Rules were made to ensure that meat and poultry carried no disease or infectious agent that could harm consumers and that producers understood how to prevent disease spread in their operations.
The rule establishes requirements applicable to meat and poultry establishments designed to reduce the occurrence and numbers of pathogenic microorganisms on meat and poultry products, reduce the incidence of foodborne illness associated with the consumption of those products and provide a new framework for modernization of the current system of meat and poultry inspection.