What primary action should establishments take regarding each identified RLTO hazard?

The primary action that establishments should take regarding each identified RLTO (Raw Livestock and Poultry Temperature Operations) hazard is to implement Critical Control Points (CCPs) at that step or at a later stage in the processing operation. This is essential because CCPs are specific actions that can be taken to prevent, eliminate, or reduce the probability of a hazard to an acceptable level. By identifying and establishing CCPs in relation to RLTO hazards, establishments can ensure food safety throughout their operations.

This approach aligns with the Hazard Analysis Critical Control Point (HACCP) system, which emphasizes the importance of controlling risks at critical stages in processing to prevent food safety issues before they occur. Implementing CCPs involves monitoring parameters like time, temperature, and other factors crucial to controlling biological, chemical, or physical hazards.

Establishments that effectively set up and monitor these CCPs can minimize risks associated with RLTO hazards, thereby enhancing overall food safety and compliance with USDA regulations.