Data Sets

Food Safety Technologies and HACCP Compliance Survey:
Meat Slaughter and Processing Plants

Survey Questions and Frequency of Responses for Meat Slaughter and Processing Plants

These are the responses to the questionnaire answered by 861 meat slaughter and processing plant respondents about HACCP costs and food safety technologies.

Questions and responses are grouped by topic in the following order:

Effects of PR/HACCP rule on plant operations and costs
Characteristics of the surveyed plants
Food safety technology questions dealing with plant operations, sanitation, equipment, product and environmental testing, and dehiding
Miscellaneous survey questions

The following list of tables is also available in Excel format.

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 has each aspect of it been to this plant? (Please circle ONE number for each.)

Q1	Response Category (Percentage of Respondents)				Responded "Don't know" or no response (Number)
Q1	No Cost To Plant	Slight Cost	Somewhat Costly	Very Costly	Responded "Don't know" or no response (Number)
Writing, maintaining, and complying with Standard Sanitation Operating Procedures (SSOPs)	2.01	35.11	42.08	20.80	15
Writing, maintaining, and complying with HACCP product plans	1.18	21.37	43.33	34.12	14
E. coli and other testing	19.98	21.09	34.99	23.95	55
Zero fecal matter standard	52.09	17.97	14.90	15.04	143
Salmonella standard	33.51	29.20	24.64	12.65	94
Preshipment review requirements	10.49	45.65	35.16	8.70	22
Other (please specify)	37.58	8.72	16.11	37.58	712

(Question # Q2): In your opinion, of the Pathogen Reduction/HACCP Rule identified in Q1, which one has been most effective for pathogen reduction up to now?

Most effective HACCP component for path reduction
Q2	Frequency	Percent
Writing/complying with SSOPs	284	32.98
Writing/complying with HACCP plan	211	24.51
E. coli testing	76	8.83
Salmonella standard	15	1.74
Preshipment review	16	1.86
Other	10	1.16
Missing	33	3.83
No benefit	136	15.80
Zero fecal matter standard	80	9.29

(Question # Q3): In your opinion, of the Pathogen Reduction/HACCP Rule identified in Q1, which one has been most costly for pathogen reduction up to now?

Most costly HACCP component for path reduction
Q3	Frequency	Percent
Writing/complying with SSOPs	101	11.73
Writing/complying with HACCP plan	400	46.46
E. coli testing	188	21.84
Salmonella standard	46	5.34
Preshipment review	9	1.05
Other	21	2.44
Missing	36	4.18
No benefit	4	0.46
Zero fecal matter standard	56	6.50

(Question # Q4): How much change has this plant made to each of the following operational areas since 1996?

Q4	Response Category (Percentage of Respondents)				Responded "Don't know" or no response (Number)
Q4	No Change	Slight Change	Some Change	Great Deal of Change	Responded "Don't know" or no response (Number)
Suppliers or producers	23.18	28.43	34.89	13.50	24
Raw and finished prod flows	18.39	23.84	36.77	21.00	18
Product rework	26.87	26.75	25.03	21.35	46
Frequency of cleaning/sanitizing	30.08	25.38	30.20	14.34	10
Purchase/installation of equipment for pathogen control	23.60	21.22	30.63	24.55	22
Plant facilities for better pathogen control	26.34	23.84	26.58	23.24	22
Other (specify)	47.22	2.78	10.19	39.81	753

(Question # Q5): In your opinion, which one of the six operational areas in Q4 has had the greatest impact on pathogen control?

Operational change with greatest impact on pathogen control
Q5	Frequency	Percent
Requirements for meat suppliers	86	9.99
Raw and finished product flows	168	19.51
Product rework	29	3.37
Don't know	3	0.35
Purchase and installation of equipment	146	16.96
Plant facilities for better pathogen	101	11.73
Other pathogen control	16	1.86
Missing	14	1.63
No impact	108	12.54
Frequency with operations	190	22.07

(Question # Q6): In your opinion, which one of the six operational areas in Q4 has been the most costly for pathogen control?

Operational change most costly for pathogen control
Q6	Frequency	Percent
Requirements for meat suppliers	38	4.41
Raw and finished product flows	71	8.25
Product rework	46	5.34
Don't know	5	0.58
Purchase and installation of equipment	251	29.15
Plant facilities for better pathogen	215	24.97
Other pathogen control	24	2.79
Missing	38	4.41
No impact	41	4.76
Frequency with operations	132	15.33

(Question # Q7): How many additional employees has this plant hired due to the Pathogen Reduction/HACCP Rule enacted in 1996? (Answer ZERO if this plant hired no one. New employees should include additional quality control personnel as well as production workers. Each part-time worker should be counted as one-half of a worker.

Q7	Mean number of workers from reporting plants	Number of plants reporting	Number of plants not reporting
Number of production workers	3.69	827	34
Number of lab and other nonproduction workers	1.54	782	79

(Question # Q8):In your opinion, how costly have additional labor and other operating requirements and additional capital expenditures been to this plant due to the following components of the Pathogen Reduction/HACCP Rule.

Q8	Response Category (Percentage of Respondents)				Responded "Don't know" or no response (Number)
Q8	No Cost To Plant	Slight Cost	Somewhat Costly	Very Costly	Responded "Don't know" or no response (Number)
Writing, maintaining, and complying w/SSOPs	5.18	36.00	40.00	18.82	11
Writing, maintaining, and complying w/HACCP plans	3.16	24.21	43.51	29.12	6
Zero fecal matter standard	53.90	19.02	14.91	12.18	130
Salmonella standard	39.71	31.72	19.53	9.04	98

(Question # Q9): In your opinion: how much of a change has there been to the annual downtime of this plant due to the following components of the Pathogen Reduction/HACCP Rule?

Q9	Response Category (Percentage of Respondents)					Responded "Don't know" or no response (Number)
Q9	Reduced	No Change	Small increase (less than 8 hours)	Some increase (less than 24 hours)	Great deal of increase (more than 24 hour)	Responded "Don't know" or no response (Number)
Writing, maintaining, complying with SSOPs	5.17	41.25	28.79	14.81	9.99	10
Writing, maintaining, and complying w/HACCP plans	4.59	37.65	30.24	15.18	12.35	11
Zero fecal matter standard	20.50	49.31	16.76	8.17	5.26	139
Salmonella standard	16.58	61.46	15.36	3.77	2.83	119

(Question # Q10): How has the Pathogen Reduction/HACCP Rule affected finished product yields from incoming raw meat or animals?

Impact of HACCP on yield of incoming raw meat or animals
Q10	Frequency	Percent
Yield reduced	208	24.85
Yield not changed	612	73.12
Yield increased	17	2.03
Frequency Missing = 24

(Question # Q11): Please estimate the amount this plant has spent on fixed capital expenditures for the reconfiguration of production lines and other factory modifications, and for the installation and purchase/construction of steam vacuum units, organic/antimicrobial spray washers, equipment that raises raw product surface temperature over 160 degrees, or other equipment in order to comply with the Pathogen Reduction/HACCP Rule of 1996.

Q11	Mean value of fixed capital expenditures	Number of plants reporting	Number of plants not reporting
Mean value of fixed capital expenditures per plant.	$469,800	745	116

(Question # Q12): Over and above that which was required under the Pathogen Reduction/HACCP Rule, has this plant...

Q12	Response Category (Percentage of Respondents)		Responded "Don't know" or no response (Number)
Q12	No	Yes	Responded "Don't know" or no response (Number)
Exceeded HACCP Rule requirements in making factory modifications to better control pathogens since 1996	34.34	65.66	63
Exceeded HACCP Rule requirements in the purchase of equipment to better control pathogens since 1996	52.18	47.82	60

(Question # Q13): Do you think capital expenditures for the factory modifications and equipment purchases and installations described in Q12 exceeded the fixed capital 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	387	47.90
Yes	258	31.93
Don't Know	163	20.17
Frequency Missing = 53

(Question # Q14: Please estimate how much water sanitizer, electricity, maintenance, and other nonlabor variable costs increased per year due to the Pathogen Reduction/HACCP Rule of 1996?

Q14	Mean expenditures on nonlabor costs per year	Number of plants reporting	Number of plants not reporting
Mean nonlabor cost increase per plants	$268,900	658	194

(Question # Q15A: How many persons in this plant were involved in developing SSOPs, HACCP plans, and other operating plans required by the Pathogen Reduction/HACCP Rule of 1996?

Q15A	Mean number of workers	Number of plants reporting	Number of plants not reporting
Mean number of workers developing plans	3.56	835	26

(Question # Q15B: How many days were spent by individuals, in total in your plant, in developing SSOPs, HACCP plans, and other operating plans required by the Pathogen Reduction/HACCP Rule of 1996?

Q15B	Mean number of days	Number of plants reporting	Number of plants not reporting
Mean number of days developing SSOPs and HACCP plans.	52	835	26

(Question # Q18): Which ONE answer best describes how the shelf lives of products sold by this plant have changed since 1996?

Change in shelf life of products sold since 1996
Q18	Frequency	Percent
Shelf life decreased	10	1.20
Shelf life not changed	513	61.81
Shelf life increased 1-2 days	60	7.23
Shelf life increased by more than 2 days	85	10.24
Shelf life increased by more than 7 days	75	9.04
Don't Know	87	10.48
Frequency Missing = 31

Characteristics of the Surveyed Plants

(Question # Q41: How many pounds of beef and pork products did this plant sell under its own name or other names last year in 2000?

Q41	Mean pounds of output produced in 2000 in millions	Number of plants reporting	Number of plants not reporting
Output sold	40.25	725	127

(Question # Q42): Does this plant export products outside of the United States?

Plants that export products outside of the United States
Q42	Frequency	Percent
No	521	61.22
Yes	324	38.07
Don't Know	6	0.71
Frequency Missing = 10

(Question # Q43: Is more than 75% of the product from this plant sold within the same state and/or adjacent states?

Majority of product sold within or to adjacent states
Q43	Frequency	Percent
No	297	34.94
Yes	532	62.59
Don't Know	21	2.47
Frequency Missing = 11

(Question # Q44): Do some major customers of this plant test your products for pathogens or harmful bacteria or require sanitation and product handling practices that are more stringent than those demanded by FSIS?

Do major customers have more stringent requirements than FSIS
Q44	Frequency	Percent
No	349	41.45
Yes	367	43.59
Don't Know	126	14.96
Frequency Missing = 19

(Question # Q45): Does this plant produce products under its own brand?

Plants producing products under their own brand
Q45	Frequency	Percent
No	98	11.61
Yes	743	88.03
Don't Know	3	0.36
Frequency Missing = 17

(Question # Q46): Does this plant produce cooked or otherwise further processed products?

Plant producing cooked or otherwise further processed products
Q46	Frequency	Percent
No	291	34.81
Yes	532	63.64
Answered no, but also answered Q47	13	1.56
Frequency Missing = 25

(Question # Q47): What percentage of total production in 2000 was accounted for by each of the following further processed products?

Q47	Response Category (Percentage of Respondents)							Missing or skipped (Number)
Q47	Items Not Produced 0%	Very Little 1 to 20%	Some 21 to 40%	About Half 41 to 60%	Most 61 to 80%	Almost All 81 to 99%	All 100%	Missing or skipped (Number)
Bologna, frankfurters, other luncheon meats	53.00	20.91	9.73	7.87	4.76	2.07	1.66	378
Pepperoni, other fermented, aged dry or semi-dried products	73.15	12.47	6.13	1.48	2.11	2.75	1.90	388
Roast beef, oven-cooked ham, or other cooked beef or pork products	49.68	25.81	12.69	3.87	2.37	3.01	2.58	396
Smoked ham, bacon, or other smoked products	34.49	22.04	15.51	9.80	6.33	6.73	5.10	371
Other cooked or processed product	30.19	34.05	13.70	8.57	3.64	3.85	6.00	394

(Question # Q48): Does this plant produce raw products?

Plants producing raw products
Q48	Frequency	Percent
No	156	18.98
Yes	656	79.81
Answered no, but answered Q49	10	1.22
Frequency Missing = 39

(Question # Q49): What percentage of total annual production in 2000 was accounted for by each of the following raw products?

Q49	Response Category (Percentage of Respondents)							Responded "Don't know" or no response (Number)
Q49	Items Not Produced 0%	Very Little 1 to 20%	Some 21 to 40%	About Half 41 to 60%	Most 61 to 80%	Almost All 81 to 99%	All 100%	Responded "Don't know" or no response (Number)
Carcasses and primals	50.62	14.76	7.38	6.15	5.10	8.61	7.38	292
Course or fine ground beef or pork	31.28	26.50	15.90	9.74	5.13	7.52	3.93	276
Trim and other boneless beef or pork	31.37	32.26	16.40	9.27	4.46	4.10	2.14	300
Subprimal and fabricated cuts	39.24	26.40	14.10	7.78	6.69	3.44	2.35	308
Other raw products	30.77	43.22	10.62	4.76	1.47	3.85	5.31	315

(Question # Q50): Does this plant slaughter cattle or hogs?

Plants slaughtering cattle or hogs
Q50	Frequency	Percent
No	371	55.21
Yes	283	42.11
Answered no, but answered Q50-Q65	18	2.68
Frequency Missing = 189

(Question # Q57): Does this plant dehide cattle or hogs in a slaughtering operation?

Plants that dehide cattle or hogs in a slaughtering
Q57	Frequency	Percent
No	53	16.99
Yes	243	77.88
Answered no, but answered Q58-Q65	16	5.13
Frequency Missing = 549

Miscellaneous Survey Questions

(Question # Q16): Did this plant use schematics or flow diagrams to identify critical pathogen control points before the Pathogen Reduction/HACCP Rule of 1996?

Usage of schematics or flow diagrams prior to PR/HACCP
Q16	Frequency	Percent
No	499	59.90
Yes	301	36.13
Don't Know	33	3.96
Frequency Missing = 28

(Question # Q17): Did this plant routinely review operations and make adjustments to operations for better pathogen control before the Pathogen Reduction/HACCP Rule of 1996?

Number of plants reviewing operations for better pathogen control prior to PR/HACCP rule
Q17	Frequency	Percent
No	191	22.93
Yes	592	71.07
Don't Know	50	6.00
Frequency Missing = 28

(Question # Q29): Assuming that irradiation is permitted, do you think this plant will irradiate SOME of its finished products within the next three years?

Plants planning to irradiate SOME finished products within 3 years
Q29	Frequency	Percent
No	517	61.26
Yes	79	9.36
Not Applicable	57	6.75
Don't Know	191	22.63
Frequency Missing = 17

(Question # Q56): Did this plant use a hot water pasteurizer, steam vacuum units, organic antimicrobial spray washes, or other equipment to better control pathogens prior to 1996?

Plants that used equipment for pathogen control prior to 1996
Q56	Frequency	Percent
No	215	68.47
Yes	91	28.98
Don't Know	8	2.55
Frequency Missing = 547

(Question # Q67): Did you need to consult others within the plant to answer all the questions in this questionnaire?

Consult others to complete the questionnaire
Q67	Frequency	Percent
No	410	70.09
Yes	175	29.91
Frequency Missing = 276

Food Safety Technology Questions Dealing with Plant Operations

(Question # Q21):Which ONE answer best describes how this plant cleans and sanitizes the unprocessed, raw, and finished product conveyors?

Method of cleaning and sanitizing raw, unprocessed, and finished product conveyors
Q21	Frequency	Percent
Conveyors are not run while cleaned	66	7.99
Only unprocessed raw product conveyors are run while cleaned	27	3.27
Only finished product conveyors are run while cleaned	26	3.15
Both unprocessed raw product and finished product conveyors are run while cleaned	382	46.25
Plant has automatic self-sanitizing conveyors	11	1.33
Don't Know	19	2.30
Not Applicable, No conveyor	295	35.71
Frequency Missing = 35

(Question # Q24): 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
Q24	Frequency	Percent
Use in next and subsequent lots	322	38.70
Use in next and subsequent lots, rework remaining at the end of the day is sold or transferred to another plant	51	6.13
Hold until end of the day before using	89	10.70
Sell to a further processor or transfer to another plant for cooking only	35	4.21
Discard, sell, or transfer to another plant for uses other than human consumption	137	16.47
Don't Know	36	4.33
Other	162	19.47
Frequency Missing = 29

(Question # Q25): If you responded OTHER in Q24, please specify.

Other (please specify)
Q25	Frequency	Percent
Comments	163	88.59
No	21	11.41
Frequency Missing = 677

(Question # Q30): Which ONE answer best describes the instructional training programs on safe food handling practices for new and experienced workers of this plant?

Nature of the plant’s instructional training program on safe food handling
Q30	Frequency	Percent
On-the-job training only	253	29.98
Instructional training for new workers only	34	4.03
Instructional training for experienced workers only	2	0.24
Specific instructional training for both	551	65.28
Don't Know	4	0.47
Frequency Missing = 17

(Question # Q31): Does this plant offer worker incentives, such as gifts or compensation, for detecting and reporting possible sources of contamination or unsanitary conditions?

Plant provision of worker incentives for reporting contamination
Q31	Frequency	Percent
No	733	86.24
Yes	107	12.59
Don't Know	10	1.18
Frequency Missing = 11

(Question # Q32): For each situation described, please tell us what production workers do if they detect feces, condensation, or other contamination on the meat, or some other unsanitary condition near the meat.

Q32	Response Category (Percentage of Respondents)		Responded "Don't know" or no response (Number)
Q32	No	Yes	Responded "Don't know" or no response (Number)
Take corrective actions on their own initiative if in their personal work area	16.26	83.74	86
Notify the production worker responsible for work area if outside worker’s personal area.	17.97	82.03	121
Notify the supervisor for all unsanitary conditions	3.96	96.04	53

(Question # Q33): Has this plant required growers or meat suppliers to make changes to their management practices that have had a measurable impact on reducing pathogens?

Number of plants imposing food safety requirements on growers or meat supplier
Q33	Frequency	Percent
No	507	59.58
Yes	216	25.38
Not Applicable	64	7.52
Don't Know	64	7.52
Frequency Missing = 10

(Question # Q34): Does this plant have a color-code or other system to ensure that unprocessed and finished products are not mixed and supplies and equipment are not shared between unprocessed and finished product areas?

Plants using a color-code or other system to ensure no mixing of unprocessed/ finished products
Q34	Frequency	Percent
No	281	33.61
Yes	540	64.59
Don't Know	15	1.79
Frequency Missing = 25

(Question # Q35): For each type of product, what is the common practice for maintaining product temperature in the chiller?

Q35	Response Category (Percentage of Respondents)			Responded "Don't know," "Not Applicable," or no response (Number)
Q35	Chiller at FSIS standard for temperature	Chiller slightly below FSIS below FSIS standard	Chiller 5 or more degrees below temperature standard
Unprocessed raw product	25.20	37.73	37.07	111
Processed raw product	25.86	37.36	36.78	165
Cooked product	26.52	37.02	36.46	318

(Question # Q51): Does this plant require that purchased animals be removed from feed or have an empty gut prior to shipment to the plant?

Plants requiring animals to be removed from feed prior to shipment
Q51	Frequency	Percent
No	228	75.25
Yes	64	21.12
Don't Know	11	3.63
Frequency Missing = 558

Food Safety Technology Questions Dealing with Sanitation

(Question # Q36: Does this plant issue cleaned and sanitized smocks or uniforms to employees at the beginning of the shift?

Plants that issue cleaned and sanitized uniforms for each shift
Q36	Frequency	Percent
No	29	3.40
Yes	821	96.36
Don't Know	2	0.23
Frequency Missing = 9

(Question # Q37): Outside of direct contamination, which ONE statement best describes the routine practice in this plant for sanitizing hands or gloves that contact raw or cooked product in the finished product processing area?

Description of routine practice for sanitizing hands or gloves
Q37	Frequency	Percent
No routine, sanitize when contaminated	184	21.78
Sanitize one or more times per shift, less than once per hour	368	43.55
Sanitize one or more times per hour, less than each unit	180	21.30
Sanitize after each unit of product	94	11.12
Don't know	19	2.25
Frequency Missing = 16

(Question # Q38): Outside of direct contamination, which ONE statement best describes the routine practice in this plant for sanitizing worker cut-up knives that contact raw or cooked product in the finished product processing area?

Routine practice of the plant for sanitizing cutup knives
Q38	Frequency	Percent
No routine-when contaminated	201	24.57
Sanitize one or more times per shift but less than once per hour	276	33.74
Sanitize one or more times per hour but less than after each unit	127	15.53
Sanitize after each unit of product	162	19.80
Sanitize two knives in rotation	21	2.57
Don't know	31	3.79
Frequency Missing = 43

(Question # Q39): Which ONE statement best describes how often drains are sanitized?

Frequency that plant sanitizes drains
Q39	Frequency	Percent
Less than once per week	99	11.63
More than once per week, less than once daily	237	27.85
More than once daily, less than once per shift	329	38.66
One or more times per shift	143	16.80
Don't Know	43	5.05
Frequency Missing = 10

(Question # Q40): Does this plant have a mid-shift clean-up in which workers clean all product contact surfaces?

Plants with mid-shift clean-up for cleaning product contact surfaces
Q40	Frequency	Percent
No	479	56.75
Yes	360	42.65
Don't Know	5	0.59
Frequency Missing = 17

Food Safety Technology Questions Dealing with Equipment

(Question # Q19):Which ONE answer best describes the type of conveyor belts used for unpackaged, raw and finished product in this plant?

Type of conveyor belts used for raw and finished product
Q19	Frequency	Percent
Mainly cloth-backed belts	39	4.70
Mainly plastic or stainless steel belts	339	40.84
A mixture of cloth-backed/plastic/stainless steel belts	126	15.18
Don't Know	5	0.60
Not Applicable	291	35.06
Other	30	3.61
Frequency Missing = 31

(Question # Q20): If other, please specify the belt used.

Type of conveyor belt used for raw and finished product
Q20	Frequency	Percent
Comments	33	54.10
No	28	45.90
Frequency Missing = 800

(Question # Q22): For new equipment purchases, does this plant specify surfaces that minimize biofilm build-up?

Plants imposing equipment specifications that minimize biofilm build-up
Q22	Frequency	Percent
No	220	27.06
Yes	452	55.60
Don't Know	141	17.34
Frequency Missing = 48

(Question # Q23): Does this plant maintain positive air pressure in the final product (raw or cooked) processing areas?

Does plant have positive air pressure in the final product areas
Q23	Frequency	Percent
No	257	30.63
Yes, in some of the final product areas	156	18.59
Yes, in all of the final product areas	184	21.93
Don't Know	93	11.08
Not Applicable	149	17.76
Frequency Missing = 22

(Question # Q52): Does this plant use a hot water pasteurizer or other heat treating process that raises carcass surface temperature over 160 degrees that is during the decontamination procedure but prior to carcass processing storage (missing includes plants for which equipment is not applicable, such as further processors)?

Plants using a hot water pasteurizer or other heat treating method on carcass surface
Q52	Frequency	Percent
No	213	70.07
Yes	85	27.96
Don't Know	6	1.97
Frequency Missing = 557

(Question # Q53): Does this plant use a steam carcass pasteurizer, such as a Frigoscandia, to pasteurize carcasses?

Plants using a steam carcass pasteurizer on carcass surface
Q53	Frequency	Percent
No	282	92.76
Yes	21	6.91
Don't Know	1	0.33
Frequency Missing = 557

(Question # Q54): Does this plant use organic acid sprays on carcasses?

Plants using organic acid sprays on carcasses
Q54	Frequency	Percent
No	194	64.03
Yes	107	35.31
Don't Know	2	0.66
Frequency Missing = 558

(Question # Q55): Does this plant use steam vacuuming equipment for spot removal of fecal matter?

Plants using steam vacuuming equipment for spot removal of fecal matter
Q55	Frequency	Percent
No	234	74.05
Yes	80	25.32
Don't Know	2	0.63
Frequency Missing = 545

Food Safety Technology Questions Dealing with Product and Environmental Testing

(Question # Q26): Over and above that which is required under the Pathogen Reduction/HACCP Rule, does this plant test raw or cooked product with...

Q26	Response Category (Percentage of Respondents)		Responded "Don't know" or no response (Number)
Q26	No	Yes	Responded "Don't know" or no response (Number)
Aerobic plate counts (APC) tests	49.53	50.47	116
Tests for Salmonella or generic E. coli	39.25	60.75	66
Tests for E. coli O157 or Listeria	40.15	59.85	54

(Question # Q27) Over and above that which is required under the Pathogen Reduction/HACCP Rule, does this plant test environmental cleanliness in the production area or production equipment with...

Q27	Response Category (Percentage of Respondents)		Responded "Don't know" or no response (Number)
Q27	No	Yes	Responded "Don't know" or no response (Number)
Microbial swab tests	38.61	61.39	58
Tests for Salmonella or generic E. coli	57.66	42.34	84
Tests for E. coli O157 or Listeria	49.05	50.95	68

(Question # Q28): Over and above that which may be required under the Pathogen Reduction/HACCP Rule, for each type of test how has the frequency of bacterial testing changed since 1996?

Q28	Response Category (Percentage of Respondents)					Missing (Number)
Q28	Decreased	No Change	No testing in 1996, but test now	Increased but not doubled	Doubled or more than doubled	Missing (Number)
Test for Listeria, E coli, Salmonella	1.70	35.48	19.08	23.21	20.53	38
Generic tests or microbial swab of environment	1.72	43.01	14.95	20.34	19.98	45

Food Safety Technology Questions Dealing with Dehiding

(Question # Q58): Which method best describes how this plant removes the hide from the carcass?

Method that removes the hide from the carcass
Q58	Frequency	Percent
Manual hide removal with skinning knife	119	47.98
Hide pulled up mechanically	46	18.55
Hide pulled down mechanically	38	15.32
Air dehiding	1	0.40
Other	39	15.73
Don't Know	5	2.02
Frequency Missing = 613

(Question # Q59): If responded OTHER in Q58, please specify method of hide removal?

Other (please specify method)
Q59	Frequency	Percent
Comments	42	58.33
No	30	41.67
Frequency Missing = 789

(Question # Q60): Which method best describes how this plant prevents the hide exterior from touching the carcass?

Method for preventing the hide exterior from touching carcass
Q60	Frequency	Percent
Worker precaution	185	74.60
Reusable paper or plastic shield	1	0.40
Fresh or sanitized paper or plastic shield	9	3.63
All of the above	23	9.27
Other	23	9.27
Don't Know	7	2.82
Frequency Missing = 613

(Question # Q61): If response was OTHER in Q60, please describe the method of hide removal used in your plant?

Other (please specify)
Q61	Frequency	Percent
Comments	25	44.64
No	31	55.36
Frequency Missing = 805

(Question # Q62): Does this plant use an air exhaust system vacuum or other system that creates a negative pressure around the carcass in the dehiding area?

Plants using negative air pressure around the carcass
Q62	Frequency	Percent
No	203	78.68
Yes	47	18.22
Don't Know	8	3.10
Frequency Missing = 603

(Question # Q63): Does this plant use a plastic bag or a similar device to prevent fecal contamination from the bung?

Plants using plastic bag to prevent fecal contamination from reaching bung
Q63	Frequency	Percent
No	106	40.93
Yes	147	56.76
Don't Know	6	2.32
Frequency Missing = 602

(Question # Q64): On the kill floor, outside of direct contamination, how often are hands washed or gloves that contact carcasses on the kill floor cleaned and sanitized?

Frequency of sanitizing hands or gloves contacting carcasses
Q64	Frequency	Percent
Sanitized only when contaminated	33	13.69
Sanitized one or more times per shift, less than 1 per hour	17	7.05
Sanitized one or more times per hour, less than each carcass	65	26.97
Sanitized after each carcass	115	47.72
Don't know	11	4.56
Frequency Missing = 620

(Question # Q65): How often are cut-up knives that contact carcasses on the kill floor cleaned and sanitized?

Frequency of cleaning and sanitizing cut-up knives that contact carcasses
Q65	Frequency	Percent
Sanitized only when contaminated	27	11.11
Sanitized one or more times per shift, less than once per hour	11	4.53
Sanitized one or more times per hour, less than after each carcass	44	18.11
Sanitized after each carcass	135	55.56
Sanitized in rotation	19	7.82
Don't know	7	2.88
Frequency Missing = 618

For more information, contact: Michael Ollinger

Web administration: webadmin@ers.usda.gov

Updated date: November 21, 2003

Food Safety Technologies and HACCP Compliance Survey: Meat Slaughter and Processing Plants