The Department of Agriculture last week proposed to amend federal meat inspection regulations to repeal what USDA calls a redundant regulatory requirement for hog slaughter establishments. The Food Safety and Inspection Service says the proposed rule would remove a redundant requirement that requires hog slaughter establishments to clean hog carcasses before cutting. Establishments are required to have a Hazard Analysis and Critical Control Point system, or HACCP, that identifies potential biological, chemical or physical hazards, and the controls to prevent, reduce or eliminate those hazards at specific points in the process. Because establishments are required to operate under those regulations and apply HACCP principles, USDA says the command-and-control regulatory requirement is no longer necessary to ensure food safety. Carmen Rottenberg of FSIS says removing the regulations will “continue to be” the focus of FSIS as the agency seeks to streamline regulations.