|Food Safety and Inspection
United States Department of Agriculture
Washington, D.C. 20250-3700
Pathogen Reduction/HACCP & HACCP Implementation
Since HACCP implementation--Phase II began on January 25, 1999, most small plants have made a smooth transition to the regulatory requirements of the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) rule. Field supervisors continue to work with those plants that initially experienced some difficulties, allowing them to make adjustments to their HACCP plans so that they do comply with the regulations. As with HACCP implementation in the large plants, when issues and concerns arise they are addressed and resolved through the appropriate channels.
The team of experts on the Technical Service Centers HACCP Hotline continues to provide technical guidance and to respond to HACCP implementation questions and concerns. They provide immediate and consistent information to both industry and Agency personnel.
On March 16, FSIS Administrator Thomas J. Billy issued the first of several letters to very small plant owners/operators. A very small plant is defined as one having less than 10 employees or less than $2.5 million in annual sales. As was done with small plants prior to their implementation date, Mr. Billy notified the owners/operators of the availability of assistance that has been specifically tailored to helping very small plants develop HACCP plans for meat and poultry. The letter provides a listing of what is currently available and what will be available to assist very small plants later this year. Included with the letter was a list of the State HACCP contacts and coordinators, as well as sources of guidance materials and how to obtain the information and other assistance. A list of suggested dates for completing the key milestones leading to a HACCP plan was also provided to help very small plants be ready for the January 25, 2000 implementation. FSIS remains committed to having each very small plant succeed in meeting the regulatory requirements of HACCP in a timely manner, and the Agency will continue to provide information on how to obtain the technical assistance to succeed.
FSIS is encouraging very small plants to seek guidance from large plants that have been operating under HACCP requirements since January 1998. Prior to HACCP implementation for small plants in January 1999, nine large plants acted as sponsors to small plants. These plants provided technical assistance, guidance, and practical, industry-oriented advice to small plants. They made their operations available at specific times to small plants desiring to see a HACCP system in operation. Seeing a HACCP system in operation made the transition easier for those small plants. The Agency is encouraging small plants that have successfully implemented HACCP this year to also act as sponsors to very small plants. Interested very small plant owners and managers can contact the FSIS National HACCP Small and Very Small Plant Coordinator, Mary Cutshall, at (202) 205-0619. They will be matched with a sponsor plant.
In addition to the sources of information listed below, other HACCP resources are available. The USDA/FDA HACCP Training Programs and Resources Database at the National Agricultural Library has a link provided on the FSIS Web site under the "HACCP Implementation" section, or call (301) 504-6365. The International HACCP Alliance may be reached by calling (409) 862-2036 or through the Web site: ifse.tamu.edu/haccpall.html. The various trade associations have a list of resources, meetings, and training materials; and the 18 FSIS District Offices have access to all of this information. Additionally, FSIS has generic HACCP models, a HACCP guidebook, and videos (in English, Spanish, and Chinese) that can assist very small plants in the development of their HACCP plans. The State HACCP contacts and coordinators, who are there to provide technical guidance and assistance to small and very small plants, coordinate available resources and activities to support HACCP implementation, and provide information on training opportunities, have access to this information too.
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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