Sanitizing RTE Meat Surfaces in a Cleanroom – Is It a Standard Practice?

so no testing on the product prior to slicing?

We'd need to know you're entire process and how you're controlling e coli and salmonella, but most importantly, listeria and c. bot

https://inspection.c...ented-and-dried

Hi,

the facility will only slice log. We don't produce them. Only slicing facility of salami, prosciutto crudo, cooked ham, dry cured shoulder, pork loin in belly.

Incoming products are supplied by approved supplier and, therefore, already safe. 

My question was about Sanitizing the log surface when the log is exposed in the clenaroom (after removing the bag). Is that a common practice here in the US and can any of USDA/FSIS/thirdy part auditor points that step is necessary?

As I said above, in Italy we only sanitize outer bags in the filter (log still under vacuum packaging) before the logs go in the cleanroom (and this is not a CCP). 

The pathogens above will be handled according to GMP, personnel hygiene, SSOP and so on. There is nothing like lethality-step in this process. It's only about processing under "sanitary" conditions.