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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.
 
Inspector in the plant. FSIS Compliance Guideline HACCP Systems Validation (May 2013; PDF Only)
This guidance document is designed to help very small meat and poultry plants meet the initial validation requirements in 9 CFR 417.4.

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 Plant Outreach
FSIS has assembled food safety resources designed to assist small and very small plants with their HACCP programs. FSIS has provided a network of HACCP contracts and coordinators in all 50 states, Washington, D.C., Puerto Rico, and the Virgin Islands.

Trends & 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 Updates & Memos
Updates, progress reports, and timelines summarize FSIS actions concerning pathogen reduction and HACCP. Historical information is also provided (personnel and contact information may have changed.)

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

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

Resources & Information
Learn about training programs and resources developed to support the educational information needs of industry and foodservice professionals in implementing HACCP programs.
Last Modified Sep 25, 2013