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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

The implementation of Hazard Analysis and Critical Control Point (HACCP) and FSIS' laboratory testing programs are two areas that help ensure the safety of the meat, poultry, and egg products supply.
 
inspectors HACCP Validation
The validation page provides an information resource on validation to small and very small meat and poultry establishments in order to help them obtain information to support the scientific design of their HACCP systems. More HACCP guidance...

Photo of a variety of publications Food Safety Resources for Small and Very Small Plants
Consult the list of resources, or use the online the order form to request resources that are available from FSIS.

Small & Very Small Plants
Small plant owners and operators can use this page to find information about FSIS policies, technical assistance and answers to common questions from small plants across the country.

New Technologies 
Contact the New Technology Staff regarding notifications or protocols. Firms may ask questions regarding any new technology they are interested in using or selling.

HACCP-Based Inspection Models Project (HIMP) 
HIMP was developed by FSIS to produce a flexible, more efficient, fully integrated meat and poultry inspection.

PR/HACCP Guidance Documents 
HACCP Validation, Hazard Identification Guide; Listeria Guidelines for Industry; Lethality and Stabilization Performance Standards; HACCP Rule; Guidelines; Policies; SSOPs; and Models.

Historical Documents:

 

Last Modified Nov 20, 2015