58.05.040 Class 2 and 3 Meat Products

(a) Class 2 meat products are limited to fresh and frozen cuts of meat, and fresh and frozen ground meat. The provisions of Sec. 3.11 [Food Processing Plants] and Chapter 4 [Hazard Analysis Critical Control Point] apply to the production of all Class 2 meat products.

(b) Class 3 meat products are limited to fresh and frozen cuts of meat, fresh and frozen ground meat and dehydrated meat products. The provisions of Sec. 3.11 [Food Processing Plants] and Chapter 4 [Hazard Analysis Critical Control Point] apply to the production of all Class 3 meat products.

(c) Licensed food processing plants shall make and retain records related to meat from an animal processed by the facility for human consumption, which shall be retained pursuant to Sec. 58.0309 [Recordkeeping]. The record shall include the following:

(1) The date and time the animal was harvested;

(2) The date and time the animal was processed

(3) The type and amount of meat processed, the disposition of that meat, and any lot number or other identifier created for that meat;

(4) The Harvester Certificate of Guarantee; and

(5) Any other information required by the TMBCI tribal licensing authority.

(d) All establishments which produce class 2 and 3 meat products shall create a written recall plan to protect the public from products that may cause health problems or possible death. Written recall plans must include the following:

(1) Identification of recall personnel, with their roles and responsibilities specified.

(2) Detailed specification of the procedures that will take place.

(3) Evaluation of the health hazards as identified in the establishment's HACCP plans.

(4) Scope of the recall (dependent on the type of product and risks involved).

(5) Depth of the recall (dependent on the degree of hazard, extent of distribution and the amount of product distributed).

(6) Recall communication plan, including notification of retail and other establishments distributing the product.

(7) Public notification.

(8) Effectiveness checks to ensure that retail and other establishments took the appropriate action.

(9) Returned product control and disposition.

(10) Recall simulations conducted periodically by the establishment.