United States Department of Agriculture
Food Safety and Inspection Service
Office of Policy and Program Development
Washington, DC 20250-3700

REGULATIONS AND DIRECTIVES DEVELOPMENT

Pathogen Reduction Dialogue
Panel 2
HACCP Experiences Worldwide

May 6, 2002

Note: The PowerPoint Presentation was created using Microsoft PowerPoint '97. To view a PowerPoint slide you must download the PowerPoint Viewer 97 (2000 Release).

Text Version
Download PowerPoint Presentation

Slide 1 of 23 - Pathogen Reduction Dialogue, Panel 2 - HACCP Experiences Worldwide, Presented by: Alejandro Castillo, University of Guadalajara, Texas A&M University
Slide 1 of 23

Page 2 of 23 - Overview of HACCP in Latin America (LA)
Slide 2 of 23

Slide 3 of 23 - What is the LA food industry's view of HACCP?
Slide 3 of 23

Slide 4 of 23 - HACCP needs
Slide 4 of 23

Slide 5 of 23 - Training
Slide 5 of 23

Page 6 of 23 - Training
Slide 6 of 23

Page 7 of 23 - Training
Slide 7 of 23

Slide 8 of 23 - Implementation
Slide 8 of 23

Slide 9 of 23 - Implementation
Slide 9 of 23

Slide 10 of 23 - Bar graph depicting log reduction of E. coli and S. Typhimurium on beef carcasses by combined sanitizing treatments
Slide 10 of 23

Slide 11 of 23 - Bar graph depicting percent samples with counts of E.coli O157:H7 and S. Typhimurium above the minimum detection level from outside the inoculated area after combined sanitizing treatments
Slide 11 of 23

Slide 12 of 23 - Bar graph depicting in-plant testing of a sanitizing lactic acid spray for chilled been carcasses
Slide 12 of 23

Slide 13 of 23 - Implementation - Bar Graph depicting US Imports for 2001
Slide 13 of 23

Slide 14 - Bar Graph depicting source of fresh fruits and vegetables consumed annually in Texas
Slide 14 of 23

Slide 15 of 23 - Table depicting outbreaks of FBI associated with produce, USA 1996-2001 (Guzewich, 2001)
Slide 15 of 23

Slide 16 of 23 - Bar Graph depicting reduction (log/cm) of S. Typhimurium and E. coli O157:H7 on fresh cantaloupes by selected treatments
Slide 16 of 23

Slide 17 of 23 - Bar Graphs depicting in-plant comparison of lactic acid and chlorine treatments for cantaloupe decontamination
Slide 17 of 23

Slide 18 of 23 - Bar Graph depicting reduction of S. Typhimurium and E. coli O157:H7 on fresh bell peppers by lactic acid and Ca(OH) sprays
Slide 18 of 23

Slide 19 of 23 - Bar graph depicting detection of internalized pathogens in tomatoes after rinsing with different sanitizers
Slide 19 of 23

Slide 20 of 23 - HACCP Auditing
Slide 20 of 23

Slide 21 of 23 - Does everyone do HACCP in LA?
Slide 21 of 23

Slide 22 of 23 - HACCP auditing/verification
Slide 22 of 23

Slide 22a of 23 - Table depicting Hygiene and safety in foodservice establishments in Brazil (Buchewitz and Salay, 1998)
Slide 22a of 23

Slide 23 of 23 - Conclusions
Slide 23 of 23

[Return to Related Documents]

For Further Information Contact:
Food Safety and Inspection Service
Regulations and Petitions Policy Staff
1400 Independence Ave. SW
Washington, DC 20250
Telephone: 202-720-5627
Fax: 202-690-0486

E-mail:

FSIS.Regulations@fsis.usda.gov - General questions concerning policy and regulations may be sent to this address.
FSIS.RegulationsComments@usda.gov - Comments on FSIS regulations and notices may be sent to this address. (For more information on e-rulemaking, or to view all open regulations, go to Regulations.gov)

Send mail to webmaster with questions or comments about this web site.
Last modified: March 18, 2004