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

Pathogen Reduction/HACCP & HACCP Implementation

October 1999

Small Plant HACCP Update

Progress Report on Salmonella Testing Data Continues to Indicate Positive Trend

The progress report on the first six months of testing in 1999, which covers January 26, 1999 through July 30, 1999, for Salmonella in raw meat and poultry products presents data for broilers, swine, and ground beef in large plants and data for broilers and ground beef in small plants. Although the data presented in the report are still considered preliminary, and the data are insufficient to generalize across the industry, Salmonella prevalence in each of the product categories being reported is lower after Hazard Analysis and Critical Control Point (HACCP) implementation than in baseline studies conducted before HACCP implementation. About 94% of large plants and 90% of small plants with completed sample sets are meeting the Salmonella performance standards and are in compliance with the requirements of the Pathogen Reduction/HACCP final rule.

Land Grant University to Sponsor HACCP Satellite Program and Hold Open House

The Pennsylvania State University (PSU), in cooperation with FSIS and the American Association of Meat Processors, will be presenting a series of satellite programs on several different HACCP plans for very small plants. The presentations will focus on a discussion of hazards, critical control points, critical limits and records of each. Following the presentation will be a period for questions via an 800 number to a panel of HACCP experts. The dates for the HACCP satellite programs are: November 4, November 16, and November 18, all from 3:00 p.m. to 5:00 p.m., EST. For more information, contact: Dr, William Henning, PSU, at 814-863-3670.

Throughout November and December, The Pennsylvania State University Meat Laboratory will also sponsor several open houses. The PSU Meat Laboratory will open its doors and make its operations available to very small plant owners and operators desiring to see a HACCP system in operation. For specific dates and more information, contact: Dr, William Henning, PSU, at 814-863-3670.

Several other universities—the University of California-Davis, the University of Tennessee Institute of Agriculture in Knoxville, and The Ohio State University in Columbus—have been very active in providing technical guidance and assistance to very small plants through open houses, training videos and classes on preparing for HACCP implementation. For more information, contact the FSIS National HACCP Small and Very Small Plant Coordinator, Mary Cutshall, at (202) 205-0619.

 Key Milestones for October 1999 in Preparing for HACCP Implementation—Phase III

September-October 1999: (1) Prepare a recordkeeping system for monitoring your CCPs. Be sure that your forms contain space to include the date, the result of the monitoring or verification, and the signature or initials of the person performing the measurement. (2) Select verification procedures. Identify those steps that your plant will take and the records for pre-shipment review.

October 1999: (1) Bring all the information and steps you have completed up to this point together. This will constitute your HACCP plan(s) and should include the types of forms you have designed for keeping monitoring, verification, and other records. (2) Train your employees to use your HACCP plan(s). (3) Use the "HACCP Systems Basic Compliance Checklist" to help determine that the plan contains all the pieces needed.

HACCP Tips for Critical Control Points and Critical Limits

When setting a critical limit, make sure that it is a stated value-a temperature or temperature/time combination, a specific pressure, distance, zero tolerance for a microorganism, etc. and determine what is the most effective way to ensure the hazard is controlled.

If you set a critical limit to control biological hazards in the storage cooler, you need to determine the best temperature to be sure that growth is prevented or controlled. Whether you use the cooler temperature or the product temperature, be sure the decision is based on sound science or you are using a limit set forth in regulations. It is useful to have documents that show the basis for your decisions as a part of the supporting documentation for your HACCP plan. Then when you reassess, you can recreate the original thought process. Scientific literature used to set a critical limit can be cited or a regulatory reference can be used. The National Agricultural Library or your local library can help obtain this information for you. If you need assistance with finding a scientific paper to help set your critical limit, the extension and university contacts and coordinators on your list are good sources to recommend a particular reference.

For More Information:

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

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