Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700

Pathogen Reduction/HACCP & HACCP Implementation

July 1999

Small & Very Small Plant HACCP Update

FSIS Administrator Provides Update on Agency HACCP Implementation Initiatives for Very Small Plants

On July 12, FSIS Administrator Thomas J. Billy issued the second of several letters to very small plant owners/operators. In this letter, Mr. Billy reminded very small plant owners/operators that his last letter had included a checklist of key activities and a suggested timetable for reaching these HACCP implementation milestones. The letter also focused on conducting a hazard analysis and what must be included in initially developing a HACCP plan and identifying critical control points. Attached to the letter was a pamphlet that provides some information sources on implementation of HACCP for very small plants and other resources available to very small plants who may need additional technical assistance in performing hazard analysis and identifying critical control points. Mr. Billy also reminded very small plant owners/operators of the importance of discussing the implementation process with local FSIS field supervisors and officials. This one-on-one communication will help ensure that very small plants are prepared for the January 2000 implementation.

FSIS Provides Distance Learning Materials to Assist Very Small Plants with HACCP Implementation

On July 22, FSIS announced that a packet of distance learning materials was being distributed to all very small plants to assist them in meeting the requirements of the new regulatory system. The distance learning materials, developed for FSIS by an independent contractor, include: a "Self-Study Guide to Understanding How to Develop a HACCP Plan," and two videos—"HACCPWORKS," and "HACCP: The Hazard Analysis and Critical Control Point System." The study guide, which was created specifically to assist very small plants, provides step-by-step written instructions on the development of a HACCP plan and provides a means to have up to two draft plans submitted for review and comments by the contractor. (HACCP plans are not reviewed for approval.) Completion of the step-by-step program and submission of a letter of completion to the contractor will satisfy the HACCP training requirements found in 9 CFR 417.7. A brochure and poster that review the seven principles of HACCP, preventive measures, and provide other useful information, are also part of the instructional packet.

FSIS field supervisors will hand deliver the distance learning materials to all Federal very small plants within each district. State directors ensure that self-study materials are hand delivered to very small state-inspected plants.

Key Milestone for June-July 1999 in Preparing for HACCP Implementation—Phase III

June-July 1999--Key Milestone 2—Perform a hazard analysis for your process in three steps. (1) Draft and verify a process flow diagram. This can be a hand drawing showing the steps in each of your processes. (2) List your products and the intended consumer or user of the finished product. (3) List the food safety hazards (biological, physical, and/or chemical) for each of your products and/or processes. Be sure that you have supporting documentation for your decisions. This can be historical information, scientific studies or papers, the results of in-plant tests or a citation of a food safety regulatory requirement. Identify preventive measures that can control, reduce or eliminate each of the hazards that you have identified at each process step in your hazard analysis.

HACCP TIPS—"Points to Ponder"

If a regulatory requirement exists for a step in your process, there should be a critical control point and the critical limit to address the hazard.

For example, if you cook roast beef, you need a critical limit for the cooking temperature.

You can combine more than one product in the same process plan as long as all steps in the process are covered in the flow diagram and the hazard analysis.

For example, if you make Polish sausage that is fully cooked and hot dogs that are fully cooked, both of these products can be included in the same HACCP plan.

For More Information:

For Further Information Contact:
FSIS Constituent Affairs Program
Phone: (202) 720-8594
Fax: (202) 720-5704

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