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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
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Food Safety and Inspection
Service United States Department of Agriculture Washington, D.C. 20250-3700 |
Pathogen Reduction/HACCP &
HACCP Implementation
August 26, 1999
Dear Establishment Owner/Operator:
More than two years ago the Meat and Poultry Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) graciously accepted an assignment from FSIS Administrator Tom Billy to prepare some helpful technical assistance material that very small establishments could use in accomplishing the difficult, but critical, HACCP principle of conducting a hazard analysis. FSIS and most HACCP experts believe that a successful HACCP plan must be founded on a good hazard analysis.
Recently this very busy subcommittee has completed a working DRAFT of this document. FSIS officials have participated in its development, carried out some review, and arrived at a belief that, even in its current DRAFT form, it is an excellent piece of work and may be of assistance to very small establishments facing the January, 2000 HACCP implementation date. FSIS believes that it is particularly valuable because it complements the less thorough consideration of the hazard analysis principle that is reflected in the Agency revised guidebook and generic models.
FSIS is therefore making this document available as part of its package of materials for very small establishments and to others who request it. The Agency will also post the document on its web site.
FSIS wants to remind users that this is an advisory document, that it offers excellent advice, but that regulated establishments remain responsible for complying with the requirements of 9CFR Part 417. This document remains a DRAFT and may be commented on, before, and during the NACMCF meeting September 21-24, 1999.
Written comments should be directed to:
Dr. Daniel Engeljohn
Director
Regulation Development and Analysis Division,
U.S. Department of Agriculture, Food Safety and Inspection Service
300 12th Street, Room 112
Washington, DC 20250-3700
Telephone (202) 720-5627 Fax (202) 690-0486
(e-mail address: daniel.engeljohn@usda.gov)
Sincerely,
Mary Cutshall
Mary Cutshall
National Small and Very Small Plant
HACCP Coordinator
FSIS:OPPDE:Mcutshall:db:8-26-99
(MSWORD August 26 Ltr#2 Dear Establishment Owner
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