What is the current policy on condensation and has it changed?(9-03)

The current agency policy on condensation has not changed. That policy is expressed in the Sanitation Performance Standard regulations. One section of these regulations (9CFR 416.2(d)) states: “Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.”

a. Especially over direct product contact area

Condensation directly over a product contact area has the potential to contaminate product surfaces or product if it is not controlled. Since the condensation could adulterate product, condensation above product contact surfaces creates an insanitary condition. This does not meet the requirement of 9 CFR 416.2(d).

b. If condensation is not contributing to mircroflora of raw product is it still considered a hazard, likely to occur?

FSIS has not determined condensation to be a food safety hazard likely to occur in these circumstances.

What are the expectations for preventive measures for random hit and misses of pre-op SSOP failures? Are they required to be implemented and documented within 24 hours?(7-04)

When an establishment finds food contact surfaces that are unacceptable during its pre-op monitoring, or when FSIS finds contamination on food contact surfaces while performing a pre-op verification procedure, preventive measures must be implemented. The sanitation records must be available to FSIS inspectors by the start of the same shift the following day. If FSIS finds the noncompliance, inspection program personnel are taught to reject the equipment until the establishment has given preventive measures.

Return to Roundtable Topics