|Food Safety and Inspection
United States Department of Agriculture
Washington, D.C. 20250-3700
Pathogen Reduction/HACCP &
In its continuing efforts to assist very small plants in making a smooth transition to the regulatory requirements of HACCP in January 2000, FSIS coordinated with the University of Nebraska to provide very small establishments with information on HACCP. The Animal Science Department and the Extension Service of the University of Nebraska produced a video on the seven principles of HACCP targeted to small and very small plants. The University mailed the video during the week of August 23 and all very small establishments should be receiving them over the next few weeks. This 15-minute video may be used in training employees and operators of meat and poultry processing plants. The video stresses the importance of food safety, the principles of HACCP for improving food safety, and the responsibilities of employees for implementation of HACCP. An example of the application of HACCP principles for the production of a meat product is shown. The video is available in English, Spanish, Chinese, Korean and Vietnamese. For further information, contact the Office of the National HACCP Small and Very Small Plant Coordinator, at (202) 720-3219.
This is another example of the variety of programs being offered by FSIS, State inspection and extension programs, and national and state industry and trade associations, to assist very small plant in preparing for HACCP.
FSIS field supervisors and State directors continue to be proactive in their efforts to provide technical guidance and assistance to very small plant owners and operators in preparing for Phase III of HACCP implementation. All very small plants, 3,400 Federal and 2,400 State, have been identified and FSIS field supervisors or State directors hand delivered the distance learning packets with the self-study guides to all 5,800 very small plants. FSIS field supervisors and State directors are determining each very small plants HACCP readiness at this time. Based on these assessments, they will provide very small establishments with information on where they can get the technical guidance and assistance needed to meet the requirements of the Pathogen Reduction/HACCP final rule. The Agency believes this one-on-one communication is beneficial in assisting very small plants in preparing for the January 25, 2000 HACCP implementation date.
The first of five land grant universities with meat and poultry plants under USDA inspection that were awarded grants to serve as model plants for very small plants is ready to hold its first open house in September. On September 20 and 21, Iowa State University in Ames, IA, will open its doors and make its operations available to very small plants desiring to see a HACCP system in operation. In addition, very small plant owners/operators will be able to discuss the development and implementation of a HACCP system as it relates to their plants and obtain answers to their questions about HACCP. The other four land grant universities will be scheduling similar open houses in the next few months. This information will be provided in future issues of the Small & Very Small Plant HACCP Update.
August 1999Key Milestone 3Identify critical control points for each of your processes. Using your hazard analysis and preventive measures, identify critical control points. Select critical control points (CCPs) based on your examination of your hazards, determining which are likely to occur in your production process. They are points where there is a hazard and control can reduce or eliminate the food safety hazard.
For More Information:
|Technical Inquiries:||Office of the National HACCP Small Plant
Small Plant Demonstration Project Office (Technical
HACCP HotlineTechnical Service Center
|Media Inquiries:||(202) 720-9113|
|Congressional Inquiries:||(202) 720-3897|
|Constituent Inquiries:||(202) 720-8594|
|Consumer Inquiries:||Call the USDA Meat and Poultry Hotline at 1-800-535-4555; In the Washington, DC, area, call (202) 720-3333; TTY: 1-800-256-7072.|
|FSIS Web site:||www.fsis.usda.gov (under HACCP Implementation)|
|HACCP Materials Database:||FSIS Web site at www.fsis.usda.gov (under HACCP Implementation)|
For Further Information Contact:
FSIS Constituent Affairs Program
Phone: (202) 720-8594
Fax: (202) 720-5704
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