On October 14, 2021, the U.S. Food Safety and Inspection Service (FSIS) issued an announcement to amend the Directive (5000.5 Directive). This directive provides instructions to inspection program personnel (IPP) in meat and poultry processing operations and egg products establishments on how to verify compliance with the sanitation regulations in establishments that conduct a complete cleaning and sanitizing of product contact equipment less frequently than every day. The main contents of the revision are:


1. Adds instructions for IPP at egg products establishments for verifying the sanitation requirements in 9 CFR part 416 in establishments conducting LTD sanitation

2. IPP are to evaluate LTD sanitation procedures using applicable regulations in 9 CFR 416 and 417 because sanitation procedures of this type are the foundation of food safety systems

3. Establishments are not required to submit their procedures to FSIS for prior review or approval to implement a LTD sanitation program

4. Meat and poultry processing establishments and egg products establishments may conduct a complete cleaning and sanitizing at frequencies other than daily. FSIS does not allow slaughter establishments to conduct LTD sanitation procedures, with the exception of poultry chillers that have been adjusted to stabilize water pH and temperature and with antimicrobial levels sufficient to inhibit bacterial growth.