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FSIS is proposing to eliminate a regulatory requirement for cleaning of hog carcasses at 9 CFR 310.11, which require that all hair, scurf, dirt, hoofs and claws be removed from hog carcasses and that carcasses be thoroughly washed and cleaned before any incision is made for inspection or evisceration.  These requirements are no longer necessary to ensure food safety. FSIS regulations at 9 CFR 310.18 also require that establishments handle carcasses, organs, and other parts in a sanitary manner to prevent contamination with fecal material, urine, bile, hair, dirt, or foreign matter. Additionally, official establishments that slaughter hogs are required to prevent the adulteration of meat and the creation of unsanitary conditions, whereby products could become adulterated, through the implementation of HACCP, Sanitation SOP or other prerequisite programs. The prescriptive requirements of 9 CFR 310.11 were issued before FSIS published its HACCP and Sanitation SOP regulations, when prescriptive regulatory requirements were deemed necessary to prevent the adulteration of meat products.