PART 441—CONSUMER PROTECTION STANDARDS: RAW PRODUCTS Authority: 21 U.S.C. 451-470, 601-695; 7 U.S.C. 450, 1901-1906; 7 CFR 2.18, 2.53. Source: 66 FR 1771, Jan. 9, 2001, unless otherwise noted. § 441.10 Retained water. (a) Raw livestock, poultry, and fish carcasses and parts will not be permitted to retain water resulting from post-evisceration processing unless the establishment preparing those carcasses and parts demonstrates to FSIS, with data collected in accordance with a written protocol, that any water retained in the carcasses or parts is an unavoidable consequence of the process used to meet applicable food safety requirements. (b) Raw livestock, poultry, and fish carcasses and parts that retain water from post-evisceration processing and that are sold, transported, offered for sale or transportation, or received for transportation, in commerce, must bear a statement on the label in prominent letters and contiguous to the product name or elsewhere on the principal display panel of the label stating the maximum percentage of water that may be retained ( e.g., (c)(1) An establishment subject to paragraph (a) of this section must maintain on file and available to FSIS its written data-collection protocol. The protocol must explain how data will be collected and used to demonstrate the amount of retained water in the product covered by the protocol that is an unavoidable consequence of the process used to meet specified food safety requirements. (2) The establishment must notify FSIS as soon as it has a new or revised protocol available for review by the Agency. Within 30 days after receipt of this notification, FSIS may object to or require the establishment to make changes in the protocol. (d) Expected elements of a protocol for gathering water retention data: (1) Purpose statement. Salmonella (2) Type of washing and chilling system used by the establishment. (3) Configuration and any modifications of the chiller system components. (4) Special features in the chilling process. (5) Description of variable factors in the chilling system. (6) Standards to be met by the chilling system. Salmonella Salmonella E. coli Campylobacter (7) Testing methods to be employed. E. coli Salmonella (8) Reporting of data and evaluation of results. (9) Conclusions. [66 FR 1771, Jan. 9, 2001, as amended at 80 FR 75616, Dec. 2, 2015]