close contact with the carcass, making contamination reasonably likely if controls aren’t in place. During evisceration and handling, intestinal material can spill or contact the meat, allowing organisms like Salmonella or Campylobacter to contaminate poultry products. A HACCP-based food safety program with preventive controls, sanitation procedures, and monitoring is designed to prevent this specific hazard from occurring, which is why it’s identified for poultry processing.

Beef slaughter establishments have their own contamination risks, but the option described is particularly associated with poultry due to the anatomy and processing steps involved. Fish processing and dairy facilities operate under different regulatory focuses and hazards, so they don’t fit this poultry-specific scenario as directly.