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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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HACCP & SSOP Implementation

The implementation of HACCP and pathogen reduction programs represents one of the most significant changes in the regulation of the meat and poultry industry since the inspection program began in the early 1900's. These regulatory changes are so substantial that they also require retraining a large number of FSIS employees in the new policies and procedures. Much of the material used for training of Agency personnel also has applicability to state and local regulators in training their employees. Further, it is of interest to members of the meat and poultry industry in developing comprehensive training for their own personnel.

Sanitation Standard Operating Procedures (Sanitation SOP's) in Federally Inspected Meat and Poultry Plants

HACCP Guidance Material

HACCP Related Links
Last Modified Jun 24, 2013